Giải thích thuật ngữ: Lactic fermentationlà gì?

Lactic fermentation in coffee processing involves Lactobacillus cultures converting glucose into lactic acid under low-oxygen conditions. After depulping, the beans are placed in sealed containers to eliminate (or considerably decrease) the amount of oxygen, creating an ideal environment for these bacteria to thrive.

In this environment, anaerobic lactic acid bacteria interact with the sugars in the mucus, convert them into lactic acid.

This lactic fermentation process gives the coffee’s sweetness, ranging from medium to high, while also developing tropical fruit and floral aromas, along with a rich, creamy mouthfeel.