Navegação Coffee Science por assunto "Acid solution"

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Effect of demucilagination and soaking in water with organic acids on the microbial, chemical, and sensory characteristics of coffee (Coffea arabica)

Ponce, Jorge Alfredo Cardona; Mejía, Luis Fernando Maldonado (Universidade Federal de Lavras, 2024-06-17)

There are divided opinions regarding sensory quality of mechanically demucilaginated (MD) coffee versus coffee that has undergone conventional fermentation (biological demucilagination). Fermenting and washing (wet process) ...