J. Sci. Agri. Technol. (2021) Vol. 2 (2): 1-5
DOI: https://doi.org/10.14456/jsat.2021.6
Abstract
Developing the quality of fermentation is a crucial step in developing regular coffee to specialty coffee. Therefore, the Arabica Research Team, Rajamangala University of Technology Lanna, Thailand, has invented a new fermentation technique called the “Coffivino process.” The aim is to create specialty coffee with a consistent level of quality in every season on an industrial level. This technique is inspired by wine fermentation technology, which combines the Semi-carbonic maceration process with the Yeast process. The new process matches the type and quantity of nutrients with the desired coffee cherry quality. Analyzing and controlling the quality of the entire fermentation process shows that the Coffivino process can create coffee with unique attributes, a wider variety of flavors, and higher intensity than the traditional process. This new technique would be the perfect solution for the fermentation of unhealthy quality coffee cherries on an industrial level and improve them to the sensory quality of specialty coffee.
Keywords: Coffivino, coffee, fermentation, semi-carbonic maceration, yeast, Arabica
Received: May 19, 2021. Accepted: July 6, 2021.
