Malic Fermentation Coffee

Coffee lovers are always chasing the next big flavor experience. Whether it's the funk of anaerobic fermentation or the velvety smoothness of lactic processed beans, there's one unique fermentation style making waves for its crisp, fruity bite, malic fermentation.

Known for producing a bright, apple-like acidity, malic fermentation enhances the flavor complexity in coffee and creates a juicy, almost green apple zing that excites the palate. At Buddha Beans Coffee Co, we're proud to explore and showcase the beauty of fermentation-forward coffees, especially when combined with our CBD-infused roasting process.

What Is Malic Fermentation in Coffee?

Malic fermentation is a process in which malic acid — the same acid found in apples, pears, and stone fruit — becomes a key player in the flavor development of green coffee. During fermentation, microbes naturally convert sugars and other organic acids in the coffee cherry pulp, emphasizing malic acid over others like citric or lactic acid.

This method creates coffee with:

• Bright, crisp acidity (think Granny Smith apples)
• Green fruit notes like kiwi, green grapes, and pear
• Balanced sweetness and a clean finish
• A juicy, mouthwatering body ideal for iced or pour-over brewing

This fermentation is usually done in a controlled aerobic or semi-anaerobic environment that encourages the development of malic acid while suppressing harsher, acetic acids.

How Is Malic Fermentation Achieved?

The process starts with selectively harvested cherries, often picked at peak ripeness for maximum sugar content. Here’s what the journey looks like:

1. Sealed Fermentation Tanks – Beans are fermented in oxygen-limited tanks to control microbial activity and temperature.
2. Natural Microbes or Malic Cultures – Sometimes, natural malic acid-producing bacteria or yeasts are introduced.
3. Temperature Control – Cooler temps (15–20°C / 59–68°F) help prolong the fermentation and increase malic acid retention.
4. Drying Phase – After fermentation, the beans are slowly dried on raised beds or patios, locking in those green apple characteristics.

The result? A clean, juicy, fruit-forward profile that brings out some of the most refreshing flavors in specialty coffee.

Why Malic Fermentation + CBD Is a Power Combo

At Buddha Beans Coffee Co, we don’t just stop at specialty processes — we infuse each small batch with broad-spectrum, hemp-derived CBD to offer a balanced experience.

Benefits of Our CBD-Infused Coffee:

• Mellowed caffeine — no jitters, no crash
• Improved focus and stress relief
• Anti-inflammatory and gut-friendly
• Increased mental clarity during creative or high-performance moments

Pair that with the clean energy of malic-fermented beans, and you’ve got a cup that’s both uplifting and grounded.

Regions Known for Malic Fermentation

Malic acid is naturally more present in beans from high-altitude, cool-climate farms, especially in:

• Ethiopia – Try our CBD Ethiopia Coffee, featuring florals, citrus, and stone fruit notes
• Colombia – Our Colombian CBD Coffee showcases red apple, stone fruit, and bright acidity, ideal for malic lovers
• Kenya – Though not yet in our shop, Kenyan beans are renowned for blackcurrant and malic-rich brightness

Want to explore all our origins? Check out our CBD Coffee Collection for single origin and micro-lot offerings, all roasted and infused in-house in Los Angeles.

Shop Fermentation-Focused CBD Coffee

Explore our full range of CBD-infused, small-batch roasted coffee, each with a story and flavor of its own.