The development of early civilizations was greatly associated with populations' ability to
exploit natural resources. The development of methods for food preservation was one of the …

The postharvest fermentation process of coffee has rapidly advanced in the last few years
due to the search for quality and diversity of sensorial profiles. A new type of fermentation …

Brazilian coffee production relies on the cultivation of Coffea arabica and Coffea canephora.
Climate change has been responsible for the decreasing yield of the crops in the country yet …

Controlled fermentation processes have high potential for improving coffee quality. The
effect of fermentation temperature on beverage quality was investigated with coffee …

In this study, an investigation of the microbial community structure and chemical changes in
different layers of a static coffee beans fermentation tank (named self-induced anaerobic …

Altitude changes the coffee fruits and beans composition before and after harvesting. We
aimed to evaluate the effect of altitude on the microbial community structure associated with …

Edaphoclimatic conditions, planting altitudes, soil, the microbiome of plants and fruits,
genotypes, and postharvest processing are variables that contribute to the chemical and …

In this study, medium roasted coffee with four different fermented coffee fruits post-treatments
(dry, wet, semi-dry and hot air dry) was used as the material. Chemical profile and sensorial …

Coffee flavor considerably depends on the fermentation process, with contributing factors
including fermentation temperature, oxygen concentration, and microbial diversity. Efficient …

Coffee, primarily the Coffea arabica variety, is a significant agricultural product in Brazil, well-
known for its flavor, which is intimately tied to its chemical composition. In this study, we …