Fermentation and Tool operation

Fermentation is a process that is naturally occuring in any coffee post-harvest processing. This process leads to the conversion of simple sugars (glucose, fructose, sucrose) into alcohol and carbon dioxide. But also and that is what is more interesting for us, leads to the creation of volatile organic compounds. (VOC) The VOC can be diverse molecules such as esters, ketons, aldehyde… Each of them brings different notes, alone or in synergy. These VOC then transfer from the pulp/mucilage into the beans and allow a better sensory profile in the cup.

Our selected LALCAFÉ™ yeasts enable you to enhance your cup sensory profile and diversify your portfolio.
Also, the presence of the selected yeast will play a role of biocontrol by out competing spoilaged microorganisms. Your green coffee will be kept fresh for longer, usually we assess a cup improvement after more than a year of storage.