[et_pb_section bb_built=”1″ next_background_color=”#000000″][et_pb_row][et_pb_column type=”4_4″][et_pb_image _builder_version=”3.7″ src=”\/\/cdn.cafeimports.com\/images\/Fermentation_web-1-5.jpg” align=”center” force_fullwidth=”on” \/][et_pb_text admin_label=”1 Intro” _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px”]<\/p>\n
Humans love fermented foods so much you\u2019d think we\u2019d have pickled ourselves by now: We can\u2019t seem to get enough bread, sauerkraut, wine, yogurt, cheese, chocolate, or, of course, coffee. Well, coffee\u2019s not a fermented beverage per se, but fermentation does play a part in the creation of this drink we love, and since we are insatiably curious about every step in the process we have attempted to learn and absorb as much as we can about the importance and the impact of fermentation on coffee quality and flavor.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off” prev_background_color=”#000000″ next_background_color=”#000000″][et_pb_row][et_pb_column type=”1_2″][et_pb_text admin_label=”2 Fermentation defined” _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px”]<\/p>\n The word fermentation<\/strong>\u00a0describes the natural occurrence of microorganisms such as yeast and bacteria consuming and metabolizing a variety of compounds found in organic matter (sugars, acid) to use as fuel like humans use pizza and peanut butter for fuel. As a result, these microorganisms break down their fuel sources and leave behind substances such as carbon dioxide, ethyl alcohol, acid, thiols, esters, etc. Basically, they eat what they need and poop out what they don\u2019t; the waste products from this process are desirable to humans in that they are what make the difference between grape juice and wine, between a lump of dough and a perfectly risen sourdough bread, between fresh cabbage and kimchi. <\/span><\/p>\n For those products, the effects of the fermentation itself are obvious because the thing that is being fermented is also the thing we directly consume. The reason we make the distinction between coffee as a fermented <\/span>beverage<\/span><\/i> and as a by-product of fermentation, then, is that while the coffee fruit is fermented in order to modify and remove it, the seed inside\u2014which is what we actively use to make the coffee liquid itself\u2014is not fermented, though it is (at least in theory) affected by that fermentation. <\/span><\/p>\n This draws more of an indirect relationship between fermentation and coffee than the direct one that exists in wine or kimchi, then.<\/span><\/p>\n It\u2019s also one of myriad reasons the coffee industry, and even coffee flavor scientists, have had a harder time unpacking the actual nitty-gritty behind how the compounds created by fermentation in the fruit make their way into the seed: There are other variables that get in the way\u2014including the fact that the seeds need to be dried before it is meticulously tested\u2014that it becomes more difficult for non-scientists like us to plant an authoritative flag in the concept of fermentation and make bold, declarative claims about what it does or doesn\u2019t do to coffee\u2019s cup characteristics. <\/span><\/p>\n (Thankfully, we\u2019ve had some help in consulting fermentation specialists like Lucia Solis<\/strong> of Luxia Coffee Solutions<\/a> and other resources on the matter.)<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″][et_pb_image _builder_version=”3.7″ src=”\/\/cdn.cafeimports.com\/images\/Fermentation_picking-1.jpg” custom_margin=”||0px|” custom_padding=”||0px|” \/][et_pb_text _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px” custom_margin=”0px|||” custom_padding=”0px|||”]<\/p>\n Coffee fruit can start fermenting before it’s picked.<\/em><\/p>\n [\/et_pb_text][et_pb_image _builder_version=”3.7″ src=”\/\/cdn.cafeimports.com\/images\/Fermentation_tree-dried-1.jpg” custom_margin=”||0px|” custom_padding=”||0px|” \/][et_pb_text _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px” custom_margin=”0px|||” custom_padding=”0px|||”]<\/p>\n Coffee can ferment as it is still on the tree.<\/em><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ next_background_color=”#000000″ prev_background_color=”#000000″][et_pb_row][et_pb_column type=”4_4″][et_pb_text admin_label=”3 Understanding Coffee Fermentation” _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px” header_font=”Raleway||||||||” header_font_size=”25px”]<\/p>\n While the words fermentation<\/strong>\u00a0and processing<\/strong>\u00a0are occasionally used interchangeably when we are discussing coffee, they are not identical. In fact, they\u2019re related, but they\u2019re distinctly different: Fermentation is a metabolic process performed by organisms in search of fuel, and the other is a set of purely mechanical and technical steps used to prepare an agricultural product for export. <\/span><\/p>\n In coffee, fermentation\u2019s historical use was in effectively removing the coffee fruit from the seed in order to roast and brew the seed as a beverage\u2014it is <\/span>part<\/span><\/i> of the post-harvest processing. The development and manipulation of flavors through the fermentation process has not always been (and arguably still isn\u2019t) well understood and was probably adjacent to the use of fermentation as a means for preparation. In fact, even now there are very few accessible primary sources containing empirical data concerning correlations between fermentation and taste or quality, even though hundreds of studies exist on the topic.