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Groovy Microlot

Lactic Process

Lactic Process

520.00 INR
520.00 INR
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Grind Size Chart

Recommended Brewing Methods for Lactic Process
coldbrew
frenchpress
channi
chemex
aeropress
pourover
homeespresso
indianfilter
drip
mokapot
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Know Your Coffee

YOU'VE TRIED LACTOBACILLUS IN CURD BUT HAVE YOU IN COFFEE? This diverse group of bacteria is abundant in nature, inside our bodies and in our food. In post-harvest processing of coffee, sugary coffee fruits are kept in anaerobic conditions such that the LAB bacteria can eat away at all the sugars. This fermentation produces metabolites that are then absorbed by the coffee beans to produce flavour.

Many microorganisms ferment coffee fruit, but through close monitoring of pH, temperature and oxygen availability, we can create environmental conditions that preferentially allow LAB to thrive. 

Carrying out controlled fermentations is complex - there are many variables to account for and there is no set recipe for a lactic process coffee. Pushing a lactic fermentation can result in overly bitter cups whereas if you get it right, your brew could be buttery, fruity and floral.

This was our first collective attempt at a Lactic Process. Full disclosure, we're happy-ish and think that we perhaps need to modify the fermentation time for future experiments.

The coffee is delicious, despite all challenges, and we're very happy to be sharing it with you!

FLAVOUR NOTES Molasses, Clove & Dried Fruit

  • BR Hills

  • Semi-Evergreen

  • 1300 MSL

  • Lactic Process

  • Chandragiri

  • Medium Light
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Transparently Traded

ORIGIN BR Hills, Karnataka

PRODUCER Madegowda, Masthegowda & Basamma

CONTEXT We are continuously inspired by our partner producers – especially those who choose to take fermentation risks with us! We want to acknowledge the courage it takes to try out a new coffee processing technique. In most cases, the producers of our Microlots, like this Lactic Process, are the first people in their hamlets to have ever tried out these methods and we can't wait for you to try it! Let us know what you think and we'll pass on your feedback.

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About microlots

WHAT TO EXPECT The 2025 harvest has been our most experimental yet, with over 12 small, experimental lots dropping every month. This season, 21 of our partner producers worked with Asjad Ahmed and Arshiya Bose (both Q-Post-Harvest Professionals) to craft some deeply flavourful and fun Arabicas. You would get a new Microlot every month. 

WHY But beyond taste, the Microlot Programme is a vital part of our mission to strengthen smallholder livelihoods. Through this programme, producers can earn over 1.4x the market price, helping them break cycles of debt. The impact goes beyond income—one of our producers shared how producing yellow honey coffee allows her to hold on to her harvest, preventing a family member from selling it off at a fraction of its value just to fund his next drink.

JOIN US These microlots are more than coffee; they’re about resilience, dignity, and meaningful change.

FAQs

Have questions? We’ve got answers! Here are some of the questions people have had about Lactic Process. If you have more, check out our FAQs page or feel free to contact us!

Are all your coffees organic? -

While not all our coffees are certified organic, every kilo we source and roast is grown without chemical pesticides, fertilisers, weedicides, or fungicides. Organic certification can be prohibitively expensive for the smallholder producers we work with, but we ensure our practices align with organic principles. You can view a lab report here.

What is the best way to store this coffee? -

The best way to store your coffee is in an airtight, opaque container kept in a cool, dry place away from direct sunlight and moisture. For optimal freshness, we recommend transferring the coffee from its biodegradable bag into an airtight canister. We suggest that you avoid storing coffee in a fridge or freezer. Moving beans in and out of the freezer every time you make coffee can introduce moisture to the beans, resulting in potential mold growth and degradation of the coffee

Our coffee is in collaboration with people and nature

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