Dec
6,
2022
Dec 6, 2022
In the specialty coffee industry, it’s no understatement that experimentally processed coffees have become increasingly popular in recent years. More and more producers are using new and innovative processing methods, with fermentation playing a significant role in many of them.
However, as with any newly emerging coffee processing technique, farmers need to take great care when manipulating fermentation to process coffee. By tightly controlling a range of variables, producers can create some truly wonderful flavours in their coffees and increase final cup scores.
But how can farmers do this in a way which balances success and profitability?
Enjoy the read of the article of Perfect Daily Grind in which Camille Duez, our Technical Support Specialist, talks about the benefits of using selected yeasts and lactic acid bacteria to improve quality and to enhance coffee flavors.
Thanks to our partners who testified: Fuzz Café and Jean Faleiros