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off” prev_background_color=”#000000″ next_background_color=”#000000″][et_pb_row][et_pb_column type=”1_2″][et_pb_text admin_label=”4 Microorganisms ” _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px” header_font=”Raleway||||||||” header_font_size=”25px”]<\/p>\n The microorganisms responsible for fermentation live in or on almost every surface on earth, so this organic process begins as soon as they gain access to the substances that they consume, and can continue as long as there are fuel sources available to them in a hospitable environment. Different populations of particular yeasts and bacteria coexist with each other all over the world, and the various combinations of each will have different results: For instance, yeasts generally consume sugar and create ethanol, where bacteria can consume sugar or acids (among other things) and create other compounds and a rainbow of different flavors. Like microscopic mixologists, in a way.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″][et_pb_image _builder_version=”3.7″ src=”\/\/cdn.cafeimports.com\/images\/Fermentation_depulper-1.jpg” custom_margin=”||0px|” custom_padding=”||0px|” \/][et_pb_text _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px” custom_margin=”0px|||” custom_padding=”0px|||”]<\/p>\n After the depulping process, microorganisms have easier access to the fruit mucilage they need to generate fuel.<\/em><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ next_background_color=”#000000″ prev_background_color=”#000000″][et_pb_row][et_pb_column type=”4_4″][et_pb_text admin_label=”4 Velocity” _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px” header_font=”Raleway||||||||” header_font_size=”25px”]<\/p>\n The rate of speed that those flavor-creating compounds transfer into the coffee seeds is not completely understood, though at Cafe Imports we have accepted the notion that fermentation and coffee flavor are related<\/span>.<\/span><\/i> While there is some research and experimentation happening in the field of coffee fermentation science, what we\u2019ve generally known up until this point has been speculative, hypothetical, and anecdotal in large part because the scientific data has been hard to access or hard to digest (or perhaps \u201cmetabolize\u201d is the right word).<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off” prev_background_color=”#000000″ next_background_color=”#000000″][et_pb_row][et_pb_column type=”1_2″][et_pb_image _builder_version=”3.7″ src=”\/\/cdn.cafeimports.com\/images\/Brazil_Fermentation-1.jpg” custom_margin=”||0px|” custom_padding=”||0px|” \/][et_pb_text _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px” custom_margin=”0px|||” custom_padding=”0px|||”]<\/p>\n Some producers wrap coffee during the cool night to retain heat, protect it from rain,\u00a0<\/span>and continue the fermentation process.<\/em><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″][et_pb_image _builder_version=”3.7″ src=”\/\/cdn.cafeimports.com\/images\/Fermentation_mucilage-1.jpg” custom_margin=”||0px|” custom_padding=”||0px|” \/][et_pb_text _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px” custom_margin=”0px|||” custom_padding=”0px|||”]<\/p>\n Fermentation will cause the fruit mucilage to become sticky.<\/em><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ next_background_color=”#000000″ prev_background_color=”#000000″][et_pb_row][et_pb_column type=”4_4″][et_pb_text admin_label=”5 Fermentation in Processing part 1″ _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px”]<\/p>\n That said, here is what we do know, based on research, data collection, and lots and lots and lots<\/i> of coffee sensory experience.<\/strong><\/p>\n Different processing styles have utilized fermentation in different ways to achieve the end result (removing the coffee fruit from the coffee seed), and most have been developed over time as a response to environmental, resource-dependent, or market needs. Producers in hot and dry climates with little access to water might have traditionally opted for a Natural process, while farmers who have limited drying space and plentiful access to water might prefer Washed coffees, as they tend to dry faster and have fewer defects than Naturals.<\/span><\/p>\n With very little exception in post-harvest processing, however, fermentation is present.<\/strong> Meanwhile, though Natural coffees are not depulped, they still have microbial activity taking place inside the fruit, rather than on the surface of the seed in a fermentation tank. In this case, the fermentation will continue so long as there is\u00a0fuel and moisture for the microorganisms inside a hospitable environment.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off” prev_background_color=”#000000″ next_background_color=”#000000″][et_pb_row][et_pb_column type=”1_2″][et_pb_text admin_label=”6 Fermentation in Processing part 2″ _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px”]<\/p>\n Fermentation as a microbial process is less \u201ccontrolled\u201d than we tend to think it is.