Understanding Fermentation in Coffee Processing
Enhancing Natural and Wet Processes Through Controlled Microbial Activity
Best Practices for Application
We have developed several recommendations, protocols, instructions of use of our products, depending on the post-harvest coffee processing, the coffee varietals, the fermentation conditions, the altitude, the quantity of coffee, and the objectives.
Our range can be applied for all processes except when mechanical demucilagination is done.
LALCAFÉ™ products release and convert desirable volatile flavour compounds. These compounds will diffuse into the coffee seed and ultimately be expressed in the cup when kept in contact through controlled fermentation.
Key Steps
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- Spray evenly the rehydrated selected microorganism to make sure all the cherries or beans are in contact with it. Depending on the quantity of coffee to inoculate, we recommend to proceed layers by layers.
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- We highly recommend to follow the temperature, pH and Brix throughout the fermentation step.
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- to measure the temperature, try and reach the centre of the mass without moving too much.
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- For the pH, measure at the surface by just stiring slightly to try and have an homogenous liquid.
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- We highly recommend to follow the temperature, pH and Brix throughout the fermentation step.
Time of application
We recommend fermentation duration of: 18h to 96h to obtain a perceivable aromatic expression of LALCAFÉ™ yeasts.
- For dry process duration of 36h to 96h.
- For pulped wet process duration 18h to 48h.