Technical and scientific information
How 10 steps deliver efficient selected coffee yeast
The 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 process and recipe.
STEP 1: YEAST STRAIN COLLECTION
Yeast strains are stored at -80°C to preserve their genetic integrity and stability over time.
STEP 2: INOCULUM PREPARATION
Yeast is initially propagated in the lab to increase its biomass and to prepare it for fermentation.
STEP 3: SEED FERMENTATION
The inoculum is moved to pure culture then seed fermenters to continue growing under controlled conditions.
STEP 4: FERMENTATION SCALE UP
Seed yeast is transferred to larger fermenters, gradually increasing volume to reach industrial scale.
STEP 5: SEPARATION
Yeast biomass is separated from the culture medium and washed by centrifugation to get a cream yeast.
STEP 6: YEAST CREAM STORAGE
The cream is stored below 5°C until the next steps.
STEP 7: FILTRATION
Cream yeast goes through a rotary vacuum filter to remove water and form compressed yeast.
STEP 8: DRYING
The vermicilli are dried in a fluid bed dryer.
STEP 9: QUALITY CONTROL
Throughout these stages, multiple rigorous quality controls are carried out to guarantee efficiency, consistency, and compliance with strict standards
STEP 10: PACKAGING
Once approved by Quality Control, the yeast is packed in 500g or 125g formats and shipped to coffee farms around the world!
Published Nov 25, 2025 | Updated May 7, 2026