About the coffee:

The LALCAFÉ INTENSO™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of trial and research. Tests in various regions and environments showed that Intenso is well suited to better control the washed process’ efficiency and to upgrade the cup quality. The yeast is able to control the fermentation process against the risk of microorganisms that can generate spoiled and other undesirable defects. Furthermore, its specific metabolism and high capacity even at cold temperatures (minimum 15°C inside the coffee tank) allow for the expression of fresh and fruity characteristics of the coffee beans while respecting the unique flavors of each lot.

The longer fermentation time associated with the yeast-added processed coffees (washed processed typically ferments for about 12 hours) also allows for more developed flavors. The extra time enables the beans to absorb metabolites, which can enhance flavor. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time.