PROCESS:  HONEY LACTOBASILLUS

REGION: HUILA

VARIETAL: CATURRA

TASTE: RASPBERRY, CHERRY, CONFECTIONARY

 

About:

This coffee is produced using a fermenting stage called Lactobacillus fermentation. This is a controlled process used in production where added Lactobacillus bacteria are encouraged to develop during fermentation. These bacteria are part of the same microbial family found in foods like  yoghurt and sauerkraut, and in coffee they play a key role in shaping acidity, texture, and aromatic development. What makes lactobacillus fermentation particularly  interesting is its predictability compared to traditional fermentations. By encouraging a bacterial pathway, producers can reduce variability and aim for specific outcomes in the coffee. However, it still requires careful monitoring, as over-fermentation or imbalances in microbial populations can quickly lead to undesirable results.

 

PROCESS:  HONEY LACTOBASILLUS

REGION: HUILA

VARIETAL: CATURRA

TASTE: RASPBERRY, CHERRY, CONFECTIONARY

 

About:

This coffee is produced using a fermenting stage called Lactobacillus fermentation. This is a controlled process used in production where added Lactobacillus bacteria are encouraged to develop during fermentation. These bacteria are part of the same microbial family found in foods like  yoghurt and sauerkraut, and in coffee they play a key role in shaping acidity, texture, and aromatic development. What makes lactobacillus fermentation particularly  interesting is its predictability compared to traditional fermentations. By encouraging a bacterial pathway, producers can reduce variability and aim for specific outcomes in the coffee. However, it still requires careful monitoring, as over-fermentation or imbalances in microbial populations can quickly lead to undesirable results.