Labels

💡 Biochemical reaction mechanism

Drying: 🕒 Dry period

Water Activity: 💧 Target water activity (aw)

Metabolites: 🧪 Major metabolites

Acidity: Acidity

Sweetness: Body Sweetness

Body: Mouse Feel/Body

Clean Cup: Clean Cup Transparency

Complexity: Flavor Complexity

Washed

In the submerged fermentation tank, the mucilage is completely dissolved by activation of pectin degrading enzymes. Since other organic substances that can cause unpleasant tastes are removed, it has biochemical characteristics that maximize the bright and clear acidity of coffee.

Drying: 8 to 12 days

Water Activity: 0.52~0.58aw

Metabolites: Increased Lactic Acid ratio, high preservation of citric acid and malic acid, accumulation of free amino acids

Natural

It is dried for a long time with the cherry flesh still attached, and the highly concentrated sugars in the flesh pass through the cell membrane and diffuse into the green coffee bean. During this process, simultaneous fermentation of wild yeast and lactic acid bacteria occurs, condensing rich saccharification and complex aromas.

Drying: 15 to 25 days

Water Activity: 0.54 ~ 0.60 aw

Metabolites: Sucrose spreads and penetrates deep into the coffee beans, and ester compounds and volatile alcohol contents rapidly increase.

Honey

The sucrose and organic acids contained in cherry slime slowly dry/concentrate on the surface and are absorbed. It is located in the middle between the refreshing acidity of washed and the heavy oily/sweet taste of natural and has a unique texture like honey.

Drying: 12 to 20 days

Water Activity: 0.53 ~ 0.59 aw

Metabolites: Partial drying reaction of flesh mucilage, development of melanoidin precursors according to browning enzyme activity

Anaerobic

In an anaerobic chamber saturated with carbon dioxide, microorganisms such as lactic acid bacteria decompose glucose into lactic acid and ethanol and rapidly accumulate volatile ester compounds. It has strong cinnamon, rum, and tropical aromas that are difficult to find in conventional coffee.

Drying: 15 to 30 days (anaerobic fermentation for 24 to 72 hours)

Water Activity: 0.55~0.61aw

Metabolites: Formation of abnormally high concentrations of anaerobic fermentation products (exotic flavor esters such as Acetic acid and Ethyl acetate)