Use of Wine-grown Yeast in Green Coffee Bean Fermentation
QUESTION
Chicago, IL
Green coffee beans are often fermented before being rinsed, dried, and roasted. Fermentation allows naturally occurring bacteria and yeast to break down some of the sugars on the outside layer of the coffee bean, enhancing the flavor of the bean. Sometimes a foreign yeast is added to help the process along or bring out specific flavor profiles. A certain locally produced roast uses red wine yeast (fed on non-kosher red wine) to assist fermentation. Does this constitute a kashrut issue?
