Effect on fermentation of the pulping method used for Coffea arabica L. drupes

The water used during postharvest processing of Arabica coffee has a direct effect on the physicochemical, microbiological and biochemical parameters of fermentation. It is used during pulping and in transferring the depulped drupes to the fermentation tank, where it dissolves the mucilage simple sugars and slows microbial growth and consequently the acidification of the fermentation medium. Pulping and transporting coffee with or without water makes no difference to the biochemical composition of green coffee, and cup quality can be considered identical. Less polluting technologies -pulping and transporting drupes without using water-enable producers to control the duration of the process and the resulting acidity. However, fermentation has to be shortened, as the pH more rapidly becomes acid. Longer fermentation can result in overfermentation and off-tastes.