The word fermentation describes the natural occurrence of microorganisms, such as yeasts and bacteria, consuming and metabolizing a variety of compounds found in organic materials (sugars, pears) for use as fuel.

Fermentation allows the producer to produce a fully controlled and standardized coffee so that it can reproduce the good regular results.
The market is increasingly looking for coffees with different flavors, and after the spread of fermented drinks bacteria considered “good” finished in our coffee cups, transforming the flavor of our product. This makes room for consumers who use this demand more easily, also, the high quality of the beans contributes to higher prices.

In the case of producers using native yeasts, use of natural grain fermentation, with microorganisms present on the farm. Sometimes, people who use wine yeast, for example, usually use sugar found in coffee to carry out their metabolic process. In addition to allowing coffee growers to achieve consistency, a fermentation allows creating coffee beans with notorious sensory characteristics that they surpass as climatic conditions.

Anaerobic fermentation
As producers increasingly consider the effect of fermentation on the quality and profile of coffee, they are adopting different and interesting techniques in their repertoires, to diversify their offerings. One method that is becoming more popular is the fermentation of coffee in a controlled anaerobic environment, which means that the coffee is kept in a container without the presence of oxygen for the entire duration of the fermentation.
Further studies are still needed to understand how better microorganisms, such as cups of coffee, but using yeast, or the farmer has a tool to better use and display the uniqueness of his drink and create uniformity within the lot.

From a quality point of view, the “capture” or anaerobic fermentation stage requires compliance with certain requirements:

• A mass of beans must include uniform parchment coffee, with a minimum of crushed beans, husks and unprocessed coffee;
• Fermentation must be completed or as soon as possible after sufficient degradation of the mucilage;
• After washing, the mucilage must be completely removed before drying.

Therefore, fermentation is a topic not yet fully understood, but it can have such a significant impact on coffee quality and also on producers’ profits.
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