Soaked Seeds

Before roasting, coffee goes through a quiet transformation: fermentation. It’s how producers remove the sticky fruit layer from the bean—but it’s also where flavor starts to take shape.

The process is simple: after picking, coffee cherries are pulped and soaked. Natural microbes break down the sugars around the bean. In washed coffees, this step gives clarity and brightness. In naturals or honeys, less washing means more fruit and body.

Some farms now experiment with fermentation like winemakers—adding yeast strains, tracking temperature, and timing everything. The results can be wild, but even basic fermentation gives structure and character to your daily cup.

Next time you're sipping a washed Ethiopian or a natural Brazil, remember: before heat, before grind, before brew—it soaked.

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