The use of fermentation is as old as agriculture itself, which anthropologists estimate began in 8,000 BC. The first experiments that humanity made with fermentation to produce wine date from 7,000 BC in the Middle East. And according to hieroglyphics, the Egyptians in 3,000 BC already used yeast to make bread. In those times the biochemical process of fermentation, responsible for these actions, was seen as something mysterious and even magical.
Only two centuries ago, we began to understand this important process, when in 1854 the French chemist Louis Pasteur determined that fermentation is caused by yeast. In very simple terms, yeast is an unicellular microorganism classified as a fungus, which perform the decomposition of sugars by alcoholic fermentation.
Today, the importance of fermentation and yeast in the production of beverages and food is absolute. Various studies, for example, show that the yeast associated with wine or chocolate fermentation, significantly influences its properties, including its flavour and aroma.
Fortunately, and despite the fact that the microbiota of coffee fermentation is still mysterious and poorly understood, more studies are being conducted to understand the impact of fermentation and yeast on our cup result.
A very interesting study was conducted in 2016 by Dr. Aimee Dudley and her team. They were trying to determine if the specific yeast of coffee was transported through their plants and human activity, or if particular regions of the world harbor these specific populations of yeast?
A very interesting study was conducted in 2016 by Dr. Aimee Dudley and her team. They were trying to determine if the specific yeast of coffee was transported through their plants and human activity, or if particular regions of the world harbor these specific populations of yeast?
The results were striking, since it was discovered that unlike wine, the more natural styles of coffee fermentation, have generated several yeast strains with independent origins. It was also found that the strains associated to coffee from specific places, are the result of a mixture of yeast strains from different parts of the world.
Considering that the varieties of yeast found in coffee fermentations are genetically more diverse than those of wine, they could play a much more important role in the development of coffee properties in different parts of the world, or what would be known as the "MICROBIAL TERROIR".
Considering that the varieties of yeast found in coffee fermentations are genetically more diverse than those of wine, they could play a much more important role in the development of coffee properties in different parts of the world, or what would be known as the "MICROBIAL TERROIR".
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