The Caturra de Leche coffee is developed through a controlled co-fermentation process, in which two independent fermentations are carried out: a lactic fermentation and an yeast fermentation. Both processes are conducted separately and then later combined to form the final coffee profile.

1. Lactic fermentation

The lactic fermentation is carried out using lactic acid bacteria previously isolated from the same coffee during earlier microbiological processes.

This stage takes place under anaerobic conditions (absence of oxygen) to favour the activity of lactic bacteria. During this phase, milk is added, which contributes to the development of compounds that enhance the formation of lactic acid and aromatic precursors, resulting in creamier and more complex sensory profiles.

2. Yeast fermentation

The alcoholic fermentation is carried out using yeasts of the species Saccharomyces cerevisiae, also previously isolated from the same coffee.

This process takes place over approximately 3 days in plastic containers (drums), where the yeasts transform the sugars present in the coffee mucilage into alcohols, esters, and other aromatic compounds that contribute to the development of the sensory profile.

Integration of the processes

Once both fermentations are completed, the two processes are carefully blended, allowing the aromas and flavours developed in each fermentation to interact. This integration helps create a distinctive sensory profile characterised by milky notes, sweetness, and complex fermentative characteristics.