Overview
- LALCAFÉ LDP™ has an excellent implantation which allows proper biocontrol. During the fermentation process, LALCAFÉ LDP™ helps protect the coffee from the growth of undesirable indigenous microflora that can cause spoilage, defects, or unwanted flavours.
- With its distinctive and robust properties, LALCAFÉ LDP™ helps to improve cup quality and release desirable aromas such as sweet or cocoa notes, while also enhancing clean aroma intensity. For winey notes, you can extend the fermentation to over 84 hours.
Aplication
After extensive research and collaboration with coffee producers and research centers worldwide, LALCAFÉ LDP™ yeast (Saccharomyces cerevisiae) has been characterized for its ability to guide controlled fermentation processes. It promotes desirable flavor development while ensuring process stability and reducing the risks associated with uncontrolled natural fermentation.
LALCAFÉ LDP™ can be applied to both fully washed and natural (dry) coffee processing protocols, as well as honey and anaerobic processes. It works efficiently across a broad range of climates and coffee cultivars, offering flexibility for producers seeking consistent quality enhancement.
Fermentation
During fermentation, *LALCAFÉ LDP™* acts as a dominant and protective culture that competes with undesirable microorganisms for available nutrients, maintaining a stable fermentation environment. This action enhances the expression of desirable sensory attributes such as sweetness, balance, and clarity in the final cup.
The yeast’s strong metabolic performance allows it to adapt to various fermentation environments — from traditional tanks to sealed anaerobic systems — ensuring reliable results batch after batch.
Trials conducted in multiple origins across Latin America, Africa, and Asia confirm that *LALCAFÉ LDP™* contributes to an increase in cup score, improved uniformity, and enhanced fermentation control, even under challenging environmental conditions.
