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E-learningE-learning: LALCAFÉ™ yeasts and bacteria for coffee processingAs Lallemand we believe we have a key role to play in the Coffee industry, which is Educating the industry about the role of Microorganisms in the coffee value chain. We therefore, on this platform, will post topical subjects with the aim to educate […]
Mar 31, 2025
FAQFrequently Asked QuestionsWhether you are curious with coffee fermentation, new to inoculating with selected microorganisms or looking to optimise your current practices, our Frequently Asked Questions (FAQ) is packed with practical insights, from instructions, application tips or storage guidelines. Be ready to […]
Mar 28, 2025
NewsletterLALCAFÉ™ Newsletter #3 – Robusta and selected yeastsWe are pleased to share with you our 3rd Newsletter. This edition focuses on the use of selected yeasts in Robusta coffee fermentation. Lucas Venturim from Fazenda Venturim in Brazil shares his experience using LALCAFÉ™ selected yeasts, particularly the CIMA™ […]
Jul 20, 2023
Coffee Press FeaturesFermentation: balance between taste and qualityIn the specialty coffee industry, it is no understatement that experimentally processed coffees have become increasingly popular in recent years. More and more producers are using new and innovative processing methods, with fermentation playing a significant role in many of […]
Dec 6, 2022
NewsletterLALCAFÉ™ Newsletter #2 – Flavour consistency and bioprotectionWe are pleased to share with you our second edition of our newsletter. This edition features an interview with Paul Arnephy, head roaster at Lomi in France and “Meilleur Ouvrier de France” in roasting. Paul shares his experience using LALCAFÉ CIMA™ […]
Feb 3, 2022
NewsletterLALCAFÉ™ Newsletter #1 – Demucilagination and aroma enhancementWe are pleased to share with you our first edition of our newsletter. This first edition introduces LALCAFÉ™‘s approach to coffee fermentation using selected Saccharomyces cerevisiae yeasts. Timo Plötz, a coffee producer in Sul de Minas, Brazil, shares his experience using LALCAFÉ […]
May 14, 2021
Technical and scientific informationLalcafé Yeast; a natural biocontrol solutionAs part of the biocontrol role the Lalcafé™ yeast can play, here is another example of their effectiveness. The laboratory team is continually researching to improve the use of the selected yeasts and shows evidences of the good impact of […]
Dec 1, 2020
Coffee Press FeaturesBack to Basics, the Role of Yeast in Coffee ProcessingFermentation in coffee is commonly described as a biochemical process that helps remove the mucilage from the beans. However, it’s important to note that a variety of microorganisms play a significant role during this crucial stage of coffee processing, influencing […]
Aug 18, 2020
Coffee Press FeaturesBarista Magazine: New York’s event explores LALCAFÉ™ selected yeast’s impact on coffee flavour and shelf lifeLALCAFÉ™, was recently spotlighted in Barista Magazine for its role in a groundbreaking cupping event in New York. Organized by Gotham Coffee Roasters and Coffee Project NY, the event showcased experimental lots from Ethiopia’s Girma Eshetu Estate, processed using LALCAFÉ™’s selected yeasts. […]
May 25, 2020