Coffee fermentation from traditional to controlled and its impact on sensory quality: a review

Neyra Vergara,Tatiana Jazmin; Melendrez Mauriol,Oscar; Cubas Heredia,Blanca Yorlith; Contreras Ocupa,Gaby Norelli; Herrera Salazar,Diana Maricel; Diaz Mundaca,Eyla Esther; Rivera Botonares,Ralph Stein; Hernández Martínez,Ernesto

Coffee fermentation from traditional to controlled and its impact on sensory quality: a review

dc.contributor.author	Neyra Vergara,Tatiana Jazmin
dc.contributor.author	Melendrez Mauriol,Oscar
dc.contributor.author	Cubas Heredia,Blanca Yorlith
dc.contributor.author	Contreras Ocupa,Gaby Norelli
dc.contributor.author	Herrera Salazar,Diana Maricel
dc.contributor.author	Diaz Mundaca,Eyla Esther
dc.contributor.author	Rivera Botonares,Ralph Stein
dc.contributor.author	Hernández Martínez,Ernesto
dc.date.accessioned	2026-03-10T15:33:10Z
dc.date.available	2026-03-10T15:33:10Z
dc.date.issued	2025-09-16
dc.description.abstract	Coffee fermentation has evolved from traditional methods, such as traditional processing methods (washed/wet, natural/dry, honey/semi-dry) with fermentation types (wet, dry, mixed), to controlled fermentations, such as carbonic maceration, induced fermentation, and biodigestive processing, to improve the sensory quality of the final product. This evolution is compounded by technological advances, such as the use of metagenomic tools for the identification of microorganisms and enzymes to accelerate mucilage degradation. This review synthesizes and compares various coffee fermentation techniques, analyzing their influence on sensory profiles. To this end, a systematic bibliographic review of 118 scientific articles published between 2014 and 2024 was conducted in databases such as ScienceDirect, Scopus, IOPscience, Springer Nature, and Dialnet, ultimately highlighting 80 relevant studies using the PRISMA method criteria. The results indicate that controlled fermentation allows for the efficient use of microorganisms such as Saccharomyces cerevisiae, Candida parapsilosis, and Lactiplantibacillus plantarum, which contribute to the development of complex sensory attributes in coffee, highlighting fruity, floral, sweet, and acidic notes. Factors such as time, temperature, and inoculum type have a significant impact on the sensory profile. Principal component analysis showed that the Catuí variety was the most associated with cup score, followed by Acaiá. Furthermore, it was evident that temperature and fermentation time primarily influenced Catuaí Vermelho, and that the Typica and Caturra varieties exhibited similar behavior within the diagram. Together, the application of controlled fermentation and starter cultures represents a key strategy to improve quality, standardize profiles, and meet market demands.
dc.format	application/pdf
dc.identifier.doi	https://doi.org/10.25186/.v20i.2355
dc.identifier.uri	http://hdl.handle.net/20.500.14689/1122
dc.language.iso	eng
dc.publisher	Coffee Science
dc.publisher.country	BR
dc.rights	info:eu-repo/semantics/openAccess
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/2.5/pe/
dc.source	Universidad Nacional de Jaén\|\|Repositorio Institucional - UNJ
dc.subject	Controlled coffee fermentation
dc.subject	microbial diversity
dc.subject	yeasts
dc.subject	bacteria
dc.subject	induced fermentation
dc.subject	carbonic maceration.
dc.subject.ocde	https://purl.org/pe-repo/ocde/ford#2.11.01
dc.title	Coffee fermentation from traditional to controlled and its impact on sensory quality: a review
dc.type	info:eu-repo/semantics/article
dc.type.version	info:eu-repo/semantics/publishedVersion
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