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.
Access to the complete content on Oxford Handbooks Online requires a subscription or purchase. Public users are able to search the site and view the abstracts and keywords for each book and chapter without a subscription.
If you have purchased a print title that contains an access token, please see the token for information about how to register your code.