The conversation surrounding infused and flavored coffees brings us to the intricate technique of co-fermentation.

Rodrigo embarked on a journey of exploration across the beer, wine, and dairy sectors to deepen his understanding of fermentation and the role of specific microorganisms in crafting distinctive flavors.

His discovery revealed a shared foundation among these industries: the prevalent use of saccharomyces microbes in the fermentation of beer and wine.

Rodrigo’s initial foray into co-fermentation paired coffee with wheat and a variety of fruits. He fine-tuned aspects such as fermentation duration, sugar concentration, and acidity levels, aiming for an optimal flavor balance – efforts that ultimately bore fruit.

 Understanding of fermentation and the role of specific microorganisms in creating distinctive flavors.
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“The term ‘co-fermentation’ was chosen for its clarity in communicating the distinctive flavors achieved through this more natural method,” Rodrigo clarifies.​

The co-fermentation process unfolds in several stages:​

1. It begins with Rodrigo fermenting a “mother culture” for 190 hours, which comprises diverse microorganisms sourced from his own coffee plants.​

2. He then enriches this culture with a concoction of fruit juices, whole fruits, and a sweetening agent like molasses.​

3. This step not only amplifies the coffee’s inherent flavors but also boosts the overall sugar content, catalyzing the fermentation.​

4. Rodrigo gauges the sugar level (Brix) in the coffee cherries before they undergo a floatation process that weeds out less dense beans.​

5. The cherries are then depulped and introduced to a sealed tank containing the mother culture, where they remain for 180 hours.​

6. After this, the cherries are spread out to dry initially under the direct sun, followed by shaded conditions until they stabilize at a moisture content of 10% to 11%.​

Please contact us to learn more:​

• Office address: 124 Ngo Quyen, Buon Ma Thuot, Dak Lak, Vietnam​

• Website: Helenacoffee.vn​

• Email: helenacoffee.jsc@gmail.com.​

• Hotline: +84 789 818 828 (Mr. An) / +84 262 392 8688 (WhatsApp / Telegram)