Lactic fermentation controls a lactobacillus-dominated environment, giving coffee a unique yogurt-like acidity and creamy, smooth mouthfeel.
What is Lactic Fermentation?
Lactic fermentation is a precision fermentation technique that creates conditions favorable for lactobacillus bacteria to become the dominant microorganism. These bacteria convert sugars into lactic acid, producing an acidity and mouthfeel entirely different from conventional fermentation.
Processing Steps
Harvest: select fully ripe coffee cherries
Pre-treatment: depulped or whole cherry, depending on the producer
Inoculation: some farms add specific lactobacillus strains as a starter culture
Temperature control: maintain 20–35°C to favor lactobacillus conditions
Fermentation: seal and ferment for 48–120 hours with continuous pH monitoring
Termination: stop fermentation when pH reaches the target (typically 3.5–4.0)
Drying: washed or direct sun drying
Flavor Profile
Yogurt-like acidity: gentle, rounded acidity with a characteristic lactic "milky-sour" quality
Creamy texture: extremely smooth mouthfeel with full body
Tropical fruit: mango, passion fruit, and peach
Fermented sweetness: complex sweetness reminiscent of sourdough or plain yogurt
High cleanliness: more controlled and clean than typical anaerobic fermentation