Brettanomyces Fermented Catuai
Much of what makes a great beer is yeast. Each variety of brewer's yeast has a different personality: some are aggressive and ravenous, others are delicately elegant. Each individual strain produces unique compounds and esters that give the beer much of its essence.
We want to share this experience within the coffee universe. By integrating different brewer's yeast is not the coffee fermentation process, we are able to influence the foundation of each coffee. Acidity, body, and sweetness will all be affected by our experiments.
Brettanomyces is a wild yeast that is a staff favorite most notable for use in lambic and sour beers, a must try for our experiments at Finca San Jeronimo. No two experiments will be identical, so drink'em up while they're here!