Innovation at Origin: “Cordial Cherry” Anaerobic Process
Introduction:
At Forgotten Forest, we take pride in our innovative approach to coffee processing. Our signature “Cordial Cherry” Anaerobic Process has been developed and refined over the years, resulting in unique flavor profiles that captivate coffee enthusiasts. In this blog post, we will explore the scientific intricacies of our process, shedding light on the fermentation and processing techniques that make our coffee truly exceptional.
The Cordial Cherry Anaerobic Process - Unveiling the Science:
Our process begins with the careful selection of fully ripe coffee cherries, which have developed high concentrations of sugars and other beneficial compounds under agroforestry systems. Let's dive into the scientific details of each step involved in our Cordial Cherry Anaerobic Process.
1. Aerobic Fermentation Phase:
After harvesting, the coffee cherries are loaded into open fermentation tanks for an aerobic fermentation phase lasting approximately 12 to 18 hours. During this phase, the cherries are exposed to direct sunlight, rapidly increasing the temperature. High rates of fermentation and microbial activity lead to the development of precursors to alcohol and other compounds, resulting in sweet, intense, tropical flavors.
2. Cold Water Wash:
Following the aerobic fermentation phase, the coffee cherries are thoroughly washed with cold water to halt the fermentation process from over-developing into acetic, musty or vinegary territory.
3. Anaerobic Fermentation Phase:
The washed cherries are then transferred to large stainless steel anaerobic tanks, where they are filled to the top and sealed in a low-oxygen environment. Before sealing the tanks, the leachate (highly concentrated fermentation juices) from the first stage of fermentation, known as the Mosto, is added to jumpstart continued fermentation. Temperature and pH levels are carefully monitored during this phase, which lasts for approx 48 to 56 hours.
4. Dominance of Lactobacillus Bacteria:
In the anaerobic fermentation phase, lactobacillus bacteria thrive and reach dominance of nearly 80% within the first 24 hours. These bacteria, along with yeasts, efficiently break down sugars and other compounds, making the molecules smaller and more easily able to pass through the coffee bean's cell wall. The pressure build-up during this phase further enhances the fermentation process.
5. Pulping Variations:
After the anaerobic fermentation is complete, the cherries are subjected to one of three popping decisions: whole cherry “Natural”, partially pulped “Honey” or fully pulped “Washed”.
- Natural: The cherries are left whole and dried in static machine beds. This method tends to result in coffee with a high body and depth of dark fruit flavors.
- Honey: Some of the skin and mucilage are left in contact with the cherries during drying. This process tends to produce coffee with a combination of medium to high body, strong fruity flavors, and increased acidity and florality.
- Washed: The outside skin and pulp are removed, and the beans are washed before drying. This approach offers a balance of smooth, delicate flavors and nuanced characteristics.
We ask ourselves, how can we tell the story of La Cordillera de Puerto Rico, through the senses? The region’s unique environmental factors & geographic characteristics influence the distinctive flavors. However, at Forgotten Forest we consider locally present microorganisms such as bacteria, yeasts, and enzymes, as well as human influence, to be equally important features of our coffee’s identity.
Forgotten Forest's “Cordial Cherry” Anaerobic Process is a testament to our commitment to innovation, excellence, and shared identity. This year, we’re honored to have received a 92 score from five to review, on our natural processed variation.
