Effects of fermentation methods on the sensory profile and chemical composition of Coffea canephora: A systematic review.

Coffea canephora has traditionally been associated with lower sensory quality compared to Coffea arabica. However, advances in post-harvest processing, particularly fermentation techniques, have shown promising potential to enhance its sensory attributes and increase its market value. In recent years, various fermentation approaches, including anaerobic fermentation, inoculated fermentation, and carbonic maceration, have been investigated as strategies to modulate the sensory profile and chemical composition of coffee. Despite the increasing number of studies, findings remain inconsistent, largely due to variations in processing conditions, microbial activity, and analytical methodologies. In this context, a systematic review of the literature is warranted to critically synthesize the available evidence regarding the effects of different fermentation methods on the sensory profile and chemical composition of Coffea canephora. This review is expected to identify knowledge gaps related to sensory quality and fermentation processes, thereby contributing to the advancement of the field and supporting the development of more efficient and standardized processing strategies.