This experiment redefined coffee tasting notes. By roasting a Nicaraguan washed coffee alongside its sourdough-fermented counterpart, the results were striking. The sourdough version dominated with bold, unexpected flavors—fig newton sweetness, Concord grape jelly brightness, and a tea-like body that lingered. Its finish carried smooth red wine tannins, a direct nod to the yeast-driven fermentation process. The washed coffee, while clean and chocolatey, felt flat in comparison.
Fermentation transforms coffee’s chemistry. Sourdough’s wild yeast and lactic acid create compounds that amplify fruitiness and reduce acidity. In this case, the process softened the coffee’s structure, making it feel almost effervescent. The sourdough batch’s sweetness wasn’t cloying—it balanced with a subtle, almost mineral-like dryness. It’s a reminder that fermentation isn’t just for bread; it’s a tool to unlock new flavor dimensions in coffee.
The key lies in microbial alchemy. Sourdough’s yeast population—dominated by Lactobacillus and Saccharomyces—breaks down sugars and proteins, releasing volatile compounds that shape aroma and taste. This experiment proved that even a basic Nicaraguan bean can become a flavor powerhouse when processed with care. The result? A coffee that feels like a dessert wine in disguise, with layers that unfold slowly.
For brewers and roasters, this suggests a bold new direction. Fermentation isn’t just
Questions & Answers
Does sourdough roasted coffee taste different?
Yes, sourdough roasted coffee has a tangy, slightly acidic note from the sourdough process, giving it a unique flavor profile compared to regular coffee.
How long does sourdough roasted coffee last?
Sourdough roasted coffee lasts 4–6 weeks when stored in an airtight container, though flavor may diminish over time due to oxidation.
Information sourced from industry reports and news outlets.
