Author : Mendoza-Olpot, Richelle Mae D.

Summary : Coffee fermentation has the objective to remove the mucilage and improve the coffee quality. This study evaluated and investigated the effect of using hermetic grain bags as fermentation vessel for Excelsa coffee cherries. The experimental setup involved fermenting the coffee in 25 L bags, employing both natural coffee cherries and parchment coffee beans. The fermentation process utilized was self-induced anaerobic fermentation over a 10-day period. Analytical sampling was conducted initially at 3rd day and at 24 h intervals thereafter to measure the temperature, relative humidity, volume of inflation, and levels of oxygen and carbon dioxide of the bag headspace. The pH and Brix of the mucilage were also measured. The mucilage removal index was evaluated using a 5-point scale while the green coffee bean yield was measured by mass determination after drying process. Sensory evaluation was performed using the established protocols of the Specialty Coffee Association (SCA). The study revealed that the fermentation process enhances the quality of coffee. Each treatment protocol has better mucilage removal index, green coffee bean yield, and cupping score compared to the conventional fermentation. Notably, superior quality beverages were produced from cocoon hermetic packaging with naturally processed coffee cherries for fermentation time exceeding 216 hours. These findings emphasize the significant influence of fermentation process and duration on the sensory attributes and overall quality of coffee.