Researchers in Minas Gerais, Brazil, have found a promising technique to enhance the quality of immature coffee beans, making them comparable to specialty coffee. The study, conducted by the Federal University of Uberlândia, focused on the Arara cultivar cherries. By using a method called self-induced anaerobic fermentation (SIAF), scientists were able to optimize conditions for fermenting both ripe and unripe cherries.
• The experiment involved sealing freshly harvested cherries in 200-litre barrels for 24 to 96 hours.
• Key factors like fermentation time, temperature, and pH were carefully controlled to improve flavor.
• Maintaining a consistent temperature of 27 degrees Celsius significantly enhanced sensory scores.
• Qualified Q Graders rated beverages made with immature beans above 80, qualifying them as specialty coffee.
This research is significant as it opens new avenues for coffee producers, particularly in regions where immature beans are common. By improving the quality of these beans, farmers can potentially increase their income and meet the growing demand for high-quality coffee.
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