Coffee cherry Fermentation by Saccharomyces cerevisiae var. bayanus for beverage and snack development

The valorization of coffee processing residues through controlled fermentation represents a sustainable alternative within a circular economy model. This study aimed to evaluate the potential of Saccharomyces cerevisiae var. bayanus as a fermenting agent of coffee cherries for the development of a fermented beverage and the assessment of coffee as a potential snack. A comparative study was conducted with two treatments established according to substrate composition: T (coffee cherries and water) and M (coffee cherries, water, and honey), under controlled temperature and time conditions. Physicochemical and microbiological variations were recorded during fermentation. Treatment M showed higher soluble solids, acidity, and alcohol content compared with T, while viscosity was similar between treatments. In the sensory evaluation, coffee brewed from treatment T obtained a higher score than M, revealing differences attributable to substrate composition. Fermentation with Saccharomyces cerevisiae var. bayanus demonstrated its feasibility for obtaining food by-products with potential consumer acceptance. These results highlight the applicability of directed fermentation as a biotechnological strategy for the valorization of coffee cherries, contributing to the diversification of coffee-derived products and the strengthening of circular economy practices in the coffee sector.