Technical and scientific information | Reading Time 1 minute
Better Coffee Fermentation Starts With Proper Yeast Preparation
When using our selected LALCAFÉ™ yeasts, it is essential to follow the rehydration and inoculation protocols correctly to ensure optimal performance during fermentation.
In this video, our Technical Sales Representative, Andres Osorio, demonstrates the recommended procedure step by step.
Key Guidelines:
- Use 1 g of yeast per 1 kg of coffee
- Rehydrate the yeast in water at 30°C (recommended range: 25–35°C)
- Mix thoroughly and allow the solution to stand for 20 minutes before inoculation
- Inoculate immediately after the 20-minute rehydration period
⚠️ Delays of several hours or days will reduce yeast viability - Ensure even distribution of the rehydrated yeast
→ Using a sprayer can significantly improve application uniformity - Allow the coffee to ferment according to the desired protocol and target flavour profile
Published Jul 7, 2026
Selected yeast