Aug 18, 2020
Fermentation in coffee is often referred to as some biochemical reaction leading to the removal of the mucilage from the bean. In fact, lots of microorganisms are present at this key step of the coffee processing and can impact the process.
Indeed, indigenous flora can be diverse and some microorganisms can play an important role on the demucilagination but also on the quality of the final product. These microbes occur naturally in the environment and they play different roles, some of which have a positive impact while others may have a negative impact on the coffee.