A new coffee processing method aiming the improvement of its sensorial quality
Brazil is the major producer and coffee exporter in the world. The Brazilian coffeeplantations are distributed in several biomes with different climates and soils.
In the last 10 years, the Brazilian coffee quality has undergone a great evolution, thanks to the improvement of the post-harvest processes. It is also increasing the numbers of Brazilian coffee producers committed in the preservation of the maximum potential quality of their coffee trees.
From all over initiatives, Nucoffee was also strongly involved in the coffee field’s productions, introducing quality concepts and training more than 80,000 people in this period.
Today, the Brazilian coffee producers are prepared to advance in quality improvement of coffee through new post-harvest technologies, including the use of Controlled Fermentation.
Fermentation is a biochemical process in which microorganisms consumes substrates based on carbohydrates, producing energy, gases and many other compounds.
In coffee fruits, this process can be developed naturally or through controlled techniques, such as the inoculation of selected microorganisms, capable of transforming the coffee chemistry, generating new precursors of flavor and aroma. That is how Nucoffee, through a partnership with the center for fermentation studies (NEFER), under the guidance of Professor and Researcher Rosane Schwan, PhD, at the Federal University of Lavras (UFLA) believes this is the beginning of the “Coffee of the Future”.
Inovations in post-harvest:
1 - WHERE EVERYTHING STARTS
2 -FROM CONTROLLED FERMENTATION
3 - NEW COMPOUNDS, NEW PRECURSORS, NEW FLAVORS AND AROMAS. NEW BEVERAGE
