Evaluation of Controlled Fermentation of Coffee Cherries (Coffea arabica) with Encapsulated Meyerozyma caribbica Inoculation through Dry Processing and its Effect on the Quality

Abstract Starter cultures represent a viable approach for improving coffee quality through controlled fermentation. This study evaluated the influence of microencapsulated Meyerozyma caribbica on dry fermentation of Castillo coffee using a factorial design with two fermentation times (48 and 72 h) and three inoculum concentrations (3%, 5%, and 8%), alongside a control. Physicochemical and microbiological analyses revealed interactions between fermentation time and inoculum concentration for key variables associated with sugar degradation, acidity formation, and microbial dynamics. The scale-up treatment (5%, 48 h) reached 84.50 points according to the Specialty Coffee Association and presented red fruit notes with subtle wine nuances. This treatment also showed phenolic content of 2228.6 mg GAE/100 g and antioxidant capacity of 4072.5 mg Trolox/100 g (ABTS) and 1939.2 mg Trolox/100 g (DPPH). The findings indicate that microencapsulated yeasts contribute to consistent fermentation behavior, improved cup quality, and enhanced functional attributes, offering a practical strategy for specialty coffee production.