Notes from the bench
Experiments, materials and measurements from the VIHI lab.
Wild Fermentation vs. Commercial Yeast: The Terroir Debate in Modern Coffee Processing
Wild Fermentation vs. Commercial Yeast: The Terroir Debate in Modern Coffee Processing Introduction The pursuit of sensory distinc…
Can You Map a Farm's Microbial Fingerprint? The Science Behind Microbial Terroir Analysis
Introduction: Beyond Altitude and Variety For decades, the specialty coffee industry has relied on a well-established lexicon to d…
The Risk of Acetobacter: How to Prevent Vinegary Defects in Coffee Fermentation
The Risk of Acetobacter : How to Prevent Vinegary Defects in Coffee Fermentation Introduction The pursuit of sensory excellence in…
Lactic Acid Bacteria (LAB) in Coffee: Beyond Yogurt, Building Creamy Body and Malic Acid Conversion
Lactic Acid Bacteria (LAB) in Coffee: Beyond Yogurt, Building Creamy Body and Malic Acid Conversion Introduction The pursuit of qu…
Saccharomyces vs. Pichia: The Yeast Rivalry in Your Coffee Fermentation Tank
Saccharomyces vs. Pichia: The Yeast Rivalry in Your Coffee Fermentation Tank Introduction The pursuit of quality and distinctivene…
The Microbial Terroir of Coffee: How Native Microbes Shape Processing and Flavor
The Microbial Terroir of Coffee: How Native Microbes Shape Processing and Flavor Introduction For centuries, the concept of terroi…
Post-Harvest Processing for Low-Acidity Coffee: Methods for a Smoother Cup
Post-Harvest Processing for Low-Acidity Coffee: Methods for a Smoother Cup Introduction Acidity is a fundamental and prized attrib…