The Yeast Fermented coffee via Carbonic Maceration 

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More than 24 years of research works resulted in the discovery of three yeasts that dominate the coffee grounds  which not only increase the quality of the coffee in numbers of points, but also expand the flavors.

The inoculant found in the fields is inside the coffee itself. Thus, we do not incorporate yeasts and microorganisms from other environments into the coffee environment. Our process protects the environment and returns a microorganism to coffee that is already dominant there.

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The research carried out by the Federal University of Lavras (UFLA), Brazil, in partnership with Syngenta, led by professor of microbiology at agricultural Rosane Schwan, focuses on controlled fermentation in the production of the coffee, guaranteeing grains above 85 points on the scale of the specials and expanding grain flavors. 

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And this is how the magic happens: