Lactic fermentation

This is becoming more popular, but is still less common than anaerobic.
What 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.