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date: 15 July 2019

Abstract and Keywords

This article discusses the production process for coffee, the most important commodity traded in world markets after petroleum. Coffee beverages offer potential beneficial effects on human health owing to their antioxidant properties. There are different types of coffee beverages according to nuances in terms of body, aroma, acidity, and astringency. The article first provides an overview of Coffea arabica and its different varieties before considering the post-harvest processing of coffee fruits and its effect on beverage quality. It also examines the microbiota present in coffee fermentation, including several species of bacteria, yeasts, and filamentous fungi. Finally, it analyzes microorganisms present in dry fermentation and microbiota found in wet-processed, depulped, and washed coffee.

Keywords: coffee, coffee beverages, Coffea arabica, post-harvest processing, coffee fruits, beverage quality, microbiota, coffee fermentation, microorganisms, dry fermentation

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