BUGEMA UNIVERSITY

SCHOOL OF HEALTH SCIENCES

DEPARTMENT OF FOOD SCIENCE, NUTRITION AND TECHNOLOGY

An assignment Submitted to the School of Health sciences in partial fulfillment of the

requirements of a diploma in Food Science and processing Technology of Bugema University

COURSE UNIT: FOOD FERMENTATION

BY

IQRA ABDINAASIR ABDULLAAHI

27/FNT/NU/R/0003

TO

MR.GAFABUSA GEORGE

NOVEMBER, 2022
QUESTION 1. Discuss the fermentation process in coffee (pointing out the biochemical

process, reactions and enzymes)

Introduction

Fermentation is the breakdown of organic substances by various microorganisms. These

microorganisms, like bacteria and yeast, convert one organic substance into a simpler one.

Coffee is one of the most important and widely used commercial crops in the world. Commonly,

there are three different processing methods used to obtain green coffee beans from coffee

cherries, namely, the wet, dry, and semidry methods. Microorganisms (yeasts and bacteria) play

a major role in coffee fermentation process by degrading mucilage by producing different

enzymes (pectinase), acids, and alcohols.

The fermentation process in coffee (the biochemical process, reactions and enzymes)

Coffee Fermentation Process

Coffee fruits are processed by one of three methods immediately after harvesting to allow

spontaneous or indigenous fermentation to occur. The three different coffee processing methods

are referred to as dry, wet, and semidry. Depending on the processing type, the length of time

needed for fermentation varies. There are three main processing categories used in processing

coffee. The difference between the three methods can be defined by the amount of layers of the

layers listed above before being dried.

Natural or Dried in the Fruit Process 

All the layers remain intact. This is the oldest and most direct way to process coffee.

Careful attention must be paid to how the coffee is being dried to prevent any moldy or weird

flavors don't get into the beans during the process. Coffees that use this method generally have a

brighter, more fruit forward flavor profile. 

Honey Process 

The skin and pulp layers are removed while keeping a portion of the mucilage layer.

Remember, this sugary layer is what defines the Honey process. These coffees have significantly

less acidity than Washed or Natural coffees due to the short amount of time it takes for the

mucilage to dry, resulting in less fermentation. The length of drying time and exposure to the

sunlight will determine what type of Honey process it is called. Yellow, Red, or Black are

descriptions used to help describe the length of time and amount of light exposure that each

coffee receives during the drying process. 

 Yellow Honey Also known as semi-washed, this coffee is rinsed with minimal water to wash

off excess mucilage. Later, it is exposed to direct sunlight to dry quickly and control

fermentation, this style of processing is the least fermented of the "honey" processes and is

effective for boosting body and

 Red Honey This process does not necessitate water and instead is dry-pulped and exposed to

direct sunlight up to a period of two to three weeks.

 Black Honey The most labor-intensive of the honey processed coffees due to the longest

drying times and intentionally sheltered from the light to allow yeast and bacteria to thrive

and produce higher amounts of acidity. Some of its characteristics in the cup can be similar

to that of a natural due to the extended fermentation process.

Biochemical processes during coffee fermentation

During the fermentation of the grain different biochemical processes occur by

which enzymes produced by yeasts and bacteria degrade sugars, lipids, proteins and acids

present in the mucilage, transforming them into alcohols, acids, esters and ketones. Fermentation

is a natural process in which microorganisms such as yeasts (Saccharomyces cerevisiae) and

bacteria (Lactobacillus) consume and metabolize compounds such as sugars and acids within the

cherry. As a result, these compounds are broken down into acids and alcohol.

Microbial Enzymes and Starter Cultures for Coffee Fermentation

Enzymes Produced during Coffee Fermentation

The three most important enzymes produced by microorganisms for degrading pectin

substances during coffee fermentation are pectin lyase, polygalacturonase, and pectin methyl

esterase. Pectin lyase catalyzes pectin degradation by trans-elimination, releasing unsaturated

galacturonic acids. Polygalacturonase is the main enzyme involved in coffee fermentation. It

catalyses the hydrolysis of α-1,4 glycosidic bonds into pectic acid (polygalacturonic acid). Pectin

methyl esterase is responsible for the de-esterification of the methoxyl group of the pectin,

forming pectic acid and methanol 

QUESTION 2. Discuss the coffee testing process .What are the qualities of different coffee

types

The following sections will take a closer look at each of these steps.

