About Lallemand
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.
Lallemand and coffee application
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.
Today, however, producers can benefit from targeted microbial solutions. At Lallemand, we believe our microbial solutions can support the coffee industry by offering selected yeasts and bacteria to better control coffee cherry processing. These innovations improve consistency, enhance varietal expression, extend the shelf-life of green coffee, and diversify cup quality.
About LALCAFÉ™
Our dedicated LALCAFÉ™ team is committed to perfecting coffee post-harvest processing. As a pioneer in yeast inoculation for coffee, we have spent over a decade exploring biodiversity to select the most efficient microorganisms for coffee processing.
As a result of this research 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.
As a leading supplier in coffee inoculation with selected microorganisms, our dedicated team is also here to support you through every step of managing post-harvest coffee processing.
Sharing our knowledge about fermentation and inoculation for the coffee industry is essential for us. We host various events in coffee origin countries to exchange insights and organise cupping.
Driven by this commitment and with our expertise, we have developed a full range of LALCAFÉ™ products to have specific solutions for different objectives.
The Science and Innovation Behind LALCAFÉ™
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.
Our main launches and milestones
- 2013: First research partnership in coffee fermentation
- 2014: Launch of our first selected yeast: LALCAFÉ ORO™, now used reliably worldwide in many origin countries
- 2015: Launch of LALCAFÉ CIMA™
- 2015: Presentation for the first time at the Third International Congress on Cocoa, Coffee and Tea with CIRAD: Effects of selected Saccharomyces cerevisiae yeast inoculation on coffee (with 3 strains)
- 2016: Presentation at ASIC: Effects of selected Saccharomyces cerevisiae yeast inoculation on coffee fermentation and quality (with 4 strains)
- 2017: Launch of LALCAFÉ INTENSO™
- 2018: SCA awards for LALCAFÉ INTENSO™
- 2018: Presentation at ASIC: Evaluation of selected yeasts to better control the dry coffee processing and the cup quality on Robusta from Vietnam
- 2019: Launch of LALCAFÉ LDP™, Saccharomyces cerevesiae selected yeast specific for dry process
- 2020: Launch of LALCAFÉ BSC™
- 2021: Launch of LALCAFÉ BRIOSA™
- 2021: Start of partnership with Coffee Quality Institute (CQI) for fermentation courses as experts in coffee fermentation
- 2021: Publication of Fatma Hadj Salem’s thesis in collaboration with CIRAD: kinetics and transfer of metabolites generated by yeasts during coffee fermentation
- 2022: Launch of the first bacteria for coffee processing: LALCAFÉ BACTI-FRESH™
- 2025: Launch of LALCAFÉ INICIO™