Benefits resulting of over a decade of expertise in selection and post-harvest processing
Our range of products consists of selected yeasts and lactic acid bacteria. As part of our product development process, we have shown consistently the positive impact of both the yeast (Saccharomyces cerevisiae and non-Saccharomyces species such as Pichia) and lactic acid bacteria (Lactobacillus Helveticus and Lactiplantibacillus plantarum) on coffee during post-harvest processing.
Fermentation control during coffee processing yields a clean and consistent cup profile. LALCAFÉ™ coffee yeast and bacteria optimize and enhance the inherent advantages of coffee processing without the risks.
- In the wet process, demucilagination is accomplished through microbial activity.
- In whole fruit processing, our inoculated microorganisms take control of the environment out competing the indigenous flora hence offering a bioprotection benefit to the resulting clean natural coffees. Traditionally, unknown microbes yielded inconsistent results with greater potential for coffee defects.
Best Practices for Application
Inoculating a selected LALCAFÉ™ yeast or bacteria for coffee to the tank immediately after de-pulping coffee ensures an efficient and consistent demucilagination. When processing whole fruit coffees, it is important to add the microorganism soon after harvest. LALCAFÉ™ products release and convert desirable volatile flavor compounds that exist naturally in your coffee that will diffuse into the coffee seed and ultimately be expressed in the cup when kept in contact through controlled fermentation.
By utilizing selected LALCAFÉ™ yeasts and bacteria for post-harvest coffee processing, you can optimize and regulate the microbial flora, leading to improved cup quality.
