Impact of Aerobic and Anaerobic Fermenters on the Sensory Profile of Coffee in Villa Rica, Peru

Abstract

Controlled coffee fermentation is an innovative technique that significantly improves cup quality and contributes to the production of specialty coffees, increasing their value in the market. This study aimed to evaluate the impact of fermentation in aerobic and anaerobic bioreactors on the sensory profile of coffee from Villa Rica, using Coffea arabica fruits, caturra variety, from the 2022-2023 harvest of the CUNAVIR Association in Villa Rica, Oxapampa, Pasco. The beans were sorted, disinfected and fermented in anaerobic and aerobic bioreactors, and their attributes were compared with a natural fermentation control. Subsequently, the beans were pulped, washed and dried in the sun, and then roasted and sensory evaluated by 7 certified SCAA Grade Q tasters. The results indicated that coffee fermented under anaerobic wet conditions obtained the highest score (86.77 points), followed by natural fermentation (84.40 points) and aerobic wet fermentation (83.63 points) (p<0.05). These findings suggest that anaerobic wet fermentation is the most effective method of improving the sensory quality of coffee. In conclusion, controlled fermentation in anaerobic bioreactors is an innovative process that optimizes the sensory profiles of coffee and increases its value in the market.