Abstract:
Fermentation of coffee beans is primarily done to remove mucilage and can be done using two
methods; dry and wet fermentation methods. This research aimed at determining the effect of different
fermentation methods on physicochemical composition and the sensory quality of coffee. Coffee cherries were
pulped and subjected to natural fermentation methods in different fermentation containers; plastic bucket, sack
and cement tank. After fermentation, the parchment were washed and dried. The green coffee beans were
evaluated for physicochemical composition and sensory attributes. The results showed that different
fermentation methods did not have significant variations in most of the physico-chemical parameters analysed.
However, significant variations were observed in the levels of pH with the wet fermented coffee samples
showing lower levels as compared to dry fermented samples. Sensory evaluation results showed that wet
fermented coffee samples had better colour of green beans, least silver skin discoloration and overall quality
compared to dry fermented coffee samples. There were no significant differences in the body, acidity, colour,
flavour and overall class among the coffee samples fermented using different containers. Hence different
containers used during fermentation do not affect coffee quality and processors can adopt materials that are
cheaper to reduce expenses during coffee processing.
