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Cocoa, coffee and spice from Coffee-growing regions worldwide, mainly for arabica
Ripe coffee cherries are pulped to free the beans, which are still coated in a slimy, sugary mucilage. The beans sit in tanks, usually under water, for 12–36 h while the fruit's own enzymes, yeasts and lactic bacteria break the mucilage down. They are then washed clean and dried in thin layers to below 12.5% moisture. Made in 7 steps over 6.5 days – 7.5 days. The longest step, dry the parchment in thin layers, takes up to 5 days (Codex Alimentarius 2009). Hanseniaspora uvarum and Pichia kudriavzevii and Pichia kluyveri and Pichia fermentans do most of the fermenting.
| Main step | up to 5 daysSet[codex-coffee] | Dry the parchment in thin layers |
|---|---|---|
| Temperature | 11–30 °CReported[codex-coffee][cortes2024] | Ferment in tanks |
| Acidity | pH 4–4.5Measured[debruyn2017] | Ferment in tanks |
| 100 kg | Ripe coffee cherries · Lot size in one Ecuadorian study; green and dried cherries are sorted out first[debruyn2017][codex-coffee] |
| Clean water · For sorting, pulping, fermenting and washing; dirty water favours ochratoxin A[codex-coffee] | |
| No starter · Microbes come in on the fruit; defined yeast starters are used only in trials[elhalis2020a][cortes2024] | |
| Starter | spontaneous |
Total time across the recorded steps: 6.5 days – 7.5 days
What changes: Starting material: ripe red coffee cherries
Wet processing needs ripe cherries only; unripe and dried fruit are removed in a water separator. Output: sorted ripe cherries.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
In washed coffee the fruit is removed first and the mucilage is fermented off in a tank. The natural process dries the whole cherry instead, and the semi-washed (honey) process dries the bean with its mucilage on. A machine can scrub the mucilage off with no ferment, but in one cup test fermented beans scored higher for flavour, aroma and acidity.
Ochratoxin A comes from Aspergillus moulds that grow while coffee is half-dry. Codex advice is to process only ripe cherries with clean water, keep fermentation short (12–36 h), dry the parchment in layers 3–5 cm deep, turned often and covered at night, keep its time in the risky middle-moisture range to 5 days or less, and bring it below 12.5% moisture without re-wetting. Store below 60% relative humidity.
Hazards the sources name: Ochratoxin A-producing moulds (Aspergillus ochraceus group, A. niger group and A. carbonarius).
Every number is labelled with how it is known. How this atlas is made
