Colombia Vera Mont Blanc Manor Purple Catura Pineapple Washed with Special Fermentation (half a pound

Country: Colombia Production area: Huilla Manor: Mont Blanc Manor Variety: Purple Caturra Processing method: washing Flavor: Pineapple Passion Fruit Mango ∮ Pineapple washing method As the name suggests, the pineapple washing method does use pineapple as a material in the post-processing, but it is not an intuitive and violent addition of pineapple to the post-processing, so that the coffee absorbs the taste of pineapple juice, but in the process of cultivating lactic acid bacteria and yeast Add pineapple to form different mother fungus culture results. Rodrigo first used microorganisms existing in the natural environment to cultivate mother cultures such as lactic acid bacteria and Saccharomyces cerevisiae. After fine extraction and separation, the mother bacteria used in this treatment were fed with pineapple to continue the culture. Pineapple provided some flavor on the one hand, but At the same time, it is also used as sugar to allow the mother bacteria to continue to develop. The process of culturing the mother bacteria takes about 190 hours to reach the target sugar content and pH value. Then, Rodrigo fermented the pineapple-cultured mother fungus and coffee cherries in a sealed tank for 150 hours, and then washed the cherries. The drying method is also very labor-intensive. First, it is dried in the sun for 2-3 days, and then moved to the shade of a tree for 15-18 days.