Experiment
We recently started an exciting experiment with a Danish company that specializes in creating yeast and bacteria for various industries. They provided us with yeast and lactic bacteria specifically made for coffee fermentation, and we’re excited to see how these can improve our coffee processing.
New approaches to coffee
With better technology and a rise in experimental methods, coffee production is changing. We are always open to new ways of fermenting coffee to discover interesting flavors.
A deep dive into fermentation
The key question we wanted to answer was: What happens when we introduce yeast and lactic bacteria into fermentation tanks, seal them to eliminate oxygen, and allow them to work in synergy directly on pulped coffee parchment? This innovative method not only tests the potential of these microorganisms but also provides insight into the complex interactions that can occur during fermentation.
What we found
The lactic bacteria contributed to a silky, creamy body that enhanced the overall mouthfeel of the coffee. The tasting notes of tropical fruits, amazing sweetness, and notes of black tea. This trial was a success, and we look forward to trying similar methods in the future. It will be available in limited quantities!
| Location | Langbiang Mountain plateau (peak 2167m), Lac Duong district, 15km from Dalat city |
| Altitude | 1500-1650 masl |
| Variety | Catimor, Bourbon, Typica, Caturra |
| Harvest season | 2023/2024 |
| Producer | Zanya Cooperation, working together with over 30 smallholder farmers from K´ho ethnic minority |
| Bags in stock | 0 |
| Price | 290000₫/kg without VAT |
