Brazilian research suggests that fungus in coffee crops adds to its flavor, as reported recently in Australia’s Herald Sun: Mouldy coffee ‘tastes better’ | Herald Sun. Australia is holding (no, seriously) a week-long fungus conference in Cairns, Queensland this week with over 800 worldwide fungus experts in participation.
Fungus naturally appears on raw coffee beans. But according to the research, the species of fungus can impart an improved flavor and smell. Some researchers suggest this discovery could influence how coffee is grown and consumed in the future.
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