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.
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?
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".