Uploaded February 2024 | Updated September 2026, 2 days ago
TLDR: This video shows the entire process of a small batch of yeast innoculated coffee. Filmed at Lucia Solis' Fermentation Training Camp in Colombia, January 2023. Descriptive, not prescriptive.
Yeast innoculated coffee processing... what does that mean? On a basic level, it is utilizing yeast and bacteria in coffee fermentation to go from coffee cherry to dry coffee parchment (which a producer can sell or further process). It can allow a producer to conserve water, as well as get consistent results batch to batch and/or year to year.
I learned all about this process in a week-long Fermentation Training Camp run by Lucia Solis. Lucia comes from the wine world, but switched gears and became a coffee processing specialist. She works with coffee producers around the world to create efficient systems, streamline their processing, and create consistency in their coffees. She is also the producer of "Making Coffee with Lucia Solis," a podcast I highly recommend if you're curious about coffee processing and fermentation (linked below).
In this video I show you each part of the YEAST INNOCULATION process we did during the camp - from receiving the coffee cherries, pulping the coffee, the 3-day fermentation, and drying the coffee. Timestamps below.
We did two other processes - CITRIC and LACTIC. I will be uploading those videos in the near future, so subscribe and keep and eye out for those!
01:51 Receiving and Floating Coffee Cherries
03:22 Maturity Table
05:15 Brix Measurement
06:00 Pulping the Coffee
06:48 Yeast Explanation & Demo
10:58 Fermentation Time: 1 Hour
11:52 Fermentation Time: 6 Hours
12:29 Fermentation Time: 22 Hours
13:19 Fermentation Time: 24 Hours
13:39 Fermentation Time: 46 Hours
14:54 Washing and Drying Coffee
Note: This video is descriptive of what we did, not prescriptive or intended as a guide. There was way more information than I can accurately cover in a short YouTube video, so if you want to learn these processes and implement them, I recommend attending Lucia Solis’ Fermentation Training Camp yourself. AND listening to her podcast.
"Making Coffee with Lucia Solis" podcast: podcasts.apple.com/us/podcast/making-coffee-with-lucia-solis/id1481293001
Lucia's website (and info on Fermentation Training Camps): https://www.luxia.coffee/
Lucia on Instagram: instagram.com/lluciasolis
"Making Coffee with Lucia Solis" on Patreon: patreon.com/makingcoffee
TLDR: This video shows the entire process of a small batch of yeast innoculated coffee. Filmed at Lucia Solis' Fermentation Training Camp in Colombia, January 2023. Descriptive, not prescriptive.
Yeast innoculated coffee processing... what does that mean? On a basic level, it is utilizing yeast and bacteria in coffee fermentation to go from coffee cherry to dry coffee parchment (which a producer can sell or further process). It can allow a producer to conserve water, as well as get consistent results batch to batch and/or year to year.
I learned all about this process in a week-long Fermentation Training Camp run by Lucia Solis. Lucia comes from the wine world, but switched gears and became a coffee processing specialist. She works with coffee producers around the world to create efficient systems, streamline their processing, and create consistency in their coffees. She is also the producer of "Making Coffee with Lucia Solis," a podcast I highly recommend if you're curious about coffee processing and fermentation (linked below).
In this video I show you each part of the YEAST INNOCULATION process we did during the camp - from receiving the coffee cherries, pulping the coffee, the 3-day fermentation, and drying the coffee. Timestamps below.
We did two other processes - CITRIC and LACTIC. I will be uploading those videos in the near future, so subscribe and keep and eye out for those!
01:51 Receiving and Floating Coffee Cherries
03:22 Maturity Table
05:15 Brix Measurement
06:00 Pulping the Coffee
06:48 Yeast Explanation & Demo
10:58 Fermentation Time: 1 Hour
11:52 Fermentation Time: 6 Hours
12:29 Fermentation Time: 22 Hours
13:19 Fermentation Time: 24 Hours
13:39 Fermentation Time: 46 Hours
14:54 Washing and Drying Coffee
Note: This video is descriptive of what we did, not prescriptive or intended as a guide. There was way more information than I can accurately cover in a short YouTube video, so if you want to learn these processes and implement them, I recommend attending Lucia Solis’ Fermentation Training Camp yourself. AND listening to her podcast.
"Making Coffee with Lucia Solis" podcast: podcasts.apple.com/us/podcast/making-coffee-with-lucia-solis/id1481293001
Lucia's website (and info on Fermentation Training Camps): https://www.luxia.coffee/
Lucia on Instagram: instagram.com/lluciasolis
"Making Coffee with Lucia Solis" on Patreon: patreon.com/makingcoffee
