What is Yeast Fermentation?
Yeast fermentation in coffee processing refers to a method of fermentation where a specific strain of yeast, usually Saccharomyces cerevisiae, is added to the coffee pulp during fermentation. This process can take place in sealed bins, tanks or bags, and is used to help control and enhance the fermentation process. The yeast interacts with the natural sugars in the coffee pulp, converting them into alcohol and carbon dioxide, which can have a positive impact on the flavor profile of the coffee.
The use of yeast fermentation in coffee processing has gained popularity in recent years, as it offers the potential to create unique and complex flavor profiles that cannot be achieved through traditional processing methods. The process can be controlled to produce specific flavor characteristics, such as fruity, floral, or wine-like notes, and can also help to produce a cleaner cup with lower levels of acidity.
Lallemand, a global leader in the production of yeast and bacteria, has developed specific strains of yeast that are optimized for coffee fermentation. These strains have been tested and refined to produce consistent and desirable flavor characteristics in coffee. The use of yeast fermentation can be applied to both washed and natural process coffees, and is often used in conjunction with other processing methods such as extended fermentation, carbonic maceration, or anaerobic fermentation.
It is important to note that yeast fermentation is a relatively new technique in the world of coffee processing, and its long-term impact on the flavor and quality of coffee is still being studied. However, many coffee experts believe that it offers exciting possibilities for the future of specialty coffee, and that it has the potential to open up new avenues of exploration for coffee farmers, roasters, and consumers alike.