Coffee fermentation has become one of the most discussed topics in specialty coffee. Terms such as “wild fermentation,” “anaerobic fermentation,” “lactic fermentation” and “co-fermentation” now appear frequently on coffee labels and menus.
Yet fermentation itself is not new to coffee. For generations, producers have relied on naturally occurring...
Turkish
English
Arabic
French
Spanish
Portuguese
Deutsch
Dutch
Italiano
Russian
Romaian
Portuguese (Brazil)
Greek
