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