Physicochemical and cup quality of coffee as affected by processing methods and growing locations

Effects of cherries Sanitization methods and fermentation times on quality parameters of coffee beans

“…Different factors influence the final quality of coffee, which is understood in this article as the evaluation of the raw material (sensory analysis), such as the balance in the cup (flavor, aroma, body, mouthfeel and texture), in addition to being safe for consumption [ 23 ]. Between these factors, the processing stage highlights (fermentation, drying, packaging, storage).…”

“…Likewise, the effect of fermentation time, especially long times, in coffee beans subjected to wet processing, with or without control of variables such as temperature, pH and the microbiota present in the fermenting coffee mass, on the kinetics has been evaluated. Of mucilage removal, the behavior of the microorganisms that participate in this stage (identification/presence/absence/counts), and on quality parameters of the coffee bean or the fermenting mass such as the content of different organic acids, sugars, alcohols, content humidity and final sensory profile in cup [ 23 , [26] , [27] , [28] , [29] ]. These studies have shown various results of interest where they show variability in the quality of the coffee bean depending on the fermentation conditions, especially the time used, the spontaneity or control of the process and the microbiota present at this stage.…”