Added yeasts can dramatically affect the taste of coffee, and this all happens during the fermentation step. This step, which once was simply a means to remove the mucilage is now understood as key to flavour development. There are many microbes responsible for this and the types of naturally occurring yeasts and bacteria will have a huge impact on the taste of the coffee.
If these yeasts and bacteria already exist and can be found everywhere, why would you add a different stain of yeast to the mix? In this episode we speak to Roberto Vazconez, from finca @lugmapata who uses added yeast strains to direct his fermentation, to obtain certain profile results. With the help of Camila Khalifé, Ecuadorian quality analyst and café owner, we interview Roberto about his fermentation experiments.
Listen to learn more about what is going on in the fermentation tank when yeasts are added and a case study success story on how yeasts can be used with desirable results.