Brazil Study Promotes Closed Fermentation to Boost Quality of Unripe Coffees
New research from Brazil suggests that highly controlled anaerobic fermentation can improve the quality of unripe coffees.
A study published in the Springer Nature journal Food and Bioprocess Technology outlines a post-harvest production pathway through which coffee farmers may add more value to coffees that were picked prematurely.
- The picking of under-ripe cherries is a concern in Brazil, the world’s largest coffee-producing country.
- Large plantation farms typically employ mechanized picking processes, as opposed to hand-picking.
Highly controlled anaerobic fermentation can improve the quality of unripe coffees to the point that they meet specialty coffee standards.
Author's summary: Brazilian study finds closed fermentation improves unripe coffee quality.
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