Details

The coffee fruits were fermented by the wet method. The experiment was performed at Organic Coffee Farm at Tongping, Chiang mai, Thailand. The experiments were done triplicated during the harvesting seasons. The fruit (60 kg) of Coffee Arabica was harvested at the mature stage (cherries) and was manually depulped and then followed by 48 h fermentation in a tank with 60 L of water to remove the mucilage. At the farm, the temperature of fermentation was between 21- 37 °C during the harvesting season. Fermentations were performed triplicate while pH, moisture content, %Brix and temperature were monitored during the process.  After fermentation, the coffees were placed on suspended platforms for sun drying until they reached approximately 10% moisture (144 h). Cherries were collected during the 0 day (fermentation), 2 days (fermentation), 4 days (drying) and 8 days (drying) while the slurries were collected during 0 day (fermentation) and 2 days (fermentation). Samples (50 g) were placed aseptically in sterile falcon tube, in triplicate, and immediately transferred to the laboratory in iceboxes for physicochemical analyses (volatile and metabolites), coffee samples were frozen at −20 °C until analyzed. Slurries 20 ml and cherries 20 g were collected in the DNA/RNA shield (Zymo research, USA) at the room temperature for the microbiome analysis. The microbial communities from the experimental site was collected on Nutrient Agar (NA) plate.

Objective

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Tataporn Todhanakasaem

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