Piloted in 2017 in the region of Cañas Gordas, Antioquia, Colombia, where they co-own a mill, they have developed this project to revolutionise the current processing techniques available to farmers at origin, and to deliver many benefits for the sustainability of the industry as a whole. One of the biggest inefficiencies in coffee production lies in the fermentation and drying process, where any number of variables of a given processing location may cause a huge impact on the final quality of the product. Previously, it had not been possible to directly relate cause to effect when high rates of variability are noticed in coffee lots, as wild yeast and bacteria strains and their role in the fermentation process may not be identified in traditional processes. With the help of microbiological engineers, we have been able to control coffee processing at the microbiological level. By doing this we have been able to increase an average of 4 points the score of coffee.