This is really outstanding! Coffee fermented with bacteria and yeast, that is normally used for kombucha (SCOBY). How does it all work? In the fermentation process, the yeast eats sugars from the coffee cherries while producing alcohol, which is not ideal when talking about coffee processing.. BUT! At this stage, it is the bacteria's turn! Bacteria eat the alcohol and convert it into acids and this is really a thing according to the final taste!
This coffee was is a result of the collaboration of two really famous names when it comes to the progressive coffee growing in El Salvador, Roberto Ulloa from La Divina Providencia and Ruffati family.