This can be considered an “advanced version” of the washed process. More accurately, it is known as “yeast-inoculated washed.” The yeast added is almost always natural, food-grade microbial strains, mainly sourced from the brewing or baking industries, rather than synthetic chemicals.
Compared with traditional fermentation that relies entirely on natural conditions, this method is more like carefully blending a perfume in a laboratory. It can precisely bring out enchanting floral and fruity notes reminiscent of peach, lychee, or even strawberry. At the same time, it retains the clean and refreshing character of washed coffees, while adding a delightful layer of complexity.
Yeast Washed Processing｜The Precise Magic of Aroma
