The coffee value chain is looking for ways to elevate the quality and batch-to-batch consistency of beans
Unpredictable fermentation and processing conditions in the coffee farms lead to challenges such as off-flavors, low acidity, lack of fruitiness and thus to lower grading.
Increasing consumer demand for higher quality, great-tasting coffee calls for product innovation and increased premium offerings.
Coffee traders are looking for ways to ensure a sufficient supply of high-quality coffee that matches the demand from roasters.
SMARTBEV® Coffee range offers cultures that can improve the grading of coffee beans
Improved flavor
The combination of two cultures increases fruitiness and freshness while allowing terroir and varietal to shine, through a protected and clean fermentation.
Improved consistency
The batch-to-batch consistency can be reached by adding specially selected cultures that are easy to use and suited to application in the most common coffee processing methods.
SMARTBEV® Coffee is a natural microbial culture solution, mimicking a successful wild ferment
SMARTBEV® Coffee range offers two cultures:
- SMARTBEV® Boost PK-1 is a selected strain of non-saccharomyces yeast.
- SMARTBEV® Harvest LB-1 is a selected strain of lactic acid bacteria.
SMARTBEV® Boost and Harvest generate esters that increase fruitiness.
SMARTBEV® Harvest produces lactic acid that enhances the freshness of the product and suppresses spoilage.
