Anaerobic Washed with yeast and culturing.
Culturing is an advanced fermentation method inspired by techniques widely used in food biotechnology, such as those applied in the production of yogurt, cheese, and fermented vegetables.

This technique is based on the controlled addition of starter cultures composed of specific microbial consortia (yeasts, lactic acid bacteria, and other functional species), with the aim of inducing defined biochemical transformations in the substrate- in this case, coffee.

Technical Aspects of the Culturing Process in Coffee Cherry Post-Harvest:

Coffee Cherry Selection:
Selective handpicking focused on optimally ripe cherries that are uniform in size and color, and free of defects. Initial tests for Brix, floatation, and physical quality are conducted prior to fermentation.

Substrates and Aromatic Precursors:
Strategic use of fruits, aromatic plants, essential oils, and aromatic compounds to provide simple sugars (glucose, fructose, sucrose), micronutrients, and bioactive compounds (terpenes, aldehydes, esters) that support specific microbial metabolic pathways.

Microorganisms and Starter Cultures:
Inoculation with starter cultures composed of selected strains such as Saccharomyces cerevisiae, Kazachstania humilis, Kluveromyces marxianus, and lactic acid bacteria (Lactobacillus, Leuconostoc spp.), designed to dominate the microbial ecosystem and guide the fermentation process toward desired sensory profiles.

Fermentation Parameters:
Precise control of temperature, time, pH, Brix, pressure, conductivity, and redox potential to optimize microbial activity and ensure both the safety and quality of the process.

Post-Fermentation Drying:
Implementation of a sequential drying method including centrifugation (to remove surface water), controlled mechanical drying (down to 40% moisture), and slow sun drying (down to 10-11% moisture), designed to preserve volatile compounds and stabilize the bean