Coffee and cocoa

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� coffee yeast enhances brightness and citrus notes in the cup. LALCAF� CIMA� will also enhance the mid-palate mouthfeel of the coffee.

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.

For the control of the fermentation process against the risk of spoilage microorganisms which can generate undesirable defects. Allows for a clean fermentation.

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.

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.