E-learning: LALCAFÉ™ yeasts and bacteria for coffee processing

As 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 our customers and the industry at large. We will dive into coffee fermentation and learn more about the use our selected coffee yeasts and bacteria for post-harvest coffee processing to control the fermentation and coffee quality.

Module 1: LALCAFÉ™ yeasts and bacteria for coffee processing

Everything you need to know about LALCAFÉ™ selected yeasts and bacteria

What are microorganisms? Where can we find microorganisms when we produce coffee?
What is terroir? Does the notion of terroir exist for wild microorganisms?
What is the role of yeast & bacteria during coffee post-harvest processing?
Why do we select yeasts for coffee processing?
Why do we produce active dry yeast?
What happens to the yeast after the fermentation process?

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Published Mar 31, 2025 | Updated Jun 17, 2025