Yeast Fermented, Ethiopia A special, delicate coffee developed through experimentation. Let me introduce you to this very special, experimental batch of coffee. Here the beans were inoculated with yeast as part of the production process. There was a very high risk of failure here as introducing any living creature inherently comes with risk. If they had failed, the result would have been the total loss of their annual yield. Instead this brave group of Ethiopian farmers successfully double ferment their beans (first with yeast, followed by a second lactic acid fermentation) resulting in a very unique taste. We begged them to tell us but we don’t know what kind of yeast they used. Was it bread? beer? champagne? sake? a San Francisco sour dough starter??!? Such a missed marketing opportunity. Anyway if you love fermented coffee, this is the one’s for you!
