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Browse all articles tagged with "anaerobic fermentation"
NewsDubai – Qahwa World The specialty coffee sector is undergoing a radical transformation in post-harvest processing. The emergence of co-fermentation—the practice of introducing non-coffee organic substrates during fermentation—has created a new category of flavor profiles. This article explores the mechanics of this method, the regulatory challenges regarding allergens and labeling, and the philosophical debate defining</p>
NewsDubai, 23 August 2025 (Qahwa World) – In the world of coffee, the journey from a ripe cherry on a tropical tree to the steaming brew in your mug is a tale of art, science, and global tradition. The coffee processing stage—where the fruit is transformed into green beans ready for roasting—is the crucible where</p>
NewsDubai,August 15, 2025 – (Qahwa World) – Unripe coffee cherries, long discarded for their harsh and astringent taste, may now hold hidden value thanks to a breakthrough study from Brazil. Researchers at the Federal University of Uberlândia (UFU) have demonstrated that self-induced anaerobic fermentation (SIAF) can transform immature beans from the Arara cultivar into beverages</p>
