As we discussed in our previous article, fermentation is a crucial and necessary step in the transition from coffee cherry to green bean.
For several years, producers have been experimenting with controlled fermentation. They add fermentation stages, use external yeasts, mushrooms, juice from other coffee cherries, dried fruits, do prolonged fermentation, etc. These stages allow the best of each coffee cherry to be revealed, but also (and above all) to create new tasting profiles while raising the selling price.
In this last article, we will see the most popular new experiments at the moment, their impacts on the final cup, their costs and the risks incurred by producers.
Pre-fermentation
The cherry is stored for a few hours just after picking, without being damaged.
This pre-fermentation allows internal fermentation to begin (as for a natural). If this pre-fermentation is properly controlled, ideally between 24 and 48 hours depending on the climate and the thickness of the cherry layer, it can add sweetness and more intense fruit notes to the cup [1].