is controlled yeast inoculation in coffee fermentation worth it, or is it overcomplicated?

it's been almost a year trying to control fermentation with a starter culture in some batch. destination one: reduce variance and find a more predictable profile.

Saccharomyces cerevisiae wine- grade and Torluspora delbrueckii. They've both been used in the wine and cider industry a long time. A student from Universidad del Valle de Guatemala had also documented the potentials of its use in coffee a few years ago. Torluspora delbrueckii is particularly interesting because it produces a more complex profile of the pure S. cerevisiae, and there's a paper on the FEMS Yeast Research which does a different production of secondary alcohols and its emphasis.

Of the 8 comparative batches already worked out: Batch with consistent starter, variety of flavors does drop quite a taste instead of natural Zfermentation without inoculation. I haven't been formally authenticated yet, but from the cupping subjective record there's a difference.

One worry that I still think about: is inoculation with this commercial culture eliminating terroir or local uniqueness? yeast and native bacteria that exist in cherry from that particular garden contribute to a unique and unreplicable flavor. If replaced with the same culture everywhere, could it still be called expression of terroir? tradeoff between consistency versus uniqueness.