YEAST
Yeast Fermentation Coffee
Unlike traditional "wild" fermentation driven by naturally occurring microorganisms, we use carefully selected yeast strains. We inoculate coffee cherries with yeast to deliberately shape the taste, aroma, and acidity of the final brew.
During fermentation, yeast metabolizes carbohydrates, producing byproducts like ethanol, organic acids, esters, and carbon dioxide. These compounds directly influence the coffee's structure, body, fragrance, and complexity.
Key benefits of yeast fermentation:
- Enhances sweetness and fruit-forward notes
- Delivers a clean, expressive flavor profile
- Improves consistency across harvests
Critically, yeast outcompetes other microorganisms, granting us greater control over fermentation. This translates to exceptional batch-to-batch stability while allowing for precise flavor development.
Unlike traditional "wild" fermentation driven by naturally occurring microorganisms, we use carefully selected yeast strains. We inoculate coffee cherries with yeast to deliberately shape the taste, aroma, and acidity of the final brew.
During fermentation, yeast metabolizes carbohydrates, producing byproducts like ethanol, organic acids, esters, and carbon dioxide. These compounds directly influence the coffee's structure, body, fragrance, and complexity.
Key benefits of yeast fermentation:
- Enhances sweetness and fruit-forward notes
- Delivers a clean, expressive flavor profile
- Improves consistency across harvests
Critically, yeast outcompetes other microorganisms, granting us greater control over fermentation. This translates to exceptional batch-to-batch stability while allowing for precise flavor development.