The yeast washed process is a technique borrowed from California’s wine growers. FRINJ utilizes commercially made coffee yeasts to assist with fermentation. This was adopted early on and became standard practice because California is a new coffee origin without an established history of production—its farms and our mill lacked the beneficial microorganisms needed for a full fermentation stage, which caused issues with pectin release during washing. These added yeasts are selected to control the fermentation and ensure full pectin release, and not to impart any specific flavor signature.