About us

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 optimise the quality of the final product. 

At Lallemand, we bring to market both traditional and innovative offerings for our customers and partners.

Among other applications, 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 and during the different post-harvest processing steps.

At Lallemand, we believe that our microbial solutions can support coffee industry, offering selected coffee yeast and bacteria in order to better control coffee cherries processing, to have better consistency, to optimise the expression of varietals, to enlarge the shelf-life of green coffee and to improve or diversify cup quality.

Our dedicated LALCAFÉ™ team is committed to perfecting coffee post-harvest processing. Over the past decade, we have explored biodiversity to select the most efficient microorganisms for coffee processing.

Our broad range of LALCAFÉ™ yeast and bacteria products are designed to optimise the unique profiles of your coffee varietals and origins. Our solutions positively impact all post-harvest processing protocols (wet, honey, or natural processes), except those where mucilage is removed mechanically.

 

We understand the science and the benefits of coffee inoculated with our natural LALCAFÉ™ selected yeasts and bacteria.

Rooted in both commitment and scientific innovation, our R&D team is dedicated to bring the coffee industry distinctive solutions because the world deserves even better coffee.