Ohmic-based carbonic maseration of Arabica coffee cherries: A Review

¹ Doctoral Program of Agriculture Science, Graduate School, Hasanuddin University, 90245, Makassar, Indonesia
² State Agricultural Polytechnics Pangkep, Indonesia
³ Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, 90245, Makassar, Indonesia
⁴ Center of Excellence in Science and Technology on Food Product Diversification, 90245, Makassar, Indonesia

^* Corresponding author: arnidamustafa15@gmail.com

Abstract

Coffee stands as one of the most globally significant and beloved commercial crops. Green coffee beans are typically produced from coffee cherries through one of three distinct processing techniques: wet, dry, or semi-dry process. During the wet and dry process, fermentation plays a pivotal role in the formation of distinct and desirable sensory attributes. In this comprehensive review, we delve into the intricate fermentation process, shedding light on its multifaceted impacts on flavor. Additionally, we introduce a novel approach to coffee processing, the ohmic-assisted carbonic maceration, drawing inspiration from the well-established winemaking technique. This innovative method explores the potential for using ohmic heating in carbonic maceration of coffee cherries to produce high-quality coffee beans with distinct flavor profiles; with a specific focus on crafting specialty coffee. This cutting-edge approach holds immense promise for modernizing the traditional methods that are commonly employed by coffee farmers and producers in Indonesia.