Inoculated
A chosen yeast, bacteria or mold is added to steer the fermentation instead of leaving it to whatever is on the fruit.
Every coffee ferments, but usually with whatever yeasts and bacteria are already on the cherry and in the tanks. In an inoculated coffee the producer adds a chosen culture: often a selected yeast like the ones used in wine and beer, sometimes lactic-acid bacteria, or koji, the mold behind sake and soy sauce. A large dose of a known strain crowds out the rest, so the fermentation is more predictable and can be steered toward particular flavors.
Inoculation is often combined with other techniques, like sealed (anaerobic) tanks or a thermal-shock rinse, and some producers grow their cultures on fruit. Adding a culture on its own isn't the same as co-fermenting with fruit or spices, so we list them separately. Expect clean, pronounced fruit, though the range is wide.
- Also called
- Yeast-inoculated, yeast-controlled fermentation, cultured
- Added
- Selected yeasts, lactic-acid bacteria, or koji mold
- Aim
- A more predictable fermentation, steered toward chosen flavors
- Tastes
- Clean, pronounced fruit; varies with the culture
- Signature notes
- peach, mango, jasmine
- Origins
- Colombia (94), Panama (15), India (6), China (3), Ecuador (3), Uganda (3), United States (3), Guatemala (2)
- Varieties
- Gesha (34), Castillo (19), Caturra (17), Pink Bourbon (8), Purple Caturra (7), Bourbon (5), Ombligon (5), Sidra (4)
- Flavors
- Tropical (59), Caramel & sugar (49), Citrus (49), Stone fruit (49), Floral (48), Red fruit (46), Berry (40), Tea-like (22)
On the bag
- Koji
- A mold (Aspergillus oryzae) used in Japanese brewing. Its enzymes break starches into sugars, which can add sweetness and body.
- Starter culture
- A batch of microbes grown in advance, sometimes from the farm's own fruit, and added to the tanks.
Roasters that carry it most
- Perc (24)
- Brandywine (3)
- Black & White (41)
- Little Waves (3)
- Hydrangea (36)