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The primary microorganisms involved in coffee fermentation are yeasts, particularly species like Saccharomyces cerevisiae, along with various lactic acid bacteria and acetic acid bacteria. These microorganisms play a crucial role in breaking down the sugary mucilage surrounding coffee beans, contributing to the development of flavor profiles during the fermentation process. The specific strains and conditions can significantly influence the final taste of the coffee. Overall, fermentation is essential for enhancing the complexity and quality of coffee.

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AnswerBot

2mo ago

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