<\/strong> [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″][et_pb_image _builder_version=”3.7″ src=”\/\/cdn.cafeimports.com\/images\/Fermentation_Tanks_Thailand-1.jpg” custom_margin=”||0px|” custom_padding=”||0px|” \/][et_pb_text _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px” custom_margin=”0px|||” custom_padding=”0px|||”]<\/p>\n In some places, coffee is fermented underwater.<\/em><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off” prev_background_color=”#000000″ next_background_color=”#000000″][et_pb_row][et_pb_column type=”4_4″][et_pb_text admin_label=”6 Fermentation in Processing part 2″ _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px”]<\/p>\n In fact, fermentation occurs at some point during the majority of post-harvest processing techniques, except in some outlying or rare exceptional cases. In our case, as far as we know, all of the coffees we trade have been touched at some point and in some way by fermentation, even if the producer is unaware. Cafe Imports\u2019s sensory director, Ian Fretheim, describes this jokingly as the \u201cLife, uh\u2026 finds a way,\u201d theory of fermentation (with thanks to Jeff Goldblum in <\/span>Jurassic Park<\/span><\/i>): Since there is no technique or method that we know of being used to prevent fermentation in coffee processing by any of our producing partners, there is also no tried-and-true method we can use to separate the resulting coffee flavor from fermentation. <\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off” prev_background_color=”#000000″ next_background_color=”#000000″][et_pb_row][et_pb_column type=”1_2″][et_pb_image _builder_version=”3.7″ src=”\/\/cdn.cafeimports.com\/images\/Fermentation-2.jpg” custom_margin=”||0px|” custom_padding=”||0px|” \/][et_pb_text _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px” custom_margin=”0px|||” custom_padding=”0px|||”]<\/p>\n Honey coffees are sometimes piled up and\/or covered to ferment.<\/em><\/p>\n [\/et_pb_text][et_pb_image _builder_version=”3.7″ src=”\/\/cdn.cafeimports.com\/images\/Fermentation_naturals-1.jpg” custom_margin=”||0px|” custom_padding=”||0px|” \/][et_pb_text _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px” custom_margin=”0px|||” custom_padding=”0px|||”]<\/p>\n Natural coffees will ferment while they are drying.<\/em><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″][et_pb_text admin_label=”7 Fermentation, Flavor, and Brix” _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px”]<\/p>\n That<\/em> fermentation affects flavor is a widely accepted concept, but\u00a0how<\/em> exactly this happens is still a little unclear.<\/strong> Producers use various tools and methods for tracking the progress of their fermentation, including using Brix meters to get a general reading of sugar-soluble content in coffee fruit as it\u2019s ripening on the trees, and later as it\u2019s being fermented (sugar content will go down as microorganisms metabolize it). Degrees Brix (\u00b0Bx) is a measurement of sugar solubles, specifically sucrose, in a water-based solution\u2014which is what most fruit basically is, sugar suspended in water. In wine, Brix readings are used to determine optimal fermentation and flavor production in processing and to prevent bad or off fermentation, but it\u2019s important to remember that the grapes themselves are what become the finished, altered product. For this and other reasons, \u00b0Bx is not a purely accurate measurement for coffee ripeness (or fruit ripeness in general), since it will vary based on concentration within the fruit\u2014including changes caused by environmental factors such as rainfall, or even throughout the course of the day with modulations in sunlight, temperature, even Earth\u2019s position relative to the moon. (No, really.) <\/span><\/p>\n What\u2019s more, there are sugars other than sucrose present in the coffee fruit, in addition to other compounds like acids and the alkaloid caffeine. Taking a single reading to determine ripeness, then, will not necessarily always yield the best results: The effectiveness is in comparison, contrast, context, constant and consistent record-keeping, and critical thinking. <\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ next_background_color=”#000000″ prev_background_color=”#000000″][et_pb_row][et_pb_column type=”4_4″][et_pb_text admin_label=”8 Time and Tools” _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px”]<\/p>\n Relying on time alone to dictate fermentation\u2019s progress will not necessarily yield the best results either, without taking other variables into consideration.<\/strong> In other words, your mileage may vary. <\/span><\/p>\n [\/et_pb_text][et_pb_image _builder_version=”3.7″ src=”\/\/cdn.cafeimports.com\/images\/Fermentation_Tanks_Tanzania-1.jpg” border_radii=”on|5px|5px|5px|5px” border_width_all=”2px” align=”center” custom_margin=”||0px|” custom_padding=”||0px|” \/][et_pb_text _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px” custom_margin=”0px|||” custom_padding=”0px|||”]<\/p>\n Fermentation tanks are common in many coffee-producing countries.