Effect of fermentation dynamics and honey processing on the physical and sensory profiles of arabica coffee.
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Date
2026
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Busitema University
Abstract
Coffee quality results from the complex interaction of genetic potential, environmental conditions, and post-harvest handling. Among post-harvest factors, fermentation critically influences the physical and sensory attributes of Arabica coffee (Coffea arabica L.). Despite this, the comparative effects of specific fermentation management techniques on final coffee quality remain underexplored. This study evaluated the effects of fermentation dynamics and honey processing on the physical and sensory profile of Arabica coffee sourced from Bududa District, Uganda. A completely randomized design (CRD) with three treatments and three replications was used. Ripe cherries from a single location were harvested, floated for density sorting, and pulped before assignment to one of three treatments: dry fermentation (drained, 48 hours), wet fermentation (submerged, 48 hours), and honey processing (mucilage retained, dried immediately without fermentation).Arabica coffee beans that underwent dry fermentation, wet fermentation, and honey process were cleaned and dried in elevated African drying beds except for the honey process coffee beans that were not cleaned and directly dried. Physical quality attributes tested included moisture content, screen size retention, defects and bean color. Sensory evaluation was done by Certified Q-graders using the Specialty Coffee Association’s standard protocol that evaluates Fragrance/Aroma, Flavor, Body, Acidity, Aftertaste, Sweetness, Clean Cup, and overall Cupping Score. Method of processing had significant impact on the final moisture content (p < 0.001) with honey process having the highest mean value (12.47 %), followed by Wet (11.53%) and Dry Fermentation (11.47%). On the other hand, screen size retention did not show any significant variation among the three treatments (p = 0.222). Total SCA cupping scores ranged between 81.46 and 83.17. Honey process samples achieved a significantly higher overall score (83.17) than Dry (81.46) and Wet Fermentation (81.98) (p < 0.001). Particularly, honey process gave higher attribute scores in Fragrance/Aroma (7.88), Flavor (7.75), Body (7.50) and Aftertaste (7.50). Acidity attribute scores did not have any statistical difference among all the processes(p = 0.213).Honey processing yielded superior overall cup quality, achieving the highest SCA total score and outperforming fermentation methods in key sensory attributes. While physical metrics such as screen retention and acidity were unaffected by the choice of processing, honey processing resulted in a higher final moisture content, emphasizing the necessity for rigorous drying controls to ensure long-term physical and microbial stability.
Keywords: Arabica coffee, Post-harvest processing, Honey processing, Fermentation methods, Physical quality, Sensory evaluation, Specialty Coffee Association (SCA).
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Undergraduate research report
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Citation
Khaboya, A. (2026). Effect of fermentation dynamics and honey processing on the physical and sensory profiles of arabica coffee. [Unpublished undergraduate research report]. Busitema University.