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To be or not to be ... The diversity of possible cup profiles is practically infinite, as coffee is a living product, many times we find flavours, aromas or sensations that we cannot associate with past experiences. And this is particularly true with experimental processed lots.  But from a professional and objective point of view, are all coffees with experimental processes good coffees?
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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. "Taste is undoubtedly a delicate organ, perfectible and respectable as the eye or the ear"  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.
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