Champagne Yeast Fermentation

You may have noticed we released a rather fancy sounding coffee recently!

Well, this coffee tastes as fancy as it sounds. Boasting notes of Rum raisin, cherry and redcurrants the complexity of our La Senda lot is really quite something.

The Champagne Yeast element is what’s unusual. However, if we look at the history of fermentation using different strands of yeast it's more common than it might seem.

Brewing beer has a history of combining yeasts to make unique profiles and this practice seems to be making its way into coffee. Yeasts can be tricky to work with and some wine strains even work against other yeasts.

For Arnoldo Perez Melendez and his wife Maria Eugenia Escobar, fermentation was something that they’ve worked hard on finessing and the results are in the cup for you to taste.

The particular process in this case involves submerging the cherries under water to separate the floaters which is common practice for processing coffee. Then after that the cherries are soaked with sea salt and water to disinfect them and then rinsed with water in order to get rid of the salt residue.

The next step is placing cherries in air tight containers for the fermentation process, it’s at this point the champagne yeast is added and remains in the tank between 28-30 hours.

After completing fermentation the cherries are then pre-dried on the patio to get rid of the excess mucilage layer. Following that, they are screened in order to ensure that only intact cherries make it through to the next stage which involves drying the cherries on raised beds for around 30 days.

As you can see, it’s labour intensive and a remarkable display of farming at the highest levels.

We’re proud of this coffee and we hope you join us on its journey.