Lalcafé’s naturally selected yeasts transform coffee quality by breaking down mucilage through precise enzymatic activity. Trials show their LalCafe Intenso yeast elevates cupping scores by up to three points, creating complex flavors and smoother acidity. These yeasts also act as bioprotection agents, outcompeting harmful microbes during fermentation. This reduces defects and stabilizes processes, giving farmers more control over outcomes. Coffee producers in Guatemala report noticeable improvements in cup profiles and processing reliability after adopting these methods.
LalCafé’s naturally selected yeasts boost cupping scores by up to three points through enzymatic mucilage breakdown, enhancing flavor complexity and acidity while ensuring microbial stability for consistent processing.
The company’s research combines global field trials with deep analysis of microorganism metabolism. It collaborates with research centers to identify microbes that improve freshness in both green and roasted beans. Workshops and seminars help share knowledge with growers, roasters, and buyers, fostering industry-wide innovation. This approach has earned recognition, including the 2018 Specialty Coffee Association Best New Product Award for LalCafe Intenso.
Lalcafé’s fermentation protocols adapt to coffee type, geography, and processing style—all except mechanical demucilagination. Collaborations with renowned research centers ensure microbial solutions are validated across diverse growing regions and climates. Detailed guidelines help producers optimize inoculation levels and fermentation times, minimizing risks of off-flavors.
Its digital fermentation management platform takes this further by tracking variables like temperature and microbial activity in real time. The system combines environmental data with microbial insights to standardize results, improve traceability, and link specific fermentation conditions to final coffee profiles.
