Back to coffee processing...
A couple of weeks ago we started to discuss coffee processing, how the fruity flesh of the coffee cherry is removed from the underlying seed which is then roasted for your morning cuppa.
This week we'll discuss some innovative processing methods that coffee farmers are using. One method that has recently come to prominence is a technique referred to as carbonic maceration, often associated with the fermentation of Beaujolais Nouveau, a famous style of French wine made from Gamay grapes and notorious for being consumed by buyers as soon after bottling as possible! Carbonic maceration when applied to Beaujolais is the fermentation of grapes in a carbon dioxide rich environment. This process enhances the fruitiness of the wine and minimises its tannin structure. When applied to coffee cherry processing the fruitiness of the coffee is also enhanced. Sasa Sestic, an Australian barista, won the 2015 World Barista Championship using carbonic maceration processed Sudan Rumé beans.
Going forward I will be sourcing small parcels of rare coffee beans processed using novel techniques. I'll make them available as limited run special offers. Watch this space!
To learn about blends versus components click here
To read about the impact of drum speed on roasting click here