EAST JAVA ARGOPURO LACTIC NATURAL
For a lactic fermentation, a coffee producer will select perfectly ripe cherries with the highest possible sugar content, then place those cherries in an anaerobic environment like a tank or a sealed barrel. Throughout the fermentation process that follows, the producer will carefully monitor and control temperature, pH levels, and available oxygen to achieve the right conditions for lactobacillus cultures (the kind used in dairy production that generate lactic acids) to flourish and dominate the fermentation.
What to expect: Lactic processing often creates sweet, fruity and creamy flavors (like a mango lassi), but it can also produce a more complex, clean and fruit forward cup without strong pulpy or winey notes.
P.S. All coffees undergo some form of fermentation!