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.
Lowers pH to enhance fresh and vibrant acidity
High production of lactic acid for smoother acidity
Improves depectinization efficiency
Enhances metabolite transfer into the bean
Increases overall flavor complexity
LALCAFÉ BACTI-FRESH™ can be applied to whole cherry or depulped coffee using submerged or dry fermentation protocols. When used alone, it brings a fresh acidic profile. In co-inoculation with LALCAFÉ INTENSO™ or LALCAFÉ ORO™, it enhances fruity acidity or refines floral and delicate profiles.