Lactic Fermentation
Lactic fermentation describes a coffee protocol designed to favor lactic-acid bacteria, sometimes using a selected starter and sometimes controlled conditions. Such bacteria can metabolize sugars and produce lactic acid, but the outcome depends on strain, temperature, oxygen, duration and the coffee itself. The label does not establish an exact acid level, a specific flavor or the addition of dairy ingredients. Ask whether cultures were added and what process measurements the producer recorded.
What this processing label does not prove
The method name alone does not establish ingredients, fermentation time, microorganisms, drying conditions, farm identity or cup quality. Ask for a documented producer or roaster protocol before treating those details as facts.
These references support the general method description, not a particular producer’s undocumented recipe or cup score.