Fermentación y calidad del café: Un enfoque científico para apoyar a los microproductores de Guatemala

Coffee cultivation is essential for the economy and the livelihood of thousands of small producers in Guatemala. This project, in collaboration between the Rafael Landívar University of Guatemala and the Sarrià Chemical Institute (IQS) of the Ramon Llull University of Barcelona, seeks to improve the quality of coffee through controlled fermentations with starter cultures. By using specific microorganisms in the fermentation process, the production of volatile compounds is modulated that improve the aroma and flavor of the coffee. The objective of the project is to offer microproducers tools that allow them to improve the quality of their coffee and have a social and economic impact on their communities.