Researching the Impact of Post-Export Fermentation on the Flavour and Aroma Development of Coffee

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Coffee is one of the most popular beverages in Canada and around the world, enjoyed for its rich flavour and aroma. Canadian annual coffee consumption is estimated at nearly 4 million 60-kilogram bags with a per capitaconsumption of more than seven kilograms each year. A key factor in the production of quality coffee is the type of fermentation process used. Fermentation allows naturally occurring starches to develop into sugar and enhances the aroma and flavour of coffee. The traditional fermentation method is a lengthy process requiring coffee cherries to be laid out on tarps for drying in the sun which requires the clearing of land and manualturning of the cherries to minimize spoiling. To expedite and mimic the traditional fermentation process, some farmers have begun to use mechanized processing mills where coffee cherries are soaked in a water/yeastsolution inside tanks. This controlled method achieves results similar to traditional fermentation with increasedsugar content and more pronounced flavour and aroma, but in a much shorter time. While there are significant benefits to this new type of controlled fermentation process, it creates economic and environmental challenges for most farmers in coffee growing countries. Specifically, it requires farmers to assume the financial burden associated with setting up the process and environmental issues relating to the disposal of wastewater.However, most of these farmers live below the poverty line and simply cannot afford it. Research conducted byvarious groups show that fermentation could be facilitated once exported coffee arrives at a destinationcountry. However, post-export fermentation is a relatively new concept and further research is needed to study the results. Harken Coffee Roasting Company seeks to partner with Okanagan College to conduct appliedresearch to investigate the feasibility of post-export fermentation using different yeast varieties to improve the flavour and aroma of coffee within a controlled environment. Development of a prototype post-export coffee fermentation process will reduce the financial and environmental constraints on farmers and allow HarkenCoffee to capitalize on an innovative technological process that will increase business growth.