Fuego - Catuai Fermeted with Bordeaux Yeast

This experiment was conducted at Finca San Jeronimo Miramar in Guatemala, propping up this wine yeast before adding it to the fermentation tank with the freshly pulped coffee. In its very active state, the yeast is introduced to the sweet, sticky mucilage surrounding each bean, providing a food source for the hungry microorganism. The goal is to manipulate the fermentation to produce a more complex, unique cup profile, utilizing a yeast strain that is commonly used for Cabernet Sauvignon and Merlot grapes grown in the Bordeaux region in Southwest France.  We've had a lot of success with wine yeasts in the past and are excited to bring these back around this harvest!