Back to Basics, the Role of Yeast in Coffee Processing

Fermentation in coffee is more than just a step to remove mucilage; it’s a complex biochemical process that significantly influences the flavour, aroma, and overall quality of the final cup. During this stage, a diverse range of naturally occurring microorganisms, including bacteria and yeasts, play an essential role.

Recent research highlights the benefits of using starter cultures with selected microorganisms, especially yeasts. These cultures not only support the demucilagination process but also act as bio-protectors, reducing the formation of undesirable compounds and enhancing aroma development through targeted microbial metabolism.