Tag: Coffee microbes

Over 700 volatile and nonvolatile compounds contribute to coffee's flavor, a complexity heavily influenced by the diverse microbial communities—including yeasts, bacteria, and fungi—that interact with the beans during processing. These microbes are integral to the transformation of a coffee cherry into the rich and aromatic beverage we know and love.

Did you know that yeast is a fundamental part of coffee production, actively breaking down the fruit pulp during fermentation on the farm? However, a crucial question for many is: does ground coffee contain yeast after the beans have been roasted? The answer is a clear no, and understanding why reveals the critical role of processing and roasting in your daily cup.