Backslopping uses the active fermentation medium remaining from a previous Logan + Tangerine Culturing process. Freshly depulped Caturra is immediately introduced into the same bioreactor, where residual microorganisms, metabolites, organic acids, nutrients, and aromatic compounds act as a natural starter culture. This “second-generation” fermentation transfers part of the previous fermentation’s microbial and aromatic expression to the Caturra, enhancing complexity while preserving the coffee’s core character.
