Lalcafe ORO™

After years of research and studies run with different technical and research centers investigating coffee production and with results coming from trials performed in different wet mills around the world (in the Americas as well as Africa and Asia), LALCAFÉ ORO™ yeast (Saccharomyces Cerevisiae) has been characterized and selected for its capabilities to optimize processing efficiency, enhance cup quality, and dramatically improve consistency.

Fermentation occurs in all coffee processing methods. During fermentation, two of the many phenomena that occur are demucilagination (the breakdown of mucilage and pectin) and the expression of sensory characteristics of the coffee. In most processing methods, this is achieved through biological processes. LALCAFÉ ORO™ can be applied to whole fruit or depulped coffee, in either submerged or «dry» protocols.

During fermentation, LALCAFÉ ORO™ offers control in a protective role as it out competes the indigenous flora and potential spoilage organisms for the available food thus ensuring consistency and quality through the fermenting coffee mass. LALCAFÉ ORO™ has been screened and characterized over a four-year period of research and trials. The results of the trials performed on Arabica and Robusta in different mills around the world (in Central America and South America as well as Africa and Asia) confirm that LALCAFÉ ORO™ is very well suited to controlling the fermentation process and as a result it can increase cup score and consistency.

Its robustness, even at low temperature, ensures its good implantation in both cool and warm climates.

Lalcafe ORO™ has been validated by

• Available in 500 g pack and 10 kg box.
• To be used once opened.
• Only use vacuum-sealed sachet.
• Store in the original packaging, in a cool and dry place (< 25°C).