Reyes, Etztli Itzel MoralesGonzález, Martín Alejandro BolañosBalcazar, Julian Ovidio CucuñameVelasco, Jesús Salazar2024-08-142024-08-142024-04-26REYES, Etztli Itzel Morales et al. Controlled fermentation in artisanal bioreactors to produce specialty coffees. Ciência e Agrotecnologia Lavras, v. 48, e007524, 26 apr. 2024.1981-1829https://doi.org/10.1590/1413-7054202448007524http://www.sbicafe.ufv.br/handle/123456789/14537A model of an artisanal bioreactor was tested for fermentations in specialty coffee production, monitoring parameters such as Brix, temperature, pH, electrical conductivity, and total dissolved solids. The results demonstrated that the bioreactor effectively controlled these parameters, ensuring consistent processes and reproducibility, as well as uniformity in the final product. Both washed coffees, one with lactic acid bacteria (LAB) inoculation and one without, were produced and evaluated using the Cup of Excellence (COE) format. The coffee without inoculation scored 84 points, while the coffee with LAB scored 85.9 points. This highlights a significant positive correlation between LAB treatment and the sensory quality of the coffee produced.pdfenOpen AccessLactic acid bacteriasensory profileinoculationCafeicultura::Qualidade de bebidaArtigo