Mexico Natural Ext. Fermentation with Starter Culture

The Process

While fermentation is a very dynamic process there are some elements that are in our control. Elements like time, temperature, and cherry ripeness are the basics. Extended fermentation follows one of two pathways in our 'Project Capture' innovation series. The first is to use the indigenous microorganisms which are naturally present in the cherry pulp and skin, much like in Natural Wine production. The second pathway - and the one utilised for this lot - introduces a starter culture, specially formulated for coffee, which will enhance the production of favourable volatiles (flavour elements).

Ripe coffee cherries are carefully handpicked and sorted to remove any damaged or unripe fruits. These coffee cherries are then sprayed with starter culture and fermentation is continued for 60 hours in a closed environment.  The starter culture along with the indigenous microorganisms present in the cherries ferment the coffee cherries and produce desirable aroma precursors through fermentation of sugars to organic acids and alcohols and further to fruity esters.

Post fermentation, the coffee cherries are dried as natural coffees on raised beds.  When these coffees are roasted the aroma precursors turn into desirable aroma including fruity esters, aldehydes, ketones and terpenoids providing the much desired highlighting fruitiness, acidity and full body to the coffee.