Fermented Processes

NEWSLETTER

Coffee: the most consumed drink in the world is fermented

Coffee is the most consumed beverage in the world, with the exception of water. For the year 2016/2017, coffee production reached 153.9 million bags of 60 kg, of which 97.3 were of Arabica coffee and 56.6 of robust coffee. World consumption in the same period reached 155.1 million bags (Coffee Market Report - September 2017).

According to the International Coffee Organization, the Brazilian production was 55 million bags, responsible for 36% of the world coffee production and is considered the largest producer. Brazilian coffee is increasing production and quality. There was an increase of 5.8%, representing approximately 6 million more bags compared to the same period of the previous year.

With a greater requirement, the consumer is more concerned about consuming a higher quality coffee. With this, there is a growing increase in the consumption of specialty coffees. Special coffee is considered of better quality due to the care from farm to cup. The special coffees present differentiated sensorial notes, with highlighted notes of fruity, caramel, nuts and chocolate.

Almost 20 years ago, Professor Rosane Schwan was already worried about coffee quality, and began to research about the fermentative process that naturally happened in the fruit. Historically fermented coffee presented low flavor quality.

After years of research, many studies have proven the opposite. Desirable microorganisms might enrich quality. A controlled fermentation promotes maintenance of coffee quality and starter cultures can enrich the sensory experiences by taking a simple coffee, providing aroma and/or flavor of caramel, nuts, fruity, herbaceous and even cashew, ensuring good grades in the cup test.

Ana Paula Bressani

VOLUME II - 2018