New experiment
In a new experiment where we were approached by a Denmark company creating yeast and bacteria for all kinds of industries, they offered us yeast and lactic bacteria developed specifically for coffee fermentation.
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Innovations
With improved technologies and the rising popularity of experimental processes, coffee is no exception. We are always interested in new approaches to coffee fermentation.
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Result?
So let's answer the question, what will happen if we add yeast and lactic bacteria into fermentation tanks, seal it without oxygen, and let them work together directly on pulped coffee parchment?
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Properties
Lactic bacteria created a silky creamy body with fruity notes of pineapple, amazing sweetness, and black tea qualities. Looking to explore and scale similar experimental methods in the future. Calling this trial a success, available in limited quantity!
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Location | Langbiang Mountain plateau (peak 2167m), Lac Duong district, 15km from Dalat city |
Altitude | 1500-1650 masl |
Variety | Catimor |
Harvest season | 2023/2024 |
Producer | Zanya Cooperation, which is working together with over 30 smallholder farmers from K´ho ethnic minority |
Bags on stock | 0 |
Price | 290000₫/kg without VAT |