Fermentation techniques that involve anything from fruits to alcohol are giving coffee a whole new meaning as it makes its way from the bean to the cup.

When Donna A. Favors said, “it’s amazing how the world begins to change through the eyes of a cup of coffee,” she probably had a premonition of how coffee would change through the years.

From whisky barrel-aged coffee to fruit fermented beans and innovative experiments at farming, fermentation and drying has meant that the fourth wave of coffee is all set to spring a surprise in your coffee cup. Coffee is going artisanal and there is an increased focus on how it is grown, nurtured, processed as well as how it is being roasted.

Read the full story that first appeared in The New Indian Express dated March 7, 2021 here: