From the groundbreaking invention of the **Thermal Shock** technique, which revolutionized the way coffee flavors are preserved and enhanced, to the development of an innovative drying system powered by condensation, we have continually pushed the boundaries of what is possible in coffee processing. This unique drying equipment not only improves efficiency but also ensures that every coffee bean retains its full aroma and flavor profile, delivering an unparalleled sensory experience to consumers.
Our journey of innovation did not stop there. By integrating cutting-edge science with tradition, we introduced an exclusive **yeast-mediated biocatalysis process**, a technique that transforms the coffee fermentation process into a precise art. This method enhances the complexity of flavor profiles, introducing notes and aromas previously unattainable, while maintaining the integrity of each coffee bean's origin.
Throughout our history, we have strived not only to meet industry standards but to redefine them, setting new benchmarks for quality, sustainability, and innovation. By consistently challenging the status quo, we have disrupted the coffee market time and again, creating trends that inspire farmers, roasters, and coffee enthusiasts worldwide. With a commitment to excellence and a passion for coffee, we continue to pioneer transformative solutions, ensuring that every cup tells a story of innovation, artistry, and dedication.
The **antimaceration process** for coffee involves vacuum-fermenting ripe cherries, creating two phases. The lower, oxygen-free phase allows the cherries to imbibe rich leachates, darkening them and intensifying their flavor from within. These uniquely altered cherries are then carefully dried in a dehumidification machine with dry air to preserve their complex and stable flavor profile.
Osmotic dehydration is performed on ripe coffee cherries that are fermented in vacuum tanks, resulting in gradual dehydration and the creation of two distinct phases: an upper one without oxidation and a lower one with leachate imbibition. This unique process concentrates flavors and aromas.
The lower phase of fermentation, rich in coffee leachates, permeates the cherries, darkening them and enhancing their flavor. This process of imbibition in the absence of oxygen transforms the bean from within. This alteration results in a more complex and intense flavor profiles.
The fermented cherries are dried separately in a dehumidification machine with dry air. This method avoids high temperatures that could damage the aroma and flavor precursors, ensuring an intense and stable coffee profile. This controlled drying process also contributes to a more uniform moisture content.
