Effect of Coffee Fermentation with Candida sphaerica and Lactiplantibacillus plantarum on the Development of Sensory Characteristics

The use of starter cultures including yeasts and Lactic Acid Bacteria (LAB) in coffee fermentation can enhance cup quality by diversifying its sensory profiles. This study evaluated the effect of Candida sphaerica and Lactiplantibacillus plantarum inoculation during the fermentation of Colombia variety coffee, using a semi-washed process, in two agroecological zones of Huila, Colombia (CAZ 1 and CAZ 3). Four treatments were applied: I) TYEAS (yeast addition), II) TLAB (LAB addition), III) CT (without microorganisms), and IV) TAMB (ambient conditions), all in duplicate. Fermentation lasted 24 hours. The final LAB populations in CAZ 1 ranged from 8.45 to 9.08 log CFU/ml, and yeast populations ranged from 7.34 to 8.13 log CFU/ml. In CAZ 3, LAB ranged from 8.57 to 9.23 log CFU/ml, and yeasts from 7.75 to 8.17 log CFU/ml. Fermentation temperatures ranged from 23.02 °C to 26.52 °C, pH ranged from 4.07 to 5.18, and soluble solids from 8.27 to 11.83 °Brix. All treatments achieved SCA scores above 80, classifying them as specialty coffees. The use of inoculation and the semi-washed process favored complex sensory profiles, with an emphasis on fruity and sweet notes such as honey, molasses, panela, caramel, brown sugar, dates, yellow fruits, red fruits, citrus, and soursop. These results indicate that the use of C. sphaerica and L. plantarum is an effective strategy to intensify and diversify coffee sensory profiles, improving quality and market differentiation.