Overview
LALCAFÉ INICIO™ has been selected for its capacity to perform reliable fermentation in diverse post-harvest coffee processing, also bringing a touch of fruitiness to the cup.

Application
Developed through extensive research and field trials, LALCAFÉ INICIO™ (Saccharomyces cerevisiae) has been carefully selected for its ability to dominate the fermentation process, suppress undesirable microorganisms, and promote the development of clean and balanced flavor notes in coffee.
This yeast strain provides producers with greater control over fermentation dynamics, improving the uniformity and repeatability of results.
During fermentation, *LALCAFÉ INICIO™* supports demucilagination (the natural breakdown of mucilage) and enhances the release of aroma precursors. It can be applied to both whole fruit and depulped coffee, using either submerged or dry fermentation protocols.

Performance and Benefits

• Improves control and consistency in the fermentation process.
• Reduces the risk of contamination from wild microorganisms.
• Enhances the expression of fruity and floral notes in the cup.
• Increases overall cup quality, body, and clarity.
• Suitable for use in a wide range of climates and processing methods.

Field results from trials in Latin America, Africa, and Asia confirm that *LALCAFÉ INICIO™* delivers reliable fermentation performance and measurable improvements in cup score and flavor consistency.