Chemical and sensorial profile of Coffea arabica cultivars fermented by different post-harvest processing methods

Climatic conditions, genotypes, and post-harvest processing methods influence coffee quality. Microbial fermentation during post-harvest processing has sparked researchers' interest due to the modulation of the sensory characteristics of coffee. However, the influence of microbial fermentation on different coffee genotypes has been little investigated. The objective of this study was to evaluate the chemical and sensory changes of Coffea arabica cultivars caused by different post-harvest processing and fermentations. Catucaí 785 and Catucaí Açú cultivars had better sensory evaluation than the Arara cultivar in the two years of sampling. However, dry fermentation proved to be a promising alternative to improve the sensory analysis of the Arara cultivar. Inoculation of Saccharomyces pastorianus yielded positive results in the chemical and sensory of the Catucaí Açú cultivar. Each coffee genotype is capable of expressing unique sensory and chemical attributes depending on the different post-harvest processing and fermentations applied.