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InterviewInterview with Conocedor de Café: Impact of Selected Microorganism of CoffeeAt LALCAFÉ™, we are passionate about empowering coffee producers to unlock the full sensory potential of their harvest. In a recent featured discussion, Margaret Fundira, sat down with Alejandro Damián, Conocedor de Café, to explore how precision processing is setting […]
Apr 21, 2026
Technical and scientific informationHow 10 steps deliver efficient selected coffee yeastThe production of our selected active dry yeast is a meticulous process that ensures quality and performance. At LALCAFÉ™, we leverage decades of expertise from our parent company Lallemand. Each of our LALCAFÉ™ selected yeast (Saccharomyces) benefits from a unique production […]
Nov 25, 2025
InterviewInterview – Margaret Fundira talking with Hugo Portes from Barista HustleLast summer in Brazil, Margaret Fundira, our Product and Sales Manager, met and discussed with Hugo Portes for Barista Hustle Dry Mill Project. She explains how selected yeast strains can help improve consistency, influence flavour development, and reduce unwanted microbial […]
Oct 3, 2025
Technical and scientific informationMicrobes That Improve Coffee QualityDuring post-harvest processing, coffee undergoes fermentation, a essential step where yeast and bacteria play distinct but complementary roles. Coffee fermentation begins here Yeast: the initiator Bacteria: the successor Fermentation flow Yeasts often start the fermentation by consuming simple sugars, creating […]
Aug 25, 2025
TestimonialTestimonial – Johan Kwe, CQI instructor and distributorJohan Kwe, distributor of LALCAFÉ™ in Indonesia and founder of Simalem Specialty Coffee and Three Beans Coffee, shares his experience using our selected strains since 2021. By incorporating our solutions into his fermentation process, Johan has achieved: These innovations led to a remarkable achievement: Johan’s Wet Hulled […]
Jul 25, 2025
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