khanh nhun
Nhân Viên
The conversation surrounding infused and flavored coffees brings us to the intricate technique of co-fermentation.
Rodrigo embarked on a journey of exploration across the beer, wine, and dairy sectors to deepen his understanding of fermentation and the role of specific microorganisms in crafting distinctive flavors.
His discovery revealed a shared foundation among these industries: the prevalent use of saccharomyces microbes in the fermentation of beer and wine.
Rodrigo’s initial foray into co-fermentation paired coffee with wheat and a variety of fruits. He fine-tuned aspects such as fermentation duration, sugar concentration, and acidity levels, aiming for an optimal flavor balance – efforts that ultimately bore fruit.
Understanding of fermentation and the role of specific microorganisms in creating distinctive flavors.
Rodrigo embarked on a journey of exploration across the beer, wine, and dairy sectors to deepen his understanding of fermentation and the role of specific microorganisms in crafting distinctive flavors.
His discovery revealed a shared foundation among these industries: the prevalent use of saccharomyces microbes in the fermentation of beer and wine.
Rodrigo’s initial foray into co-fermentation paired coffee with wheat and a variety of fruits. He fine-tuned aspects such as fermentation duration, sugar concentration, and acidity levels, aiming for an optimal flavor balance – efforts that ultimately bore fruit.
Understanding of fermentation and the role of specific microorganisms in creating distinctive flavors.The co-fermentation process unfolds in several stages:
- It begins with Rodrigo fermenting a “mother culture” for 190 hours, which comprises diverse microorganisms sourced from his own coffee plants.
- He then enriches this culture with a concoction of fruit juices, whole fruits, and a sweetening agent like molasses.
- This step not only amplifies the coffee’s inherent flavors but also boosts the overall sugar content, catalyzing the fermentation.
- Rodrigo gauges the sugar level (Brix) in the coffee cherries before they undergo a floatation process that weeds out less dense beans.
- The cherries are then depulped and introduced to a sealed tank containing the mother culture, where they remain for 180 hours.
- After this, the cherries are spread out to dry initially under the direct sun, followed by shaded conditions until they stabilize at a moisture content of 10% to 11%.
- Office address: 124 Ngo Quyen, Buon Ma Thuot, Dak Lak, Vietnam
- Website: Helenacoffee.vn
- Email: helenacoffee.jsc@gmail.com.
- Hotline: +84 789 818 828 (Mr. An) / +84 262 392 8688 (WhatsApp / Telegram).
Vận hành bởi Trương Anh Vũ® 
Trung Nghĩa, Hòa Ninh, Hòa Vang, TP Đà Nẵng, Việt Nam 
