When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process.

Coffee is one of the most heavily traded export commodities in the world. It grows in about 70 countries, within a relatively narrow area just north and south of the equator.

“Furthermore, there is a build-up of the fermentation-related metabolites onto the coffee beans, which affects the quality of the green coffee beans and hence the sensory quality of the coffees brewed ...

When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process.

Coffee fermentation microbiology is a dynamic field that explores the integral role of microbial communities in the transformation of coffee cherries into high-quality beans. Microorganisms ...

Demand for coffee is rising, but current production is threatened by climate change and geopolitical tensions in regions where the crops are concentrated – creating an opportunity for new methods for ...

When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process.