Better With You – St. Margaret Estate

Better with You : Rodococcus Anaerobic Natural Process

This coffee lot highlights the relationship between juicy cherries and the bacterial impact on the final cup. The tiny microbes significantly impact the transformation process, which is usually overlooked, with more attention given to varieties, climate, and growing conditions in coffee. In nature, these microbes ferment spontaneously without our involvement. However, in this process, we have selected specific microbes and created a controlled environment to actively influence flavor. This secret inoculate is rare in the coffee industry.

Even though we can’t see microbes with the naked eye, their influence on taste and aroma is easily noticeable. The organic acids, alcohols, esters, and volatile compounds produced by purple non-sulfur bacteria impart unexpected nuances of rosemary, thyme, and, most notably, berries and prunes. These compounds have concentrated, sweet, and tart characters that intensify the natural sugars, ultimately enhancing the sweetness of the beverage.

“Better with You” is a noteworthy addition to this year’s farm recipes. It emerged at the perfect time, creating a rich, natural nuance that was previously unimagined. This unique combination underscores the innovative spirit and continuous evolution in coffee production at the farm.