The Impact of Well-fermented Coffee on Flavor Profile and Health Benefits: A Review

Abstract

Fermentation processes are known to play a key role in the development of flavor profiles in various beverages, including speciality coffee. This review paper aims to investigate the impact of well-fermented coffee on flavor profiles and health benefits. The following objectives are defined within the scope, and a summary of the intended pathway is provided. The controlled fermentation process has a number of differences compared to the traditional method: in controlled fermentation, a predetermined pH value may be governed. A crafted microbial community can then enhance desirable aromatic precursors and repress off-flavors and disease-causing characteristics, maintaining yeast and bacteria diversity. Controlled pectinolytic mold growth on coffee cherries has been highlighted as an essential part of improving desirable flavors and most likely health-beneficial properties such as chlorogenic acid as a bioactive compound. There is a need for further investigation of consumer preferences for novel specialty roasted and especially brewed beverages with respect to microorganism-modified coffee, so their preferences or rejections can be used as guidelines for coffee innovation activities. Public-private partnerships will be crucial for ensuring that the coffee industry continues to thrive. In this manner, expert coffee scientists, product innovators, and coffee-loving customers will be able to help coffee farmers thrive in a shifting coffee culture and industry.