Anaerobic-style ferments that lean on lactic acid formation, a route linked in trade writing to more intense flavors.
Lactic fermentation refers to fermentation in which lactic acid formation is emphasized. Trade writing says anaerobic conditions encourage lactic acid, which is linked to intensified flavors, and researchers have suggested lactic acid fermentation could help shape novel aromas. Lactic acid bacteria such as Weissella and Leuconostoc already turn up in spontaneous washed fermentation, where one study saw them increase over 36 hours. The sources read do not describe lactic fermentation as a formally defined method or give a standard protocol.
How it worksAn anaerobic environment is said to encourage the formation of lactic acid, which one trade source links to intensified coffee flavors. Lactic acid bacteria such as Leuconostoc and Weissella are also found in ordinary spontaneous washed fermentation.
History
A peer-reviewed study of spontaneous washed fermentation found the lactic acid bacteria Weissella and Leuconostoc rising over 36 hours, described as commonly involved in fermentation.
Our notes on Lactic Fermentation are still being checked against their sources, so for now this page shows only the facts we can stand behind.
In the cup, according to guides
- AcidityVariesLactic acid formation under anaerobic conditions is linked in trade writing to more intense flavors. No acidity direction is stated.
A variant of
At the same stage
Sources · 2 Every sentence here was checked against a source we read. Taste notes are what guides describe, not promises about your bag. Last revised 2026-09-30. Some details here are less settled than others.
- Interaction and Metabolic Function of Microbiota during the Washed Processing of Coffea arabica · PMC / NCBI (journal article)
- Coffee basics: A guide to anaerobic fermentation · Mtpak Coffee