Método fermaestro: Para determinar la finalización de la fermentación del mucílago de café.

Peñuela-Martínez, Aída Esther; Pabón, Jenny; Sanz-Uribe, Juan Rodrigo

doi:10.38141/10779/0431

Cited by 18 publications

(21 citation statements)

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“…In order to determine if a complete fermentation process would be carried out in terms of mucilage degradation, at the beginning of the fermentation process, the Fermaestro ® tool (Agroinsumos del café S. A, Bogotá, Colombia) [ 28 ] was used, which was introduced into the total mass contained in the fermentation tank and was left there until the final fermentation time was indicated by the farmer. These data were also recorded.…”

Section: Methodsmentioning

confidence: 99%

Metataxonomic Identification of Microorganisms during the Coffee Fermentation Process in Colombian Farms (Cesar Department)

Góngora,

Holguín-Sterling,

Pedraza-Claros

et al. 2024

Foods

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The metataxonomic diversity and microbial composition of microorganisms during the coffee fermentation process as well as their relationship with coffee quality were determined across 20 farms in the department of Cesar, Colombia, by sampling coffee fruits from Coffea arabica; Var. Castillo General®, Var. Colombia, and Var. Cenicafé 1. In each farm, the fruits were processed and the fermentation process took place between 10 and 42 h following this. Three samples of mucilage and washed coffee seeds were collected per farm during the fermentation process. The microorganisms present in the mucilage were identified using metataxonomic methods by amplifying the 16S rRNA gene for bacteria and ITS for fungi. The microorganisms’ morphotypes were isolated and identified. The analysis of bacteria allowed for the identification of the following genera: Gluconobacter, Leuconostoc, Acetobacter, Frateuria, Pantoea, Pseudomonas, Tatumella, and Weisella, as well as unclassified enterobacteria; the Lactobacillacea and Secundilactobacillus families were only identified in the Var. Cenicafé 1. For fungi, the top 11 genera and families found included Hanseniaspora, Candida, Meyerozyma, Wickerhamomyces, Pichia, f-Saccharomycodaceae, f-Nectriciae, unclassified fungi, and Saccharomycetaceae, which were only found in Cenicafé 1. A total of 92% of the coffee samples obtained scored between 80.1 and 84.9, indicating “Very Good” coffee (Specialty Coffee Association (SCA) scale). Farms with the longest fermentation times showed better coffee attributes related to acidity, fragrance, and aroma. During coffee fermentation, there is a central microbiome. The differences between the microorganisms’ genera could be influenced by the coffee variety, while the specific conditions of each farm (i.e., altitude and temperature) and its fermentation processes could determine the proportions of and interactions between the microbial groups that favor the sensory characteristics responsible for coffee cup quality.

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Section: Methodsmentioning

confidence: 99%

Metataxonomic Identification of Microorganisms during the Coffee Fermentation Process in Colombian Farms (Cesar Department)

Góngora,

Holguín-Sterling,

Pedraza-Claros

et al. 2024

Foods

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“…The process began with the harvesting and pulping of ripe fruits, followed by the classification by density of lower quality beans, and then the removal of mucilage through spontaneous fermentation. The Fermaestro TM methodology [26] was employed to monitor the degradation of mucilage and establish the optimum point at which the coffee should be washed. Subsequently, the coffee was naturally dried (sun-dried) until the beans reached a moisture content between 10% and 12% (Figure 1b).…”

Section: Coffee Samples and Originmentioning

confidence: 99%

“…Then, pulping, considered the first stage of transformation, involves removal of the peel from the fruit [20] and the elimination of mucilage from coffee [21][22][23][24]; mucilage is the hydrogel that covers the shelled bean and, in combination with yeasts and bacteria present in the environment and in the equipment, leads to the natural occurrence of fermentation at room temperature [15,25]. After the spontaneous fermentation stage [26], the coffee is washed, followed by the drying process until it reaches a moisture content between 10-12% [27][28][29].…”

