{"id":59195,"date":"2021-07-14T11:23:42","date_gmt":"2021-07-14T09:23:42","guid":{"rendered":"https:\/\/nomadcoffee.es\/hablamos-de-fermentacion-anaerobica\/"},"modified":"2021-08-25T08:09:09","modified_gmt":"2021-08-25T06:09:09","slug":"que-volem-dir-quan-parlem-de-fermentacio-anaerobica","status":"publish","type":"post","link":"https:\/\/subs.nomadcoffee.es\/ca\/que-volem-dir-quan-parlem-de-fermentacio-anaerobica\/","title":{"rendered":"Qu\u00e8 volem dir quan parlem de fermentaci\u00f3 anaer\u00f2bica?"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">A mesura que el caf\u00e8 d&#8217;especialitat ha anat guanyant popularitat els productors han generat noves formes de processar els seus caf\u00e8s i aix\u00ed oferir tasses diferents o perfils concrets ja sigui per diferenciar-se de la resta, per una profunda passi\u00f3 cafetera o per aprofitar al m\u00e0xim les seves collites i recursos. Cada vegada \u00e9s m\u00e9s habitual trobar caf\u00e8s on es posa l&#8217;accent en el tipus de proc\u00e9s que ha rebut, el tipus de fermentaci\u00f3, el temps de fermentaci\u00f3, la temperatura, etc. Fa alguns anys vam comen\u00e7ar a trobar-nos amb caf\u00e8s que inclo\u00efen en la seva descripci\u00f3 una <b>fermentaci\u00f3 anaer\u00f2bica<\/b>.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">\u00a0<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">\u00c9s molt probable que alguna vegada comprant caf\u00e8 d&#8217;especialitat t&#8217;hagis trobat amb un proc\u00e9s descrit amb aquestes paraules, per\u00f2<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Qu\u00e8 \u00e9s una fermentaci\u00f3 anaer\u00f2bica?<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">\u00a0<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Abans de continuar parlant sobre les fermentacions anaer\u00f2biques, seria interessant anar un pas m\u00e9s enll\u00e0 i preguntar-nos, qu\u00e8 \u00e9s una fermentaci\u00f3?\u00a0<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">\u00a0<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Segons <a href=\"https:\/\/es.wikipedia.org\/wiki\/Fermentaci%C3%B3n#:~:text=La%20fermentaci%C3%B3n%20o%20metabolismo%20fermentativo,existen%20diversos%20tipos%20de%20fermentaci%C3%B3n.\"><span class=\"s2\">Wikipedia<\/span><\/a> la fermentaci\u00f3 \u00e9s un <i>proc\u00e9s <\/i><a href=\"https:\/\/es.wikipedia.org\/wiki\/Catabolismo\"><span class=\"s2\"><i>catab\u00f2lic<\/i><\/span><\/a><i>\u00a0 <\/i><a href=\"https:\/\/es.wikipedia.org\/wiki\/Reducci%C3%B3n-oxidaci%C3%B3n\"><span class=\"s2\"><i>d&#8217;oxidaci\u00f3<\/i><\/span><\/a><i> incompleta, que no requereix oxigen, i el producte final \u00e9s un compost org\u00e0nic. <\/i>\u00c9s a dir, que <b>mitjan\u00e7ant la fermentaci\u00f3, alguns organismes -com llevats i bacteris-, obtenen energia mitjan\u00e7ant la degradaci\u00f3 de mol\u00e8cules org\u00e0niques, com el mid\u00f3 o el sucre, donant com a resultat un compost org\u00e0nic m\u00e9s simple.<\/b> Un exemple senzill d&#8217;aix\u00f2 seria la fermentaci\u00f3 alcoh\u00f2lica, en qu\u00e8 certs microorganismes transformen els sucres del ra\u00efm en alcohol et\u00edlic i CO2, donant com a resultat el vi. O l&#8217;obtenci\u00f3 de l&#8217;iogurt mitjan\u00e7ant la fermentaci\u00f3 de la llet amb ferments lactis. La fermentaci\u00f3 en si \u00e9s un proc\u00e9s anaer\u00f2bic, ja que no requereix d&#8217;oxigen per poder produir-se.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">\u00a0<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Malgrat que quan parlem de la fermentaci\u00f3 de el caf\u00e8, sempre creiem que la seva fi \u00e9s obtenir un perfil concret en tassa -i en aquest post parlem precisament d&#8217;aix\u00f2-, <b>la fermentaci\u00f3 \u00e9s tamb\u00e9 la forma m\u00e9s antiga de separar la cirera dels grans de caf\u00e8<\/b>.El caf\u00e8 es deixava fermentar de <b>forma passiva<\/b>,\u00e9s a dir, sense generar cap tipus de control sobre aquesta fermentaci\u00f3, fins que la pell i el muc\u00edlag se separessin del gra, fent l&#8217;obtenci\u00f3 dels grans de caf\u00e8 m\u00e9s senzilla. Avui dia se segueix utilitzant aquest proc\u00e9s en aquells llocs on no compten amb una despolpadora mec\u00e0nica. Aix\u00f2 vol dir que pr\u00e0cticament tots els caf\u00e8s passen per un proc\u00e9s de fermentaci\u00f3, des dels naturals i Honeys fins als rentats que no s&#8217;hagin despolpat mec\u00e0nicament.