​Unlike other species in the animal kingdom, humans are predominantly visual: around 90% of the information our brain processes is visual. This hinders the development of short- and long-term memory linked to the other four senses. For this reason, developing gustatory memory, for example, requires training, and not everyone has the same capacity to do so, due to differences in sensory receptors. Each person's ability to perceive and register sensory details is unique and is influenced by both physiology and the culture and environment in which we live.

​Umami is described as the fifth flavour, along with sweet, sour, salty and bitter. It is a savoury flavour that can be found in foods such as tomatoes, mushrooms, soy sauce, and aged cheeses, and is attributed to the presence of glutamate in these foods. Glutamate is a neurotransmitter, responsible for sending messages between neurons and the brain. All foods, including coffee, contain some amount of glutamate. Tomatoes, cheese and mushrooms contain high amounts of glutamate. However, in coffee, it is unlikely that this flavour is derived from free glutamates, as there are very few free glutamates present in green coffee. Therefore, it is more likely that the umami flavour that we sometimes find in certain lots is attributed to other compounds and substances present in coffee.

​But from a professional and objective point of view, are all coffees with experimental processes good coffees?

1. What is memory?

Memory is the process through which we obtain, store, retain and access information. Human beings are capable of perceiving reality through experiences, which we classify and store. This process allow us to survive, cause if we were not able to access past experiences to decode the new ones, we would be living each day in a constant chaotic state of wonder, terror, happiness or stress. Memory in simple words, simplifies our life and balances our central nervous system.

1.- Origins of fermentation.
 
Fermentation is older than any ancient civilization that we know of today. Several archaeological excavations have found jars with the remains of wine that are approximately 8,000 years old.

​After much trial, error and careful observation, almost all civilizations began producing fermented beverages (and foods as well), but mainly wine and beer. It started with the fermentation of water with honey in Asia, then the Egyptians, Babylonians and Romans used grapes to produce wine, the Chinese used rice instead to produce wine and other civilizations produced beer with barley. Chicha was produced in South America, through the fermentation of corn.

​The taste of people has been built with the course of history, and some events have strongly contributed to shape it. Like for example, the arrival in Europe of sugar or spices during the medieval era. Throughout history some flavors appears and others, like bitterness, go out of fashion.