<\/em><\/p>\n [\/et_pb_text][et_pb_text admin_label=”9 Conclusion” _builder_version=”3.7″ text_font=”Raleway||||||||” text_font_size=”15px”]<\/p>\n In the end, nothing in coffee and nothing in life is perfect, and this is what we have to work with so far regarding fermentation: our taste buds, our ability to make informed deductions, and interpretations of the details that our producers offer in terms of their processes and theories about fermentation. <\/span><\/p>\n We will continue to work with producers who are pushing boundaries when it comes to commonly held notions of fermentation techniques, and who are as curious as we are to experiment, make changes, and adopt new technologies in the process. Sometimes the results are good, sometimes they\u2019re downright terrible, but they\u2019re all hopefully bringing us closer to a true understanding of how fermentation can both limit and expand the possibilities for a future full of delicious, interesting, and sustainable coffee.<\/span><\/p>\n <\/p>\n For more information about fermentation and coffee processing, visit our Processes<\/a> or Fermentation<\/a> pages.<\/em><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ specialty=”off” _builder_version=”3.7″ max_width_tablet=”85%” max_width_last_edited=”on|desktop” module_alignment=”center” custom_margin=”||-30px|” prev_background_color=”#000000″][et_pb_row][et_pb_column type=”1_3″][et_pb_aio_extended admin_label=”Washed” _builder_version=”3.7″ textillate_out_type=”sequence” title_before_after=”before” title_underline_on_off=”on” title_underline_style=”center-out” use_whole_link_on_off=”on” button_on_off=”on” icon_hover_style=”flipping” 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Well, coffee\u2019s not a fermented beverage per se, but fermentation does play a part in the creation of this drink we love, and since we are insatiably curious about every step in the process we have attempted to learn and absorb as much as we can about the importance and the impact of fermentation on coffee quality and flavor. Click here to read more about what we’ve discovered in our reading, research, and experience.<\/p>\n","protected":false},"author":302,"featured_media":39595,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-38656","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"site_id":"","_links":{"self":[{"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/posts\/38656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/users\/302"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/comments?post=38656"}],"version-history":[{"count":0,"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/posts\/38656\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/media\/39595"}],"wp:attachment":[{"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/media?parent=38656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/categories?post=38656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/tags?post=38656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/h1>\n
FERMENTATION AND PROCESSING<\/h1>\n
MICROORGANISMS<\/h1>\n
VELOCITY OF FERMENTATION<\/h1>\n
\nFor instance, some types of Washed coffees sit in so-called fermentation tanks for a period of time after being depulped, which allows microorganisms good, clear access to both a concentrated amount of the fuel they need and also tends to generate heat, which can allow the metabolizing process to happen faster. Once the fruit has been softened and the producer has determined that removing it is appropriate, the seeds will be washed in clean water and the majority of the mucilage will be sloughed away. <\/span><\/p>\n
\nYeast and bacteria don\u2019t know what a \u201cfermentation tank\u201d is, nor do they only do what they do when coffee is being held in one. Furthermore, fermentation doesn\u2019t necessarily end when, say, that mucilage is washed off or the dried coffee fruit is hulled: Bacteria, for example, can still consume and metabolize acids and other compounds in order to survive, and they will continue to ferment those substances for as long as they are able. (This raises the point that mechanically washed or \u201cdemucilaged\u201d coffees do sometimes still have trace amounts of mucilage that cling to them when they head to the drying patios or beds, which means\u2014you guessed it!\u2014even they can be affected by fermentation, at least a little.)<\/span><\/p>\n
\nAgain, we at Cafe Imports aren\u2019t flavor scientists, just flavor hunters: We know from what our producing partners tell us that fermentation is a primary part of what they do in order to make a living off quality coffee, and we know from our tasting experience and expertise that coffees\u2019 flavor will vary from year to year, place to place, process to process\u2014even if the producer says they follow the identical steps.<\/span><\/p>\n
\nCoffees fermented for 18 hours in hot, sunny Tarraz\u00fa, Costa Rica, for instance, will be in a much different more advanced rate, speed, and kinetic phase of metabolization than coffees fermented for 18 hours in the cooler highlands of Huehuetenango, Guatemala (where fermentation can require 36, even 72 hours). Is this part of what contributes to the differences in flavor between coffees from those two regions? Perhaps, but we also must consider the differences in the microbial populations there, as well as the material of the fermentation tanks, the varieties of the coffees, and so on. Relying on time alone\u2014that \u201cstandard\u201d 18 hours, for example\u2014can be useful as a guideline, but perhaps not as a prescriptive.<\/span><\/p>\n