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Decoding the Journey of Coffee from Cherries to Cup

Every cup of coffee has its story. Each step along the coffee value chain is interlinked and can be further optimized to improve the coffee quality. Apart from the inheritance of coffee varieties and terroir, post-harvest coffee processing plays an important role in quality improvement. During this processing, microorganisms and endogenous bean metabolism are involved. Spontaneous coffee fermentations are frequently associated with wild bacteria and yeasts that originate from the processing ecosystem. Whereas the microbial activities could grant a pleasant flavor to the cup, opposite effects can also occur when the fermentations are conducted suboptimally. The coffee seeds remain metabolically active during the entire processing chain, which involves multiple abiotic stresses that could insert compositional changes in the coffee beans.

In recent years, there has been an increasing interest in post-harvest coffee processing methods and their potential to improve the coffee quality. However, it was not yet clear which processing methods or parameters can define the (green) coffee bean composition and sensory profiles. To remediate this knowledge gap, this study aimed at a multiphasic characterization of the post-harvest coffee processing chain in different geographical locations and with different coffee varieties.

Category: Coffee Farming and Processing

Room:
Lecture Room 1

Target Audience: Producers, Baristas, Traders and Coffee Enthusiasts