Roasting anaerobic fermentation bean


#1

Have anyone tried to roast anaerobic fermentation bean? would you please suggest a similar recipe in ikawa app? Thank you


#2

The processing is certainly a main aspect since the beans you are suggesting are Wet Processed, do you have any more information about the bean, such as: the Origin, variety, altitude, density?

You should check out Lucia Solis’s podcast and her take on Anerobic fermentation since it use is more of a marketing term rather than a term that accurately conveys information.

#18 Anaerobic Fermentation
https://www.luxia.coffee/podcast


#3

Hi Deven, Thank you your reply. The bean came from Costa Rica, Anaerobic fermentation, species H17 , 1700m SHB.

I think I choose recipe of “honduras la basula filter” or “ethiopia zeleke baraso filter”.

Do you suggest any ikawa’s recipe ?
Thank you!


#4

No worries, I don’t have any suggestions of what profile to use. You can try looking at the Pro Ikawa Library to find a Costa Rica profile, or try some of the Ikawa espresso profiles and adjust those to suite your needs.

I’d start with a profile that is in a similar region or similar characteristics, like that Honduran or Ethiopian profiles like you suggested.


#5

Funny thing, I just found 400g of some Costa Rica 95 and Parainema from CR stashed away, I’ll roast up some and see if anything good turns up.


#6

Hi Deven, Thank you for your reply.
Different recipes I had tried including Ethiopia washed, Honduras, and Kenya, I found that Ethiopia zeleke would be more suitable for such anaerobics bean. I think their size is more similar.


#7

That’s great, the closer or similar beans are in size, density, processing and moisture the closer one profile can be used to another. You still can alter a profile further but at least the profile will be closer to a general sweet spot for that bean’s profile.


#8

I tried Ikawa Ethiopia N.'s recipe was matched roastery on Anaeobic Costa Rica Bean with their similar size. Goods taste notes “rum, melon” were showed up on it.