Fermentación en café: innovando sobre lo construido

In the production of mild washed coffees, fermentation is a stage valued for its ability to produce compounds that modulate coffee quality. This process is characterized by a high microbial diversity that transforms the substrates present in the coffee mucilage. To intentionally guide this transformation and obtain desired profiles, it is necessary to control the factors that affect microbial behavior, such as time, temperature, and oxygen availability, among others. In the last two decades, the growing demand for high-quality coffee has driven the exploration of fermentation methods alternative to the traditional approach, resulting in greater scientific and technological knowledge about this stage of the post-harvest process. This seminar will present information on research conducted by Cenicafé that has contributed to the evolution of knowledge and technological development in the coffee fermentation process.