CDR CoffeeLab®
Verify, differentiate and increase the quality of coffee in parchment using objective parameters.

Fermentation Process Control with CDR CoffeeLab®

Fermentation is a fundamental process for removing mucilage from the bean. During this phase, the coffee undergoes transformations that contribute to the final quality of the product.

By analytically monitoring fermentation during the transformation process of the fruit into dried green coffee, CDR CoffeeLab® makes it possible to verify, differentiate and increase the quality of parchment coffee using objective parameters.

CDR CoffeeLab the coffee analysis equipment to control fermentation processes and to define the chemical profile of green beans, roasted coffee and the beverage.

What you can analyse

With CDR CoffeeLab®, you can analyse both the pulp of the fruit and the fermentation liquid to monitor and control the different coffee production processes.

The fermentation process takes place thanks to endogenous microorganisms naturally present in coffee with the aim of removing mucilage. 

In this phase, the sugars in the pulp and mucilage are transformed into organic acids and alcohol, characterising the organoleptic profile of the bean.

The different species of microorganisms present, the characteristics of the pulp and environmental factors such as temperature and oxygen influence the microbial activities that occur during fermentation.

The fermentation process therefore has an important impact on the final quality in the cup. The determination of objective parameters is crucial for controlling the transformation process that leads from cherry to green coffee.

Trend of parameters during fermentation

Evolution of organic acids during fermentation

Total acidity and acetc acid increase up tp 36h and then decrease. Lactic acid is initially formed through malolactic fermentation which consumes the malic acid

Evolution of fermentable sugars during fermentation

The fermentable sugars consumed by the microorganisms decrease significantly over time by continuing to increase acidity and then produce alcohol. That alcoholic fermetationtakes place between 24 and 36 hours.

The above data refer to experimentations carried out on washed Honduran coffees during fermentations in November 2022 at CIC-JAP IHCAFE, Research and Training Centre in La Fé, Santa Barbara, Honduras.

The perfect system for you


CDR CoffeeLab®

  • Complete analysis panel, supplied already configured
  • Up to 16 determinations simultaneously
  • Possibility of carrying out analyses of the same sample 
  • Integrated printer
  • Full connections (LAN - USB - Bluetooth barcode/QR code reader)

Analyses for the entire coffee chain

In Plantation and Roasting monitor the coffee production process and assesses the quality of the beverage by defining the chemical profile of the product from fruit to cup.

Request a quote
CDR CofeeLab: The new way to monitor the production process and the quality of coffee