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C Illustration / Mmatcha

Microbial Alchemy

In the realm of unconventional coffee processing, yeast fermentation has
emerged as a fascinating frontier. By introducing specific strains of yeast during
the fermentation stage, producers can significantly impact the flavor profile of
the beans. The yeast interacts with sugars in the mucilage, generating unique
fermentation by-products that contribute distinct notes to the coffee. This
experimental approach not only adds complexity to the flavor but also allows
for a nuanced exploration of the interplay between microbial activity and the
inherent qualities of the coffee beans.

BREAKING

GROUND IN COF-

FEE PROCESSING

Coffee processing at the farm is a crucial stage in the journey from coffee cherry
to the aromatic cup we enjoy. It encompasses a series of methods designed to
extract the beans from the fruit, with three primary techniques prevailing: natural,
washed, and honey processing. Each method imparts distinct flavors and
characteristics to the final coffee product. In recent years, some coffee producers
have ventured beyond conventional processing methods, engaging in innovative
and experimental approaches. This experimentation reflects a dynamic and
evolving landscape in the world of coffee, where creativity and ingenuity are key
drivers in shaping the ever-expanding diversity of this beloved beverage.

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