Evaluation of the influence of the type of post-harvest processing and roasting operation on the physicochemical characteristics of Arabica coffee beans

Abstract

The physicochemical characteristics of Arabica coffee beans are crucial for the quality of the beverage. The type of post-harvest processing is one of the factors that will influence the composition of the beans and consequently the quality of the drink. Therefore, this study aimed to evaluate the impact of natural drying and anaerobic fermentation, in addition to roasting, on the physicochemical characteristics and antioxidant activities of Arabica coffee beans cultivated with organic management in Taquaritinga do Norte – PE. The beans underwent different types of post-harvest processing and were analyzed in their raw (green) and roasted states. The results revealed that the different processing methods and roasting significantly influenced the physicochemical characteristics of the beans. Fermented beans showed qualitatively superior values for pH, conductivity, aqueous extract, free fatty acids, acidity index, reducing sugars, and carbohydrates. On the other hand, beans processed by natural drying excelled in total soluble solids and lipids content. Roasting significantly influenced the color of the beans, moisture content, water activity, and antioxidant activity. Principal component analysis was applied, which allowed the differentiation of all treatments based on physicochemical parameters. Despite the differences, all coffee beans exhibited physicochemical characteristics that contributed to the quality of the beverage.