Making a Fermented Drink with Three Varieties of Coffee Pulp Tea (Coffea Arábica Typica, Sarchymor, and Bourbon Sydra)

Abstract

Abstract The objective of this research was to make a fermented drink using three varieties of coffee pulps – Coffea arabica typica, Sarchymor, and Bourbón sydra, each at three different concentrations (1%, 1.5%, and 2%) and inoculated by the Medusomyces Gisevi fungus for 12 days. During this period, no pathogenic microorganisms was observed in the drinks and the alcohol content was zero. Moreover, there was a decrease in pH, while an increase in the acidity. In addition, a slight increase was observed in the Brix degrees with increased time and fermentation. The bromatological analysis of the tannins indicated their absence. However, for the total solids, highly significant differences were obtained with the highest value of 0.31% for Sydra 1% and Sarchymor 2% compared to the rest of the substrates. However, the sensory analysis using the five-point hedonic scale showed that the most accepted variety was Sydra at 1.5%. The best cost-benefit was for the drink with 1% pulp presenting a value of $1.34. The authors, therefore, conclude that the 1% Sydra responds best to the physicochemical and bromatological characteristics with a sensory acceptance and the greatest cost-benefit.

Keywords

• starter culture, kombucha mushroom, medusomyces gisevi, coffee, symbiosis, microorganism.