Nathalie Sieczkowski
R&D Manager at Lallemand

After graduating in 2001, from SupAgro Montpellier (Master of Science in Agronomics specializing in Viticulture and Enology–Diplôme National d’Oenologue), Nathalie worked for 8 years in the field of research and development of various enological products, namely the selection and the characterization of microorganisms for the control of fermentations in the context of winemaking. This experience has strengthened her microbiological background and wide interest for fermentation processes. In 2010, she joined Lallemand R&D department in Toulouse (France) as R&D Manager for the application of specific yeast derivatives in winemaking. Over and above that, since 2012, she has worked closely with coffee fermentation control and stands as the R&D Manager for coffee applications within the Lallemand group. She’s been involved in several projects with academics and industrial partners where the benefits of the control of coffee fermentation after inoculation with selected yeast have been observed. Significant coffee processing improvements and cup quality enhancement have been established.

Coffee Fermentation: Opportunities For Better Control and Cup Quality Enhancement
Fermentation in coffee is often referred to as some biochemical reaction leading to the removal of the mucilage from the bean. In fact, lots of microorganisms are present at this key step of the coffee processing and can impact the process. Indeed, indigenous flora can be diverse and some microorganisms can play an important role on the demucilagination but also on the quality of the final product. During this workshop, we will present an over view of the microorganisms potentially present in coffee, what is known about them in terms of metabolism and growth conditions, based on their application in other fermented products. Secondly, we will illustrate through our wide experience in other fields, the interest of using selected microorganisms for a better fermentation management curbing the growth of undesirable indigenous microorganisms and contributing positively to the sensory quality of the final product. We will share our experiences with the application of selected yeast on Arabica and Robusta coffee processing and the impact thereof on biocontrol and sensory quality of the final coffee product. Lastly but not least, we will also share some of the ongoing research that we are conducting to further understand the impact of microorganisms in coffee quality and what this means for the coffee community.