Lactic fermentation

Also known as lactic fermentation · fermentación láctica · lactic process

What it is and what sets it apart: Not just tasting “lactic”—conditions push lactic vs harsh acetic acid.

How it is done: Cherry or mucilage in tank → controlled environment (± inoculum) → pH monitoring → wash/dry.

Flavours and cup benefits: Milky sweetness, silky body, soft fruit. Friendly differentiated cups; buttery/dirty risk if overdone.

Technical notes: pH and time are critical. Label: lactic fermentation.

Common mistakes: Do not call every creamy note a lactic process. Do not skip hygiene.

In Cafesito

Save coffees to your pantry, brew with method and keep your diary.