Lactic Fermentation Process

A processing technique in which anaerobic (oxygen-free) fermentation is controlled to favor lactic acid bacteria. Producers do this by managing temperature, pH levels, and sometimes adding a salt brine or specific bacterial cultures. These bacteria convert fruit sugars in the coffee mucilage into lactic acid, resulting in a smooth, creamy body and yogurt like acidity. The lactic process usually takes between 24 to 96 hours.