The impact of storage temperature on tiger nut's (Cyperus esculentus L.) enzyme activity, proximate composition, and on the fermentation kinetics and sensory properties of lactic fermented tiger nut milk was investigated. Storage temperature significantly affected the protein, fat, fiber, ash and carbohydrate content of tiger nuts. Refrigeration of tiger nuts resulted in higher activities of α-amylase and lipase, whilst ambient or elevated storage showed higher sugar content of tiger nuts. Fermentation of tiger nut milk that was prepared from ambient-stored tiger nuts showed an increased rate of pH reduction and, hence, a significantly lower fermentation time. Fermented tiger nut milk from freshly harvested tiger nuts was more frequently described as grassy and raw. Storage of tiger nuts at ambient or elevated temperature led to lactic fermented tiger nut milk with sweet and sour attributes, and can be significant for improving the sensory quality.