LALCAFÉ™ Newsletter #3 - Robusta and selected yeasts

We 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™ strain, to improve the flavor profile of his coffees. The farm has been experimenting with yeast inoculation since 2017 and has integrated it into regular processing since 2018. The process typically involves dry fermentation for 48 to 72 hours and has led to increased acidity and fruity notes while maintaining the coffee’s original characteristics.

The newsletter also covers trials conducted in Vietnam and other countries such as Uganda, Guatemala, India, and Ecuador. These trials aimed to evaluate the impact of selected yeast on Robusta quality. Results showed improvements in flavour, reduced bitterness, and shorter drying times—up to two days faster compared to non-inoculated batches.