The optimal yeast to express tropical fruit notes in coffee
SafCoffee™ Sunrise Orange was selected to enhance the fruitiness of coffee.
In trials conducted by Fermentis, this yeast demonstrated the ability to provide prominent passion fruit and tropical fruit aromas, complemented by delicate citrus undertones. This resulted in a well-balanced cup with mild acidity.
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™ Sunrise Orange - technical features
Dosage/Temperature
Ideally at 20°C – 30°C (68°F – 86°F)
100g of SafCoffee™ Sunrise Orange per 100kg of whole or depulped coffee cherries (1g/kg)
(3.53 oz of SafCoffee™ Sunrise Orange per 220 lb of whole or depulped coffee cherries)
Usage
Suggestion of use:
SafCoffee™ Sunrise Orange 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 exceeding 18°C (64.4°F), we recommend a 60-hour fermentation period. However, this duration can be reduced to 24-48 hours if temperatures rise above 25°C (77°F), depending on the progress of the fermentation.
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 15-35°C (59-95°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: > 1.0 *1010 cfu/g
- Purity: > 99.999 %
- Lactic acid bacteria: < 1 cfu /107 yeast cell
- Total Bacteria: < 5 cfu /107 yeast cell
- “Wild” Yeast: < 1 cfu /107 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.
