Now, “co-fermentation,” the industry term for ... because there’s no standard or regulatory body,” says Lucia Solis, a coffee processing specialist who also hosts a podcast about coffee ...

Now, “co-fermentation,” the industry term for ... because there’s no standard or regulatory body,” says Lucia Solis, a coffee ...

When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process.