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In coffee, fermentation is essential. It can not only remove mucus, but also affect many tastes and sensory characteristics. Controlling it during coffee processing means you can improve quality and consistency.
However, fermentation is complex, and managing it on the farm can be a challenge. To learn more about how manufacturers deal with this problem, I interviewed experts from Lallemand and several of their partners. Lallemand specializes in the fermentation of food and beverages.
What is coffee fermentation?
Fermentation is a natural process in which microorganisms such as yeast (Saccharomyces cerevisiae) and bacteria (lactic acid bacteria) consume and metabolize compounds such as sugars and acids in cherries. As a result, these compounds are broken down into acids and alcohols.
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