Year: 2024
Type: article
Abstract: Arabica coffee is one of the most appreciated varieties worldwide, and the fermentation processes used in its production play a key role in the development of its flavor and aroma profiles. The objective of this study was to analyze the fermentation processes of Arabica coffee and their impact on the final quality in the cup. A mixed-method approach was adopted, combining qualitative and quantitative methodologies, evaluating critical variables such as temperature, pH, Brix degrees, and electrical conductivity across different processing methods (natural, honey, and washed). The results show that each processing method significantly affects the sensory attributes of the coffee: natural processes stand out for their fruity flavors, washed processes for their cleanliness and brightness, and honey processes for their sweetness. It is concluded that fermentation, when properly controlled, allows for the production of high-quality coffees, improving their scores in competitions and their market value; however, poorly managed fermentation can lead to defects that decrease both the quality and the price of the final product
DOI: 10.56294/hl2024.500
Authors: Diego Armando Freire Muñoz, Aníbal Fernando Franco Pérez, Adriano Israel Tello Velastegui, Bolívar Javier Llundo Michelena
Institution: Universidad Regional Autónoma de Los Andes
Language: English
Topic: Coffee research and impacts
Subfield: Pharmacology
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4406589742