A versatile yeast suitable for coffee fermentation in colder conditions
SafCoffee™ Cool Blue is well adapted to difficult cold fermentation conditions and can therefore be used for high-altitude production plants, where fermentation temperature can be below 10°C.
In trials conducted by Fermentis, this yeast showed the ability to produce coffee with great sweetness, hints of vanilla and peanuts, and a long aftertaste.
Results may vary based on the coffee bean variety, fermentation conditions, and other process variables. Trials are recommended to determine the impact of yeast and fermentation.
Ingredients: Yeast (Saccharomyces cerevisiae), Emulsifier: Sorbitan monostearate (E/INS 491)
SafCoffee™ Cool Blue - technical features
Dosage/Temperature
Ideally at 8°C – 18°C (46.4°F – 64.4°F)
100g of SafCoffee™ Cool Blue per 100kg of whole or depulped coffee cherries (1g/kg)
(3.53 oz of SafCoffee™ Cool Blue per 220 lb of whole or depulped coffee cherries)
Usage
Suggestion of use:
SafCoffee™ Cool Blue can be used for the fermentation of both Arabica and Robusta coffee varieties. It is suitable for the fermentation of whole coffee cherries as well as depulped coffee.
For fermentation temperatures below 18°C (64.4°F), we recommend a 7-day fermentation period.
Warning: The recommended fermentation times provided are based on our observations. However, the actual fermentation duration may vary depending on your specific processing conditions, such as the use of whole cherries versus depulped coffee, as well as temperature fluctuations during the process.
Given the impact of yeast on the quality of the final product, we strongly advise users to carry out small scale fermentation trials before our products are used commercially in order to define the best protocol of use.
Direction of use:
Use this yeast with prior rehydration:
- In clean and ideally sanitized equipment, gently pour the desired quantity of yeast into 10 times its weight of potable water at 10-25°C (50- 77°F).
- Gently stir to complete yeast rehydration and avoid the formation of clumps.
- Leave to rest for 15-30 minutes.
- Incorporate the yeast starter in the fermentation tank with homogenization.
- Viable yeast: > 6.0 *109 cfu/g
- Purity: > 99.999 %
- Lactic acid bacteria: < 1 cfu /6.0*106 yeast cell
- Total Bacteria: < 1 cfu /106 yeast cell
- “Wild” Yeast: < 1 cfu /6*106 yeast cell
- Pathogenic micro-organisms: in accordance with regulation
Packaging
Cardboard box of 20 vacuum-packed sachets of 500g/1.1 lb each (Full box net weight: 10 kg/22.05 lb)
Cardboard box of 1 vacuum-packed 10kg/22.05 lb (Full box net weight: 10kg/22.05 lb)
Storage and compliance
The product must be stored/transported in dry conditions and protected from direct heat sources (e.g. sunlight).
For up to 6 months, the product can be stored/transported at ambient temperatures below 25°C/77°F without affecting its performance. Temperature peaks of up to 40°C/104°F are allowed for a limited period of time (less than 7 days in total).
For prolonged storage times (beyond 6 months) after the product has arrived at its final destination, Fermentis recommends storage at a controlled temperature (below 15°C/59°F).
Shelf life
36 months from production date. Refer to the best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C/39.2°F or lower and used within 7 days of opening. Do not use soft or damaged sachets.
Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, a world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.
