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.
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.
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?
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!
| 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 |
