With CDR CoffeeLab®, you can analyse both the pulp of the fruit and the fermentation liquid to monitor and control the different coffee production processes.
With CDR CoffeeLab®, you can analyse both the pulp of the fruit and the fermentation liquid to monitor and control the different coffee production processes.
The fermentation process takes place thanks to endogenous microorganisms naturally present in coffee with the aim of removing mucilage.
In this phase, the sugars in the pulp and mucilage are transformed into organic acids and alcohol, characterising the organoleptic profile of the bean.
The different species of microorganisms present, the characteristics of the pulp and environmental factors such as temperature and oxygen influence the microbial activities that occur during fermentation.
The fermentation process therefore has an important impact on the final quality in the cup. The determination of objective parameters is crucial for controlling the transformation process that leads from cherry to green coffee.
| Available Pack Sizes | 1 pcs |
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