With over a decade of experience, working together with producers across the world, our solutions help perfect Post-harvest coffee processing to optimize the unique profiles of your varieties and origins.
Coffee like many foods and beverages, is largely a fermented product. For centuries, coffee has been fermented spontaneously with indigenous microorganisms that are present everywhere in nature. We offer specially selected microorganisms that are inoculated during post-harvest processing.
At LALCAFÉ™ we are microbiologists with a passion for coffee that pulses through us. We understand that exceptional coffee fuels a thriving industry, and our purpose is to bring that missing piece that has eluded our industry far too long; the science of inoculating selected microorganisms. Rooted in both love and scientific innovation, we are dedicated to perfecting the science of coffee because the world deserves even better coffee.
Lallemand has over the past decade developed and commercialized a broad LALCAFÉ™ yeast and bacteria range perfecting the post-harvest processing to optimize the unique profiles of your varietals and origins.
Through our global partnerships with coffee growers, we deeply understand their requirements to produce high-quality, authentic coffees that captivate buyers and roasters. Consequently, our solutions are tailored to meet their specific needs.
Our solutions can be used for all post-harvest processing protocols (wet, honey or natural) except when mucilage is removed mechanically.
Lallemand is a privately owned Canadian corporation with divisions operating around the world and has more than 100 years of developing and producing yeast, bacteria and specialty ingredients for agricultural, health, pharmaceutical, fermented beverages, feed and food industries. One of Lallemand’s goals is to provide microorganisms selected from nature that can improve the control of fermentation process and optimize the quality of the final product.