After ripe coffee cherries are harvested, coffee must pass through several steps to become (green) raw coffee beans. Microorganisms (yeasts and bacteria) play a major role in coffee fermentation process. Starter culture development is crucial and is done by selecting microorganisms that have certain characteristics, such as mucilage degradation ability, tolerance to stress during fermentation. Currently, green coffee beans obtained from adaptocare that use any of the above processing methods are fermented with selected microorganisms to improve the flavour and aroma of the coffee. This is the result of a new insight into the development of unique flavoured coffee and into engaging with the coffee market to better benefit.