The nuanced methods embraced by the specialty coffee wine processing fermentation

RECENT ADVANCES IN COFFEE PROCESSING TECHNIQUES

In the specialty coffee sphere, the realm of experimental processing represents a thrilling frontier for both industry professionals and aficionados. While the bulk of coffee undergoes processing through the three established methods—natural, washed, and honey—the last few years have seen a rapid emergence of more sophisticated and inventive techniques.

The degree to which coffee processing has advanced is widely acknowledged. However, what might be less recognized is the pivotal role that winemaking has played in spurring this wave of innovation.

Take, for instance, the 2015 World Barista Championship, where Saša Šestić turned heads with his presentation featuring carbonic maceration, a method borrowed from the wine industry. Utilizing the Sudan Rume variety, he captivated the audience with its pronounced, fruit-forward aromas and enhanced sweetness.

Saša Šestić’s championship performance not only cast a spotlight on carbonic maceration but also stoked a burgeoning curiosity in experimental processing. His efforts weren’t solitary; he joined forces with Camilo Merizalde, the mind behind the Santuario Project, to refine the carbonic maceration technique.

In a similar vein, Dan Fellows, the 2019 World Coffee in Good Spirits Champion, clinched victory with a coffee that had undergone frozen fermentation, a Pacamara varietal. Dan’s innovative approach was in collaboration with Carlos Pola, another maestro of coffee processing. Together, these partnerships exemplify how the cross-fertilization of ideas between coffee and wine is driving the industry toward new sensory horizons.