At 1998 in Malmö, Sweden, we champion specialty coffee innovations that redefine flavor. Lactic fermentation, a cutting-edge processing technique, uses lactobacillus bacteria in oxygen-free environments to transform coffee profiles. This method enhances sweetness, imparts creamy textures, and introduces yogurt-like notes, creating a truly unique cup.
Adopted from food preservation practices, it requires precise control of pH and temperature. Visionary producers like La Palma y El Tucán leverage this process to spotlight terroir and craft exceptional brews.
As lactic fermentation shapes the future of specialty coffee, 1998 remains at the forefront of this exciting evolution.