Lactic Fermentation

A controlled-fermentation approach that steers fermentation toward lactic-acid bacteria, typically under low oxygen and with added sugars or a carefully managed environment that favors lactic microbes. Borrowed in spirit from dairy and wine fermentations, it aims to raise lactic acid content in the coffee, which tasters often read as a creamy, buttery or yoghurt-like texture alongside soft sweetness. Like other experimental protocols, it depends heavily on the producer’s control of temperature, time and microbial conditions — and on honest labeling, since the same name can cover quite different practices. Flavor tendencies: creamy texture, buttery or yoghurt-like notes, soft fruit and gentle acidity.