Yeast inoculation

Also known as yeast inoculation · yeasted process · cultured yeast · inoculación

What it is and what sets it apart: Differs from spontaneous ferment: known starter. Cannot fix bad cherry.

How it is done: Prepare inoculum → inoculate cherry/mucilage → monitored ferment → wash/dry.

Flavours and cup benefits: More stable profiles, steered fruit/esters. Control vs bakery-like risk if overdone.

Technical notes: Dose, temp and time by strain. Label: yeast inoculated.

Common mistakes: Not every yeast improves coffee. Do not skip hygiene after inoculating.

In Cafesito

Save coffees to your pantry, brew with method and keep your diary.