LACTIC
Lactic acid fermentation
Lactic acid bacteria can occur naturally during anaerobic fermentation. In our experiments, we add them to barrels/bags with coffee cherries to accelerate the process. These bacteria break down the sugars in the fruit pulp, converting them into lactic acid. This acid imparts a creamy, clean flavor to the coffee, reminiscent of yogurt, wine, or jam — but without harsh acidity.
We carefully control fermentation parameters—temperature, duration, oxygen levels — to prevent excessive acetic acid formation and ensure only lactic acid develops.
Lacto-fermentation requires time, precision, and careful handling. The result is a remarkably complex, vibrant, and well-balanced coffee.
Lactic acid bacteria can occur naturally during anaerobic fermentation. In our experiments, we add them to barrels/bags with coffee cherries to accelerate the process. These bacteria break down the sugars in the fruit pulp, converting them into lactic acid. This acid imparts a creamy, clean flavor to the coffee, reminiscent of yogurt, wine, or jam — but without harsh acidity.
We carefully control fermentation parameters—temperature, duration, oxygen levels — to prevent excessive acetic acid formation and ensure only lactic acid develops.
Lacto-fermentation requires time, precision, and careful handling. The result is a remarkably complex, vibrant, and well-balanced coffee.