At Lallemand, we are a science-based company, expert in microbiology, and specialised in the development, production and marketing of microorganisms and their derivatives for many different applications. With our LALCAFÉ™ team, since 2013 investing in research and applied studies, we have acquired a solid knowledge in optimising natural fermentation during the various post-harvest coffee processings.

We are a dedicated team of microbiologists, fermentation specialists, agronomists, Q grader with experience in coffee processing.

Over a decade of collaboration around the world

 

 

Our journey has taken us to key coffee origins around the world, where we have collaborated with research partners, producers, coffee traders, and roasters to select very specific and efficient microorganisms for our LALCAFÉ™ range.

These valuable exchanges and experiences have equipped us with the expertise to understand their positive impact and to confidently recommend them according to the coffee processing (whole fruit, dry or washed process), the coffee variety and the final objectives.

 

 

 

Collage of 2 photos of Margaret with Sunalini Menon from India and with Professor Borem in Brazil alongside Luis and Rosângela

Collage of 2 photos: Margaret in Ethiopia with coffee patio and Luis and Andres advising a customer

 

Furthermore, we possess hands-on skills and extensive knowledge in applying them to get their best benefits as well as in the Q grading of the resulting coffee.

Consequently, our expertise allows us to pair some of our products with some varieties and some post-harvest coffee processes. We know the best practices to use them in different conditions and to propose different protocols according to the objectives required.

Our expertise has been built on numerous collaborations with renowned research or technical partners since 2013 including:

  • Coffee Quality Institute (CQI) :                                  
    As expert in microbiology applied to post-harvest coffee processing, we partner with the Coffee Quality Institute (CQI) to develop coffee fermentation courses now offered globally. We firmly believe it is our responsibility to share our knowledge and educate the industry on the key role of microorganisms during coffee processing, and how they impact the cup quality.
  • Nicafrance (Nicaragua)                                                   
  • CIRAD (PhD Fatma Hajd Salem)                                    
  • UFLA (Federal University of Lavras)                              
  • WASI (Vietnam)                                                               
  • Tecnicafé (Colombia)                                                   
  • Griffith University                                                         Griffith University logo