23rd International Conference on Food Technology & Processing
University of Campinas, Brazil
Title: Monitoring coffee fermentation by carbonic maceration process and its improve beverage quality
Biography: Ana Valeria Ulhano Braga
Coffee is the most consumed beverage in the world, and Brazil is its largest producer. The quality of green coffee is directly influenced by the agriculture practices, harvest, and post-harvest procedures, drying and storage conditions. In the last few years, many producers introduced carbonic maceration to increase quality parameters. In this process, there is no growing of filamentous fungi and the fermentation can be longer than in an open atmosphere. A preliminary test of this process showed a huge increase in beverage quality: the SCA (Specialty Coffee Association) evaluation varied from 78 for the control to 86 points for a 6-day fermented coffee. Based on these results, the other 14 fermentation processes were carried out in 2 Brazil farms, being 2 with Robusta and 12 with Abica species of different varieties, yellow and red Catuai, yellow and red Icatu, Mundo Novo, Tupi, and Obata. The fermentation was carried out in different size containers from 20 to 1000L, monitoring the ambient and coffee temperatures. After fermentation, the coffee was dried and all the samples were sensory evaluated by 3 Q-graders certified by SCA. Among samples, 12 processes increased in SCA scores up to 6, 2 points, showing more complex flavor attributes. The carbonic maceration is a simple fermentation process that can increase the quality of coffee beverage and it is important for the producers and the economy since it adds value to the product.