Yeast-Inoculated Fermentation

Rather than relying on the ambient microbes on the cherry and in the environment, the producer adds selected yeast strains — often strains bred for wine, beer or specialty fermentations — to the fermentation tank. This gives the fermentation a defined starting point and greater repeatability, which is why it appeals to producers chasing consistent competition lots. Different strains and dosage rates yield different metabolite profiles, and the practice overlaps with other low-oxygen protocols it is often combined with. The technique is one of the clearer examples of deconstructed fermentation science entering coffee: the producer treats the microbes as an ingredient. Flavor tendencies: heightened, articulate fruit expression with a clean, directed character.