Academics from the universities in Brazil, Portugal, Mozambique, and Canada have published a study that goes into detail (microbial-level detail) on how producer Agrotur in Mozambique’s coffee is fermented.
The study is titled ‘Integrated microbial–metabolomic analysis reveals how fermentation contributes to the unique flavour of African Arabica coffee’, and covers how microbes specific to the African continent affect fermentation and contribute to a unique cupping profile.
So if you’ve ever wanted an in-depth description of coffee processing, including chemical profiling, a breakdown of all the bacteria found in fermentation, a reconstruction of of microbial metabolic pathways, and more, this is the paper for you!