Fermentação de cafés especiais: avaliação sensorial e físico-química no sistema SIAF

Abstract

Brazil stands out in the production of specialty coffees, valued for their superior sensory quality, absence of physical defects, and high added value. Sensory profiles are essential for coffee excellence but result from multiple processing factors, posing a significant challenge. In this context, this study investigated the impact of Self-Induced Anaerobic Fermentation (SIAF) on specialty coffees of the Arara and Paraíso MG2 varieties, focusing on the physicochemical and sensory quality of the beans. Experiments were conducted under different fermentation conditions, including solid-state and submerged fermentation, with and without temperature control, presence of immature fruits, addition of starter cultures, and variations in water addition. Analyses of pH, temperature, color, texture, and quantification of sugars, alcohols, and organic acids by HPLC were performed, as well as antioxidant activity assessments using the DPPH, ABTS, and ORAC methods. The resulting beverages were evaluated sensorially according to the Specialty Coffee Association (SCA) protocol. The results showed that controlled fermentation, especially in solid-state with stable temperature, provided greater pH stability and improved sensory performance. The presence of immature fruits could be compensated by appropriate fermentation conditions, allowing for the achievement of coffees with higher sensory scores. Furthermore, an increase in the antioxidant activity of the beans was observed in certain treatments, highlighting the potential of fermentation to enhance the functional profile of coffee. This study reinforces the importance of controlling fermentation parameters to ensure quality consistency and add value to specialty coffees.