Section: Introductionmentioning

confidence: 99%

Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity

Echeverri-Giraldo,

Osorio Pérez,

Tabares Arboleda

et al. 2024

Separations

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Cesar, a coffee-growing department in Colombia, has particular characteristics that favor the production of coffees differentiated by sensory profile, for which the acidity attribute stands out. The chemical composition and sensory quality of the coffee produced by 160 coffee growers during two production harvests (2021 and 2022) and processed by the wet method were evaluated to correlate the contents of the main acidic chemical compounds present in green coffee beans with the perceived acidity of the beverage. The chemical analysis of coffee samples utilized spectrophotometric methods and HPLC-DAD techniques. Lactic, 3,5-di-CQA and phosphoric acids were good discriminators of acidity classified as excellent; that is, with a score higher than 7.75 on the Specialty Coffee Association (SCA) scale, presenting the highest contents in the green coffee bean. There was a direct linear relationship between acidity and 3,5-di-CQA and 5-CQA and an inverse relationship between acidity and 3-CQA, 4-CQA and 4,5-CQA. These findings contribute to the understanding of the quality and chemistry of Colombian coffee.

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“…In this stage green beans, brocades and vain were removed and high-quality coffee was collected (less than 2%). The selected beans were fermented using the Fermaestro ® method developed by Cenicafé (Peñuela Martinez et al, 2013). At the end of the fermentation, the coffee was washed with clean water to remove the remains of mucilage and vain beans.…”

Section: Plant Materialsmentioning

confidence: 99%

Changes in fatty acids profile and sucrose concentration of coffee beans during drying process

Largo‐Avila,

Suárez‐Rodríguez,

Maya

et al. 2023

J Food Process Engineering

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Solar drying and forced convection of hot air (mechanical drying) are traditionally used for the drying process of coffee beans. This work describes the changes of the concentration of sucrose and 11 fatty acids contained in Castillo® variety coffee beans during the drying process using HPLC and CG MS. A single‐factor experimental design with three blocks was carried out like this: three solar and three mechanical drying. A phenomenological mathematical model was developed allowing to know the evolution of chemical compounds concentration over time by using a parameter called characteristic time, which can be experimentally measured. For the 18‐h mechanical drying, sucrose concentration increased by 14.55 ± 0.20 mg/g db, while palmitic and linoleic fatty acids decreased by 0.372 ± 0.013 mg/g dry basis (db). For solar drying of 94, 120, and 218 h the initial sucrose concentration was reduced by 24.81 ± 0.23, 29.28 ± 0.27, and 47.10 ± 0.21 mg/g db, likewise palmitic and linoleic fatty acids were reduced by 0.442 ± 0.010, 0.680 ± 0.012, and 1.088 ± 0.014 mg/g db. These results suggest that a short drying time leads to a higher concentration of the analyzed chemical compounds in the coffee beans.Practical ApplicationsThe coffee drying process impacts the concentration of chemical compounds that are of great interest in forming coffee aroma and flavor in the roasting process. This study highlights the impact of drying time on the concentration of sucrose and fatty acids in coffee beans. The main application of this research shows how in solar and mechanical drying variations organic compounds occur. The presence of these organic compounds in coffee beans is of great interest for the later coffee roasting process. The proposed phenomenological mathematical model allows a physical understanding in the effect of drying time on the concentration of sucrose and 11 fatty acids.

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Método fermaestro: Para determinar la finalización de la fermentación del mucílago de café.

Abstract: En Cenicafé se desarrolló un método a través del cual se utiliza un dispositivo sencillo, con el que se determina objetiva y confiablemente el punto de lavado.

Cited by 18 publications

References 0 publications

Metataxonomic Identification of Microorganisms during the Coffee Fermentation Process in Colombian Farms (Cesar Department)

Metataxonomic Identification of Microorganisms during the Coffee Fermentation Process in Colombian Farms (Cesar Department)

Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity

Changes in fatty acids profile and sucrose concentration of coffee beans during drying process

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