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Spontaneous fermentation is becoming ever more elusive because of vast natural microbiota profiles that affect geographical region, climate, and applications of agrichemicals. This study aimed to identify the physicochemical and sensory properties of local planted (Serdang, Malaysia) Robusta (Coffea canephora L.) coffee beans after undergoing different spontaneous wet fermentation (SWF) periods i.e., 0 days as control, 3 days, and 5 days. The hardness decreased significantly (p 6) than non-FRRC beans (score between 5 and 6) in the consumer sensory evaluations.
Chan et al. (Sun,) studied this question.