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Fermaestro for obtaining honey coffee and coffee with overfermentations Fermaestro para la obtención de café honey y café con sobrefermentaciones

How to Cite
Sanz-Uribe, J. R. (2020). Fermaestro for obtaining honey coffee and coffee with overfermentations. Proceedings of Cenicafe´s Scientific Seminar, 71(1), e71131. https://doi.org/10.38141/10795/71131
PDF (Spanish) FLIP YouTube (Spanish)

Published: December 1, 2020

https://doi.org/10.38141/10795/71131
Keywords
Método Fermaestro

fermentación incompleta

sobrefermentación

café honey

café vinoso

Método Fermaestro

fermentação incompleta

sobrefermentação

café honey

café vinhoso

Fermaestro Method

incomplete fermentation

over fermentation

honey coffee

wine coffee

Numero
Vol. 71 (2020)
Sectión
Post-harvest
License terms (See)
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Juan Rodrigo Sanz-Uribe
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0001-9875-9426

Summary

The use of the Fermaestro implement was presented to establish methods with incomplete fermentations, in which mucilage is partially removed in order to produce coffees known in the market as Honeys, and methods to produce coffees with over-fermentation associated with coffees known as Winey. Evaluations were made with coffee without mucilage removal, with degradation of 25%, 50% and 75%, coffee washed at the time marked by the Fermaestro® (Control), and with coffees that had additional fermentation times of 2, 4, 6 and 8 hours. The tests were carried out in a room with a controlled room temperature of 19 ° C (± 0.5 ° C). There was no statistical difference among the cup scores of the nine treatments. There are probabilities between 22% and 77% of obtaining cups with sensory defects and between 67% and 78% of not passing the SCA test with the Fermaestro® method, when Honey coffees are the objective. As for coffees with over-fermentation, a probability between 0% and 11% of cups with a defect was obtained, while a probability between 44% and 56% of not passing the tests by the control was obtained. The coffee processed in the manner recommended in the Fermaestro® method, showed no defects and obtained an average of 81.6 points on the SCA scale that classifies it as very good quality coffee.
Author biography (See)

Juan Rodrigo Sanz-Uribe, Centro Nacional de Investigaciones de Café

Investigador Científico III, poscosecha

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Keywords