Lactic fermentation
Lactic fermentation is a microbial process in which Lactobacillus bacteria convert glucose into lactic acid under anaerobic (oxygen-free) conditions.
In the specialty coffee industry, there are two common lactic fermentation methods: LAB starter inoculation or brine fermentation (2-3% Salt Solution). The process typically lasts between 24 to 72 hours, depending on the method and environmental controls, ensuring optimal lactic acid production while maintaining flavor stability.
With each method, lactic fermentation can accentuate tropical fruit notes, create a bright and clean cup profile, and contribute to a rich, creamy mouthfeel.
