Your coffee beans have already been fermented before being extracted from the husk. This fermentation happened when beans were just fresh cherries. There was a time when coffee was had only a single way, black mixed with boiled water, with varying intensities. However, as people begin to experiment and want to know everything that happens to their favorite beverage, new ideas emerged. With experimentation have come up new techniques in treating coffee to enhance taste and aroma, also purposefully add new textures and tastes to the regular cup of coffee.

The first time that the coffee is fermented it is to help release the seed from the pod. For this purpose, coffee seeds are left out in the Sun. One the seed or chem inside is fermented it becomes easier to de-husk it. However. this releases only its normally known chemicals. Second fermentation could be a little more complete depending on what you choose to ferment the coffee beans in.

There are some delightful ingredients in which coffee is being fermented, both on experimental basis or to bring it to the customers. One of the most basic method of coffee fermenting is water and yeast. A soak for 2-3 days is enough to break down the chemical composition & make coffee more enhanced in flavor and taste. Kefir is another form of yeast being used to ferment coffee. One of the most exciting methods currently under a lot of scrutiny is use of oak casks to ferment coffee just the way you would with whisky or wine. This technique has helped changing overall taste, aroma and helped coffee release its qualities even more.

One of the most delightful methods of coffee fermentation is using fruit juices. Orange juice is predominantly used for this technique. It enhances sweet flavor and acidity along with the aroma. Orange juice fermented coffee is reduced in its natural bitterness and gives a sweeter taste whatever roast you use. Also, flavor of the oranges is enthused in coffee flavor. Giving it a light vibrant fruity flavor that no one can say not to. After that the beans are dried, generally under the sun, this is a very important process because improper drying could cause problems like fungal growth and coffee beans could become useless. After seeds are dried using the methods like sun drying or heat drying, comes the roasting in different intensities for you to enjoy.

Here is what happens to coffee once it is fermented:

1. Complete alteration occurs in form of texture, taste and aroma. Certain hints and flavors are introduced and some simply become more predominant.
2. Fermentation makes beans probiotic, however, once roasted they do not remain probiotic. That does not mean it reduces the benefits of fermented coffee.
3. It could become lighter to digest. Since during the process of fermentation, chemical reactions have broken certain complex chemicals into simpler ones and altered composition. With subdued acidity, people with digestive problems can ingest it easily, without effects like GERD, etc.
4. As new fermenting processes are tried, people get to experience more interesting forms of coffee which are richer in taste and texture.

So try out new flavors coming into market that specifically mention they are fermented and more details will be available to you.