SEKIO TIPS!
REVOLUTION IN COFFEE FERMENTATION
Currently it is being experimented with more technologically controlled processes, in hermetically sealed tanks, it is an anaerobic process, where oxygen is not involved.
The present revolution is to add fruit (citrus) in these tanks, which adds spectacular notes in cup.
What will the future hold for this fermentation modality?
SEKIO TIPS!
TIME OF FERMENTATION
Fermentation time depends on the weather. In a warm climate, this process lasts about 12 hours, then it is washed and dried.
In cold weather it can last from 16 to 18 hours.
When these times are exceeded, the flavor you get is stale and sour.
SEKIO TIPS!
"COFFEE FERMENTATION"
As soon as the coffee cherry is collected, the fermentation process begins.
Microorganisms (yeasts, bacteria) inside the fruit begin to work together with enzymes by breaking down the mucilage and transforming organic compounds into sugar, acid, and alcohol molecules.
SEKIO TIPS!
Moca-Flavored Coffee
This flavor adds to the coffee a safe reception for those started in the taste of coffee, as can be the pre-teens.
It can be prepared with moca or chocolate, which is the most common.
The origin of the name comes from a city in Yemen, Al-Mukha, where there is a coffee bean reminiscent of cocoa. Although it does not mean these coffees have that origin.
SEKIO TIPS!
Spiced Coffee with “Pumpkin”
This flavor is typical of autumn, recalling Halloween holidays
The flavor of spices is given with: cinnamon, cloves or nutmeg.
These flavors give the coffee an exotic tone, which should not hide the presence of coffee.
It also brings sweet flavor given by the pumpkin.
