Coffee and cocoa
LALCAFE ORO�
LALCAFE ORO�
LalCaf� ORO� coffee yeast is easy to implement across a broad range of climates and coffee cultivars. LalCaf� ORO� can be used to either increase mill efficiency or enhance cup quality with extended fermentations.
  
LALCAF� CIMA�
LALCAF� CIMA�
LALCAF� CIMA� coffee yeast enhances brightness and citrus notes in the cup. LALCAF� CIMA� will also enhance the mid-palate mouthfeel of the coffee.
  
LALCAF� INTENSO�
LALCAF� INTENSO�
LALCAF� 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.
  
LALCAFE BSC�
LALCAFE BSC�
For the control of the fermentation process against the risk of spoilage microorganisms which can generate undesirable defects. Allows for a clean fermentation.
  
LALCOCOA FORTE�
LALCOCOA FORTE�
Selected yeast for post-harvest cocoa processing.
Saccharomyces Cerevisiae type.
Capacity to resist high temperatures and relatively low pH.
Any type of cocoa varieties to enhance and reveal the varietal potential.
  
LALCOCOA MATUNDA�
LALCOCOA MATUNDA�
Selected yeast for post-harvest cocoa processing.
Saccharomyces Cerevisiae type.
Capacity to resist high temperatures and relatively low pH.
Any type of cocoa varieties to enhance and reveal the varietal potential.
  
Coffee and Cocoa
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