Lactic
A fermentation steered toward lactic-acid bacteria, the microbes in yogurt, for a creamy, rounded cup.
A lactic process favors lactic-acid bacteria, the same family that sours yogurt and sauerkraut, over the yeasts and other microbes that usually share the tank. Producers do it by keeping oxygen out, adding a starter culture, or soaking the cherries in a mild salt solution that those bacteria tolerate better than most. The Colombian farm La Palma y El Tucán helped popularize the method.
Lactic acid is softer than the citric and malic acids behind a coffee's brightness, so these cups tend to be creamy, rounded and sweet, sometimes with a yogurt-like tang.
- Also called
- Lacto-fermented, lactic process
- How
- Low oxygen, a starter culture, or a salt soak
- Tastes
- Creamy and rounded, softer acidity
- Signature notes
- peach, hibiscus, black tea
- Origins
- Colombia (35), Costa Rica (3), Panama (3), El Salvador (2), Guatemala (2), Bolivia (1), Honduras (1), Mexico (1)
- Varieties
- Gesha (13), Pink Bourbon (8), Pacamara (5), Typica (4), Caturra (3), Sidra (3), Yellow Bourbon (3), Bourbon (2)
- Flavors
- Floral (23), Tropical (22), Berry (21), Citrus (19), Stone fruit (18), Caramel & sugar (14), Red fruit (13), Tea-like (11)
Roasters that carry it most
- Little Waves (4)
- Black & White (14)
- Hydrangea (7)