LALCAFÉ ORO™ coffee yeast is easy to implement across a broad range of climates and coffee cultivars. LALCAFÉ ORO™ can be used to either increase mill efficiency or enhance cup quality with extended fermentations.
LALCAFÉ CIMA™ is a selected coffee yeast developed to enhance acidity and reveal bright citrus and fruity notes in the cup. It brings greater clarity and balance while reducing astringency.
LALCAFÉ INTENSO™ coffee yeast can enhance mouthfeel, floral aromas, and tropical fruit notes. It is most notable for the development of overall complexity in the cup.
LALCAFÉ BRIOSA™ contributes to the balance and mouthfeel of the coffee. LALCAFÉ BRIOSA™ enables to express the coffee’s aromatic potential while respecting its varietal characteristics.
LALCAFÉ BACTI-FRESH™ is the first commercially selected bacteria specifically developed for coffee post-harvest processing. Selected from Lactobacillus helveticus, it is designed to enhance flavor complexity while bringing fresh, clean, and balanced acidity to the cup.
This bacteria can be used on its own or in co-inoculation with selected LALCAFÉ™ yeasts to further refine acidity and aromatic expression.
LALCAFÉ BSC™ is a robust and adaptable yeast designed to produce clean, consistent, and classic coffee profiles, even under challenging fermentation conditions.