Lactic Process

We are continuously inspired by our partner producers – especially those who choose to take fermentation risks with us! We want to acknowledge the courage it takes to try out a new coffee processing technique. In most cases, the producers of our Microlots, like this Lactic Process, are the first people in their hamlets to have ever tried out these methods and we can't wait for you to try it! Let us know what you think and we'll pass on your feedback. Producers: Madegowda, Masthegowda & Basamma, BR Hills. You've tried Lactobacillus in curd but have you in coffee? This diverse group of bacteria is abundant in nature, inside our bodies and in our food. In post-harvest processing of coffee, sugary coffee fruits are kept in anaerobic conditions such that the LAB bacteria can eat away at all the sugars. This fermentation produces metabolites that are then absorbed by the coffee beans to produce flavour. Many microorganisms ferment coffee fruit, but through close monitoring of pH, temperature and oxygen availability, we can create environmental conditions that preferentially allow LAB to thrive. Carrying out controlled fermentations is complex - there are many variables to account for and there is no set recipe for a lactic process coffee. Pushing a lactic fermentation can result in overly bitter cups whereas if you get it right, your brew could be buttery, fruity and floral. This was our first collective attempt at a Lactic Process. Full disclosure, we're happy-ish and think that we perhaps need to modify the fermentation time for future experiments. The coffee is delicious, despite all challenges, and we're very happy to be sharing it with you! Flavour Notes: Molasses, Clove & Dried Fruit. Recommended Brewing: Pourover & Drip Filter. AeroPress: Use a Medium or Medium Coarse Grind, 1:15 ratio and start with 15g, use 2 paper filters or 1 of our cloth filters.