Coffee Microbiology
The science of microorganisms in coffee processing: fermentation, yeast, bacteria, and flavor development.
Coffee processing microbiology explores how microbes shape flavor during fermentation. This hub collects VIHI research on fermentation science.
Research & guides
How to Read Coffee Fermentation Notes Before You Brew
A practical framework for turning coffee fermentation notes into cautious brewing decisions without treating flavor language as a…
Wild vs. Cultured Yeast in Coffee Processing: Terroir Expression vs. Flavor Precision
Wild vs. Cultured Yeast in Coffee Processing: Terroir Expression vs. Flavor Precision Introduction The pursuit of quality and dist…
Lactic Acid Bacteria in Coffee Fermentation: Creating Creamy Body and Clean Acidity
Lactic Acid Bacteria in Coffee Fermentation: Creating Creamy Body and Clean Acidity Introduction Coffee fermentation, once a poorl…
The Complete Guide to Coffee Processing Microbiology: Yeast, Bacteria, and Mold in Flavor Development
The Complete Guide to Coffee Processing Microbiology: Yeast, Bacteria, and Mold in Flavor Development Introduction: The Microbial…
Wild vs. Inoculated Yeast Fermentation: Impact on Flavor Consistency and Innovation
Technical Draft: Phase 1 Research Topic: Wild vs. Inoculated Yeast Fermentation: Impact on Flavor Consistency and Innovation in Sp…
Acetic Acid Bacteria: Managing the Fine Line Between Complexity and Vinegar Defects
Introduction The pursuit of exceptional coffee quality is a continuous dialogue between control and expression. While the focus of…
Lactic Acid Bacteria in Coffee Fermentation: The Key to Clean, Buttery Acidity
Lactic Acid Bacteria in Coffee Fermentation: The Key to Clean, Buttery Acidity Introduction The pursuit of exceptional cup quality…
The Complete Guide to Coffee Processing Microbiology: Yeast, Bacteria, and Fungi in Flavor Development
The Complete Guide to Coffee Processing Microbiology: Yeast, Bacteria, and Fungi in Flavor Development Introduction For centuries,…
Post-Fermentation Microbial Management: Drying, Storage, and Roasting Considerations
Post-Fermentation Microbial Management: Drying, Storage, and Roasting Considerations Introduction The pursuit of quality and disti…
Controlled vs. Wild Fermentation: Precision Processing for Consistent Quality
Introduction The pursuit of quality and consistency represents a fundamental axis of innovation in the specialty coffee industry.…
The Coffee Cherry Microbiome: Mapping Microbial Communities from Farm to Dry Mill
The Coffee Cherry Microbiome: Mapping Microbial Communities from Farm to Dry Mill Introduction Coffee, one of the world’s most val…
Coffee Fermentation Defects: Identifying and Preventing Microbial Spoilage
Coffee Fermentation Defects: Identifying and Preventing Microbial Spoilage Introduction The pursuit of quality in specialty coffee…