LALCAFÉ™ Newsletter #2 - Flavour consistency and bioprotection

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

This edition features an interview with Paul Arnephy, head roaster at Lomi in France and “Meilleur Ouvrier de France” in roasting. Paul shares his experience using LALCAFÉ CIMA™ yeast in collaboration with Daterra farm in Brazil. Over two years, they used the yeast to enhance flavour consistency and test new processing techniques. The yeast helped highlight the Yellow Bourbon cultivar’s clean chocolate and citrus notes and supported trials like fruit thinning to improve bean quality.

The newsletter also discusses the bioprotection role of LALCAFÉ™ yeasts, particularly in reducing unwanted microorganisms like enterobacteria and molds during fermentation. Trials in Vietnam and lab tests confirmed that yeast inoculation can improve hygiene and flavour outcomes in natural coffee processing.