UBEC COFFEE ROASTERS
Colombia, Villa Rosetta
Colombia, Villa Rosetta
Regular price
Dhs. 135.00
Regular price
Sale price
Dhs. 135.00
Unit price
per
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Producer: finca El Paraiso
Location: Piendamo, Cauca
Variety: Castillo
Process: Natural Anaerobic
Altitude: 1960 MASL
PROCESS
The process begins with the harvest of overripe coffee cherries because the coffee pulp contains many tannins,polyphenols, esters and other compounds that, by staying longer together with the seeds, these compounds pass through in greater quantity, increasing the notes to red fruits. Disinfection of coffee cherries with ozone, to reduce the unwanted microbiological load in the process
TECHNIQUE: HIGH PRESSURE FERMENTATION
The coffee cherries are transferred to the processing plant and first a cleaning of leaves, branches and impurities is carried out, then a float and selection of the optimal fruits for processing The coffee cherries are transferred to stainless steel fermenters, and an initial inertization is carried out by injecting CO2 to displace oxygen and prevent the oxidation of the compounds present in the coffee pulp.
Then the anaerobic fermentation phase begins in the cherry that generates gases such as CO2 that gradually increases the pressure of the fermenter, which causes the pressure to generate a dynamic transfer of fluids from the pulp to the seeds; This process is carried out at 18°C and 20 psi for 96 hours. Fincas El Paraiso has a collection of microorganisms isolated from coffee and selected according to
their sensory profile in fermentation, for this case a yeast consortium called Paraiso Red Fruits Yeast is used, which are microorganisms that have a high production of esters, aldehydes and alcohols. For the reproduction of microorganisms, a fermentation medium is designed with coffee pulp liquids and leachates from other fermentations, which generates a first phase in which the yeasts selected for this process multiply, reaching high concentrations of cells that are responsible for by much of the precursors of aromas and flavors Prior to the inoculation of microorganisms in the cherry fermentation phase, a phase called biocatalysis of precursors is carried out, which consists of generating the biochemical conditions of cellular stress to generate the biosynthesis of more aromatic fermentation compounds, such as esters, aldehydes , alcohols among other compounds, these reactions are carried out in stirred tank bioreactors and the process is carried out for a period of 36 hours and later the liquid containing microorganisms and the precursors generated in the process are added. The second phase of the process consists of increasing the pressure up to 30 psi to achieve greater fixation of the precursors generated in fermentation and naturally present in the coffee pulp.
DRYING TECHNIQUE
Packed in hermetic GrainPro bags and stabilization in the cellar for 15 days in a controlled temperature and humidity environment Threshing, electronic and manual selection to meet the required physical quality standard The drying process is crucial to guarantee the final quality of the coffee, the compounds generated in the fermentation phases and present by genetics in the coffee, many are highly volatile and some are thermolabile, so it is essential to carry out a careful drying process with the coffee fruit; for this task, the company has developed its own technology for drying in an inert atmosphere at low temperatures, with dehumidifying systems that remove moisture based on the principle of mass transfer, which allows water to be removed from coffee beans without high temperatures. which generates a less abrupt phase of seed dormancy, allowing it to be kept for much longer without presenting quality defects.
Location: Piendamo, Cauca
Variety: Castillo
Process: Natural Anaerobic
Altitude: 1960 MASL
PROCESS
The process begins with the harvest of overripe coffee cherries because the coffee pulp contains many tannins,polyphenols, esters and other compounds that, by staying longer together with the seeds, these compounds pass through in greater quantity, increasing the notes to red fruits. Disinfection of coffee cherries with ozone, to reduce the unwanted microbiological load in the process
TECHNIQUE: HIGH PRESSURE FERMENTATION
The coffee cherries are transferred to the processing plant and first a cleaning of leaves, branches and impurities is carried out, then a float and selection of the optimal fruits for processing The coffee cherries are transferred to stainless steel fermenters, and an initial inertization is carried out by injecting CO2 to displace oxygen and prevent the oxidation of the compounds present in the coffee pulp.
Then the anaerobic fermentation phase begins in the cherry that generates gases such as CO2 that gradually increases the pressure of the fermenter, which causes the pressure to generate a dynamic transfer of fluids from the pulp to the seeds; This process is carried out at 18°C and 20 psi for 96 hours. Fincas El Paraiso has a collection of microorganisms isolated from coffee and selected according to
their sensory profile in fermentation, for this case a yeast consortium called Paraiso Red Fruits Yeast is used, which are microorganisms that have a high production of esters, aldehydes and alcohols. For the reproduction of microorganisms, a fermentation medium is designed with coffee pulp liquids and leachates from other fermentations, which generates a first phase in which the yeasts selected for this process multiply, reaching high concentrations of cells that are responsible for by much of the precursors of aromas and flavors Prior to the inoculation of microorganisms in the cherry fermentation phase, a phase called biocatalysis of precursors is carried out, which consists of generating the biochemical conditions of cellular stress to generate the biosynthesis of more aromatic fermentation compounds, such as esters, aldehydes , alcohols among other compounds, these reactions are carried out in stirred tank bioreactors and the process is carried out for a period of 36 hours and later the liquid containing microorganisms and the precursors generated in the process are added. The second phase of the process consists of increasing the pressure up to 30 psi to achieve greater fixation of the precursors generated in fermentation and naturally present in the coffee pulp.
DRYING TECHNIQUE
Packed in hermetic GrainPro bags and stabilization in the cellar for 15 days in a controlled temperature and humidity environment Threshing, electronic and manual selection to meet the required physical quality standard The drying process is crucial to guarantee the final quality of the coffee, the compounds generated in the fermentation phases and present by genetics in the coffee, many are highly volatile and some are thermolabile, so it is essential to carry out a careful drying process with the coffee fruit; for this task, the company has developed its own technology for drying in an inert atmosphere at low temperatures, with dehumidifying systems that remove moisture based on the principle of mass transfer, which allows water to be removed from coffee beans without high temperatures. which generates a less abrupt phase of seed dormancy, allowing it to be kept for much longer without presenting quality defects.
