A very popular term in the gastronomic world, fermentation is gaining more and more space in the daily lives of Brazilians. The process is seen in the manufacture of bread, beer and wine , or in methods of preserving cheese and meat, for example. O coffee was not left out of this movement and has generated great expectations in its production.
What is fermented coffee?
“Coffee fermentation consists of the natural degradation of the pulp and mucilage of the fruit carried out by microorganisms. As a result of this degradation, acids, esters and other metabolites are produced that can interfere with the flavor and aroma of the final drink”, said Rosane (coordinator of NEFER - Fermentation Studies Center and Professor and Researcher at the Federal University of Lavras).
All newly harvested grains go through the fermentation process naturally, but research carried out by NEFER discovered how to intensify the process. By adding more microorganisms through inoculation during the post-harvest stages, the results are even more satisfactory.
What’s different about fermented grains?
The research was carried out in different regions of the country, generating different results. What was common across all regions was the increase in final quality .
“This increase was represented, in some cases, by greater citric acidity, in others, represented by greater malic acidity. In certain regions, the coffee was more chocolatey, more intensified in taste, body and also in the final drink”, explained the professor.
This difference in results is normal and expected, as process results vary according to weather conditions. The varieties cultivated and the conduct of fermentation also influence the final results.
Roasters around the world are using fermentation techniques to bring out exotic flavors and notes in coffee. The coffee is fermented after being pulped and the skin removed, before roasting (green coffee). It is a specially treated type of green coffee that, when roasted, ground and prepared, produces different aromas and flavors (many would say better) than unfermented coffee.
“The fermentation process is not foreign to coffee. A large proportion of the coffees produced have always been fermented around the world, predominantly in pure water, to allow their enzymes to break down, develop sugars and provide a smooth mouthfeel. However, the coffee-loving community has now experimented with different strains of yeast/bacteria, different means other than water to soak the beans, to help the beans absorb different flavors and give more complex tasting notes to the same coffee we have been growing for generations. . ” explains Tapaswini Purnesh, Director of Classic Coffees, a company with coffee estates in Sakleshpur and Chikmagalur.
Abhinav Mathur, CEO of Something's Brewing, a website with a curated collection of coffee brewing tools says, “The coffee fermentation process takes place before the beans are roasted, so all the probiotics present after fermentation are eliminated during roasting. However, fermentation refines the sweetness, body and acidity of the coffee and also adds a fruity note. No wonder it’s converting non-coffee drinkers into curious consumers.”
Barrel-aged coffee
The latest to join the fermented coffee bandwagon is barrel-aged coffee, where fresh green coffee is placed inside barrels previously used to make whiskey, gin, rum, wine, and other varieties of alcoholic beverages.
What started as a quirky experiment out of curiosity or convenience has turned into a full-fledged trend, with roasters forging strategic collaboration with distilleries. “One of our most popular brews at Classic Coffee (owned by Harley) is our whiskey barrel-aged coffee. We ferment the grains in Amrut whiskey barrels for 35 to 60 days, together with yeast produced in-house. The moisture content inside the barrel is what aids the fermentation process and gives the coffee a strong, heady aroma of whiskey and flavors of Irish cream, green apple and other tropical fruits,” says Purnesh.
Blue Tokai has been using Sula wine barrels used to ferment red wines like Rasa and Dindori to age specially selected coffee beans. “The grains remain in oak barrels for a few months and absorb the remains of the previous year's batch of wine. They are closely monitored for moisture retention and rotated weekly to ensure the beans have even contact with the wine-soaked wooden barrels. This process enhances the flavors of the beans and creates a totally new experience for the consumer, expanding our minds far beyond the flavor we imagined coffee could have”, says Namrata Asthana, co-founder of Blue Tokai Coffee Roasters.
Other alcohols used to give coffee an alcoholic kick are rum and gin. “Rum yeast, in my opinion, is the most balanced among coffee blends aged in barrels. It's a sweet-tasting cup and that's not surprising, as rum has the highest sugar content of the three alcohols. There are some properties that ferment with fruits like watermelon and pineapple too,” says Mathur.
Barrel-aged coffee beans can be brewed hot or cold and enjoyed as is. “But it's best to drink them pure to experience all the flavors coffee has to offer and not dilute it with milk or sugar. Our preferred brewing method is usually strained, a cold brew is also great depending on the coffee,” says Purnesh. They can also be mixed into new cocktails, exploring new depths of distilled flavors.
What started as a quirky experiment out of curiosity or convenience has turned into a full-fledged trend.
Coffees Fermented with Fruit
Launched by Maverick & Farmer Coffee (founders of Flying Squirrel Coffee), the 'Orange you Curious' coffee blend is the result of a unique barrel fermentation process, where freshly pulped Arabica beans are fermented with orange juice for 24 hours. The natural yeasts present in the orange peel, as well as in the coffee peel, act on the fruit's sugars and produce a truly unique and very refreshing blend. They also make a special Milk and Honey coffee, where the coffee beans are fermented with lactic acid bacteria (from the milk of cows from their own farms). The coffee is then processed using the honey sun drying method. A double treat for sure! This creates a beautifully smooth coffee with some notes of milk, caramel and melon.
Fermented coffees that have gone through a fermentation process have added value and can revolutionize the market in terms of quality, price and flavor.
Tell me here, have you ever tried fermented coffee? What and how was the experience?
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