How does experimental fermentation enhance the Thailand Srima Mango coffee?

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Experimental Fermentation Enhances Thailand Srima Mango Coffee Through Unique Processes

The Thailand Srima Mango coffee's distinct flavour profile is achieved through an experimental double-stage anaerobic fermentation process, where coffee beans are co-fermented with fresh mango. This method cultivates a juicy, tropical character in the coffee. Subsequently, the beans undergo a honey process drying method, which retains some of the fruit's sticky mucilage. This residual mucilage contributes to a pronounced sweetness in the final cup.
Double-Stage Anaerobic Fermentation with Mango

This coffee undergoes a distinctive double-stage anaerobic fermentation. During this experimental phase, the coffee beans are deliberately fermented alongside fresh mango. This co-fermentation is the primary driver behind the development of the coffee's characteristic juicy and tropical flavour notes, setting it apart from conventional processing methods.
Honey Process Drying for Enhanced Sweetness

Following the fermentation stage, the Thailand Srima Mango coffee is dried using the honey process. This technique involves leaving a portion of the fruit's sticky mucilage attached to the coffee beans during the drying period. The presence of this mucilage is crucial as it imparts a deeper, more pronounced sweetness to the coffee, complementing the fruity notes developed during fermentation.

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How does experimental fermentation enhance the Thailand Srima Mango coffee?

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