You've likely heard of yeast fermentation in making wine and beer, but yeast in coffee processing still is a novelty. These beans, which scored 93 points in Coffee Review, are the result of our fermentation experiments with LALCAFÉ ORO™ yeast.
This particular coffee is a combination of two nanolots: One is our Kenya-style Typica, which is a washed-process coffee with extended soaking to heighten brightness in the coffee. The other is a batch of Typica we processed with LALCAFÉ ORO™ yeast.
The Kenya-style Typica had a good balance between sweetness and acidity. The yeast-processed Typica had a more complex, intense aroma, as well as bright flavor. Combining these two with a medium-light roast resulted in a coffee that tastes greater than the sum of its parts.