The addition of yeasts to the fermentation stage of coffee processing is giving farmers the opportunity to develop new flavour profiles for coffee drinkers. This coffee from San Jose in El Salvador is an example of the changes that can take place. Yeasts are added to the cold underwater fermentation phase for two full days. Owner Rolando Ramirez monitors brix and pH closely before the coffee is washed and dried as with any other coffee over a two-week period.

This unique process brings out a fresh green fruit and nougat sweetness in the coffee compared to traditional processing making the coffee very accessible and moreish. A creamy, sweet almond-nougat like flavour is supported by gooseberry-like berry fruit and milk chocolate notes. Underlying lemon and cinnamon add further complexity to the coffee.

The citrus acidity is medium in intensity and balanced very well by the creamy mouthfeel. Enjoy black or with a little milk to enhance the nougat-like flavours further.