LALCAFÉ™ Newsletter #1 - Demucilagination and aroma enhancement

We are pleased to share with you our first edition of our newsletter.

This first edition introduces LALCAFÉ™‘s approach to coffee fermentation using selected Saccharomyces cerevisiae yeasts. Timo Plötz, a coffee producer in Sul de Minas, Brazil, shares his experience using LALCAFÉ CIMA™ and INTENSO™ strains in anaerobic fermentation. His process involved fermenting Natural and Honey lots in CO₂-flushed containers, resulting in improved cup quality and consistency. Transparent communication with roasters and higher pricing for top lots were also noted benefits.

The newsletter explains how LALCAFÉ™ yeasts enhance flavour through the production of esters and other aromatic compounds. It also highlights their enzymatic role in demucilaginating coffee beans by breaking down pectin and other long-chain sugars. LALCAFÉ™‘s four yeast strains, ORO™, INTENSO™, CIMA™ and BSC™, are tailored for different processing goals and terroirs, offering producers tools to control fermentation and improve sensory profiles.