Learn more about yeast in coffee processing
This coffee was processed with Lalcafé™, a specific yeast strain selected for coffee processing.
It was proudly roasted by Farmers Union Coffee  in Eugene, OR.
When coffee is harvested, the coffee cherry that consists of bean and mucilage (flesh around the bean) is processed through many possible protocols. The main protocol involves fermentation of the cherries. This fermentation can occur spontaneously with indigenous microorganisms or the coffee can be inoculated with a selected active dry yeast, specially adapted to coffee post-harvest processing conditions.
Just like in wine, spontaneous or fermentations from ambient microflora can produce spoilage characteristics, defects, or simply unwanted flavors if not well-controlled. Coffee fermentations are generally conducted outside in the tropical countries where coffee is harvested, and therefore controlling fermentation conditions can be difficult.
LALCAFÉ™ yeasts are specific commercial strains of Saccharomyces cerevisiae species that are inoculated in doses that allow them to outcompete indigenous microflora and result in better and more predictable results. Additionally, these selected yeast strains can also reveal varietal aroma and enhance aromatic complexity in coffee.
Coffee beans are categorized after post-harvest processing as either “specialty coffee” or “commercial coffee.” Beans that receive the “specialty coffee” classification can be sold at a premium price to higher-end coffee roasters.
Coffee is rated on a 100-point scale and score is determined by a visual and sensory assessment developed by the Specialty Coffee Association. To be categorized as specialty coffee, the lot must score above 80 points on the assessment. One of the main goals of Lalcafé™ yeast is to help producers improve their quality. This enables them to qualify into the specialty coffee category by controlling fermentation through inoculation with the selected Lalcafé yeast range, increasing the cup quality consistently, and maximizing the flavor potential of the coffee varietal.
LALCAFÉ™ yeast is developed and produced by our parent company, Lallemand, and Scott Laboratories was involved in the early stages of developing the yeast range. Across industries, one of Lallemand’s goals is to provide microorganisms selected from nature that improve control of fermentation processes and optimize quality of the final product. Lallemand has worked on coffee processing for more than 7 years, partnering with internationally renowned coffee research institutions, multinational producers, boutique growers, and NGO’s. LALCAFÉ is proud to offer the coffee producing community tools that can help improve their production processes and coffee quality. To learn more about coffee processing with Lalcafé yeast, please click here.
We hope you enjoy the coffee and here's to a brew-tiful vintage!
Learn more about yeast in coffee processing
This coffee was processed with Lalcafé™, a specific yeast strain selected for coffee processing.
It was proudly roasted by Farmers Union Coffee  in Eugene, OR.
When coffee is harvested, the coffee cherry that consists of bean and mucilage (flesh around the bean) is processed through many possible protocols. The main protocol involves fermentation of the cherries. This fermentation can occur spontaneously with indigenous microorganisms or the coffee can be inoculated with a selected active dry yeast, specially adapted to coffee post-harvest processing conditions.
Just like in wine, spontaneous or fermentations from ambient microflora can produce spoilage characteristics, defects, or simply unwanted flavors if not well-controlled. Coffee fermentations are generally conducted outside in the tropical countries where coffee is harvested, and therefore controlling fermentation conditions can be difficult.
LALCAFÉ™ yeasts are specific commercial strains of Saccharomyces cerevisiae species that are inoculated in doses that allow them to outcompete indigenous microflora and result in better and more predictable results. Additionally, these selected yeast strains can also reveal varietal aroma and enhance aromatic complexity in coffee.
Coffee beans are categorized after post-harvest processing as either “specialty coffee” or “commercial coffee.” Beans that receive the “specialty coffee” classification can be sold at a premium price to higher-end coffee roasters.
Coffee is rated on a 100-point scale and score is determined by a visual and sensory assessment developed by the Specialty Coffee Association. To be categorized as specialty coffee, the lot must score above 80 points on the assessment. One of the main goals of Lalcafé™ yeast is to help producers improve their quality. This enables them to qualify into the specialty coffee category by controlling fermentation through inoculation with the selected Lalcafé yeast range, increasing the cup quality consistently, and maximizing the flavor potential of the coffee varietal.
LALCAFÉ™ yeast is developed and produced by our parent company, Lallemand, and Scott Laboratories was involved in the early stages of developing the yeast range. Across industries, one of Lallemand’s goals is to provide microorganisms selected from nature that improve control of fermentation processes and optimize quality of the final product. Lallemand has worked on coffee processing for more than 7 years, partnering with internationally renowned coffee research institutions, multinational producers, boutique growers, and NGO’s. LALCAFÉ is proud to offer the coffee producing community tools that can help improve their production processes and coffee quality. To learn more about coffee processing with Lalcafé yeast, please click here.