Fungi in Coffee - Yum
“Humm, nice body, good acidity, with a slight nose of fungi….” Researchers in Brazil are finding that some of the nice characteristics that we appreciate in a coffee’s flavor may be attributed to the presence of fungi in green coffee. Like the effects of local sun, water and soil climates on coffee, the local fungi may also be playing a large part in the development of a coffee’s good character. We're not talking about mushrooms growing on green coffee - these are microscopic fungi growing inside the bean, naturally. It is well known that fungi can also help develop off tastes in coffee that are undesirable, but this researcher has found that some fungi may be responsible for characteristics such as floral, citric, caramel, chocolate and toast. So next time you get that cup of excellent coffee and notice some nice aroma, think that it might just be due to some lovely strain of fungi back in the producing country. Don’t worry though, the roasting process is sure to kill these things long before the coffee reaches your cup.
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Posted by Scott Martin at August 25, 2006 9:15 AM