date:Apr 23, 2021
echnical expertise in fermentation, sensory and flavor analysis, Nestl scientists gained a deeper understanding of coffee post-harvesting conditions and their impact on the quality of coffee.
We investigated the microbial ecosystem involved in coffee fermentation and the range of flavor molecules in the coffee beans. This enables us to highlight the flavors that are being naturally produced during fermentation and that are maintained in the final cup, explains Moccand, who led the research.
T