Page 34 - FoodFocusThailand No.226 January 2025

SMART
SMART PRODUCTION PRODUCTION

Coffee Fermentation:

A Scientific Approach to Enhancing

Coffee Quality and Uniqueness

The growth of coffee shop businesses intensifies competition in the current coffee market. Entrepreneurs must
consistently offer coffee with novel aromas and tastes to capture consumer interest and create experiences
that enhance the deeper insights of their products and stories. Therefore, improving the quality and adding
value to coffee must go hand in hand, as focusing solely on value addition without maintaining or enhancing
quality could jeopardize the sustainability of coffee producers’ livelihoods. Consequently, coffee farmers and
processors are seeking innovative solutions to refine processing techniques. Their objective is to produce
high-quality coffee with distinctive characteristics that effectively meet the demands of niche consumers.

Aerobic Fermentation while generating various aromas. The more intense the bond
All coffee processing techniques involve fermentation. For dissociation, the more pronounced the flavor-enhancing
instance, in the washed process, wet parchment is soaked for aromatic compounds become. The specific characteristics of
one or two nights to remove mucilage, during which fermentation these aromas depend on the types of starter cultures used
takes place. In contrast, the dry process involves thoroughly during fermentation. Additionally, the parchment layer of
washed cherries being air-dried for 20–30 days, allowing a coffee cherry, being porous like a sponge, provides a flexible
fermentation to occur over time. Both methods depend on aerobic space. When microorganisms are employed for fermentation,
facultative bacteria that modify the structure of coffee beans to a yellow organic compound called polyphenol permeates
enhance coffee quality. The type of starter culture used significantly the parchment layer, imparting a yellowish hue. While
influences the resulting coffee profile. For instance, Saccharomyces polyphenol is an essential antioxidant, fermentation must be
cerevisiae, Candida parapsilosis, and Pichia guiliermondii carefully managed, as overfermentation can negatively impact
contribute caramel, herbal, and fruity notes, respectively. the taste, quality, or safety of the final product.
Saccharomyces sp. and Pichia fermentants impart fruity, buttery, Another method is Low Temperature, Low Humidity
and fermented aromas. Notably, Pichia fermentants can produce (LTLH) drying, which maintains the quality of coffee beans
high-quality coffee with a distinct vanilla taste and floral aroma. by allowing strict temperature control to preserve their nutrients.
These examples highlight the critical role of fermentation In contrast, fast drying exposes beans to excessively high
techniques in enhancing coffee flavors and characteristics. temperatures, causing rapid water loss that shrinks cells and
damages their walls and structures. Functionally, LTLH drying
Anaerobic Fermentation operates on a similar principle to an air conditioner but includes
Coffee fermentation has not only occurred with aerobic, facultative additional features like temperature regulation through a heater
bacteria, but anaerobic fermentation can also further enhance and humidity control via an ultrasonic fog humidifier. The
coffee aroma and taste, producing novel and intriguing flavor optimal temperature should not exceed 40°C, while humidity
profiles. In this method, coffee is fermented in a sealed container levels should remain between 40–60%. Coffee beans must
and oxygen-free, equipped with valves to release carbon dioxide, also be subjected to constant air circulation to gradually reduce
ensuring the complete elimination of oxygen during internal moisture until their humidity reaches 10–12%, strictly
the fermentation of whole cherries or hulled beans. One key not exceeding 13%. This ideal humidity level ensures proper
advantage of this technique is its ability to provide better control coffee preservation and minimizes the risks of fungi or moisture
over chemical reactions during fermentation, often resulting in reabsorption, problems often associated with sun-dried beans
more pronounced flavor enhancements compared to aerobic in open environments.
methods. Additionally, the oxygen-deprived environment inhibits In the future, coffee farmers and processors will likely
microbial spoilage, as many microorganisms cannot survive under face the challenge of improving coffee quality as advancements
such conditions. in knowledge and technology continue to shape the industry.
During fermentation, microorganisms extract and break down Gaining a deeper understanding of the principles behind
chemical compounds, such as carbohydrates, proteins, fats, coffee fermentation and applying techniques tailored to
minerals, and vitamins. They produce enzymes that function as the unique characteristics of coffee from each region can serve
scissors, breaking molecular bonds into smaller compounds like as both a valuable tool for farmers to add value to their products
fructose or disaccharides. These microbe-produced enzymes and a way to enhance the aroma and taste of coffee for
further break these components down into simpler molecules like consumers.
monosaccharides, which are then converted into useful acids

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