Lactic

Pour yourself a cup for this one: You’re not alone in the struggle to coax clarity from anaerobic lactic Costa Rica on your Behmor. While anaerobic natural fermentations from the same farm thrive under your current profile, the lactic variant feels muted—like a whisper instead of a shout. The issue isn’t the beans; it’s the chemistry. Anaerobic lactic coffees ferment with wild yeast and bacteria, creating a tart, almost effervescent profile that demands precision. Unlike naturals, which develop sweetness through extended drying, lactics need a roast that balances acidity without masking their delicate fruitiness. The key lies in temperature control.…