\u00a0<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">\u00a0<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Llavors, si la fermentaci\u00f3 ja \u00e9s un proc\u00e9s anaer\u00f2bic de per si, quin \u00e9s el motiu pel qual parlem de fermentaci\u00f3 anaer\u00f2bica per descriure alguns caf\u00e8s? En aquest cas, el terme <i>anaer\u00f2bic<\/i> fa refer\u00e8ncia a l&#8217;entorn en qu\u00e8 aquesta es d\u00f3na.\u00a0 <b>Quan parlem de caf\u00e8s amb fermentacions anaer\u00f2biques fem refer\u00e8ncia a l&#8217;entorn sense oxigen: tancs segellats amb una v\u00e0lvula unidireccional per permetre la sortida de gasos, per\u00f2 no la seva entrada.<\/b> La pres\u00e8ncia o manca d&#8217;oxigen canvia el tipus de microorganismes que trobem en ella. Per aix\u00f2, podem trobar caf\u00e8s rentats, Honeys o naturals que tamb\u00e9 incloguin una fermentaci\u00f3 anaer\u00f2bica en la forma en qu\u00e8 han estat processats.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">\u00a0<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Nomad t\u00e9 com un dels seus objectius principals el d&#8217;oferir un men\u00fa variat i din\u00e0mic, amb <a href=\"https:\/\/nomadcoffee.es\/coffee-burundi\/\"><span class=\"s2\">or\u00edgens<\/span><\/a> i processos diversos, respectant l&#8217;estacionalitat, i descobrint nous i diferents perfils: des d&#8217;aquells m\u00e9s cl\u00e0ssics amb notes a xocolata i fruits secs, acideses suaus i meloses fins caf\u00e8s m\u00e9s enzim\u00e0tics, amb acideses brillants i notes tropicals o florals.\u00a0<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">\u00a0<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Aquest any tornem a incorporar al nostre men\u00fa el pack de processos de la finca Aquiares de Costa Rica. Consisteix en una mateixa varietat de caf\u00e8: Centroamericano, un encreuament h\u00edbrid entre Rume Sudan d&#8217;Eti\u00f2pia, delicada i complexa, i Sarchimor d&#8217;Am\u00e8rica Central, de producci\u00f3 vigorosa i gra gran. <b>Diego Robelo i el seu equip han realitzat quatre processos diferents<\/b>:un primer lot rentat, un segon lot rentat amb una fermentaci\u00f3 de 96 hores sota condicions anaer\u00f2biques a el qual se li incorpora una barreja d&#8217;aigua i melassa, un tercer lot amb un proc\u00e9s xarxa honey i un quart lot amb un proc\u00e9s natural,\u00a0 <b>fermentat sota condicions anaer\u00f2biques amb la incorporaci\u00f3 d&#8217;un most fruit de fermentacions anteriors. <\/b>Tastant els caf\u00e8s al nostre HQ hem pogut veure les difer\u00e8ncies que cada lot ens oferia. Si vols con\u00e8ixer una mica m\u00e9s sobre els caf\u00e8s que formen aquest pack i tenir la possibilitat de provar-los a casa, ja pots trobar-lo a la nostra <a href=\"https:\/\/nomadcoffee.es\/ca\/categoria-producte\/coffee-ca\/\"><span class=\"s2\">botiga online<\/span><\/a> o en els nostres locals. Ens sembla una manera divertida de veure com els processos que s&#8217;apliquen a el caf\u00e8 un cop collit poden ajudar a oferir m\u00faltiples varietats de perfil i tassa.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Si voleu aprendre m\u00e9s sobre caf\u00e8, us recomanem els podcasts de<a href=\"https:\/\/www.buzzsprout.com\/604165\"><span class=\"s2\"><i>&#8220;Making Coffee with Luc\u00eda Sol\u00eds<\/i><\/span><\/a><i>&#8220;. <\/i>Luc\u00eda Sol\u00eds, que a part de dedicar-se a treballar amb productors \/ es fent consultories i dissenyant fermentacions per les seves finques, ha creat uns podcasts en on parla de diferents processos des d&#8217;un punt de vista t\u00e8cnic i comparteix les seves experi\u00e8ncies i opinions sobre temes que giren voltant de el caf\u00e8.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A mesura que el caf\u00e8 d&#8217;especialitat ha anat guanyant popularitat els productors han generat noves formes de processar els seus [&hellip;]<\/p>\n","protected":false},"author":1098,"featured_media":59189,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[92],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Qu\u00e8 volem dir quan parlem de fermentaci\u00f3 anaer\u00f2bica? 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