What’s Going On?

Experimental Fermentation in Coffee Processing

Posted by Matthew Orchard on

In recent years, experimental fermentation has been a growing trend in the specialty coffee industry. We’ve all seen the terms “anaerobic”, “extended” or even “carbonic maceration” being used to describe the more controlled approach being championed by forward thinking producers and from the frequency of their occurrence It would be appear that these methods are becoming more mainstream. Before we look a little closer at some of the different types of fermentation being experimented with at the moment it’s important to learn a little more about what fermentation actually is and how it has been traditionally used in the coffee...

Read more →