Processing Methods
Fermentation
The microbial breakdown of sugars in coffee mucilage and fruit by bacteria and yeasts, producing acids, alcohols, and aromatic compounds. Fermentation is the single most flavor-impactful stage of post-harvest processing.
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Fermentation can occur aerobically (in open tanks or on drying beds), anaerobically (in sealed vessels), or within intact cherries during natural processing. Key variables include temperature, pH, duration, water presence, and the native microbial population. Modern producers use inoculated yeast strains, temperature-controlled tanks, and real-time pH monitoring to achieve specific flavor outcomes. Uncontrolled fermentation is the leading cause of off-flavors in commercial coffee.
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