{"id":128,"count":0,"description":"This is becoming more popular, but is still less common than anaerobic.\r\nWhat it means: the fermentation is guided toward lactic-acid-producing bacteria, sometimes by controlling the environment or adding cultures. It can give the coffee a creamier mouthfeel, yoghurt-like acidity, softer fruitiness, and more round sweetness. Perfect Daily Grind notes that lactic washed and lactic natural coffees have become more popular in recent years.","link":"https:\/\/kavoholikoman.com\/ar\/product-category\/experimental\/lactic-fermentation","name":"\u0627\u0644\u062a\u062e\u0645\u064a\u0631 \u0627\u0644\u0644\u0628\u0646\u064a","slug":"lactic-fermentation","taxonomy":"product_cat","parent":111,"meta":[],"menu_order":0,"_links":{"self":[{"href":"https:\/\/kavoholikoman.com\/ar\/wp-json\/wp\/v2\/product_cat\/128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kavoholikoman.com\/ar\/wp-json\/wp\/v2\/product_cat"}],"about":[{"href":"https:\/\/kavoholikoman.com\/ar\/wp-json\/wp\/v2\/taxonomies\/product_cat"}],"up":[{"embeddable":true,"href":"https:\/\/kavoholikoman.com\/ar\/wp-json\/wp\/v2\/product_cat\/111"}],"wp:post_type":[{"href":"https:\/\/kavoholikoman.com\/ar\/wp-json\/wp\/v2\/product?product_cat=128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}