Experimental
Lactic
Conditions are set so lactic acid bacteria lead the fermentation. Round, creamy mouthfeel with soft acidity and yoghurt-like fruit.
Steps
- Sealed ferment
- Lactic bacteria dominate
- Dry
Effect on taste
- Acidity
- -1
- Sweetness
- +1
- Body
- +2
- Fermentation
- +2
Typical flavours
QLC lactic coffees
Other methods
WashedNaturalHoneyPulped naturalWet-hulledKenyan double washedAnaerobicDouble anaerobicCarbonic macerationYeast inoculatedThermal shockKojiBarrel agedCo-fermented (infused)Swiss Water decafSugarcane (EA) decafCO₂ decaf