Sequential Inoculation Experiment (Flora & Gesha)
In a very limited release of coffees from our Coffee Research Center in Denmark, we are exploring two coffees that have undergone a controlled fermentation with sequentially inoculated yeasts to create a distinct and unique cup profile. Picked at peak ripeness, the cherries were subjected to a climate-controlled environment of 20℃ and yeasts introduced sequentially with the timing of each yeast coinciding with the pH- and oxygen levels they thrive at to create distinct flavors that complement the inherent qualities of the coffee.
In this box, you will find two varieties. Flora, an experimental hybrid varieties still undergoing vigorous testing in our lab, and Geisha, grown under identical conditions. The yeast inoculated Flora showcases the florality of the Flora variety synergising perfectly with the tropical aromas developed from the fermentation to create a unique and exciting coffee experience. While the yeast inoculated geisha showcases both the beautiful inherent flavors of the geisha and the complexity and tactility from the fermentation.
What’s in the box
60g - Experimental Process Gesha
60g - Experimental Process Flora
- Coffee roasted on March 19 and ship the following day
- DHL Express within 1-3 days from Denmark
Experimental Process Geisha
Bursting with tropical fruit, a velvety mouthfeel, and a long sweet and floral aftertaste. This experimental processed Geisha lot showcase both the beautiful inherent flavors of the Geisha and the complexity and tactility from the fermentation.
Experimental Process Flora
Where florality and tropical aromas meet, this version of the Flora is more than the sum of its parts. The floral aromas of the Flora variety synergise perfectly with the tropical aromas developed from the fermentation to create a unique and exciting coffee experience.
Sequential Inoculation Processing Experiment
In this experiment, we are exploring two coffees that have undergone a controlled fermentation with sequentially inoculated yeasts to create a distinct and unique cup profile. Picked at peak ripeness, the cherries we subjected to a climate-controlled environment of 20℃ and yeasts introduced sequentially with the timing of each yeast coinciding with the pH- and oxygen levels they thrive at to create distinct flavors that complement the inherent qualities of the coffee.
By carefully selecting and inoculating specific yeast strains during fermentation, it is possible to enhance desirable characteristics such as fruitiness, florality, or body while controlling acidity and texture. Sequential yeast inoculation is a technique that allows even greater control over fermentation. Instead of introducing a single yeast strain at the start, different strains are added at distinct stages of fermentation, each chosen based on its optimal activity range in relation to pH, oxygen levels, and available sugars.
An initial yeast strain was introduced at the beginning of fermentation to rapidly consume simple sugars and produce bright, fruit-forward esters. As the pH drops, oxygen depletes, and more complex carbohydrates remain—a second yeast strain, better suited to these conditions, was added to drive fermentation further. This yeast is specialized in enhancing mouthfeel and body by increasing glycerol production and contribute to deeper, more structured flavors. Lastly, a third yeast was used to break down the most complex sugars into floral aromacompounds, adding further complexity.
Poma Research Station
Our Coffee Research Station was established six years ago in a climate-controlled greenhouse in Fyn, Denmark. Within this greenhouse, we manipulate environmental factors based on algorithms that mimic plant processes. This allows us to study how coffee trees react to climate change while also maintaining a stable environment for investigating the impact of farming practices.
Technical Data
Producer: Rasmus Madsen
Origin: Poma Research Station, Denmark
Altitude: 1850 masl
Varietal: Flora, Geisha
Process: Yeast Inoculated Process
Harvest: Dec 2024
Brewing Advice
Rested coffee
We recommend resting our coffees for at least 10 days after the roast date, and we often find our coffee the most expressive around 3 weeks.
Water
To prepare, simply add 3.0g of the mineral concentrate to every 1 litre of high-quality demineralised water, then give it a good shake. This curated mixture will result in a mineral concentration of 90 parts per million (ppm) of perfectly balanced mineral compositions, optimising the brewing conditions for an exceptional coffee experience.
Brewing Parameters
We recommend using 13 grams of coffees to 200 grams of water. A coarse grind size approximately 900 micron. Brewing temperature 92C. Our brewing pattern is a 50g circular pour every 40 seconds. Total brew time is 3:00.
