"Contrary to the conventional view that immature beans are detrimental to coffee quality, results revealed that, under controlled fermentation conditions, immature beans can enhance the sensory characteristics of the beverage, resulting in profiles comparable to or even superior to those of coffees made exclusively from mature beans,"
"The research team placed ripe and unripe fruits in bioreactors - 200-liter polystyrene barrels that were hermetically sealed - for up to 96 hours after harvesting. No oxygen entered the bioreactors, and carbon dioxide was released through a valve. In some experiments, inoculants chosen specifically for coffee fermentation were added to the mix."
"With this work, we saw that using SIAF at different fermentation times, with temperature and pH control and with or without the addition of inoculum, can not only minimize the deleterious effects of immature beans on the beverage, but also make it superior, study lead author Luiza Braga sai"
Highly controlled self-induced anaerobic fermentation (SIAF) applied to mixes of ripe and unripe Arara arabica cherries under hermetically sealed conditions for up to 96 hours improves beverage sensory characteristics. Temperature and pH control and optional inoculants reduce deleterious effects of immature beans and can produce flavor profiles comparable to or superior to coffees made exclusively from mature beans. Fermentation in 200-liter polystyrene bioreactors excludes oxygen while venting carbon dioxide. The process provides a post-harvest pathway to add value to prematurely harvested coffees common in mechanized-picking systems and can enable coffees to meet specialty standards.
Read at Daily Coffee News by Roast Magazine
Unable to calculate read time
Collection
[
|
...
]