[2] Genetic testing revealed that the yeast was a previously undescribed species and it was given the specific epithet "gamundiae" in honor of Dr. Irma Gamundi in Argentina in recognition for her taxonomic work with fungi and particularly with the Cyttaria genus.

The yeast has been observed to form one to two spherical and warty ascospores when grown for at least two weeks on 5% Difco malt extract agar.

Mature mushrooms are composed of up to 10.2% of the fructose, glucose, and sucrose, which resembles the composition of grape juice, a habitat that is well-known to contain Hanseniaspora species.

The Mapuche people of Patagonia consumed the Cyttaria in several ways, including in the production of the alcoholic beverage chicha.

[3] They used the mushrooms by collecting the mature stomata and either squeezing them to obtain the juice, or by leaving the stromata in cooled boiled water for a few days, after which it spontaneously ferments.