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Author

F. Joven

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Open access 2026

Commercial yeast fermentation and 7P-Fermaestro® processing: Strategies to improve sensory and chemical qualities in Coffea arabica L. var. Castillo

ABSTRACT Controlled post-harvest fermentation is increasingly used to enhance specialty coffee quality by modulating microbial metabolism and sensory differentiation. This work compared controlled fermentation with the commercial yeast Saccharomyces cerevisiae Lalcafé CIMA™ (Lallemand®) for 40 h (LV1-T40) or 60 h (LV1-...

F. Joven, Andrés Felipe Bahamón Monje, Nelsón Gutierrez Guzman · 0 citations

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