Chelchele, Anaerobic Pineapple

Many people familiar with cooking know that a splash of pineapple will act as a tenderizer for meats in a marinade. The magic component here lies within both the flesh and stem of the pineapple- an enzyme known as bromelain. Bromelain accelerates the breakdown of protein compounds, hence its reputation as a tenderizer. In the past few years it has become a relatively common addition to coffee ferments for the same reason: when bromelain is introduced to coffee cherries it accelerates the release of mucus from the cherry (that sentence felt gross to write).

Interestingly, pineapple fermentation is being studied and experimented with more and more in Indonesia especially with robusta, as a means of reducing caffeine content which is substantially higher in robusta than arabica. The fermentation process with the addition of bromelain causes a breakdown of the proteins in cell walls so that, in time, caffeine will dissolve into water. Any reduction in caffeine content is also a reduction in bitterness, leading to an increase in clarity and perceived sweetness, enhancing the taste experience of the cup. 

This lot is processed first with the whole cherry fermented in sealed tanks together with pineapple, carried out for 5-10 days. After fermentation is deemed to be finished the coffee is moved to raised beds to sun dry. The finished cup has a pronounced sweetness and clarity for this amount of processing, bursting pink grapefruit, lychee and sweet tea.