The coffee testing process

Coffee taste can be defined by notes such as:

o Acrid

o Bright

o Caramelly

o Earthy

o Herbal

o Nutty

o Spicy
 o Woody

This is not a comprehensive list — there are countless coffee tasting notes you might be able

to identify. Get creative!

 The scoring

The unique notes of each roast are influenced by the coffee type, its harvest location, and how

it’s processed. You may want to pay special attention to your coffees:

 Acidity: Subtle acidic hints, like grapefruit or lemon, can offer a tangy sensation and

strength to your brew. Assess the acidity of your coffee by comparing it to citrus fruits.

 Body: Some coffees will sit light on your tongue, while others offer a heavier body.

Compare the body of your coffee to milk, for example.

 Finish: After you have taken the final sip, what .It could be sweet, thick, dry, or long-

lasting? Your coffee’s finish is important, as it will leave your customers with a lasting

impression

 Flavor: Think about what the flavor of each coffee reminds you of. Whether it’s a

leather jacket or a chocolate cake, draw connections between the coffee and other tastes

in order to pinpoint its overall flavor.

 Sweetness: Think about how sweet the coffee is naturally some will be more bitter than

others. Narrow down what kind of sweetness it is. For example, the flavor may remind

you of honey, white sugar, or caramelized brown sugar.

Identifying the quality of coffee

Indicators of quality

 Specialty coffee is a coffee term conferred on coffees that earn a score between 80 and

100 on the Speciality Coffee Association of America (SCAA) rating scale. When
 evaluating specialty coffee, all aspects of growth, processing, and roast are considered.

Specialty coffee designation implies that the coffee embraces most of the coveted bean

qualities described below.

 Arabica coffee is the highest quality coffee species. Believed to have originated in

Ethiopia, arabica beans are rounder, richer, larger, and more flavorful than their robusta

counterparts. Arabica beans produce an array of flavor notes and textures depending on

their growing conditions and are lauded for their clean, clear, after-taste free close.

(Click here to learn more about the difference between arabica and robusta beans).

 Shade grown indicates the coffee was grown under a natural old-growth forest shade

canopy. Shade grown coffee is a higher quality coffee than sun grown coffee, which is

grown in open fields. Shade grown cherries take significantly longer to mature than sun

grown cherries, allowing them to develop a fuller, richer flavor. This extra maturation

process also endows the beans with a rich, smooth, clean taste.

 Strictly High Grown (SHG) / Strictly Hard Bean (SHB)* indicates that the beans

were grown at or above an elevation of 4,500 feet.

 High Grown (HG) / Hard Bean (HB) indicates that the beans were grown at an

elevation between 4,000 and 4,500 feet.SHGs and HGs are near always shade grown,

meaning the beans matured slowly, creating a full, rich, pleasing flavor. SHG and HG

beans are denser, more evenly toned, and of higher quality than beans grown at lower

altitudes.

 Microlot indicates that the beans are unique in character and of exceptional quality,

earning a cupping score of 85+. To be considered a microlot batch, the beans must be

grown at high altitudes, in nutrient-rich soil, and share the same size, shape, and profile.
  When searching for a high quality cup of coffee, look for the words arabica, high grown,

shade grown, strictly hard, and microlot. With these descriptors, you can rest assured

your roast was made with a high quality bean. To learn more about coffee growing

conditions and processing, we encourage you to visit the following blog entries:

Conclusion

Coffee fermentation is critical for removing mucilage from parchment coffee. Coffee

mucilage contains polysaccharides (pectin), cellulose, and starch. The mucilage can prolong the

time needed to dry the coffee beans and, in some cases, also lead to mould development, which

reduces the final quality of the coffee.

References

Kang, W. H. (2019). The role of microbes in coffee fermentation and their impact on coffee
quality. Journal of Food Quality, 2019.
Moroni, A. V. (2017). Overview on the mechanisms of coffee germination and fermentation and
their significance for coffee and coffee beverage quality. Critical Reviews in Food
Science and Nutrition, 57(2), 259-274.
Schwan, R. F. (2015). Microbiological diversity associated with the spontaneous wet method of
coffee fermentation. International Journal of Food Microbiology, 210, 102-112.
Silva, C. F. (2014). Microbial activity during coffee fermentation. Cocoa and coffee
fermentations, 368-423.
Smyth, H. E. (2014). Complexity of coffee flavor: A compositional and sensory
perspective. Food research international, 62, 315-325.
Zhao, H. (2016). Coffee and cancer risk: A meta-analysis of prospective observational

studies. Scientific reports, 6(1), 1-13