If we know that the maximum point of quality of a lot is directly proportional to how ripe the cherry is at the time of harvest, it is ridiculous to think that the long path of quality can be shortened through fermentation. Where is the traceability if we put different types of fruit and yeast in the fermentation tank? Where is the transparency if we are charging sky-high prices for poorly harvested lots? And where is sustainability if we base the financial profitability of the industry on a model from which only a few benefit?
Redirect the course of the industry through your purchasing decisions and enjoy your coffee!