Coffee , that ancient beverage that awakens our senses every morning, hides a universe of possibilities yet to be explored. Lactic acid fermentation has become the key to unlocking this universe, revealing a kaleidoscope of flavors and aromas that defy traditional expectations.
In this comprehensive guide, we'll embark on a fascinating journey through the world of lactic acid fermentation in coffee. We'll discover its ancient roots, its current rise as a distinctive processing method, and its impact on modern-day production.
Historical Background Lactic Fermentation
Lactic acid fermentation in coffee is not a new concept. Traces of its practice have been found in Ethiopia and Yemen, countries with a long coffee-growing tradition dating back thousands of years. In these regions, fermentation occurred naturally, without human intervention, thanks to environmental conditions and the presence of native lactic acid bacteria (LAB). The resulting coffees, with their distinctive flavors and aromas, were an integral part of local culture and commerce.
Despite its ancient origins, lactic fermentation did not become established as a recognized processing method until the end of the 20th century. Pioneers in countries like Costa Rica, Colombia, and Brazil began systematically exploring its possibilities. They experimented with different types of fermentation, controlling variables such as temperature, pH, and fermentation time to obtain a wider variety of sensory profiles.
In recent years, lactic acid fermentation has experienced significant growth. Advances in research and scientific knowledge have allowed us to better understand the process and its effects on coffee flavor. This understanding, coupled with growing consumer demand for specialty coffees, has driven a true sensorial revolution in the coffee world.
It is worth highlighting some examples of pioneers in lactic fermentation:
La Finca La Amistad, located in Tarrazú, was one of the first to experiment with lactic acid fermentation in the 1990s. Its Geisha coffee, processed using this method, became a world reference for its aromatic complexity and unique flavor.
Hacienda El Roble, in the department of Huila, has developed an innovative method of lactic fermentation in stainless steel tanks. This method allows for precise control of the process and has resulted in coffees with exceptional sensory profiles.
Fazenda Ambiental Fortaleza, in the state of Minas Gerais, has implemented a lactic fermentation system using native yeasts. This environmentally friendly system produces coffees with distinctive fruity and floral notes .
What is lactic fermentation?
Scientific definition:
Lactic acid fermentation is an anaerobic biochemical process in which LAB converts mucilage sugars into lactic acid, other organic acids, and aromatic compounds. In molecular terms, glucose is transformed into pyruvic acid and then into lactic acid, releasing energy and generating an acidic pH that shapes the coffee's sensory profile.
Responsible microorganisms:
The main LAB in coffee are Lactobacillus, Leuconostoc, and Pediococcus. Each has specific characteristics and capabilities that influence fermentation. Lactobacillus, for example, thrives in acidic environments and produces lactic acid and other compounds that impact flavor.
How does lactic acid fermentation affect coffee?
Impact on flavor and aroma:
Lactic acid-fermented coffees are distinguished by an explosion of flavors and aromas. Fruity notes (citrus, berries, tropical fruits), floral notes, honey, caramel, and spices predominate, creating a complex and vibrant sensory experience. The intensity and type of notes vary depending on the duration and type of fermentation.
Effects on acidity and the body:
Lactic acid fermentation increases the natural acidity of coffee, giving it a more vibrant and refreshing flavor. Body, or mouthfeel, can increase or decrease depending on the type of fermentation. A good balance between acidity and body creates a complete and harmonious sensory experience.
Types of lactic fermentation
Spontaneous fermentation:
It occurs naturally without human intervention. The environment and the LAB present determine the sensory profile. This traditional method requires experience to obtain consistent results.
Controlled fermentation:
It is carried out in a carefully monitored environment to achieve specific characteristics. Variables such as temperature, pH, and fermentation time are controlled, allowing for a wider variety of sensory profiles to be explored.
Benefits of lactic fermentation
It allows you to create a wide range of flavors and aromas that go beyond traditional coffees.
It highlights the vibrant and refreshing acidity of the coffee, balancing the flavor and creating a complete sensory experience.
It reduces water and energy consumption compared to traditional processing, promoting more environmentally friendly practices.
Challenges of lactic fermentation
It requires technical knowledge and experience to avoid errors that affect the quality of the coffee .
Unwanted bacteria can negatively affect the flavor and safety of coffee . Hygiene and quality control measures are necessary.
They can be higher than those of traditional processing, impacting the final price of the coffee.
Lactic fermentation opens up a world of possibilities in the coffee industry. While it presents challenges, its benefits make it a powerful tool for differentiation and the creation of coffees with unique sensory profiles. The future of lactic acid fermentation is bright, with unprecedented potential to transform the way we enjoy coffee .