Anaerobic Honey Fermentation x CIMA "Lalcafe Yeast" = Quality

Demucilagination + Expression of sensory characteristics + Release of CO2 + Release of heat x Higher fermentation rate & Domination against randomly available natural flora = Overall cup of quality / Stronger expression of flavour / Improved quality

Treatments differed by duration of yeast facilitated anaerobic honey fermentation

So, after going through the drying stage, it's time to prove by cupping, whether each coffee has a difference in each batch, whether without yeast or using it!