Characterization of the Coffee Mucilage Fermentation Process Using Chemical Indicators: A Field Study in Nicaragua

The r The r The r The r The recent "cr cr cr cr crisis" brought about b ought about b ought about b ought about b ought about by the collapse of the worldwide commodity coffee mar y the collapse of the worldwide commodity coffee mar y the collapse of the worldwide commodity coffee mar y the collapse of the worldwide commodity coffee mar y the collapse of the worldwide commodity coffee market has ket has ket has ket has ket has caused severe economic conditions for coffee producers in developing countries, including those of Central caused severe economic conditions for coffee producers in developing countries, including those of Central caused severe economic conditions for coffee producers in developing countries, including those of Central e mea- sured throughout the course of 7 coffee mucilage fermentation batches on 4 farms. In each batch, a pattern was sured throughout the course of 7 coffee mucilage fermentation batches on 4 farms. In each batch, a pattern was sured throughout the course of 7 coffee mucilage fermentation batches on 4 farms. In each batch, a pattern was sured throughout the course of 7 coffee mucilage fermentation batches on 4 farms. In each batch, a pattern was sured throughout the course of 7 coffee mucilage fermentation batches on 4 farms. In each batch, a pattern was observed in which the pH was initially in the range 5.5 to 5.7 and decreased sharply to about 4.6 as fermentation observed in which the pH was initially in the range 5.5 to 5.7 and decreased sharply to about 4.6 as fermentation observed in which the pH was initially in the range 5.5 to 5.7 and decreased sharply to about 4.6 as fermentation observed in which the pH was initially in the range 5.5 to 5.7 and decreased sharply to about 4.6 as fermentation observed in which the pH was initially in the range 5.5 to 5.7 and decreased sharply to about 4.6 as fermentation neared completion. Glucose concentration was seen to drop throughout the course of most batches, whereas neared completion. Glucose concentration was seen to drop throughout the course of most batches, whereas neared completion. Glucose concentration was seen to drop throughout the course of most batches, whereas neared completion. Glucose concentration was seen to drop throughout the course of most batches, whereas neared completion. Glucose concentration was seen to drop throughout the course of most batches, whereas either ethanol or lactic acid increased sharply near completion. The pH profile may prove useful in predicting either ethanol or lactic acid increased sharply near completion. The pH profile may prove useful in predicting either ethanol or lactic acid increased sharply near completion. The pH profile may prove useful in predicting either ethanol or lactic acid increased sharply near completion. The pH profile may prove useful in predicting either ethanol or lactic acid increased sharply near completion. The pH profile may prove useful in predicting the time of fermentation completion and in preventing over-fermentation of coffee mucilage. the time of fermentation completion and in preventing over-fermentation of coffee mucilage. the time of fermentation completion and in preventing over-fermentation of coffee mucilage. the time of fermentation completion and in preventing over-fermentation of coffee mucilage. the time of fermentation completion and in preventing over-fermentation of coffee mucilage.