La Esperanza

TASTE: RASPBERRY, CHERRY, PUNCHY

About:

This yeast process combines traditional drying techniques with carefully selected fermentation cultures. After harvest, whole cherries are inoculated with specific yeast strains and left to ferment with the fruit intact. These yeasts guide the breakdown of sugars in a more controlled way, shaping how flavours develop while enhancing consistency and clarity in the final cup. By managing fermentation at this level, producers can highlight particular flavour pathways—often increasing sweetness, refining acidity, and building a more structured profile without losing the character of a natural process. This is 1 of 3 coffees I have from La Esperanza, all same variety and farm, but different processing methods.