These four factors help identify and improve the maturity of coffee fruits

Dedicate to the production of specialty coffee It is very interesting and requires a lot of precision and high knowledge of all its processes. This is because the main objective is to achieve the quality of the cup. To do this, coffee growers with years of experience consider that one of the keys is to identify the fruit maturity of coffee, in any of the varieties.

Although altitude, processing process and variety are influential factors, 35% of the quality of the cup will be due to the maturity of the coffee, being in short, the most important thing during production. Getting the perfect cup means taking care of every detail, paying special attention to each stage.

Controlling this variant is a complex task, but not difficult to accomplish. That is why we invite you to continue reading to discover what tricks will help you measure and improve, with the purpose of achieving the highest quality of the cup. So if you are in the coffee industry, this is for you.

Learn to identify and improve fruit ripeness

Let's not delay the matter too much and as they say, let's get straight to the point. Discovering the level of maturation is possible if we do not overlook the elements reflected in E. Cossio's thesis from 2010 which are:

Variation in color

The shades of the cherries are of great help in determining the fruit maturity, These at first have a green color, similar to that of coffee leaves. As time goes by, they turn yellowish and finally, the vast majority adopt a crimson red, reflecting its maturity, all depending on the variety, humidity and height.

When they all have the desired color, the producers know that it is time to proceed with the harvest.

Knowing exactly the color of the cherries will not only be key for harvesting, but also entails a series of benefits. Since more equipment is not required and it is easier when it comes to training collectors. However, not knowing how to measure the color accurately (with which you will know if it is at its optimal point) is a double-edged sword, since all varieties have different shades when they are ripe.

Let's explain it better, in the case of a red Bourbon its color will never be the same as that of an orange one. Although at first glance they look very similar, the truth is that they are completely different.

It can be quite a challenge to find the complementary variables so that coffee farmers can measure, but once they master it they will achieve the fruits in their perfect state.

Pulp softening

Experts assure that, to learn to identify the softening of the pulp, it will depend on the amount of mucilage. When the amount of mucilage in each coffee is related to the final results of the tasting, the state of maturity of the fruits could be known more clearly.

During the production process, it is essential extract mucilage in a consistent manner, and then undergo a weight check. On some occasions this can mean an excellent percentage of variation. In short, the greater the amount of mucilage, the tasting score will always be higher. This is one of the best practices when measuring the maturity of the fruits, without complications and in a more precise way.

Sugar and dry matter

There is another important element that Cossio invites us to take into account: The amount of mucilage.

In his thesis he details that when the cherries have reached maturity, the production of sugars and dry matter in the mucilage is maximized. We know that you will be wondering, how to better understand the relationship of both components? Well, the answer lies in knowing how to measure what is called the degrees Brix responsible for calculating the solids or total dry matter dissolved in a given liquid. Widely used in the food sector, so coffee falls within this group and that is why it is measured in each of the mucilage samples.

aromatic components

After identifying the amount of mucilage in coffee cherries. It is the turn to determine the presence of aromatic components, a somewhat more complicated practice to develop. This is because all varieties of fruits have their own aromatic components.

However, these components are the best kept secret of coffee cherries, since, to date, there is no exact technique to discover them and explain how they affect the final result of the cup.

Why should these factors be considered?

Each of these elements serves to guide coffee growers to identify and improve the maturity of the fruits. An important wild card widely used in the world of specialty coffee, since it will help influence the final quality of the cup.

Thanks to this, the score in the tasting could be quite high, since collecting cherries with the appropriate color and obtaining a large amount of mucilage will be the key to success.

For example, producers of Pacas Coffee (coffee company from El Salvador) applied each of these elements, not only to identify the state of maturity of the fruits, but also how they could improve it in 1000 samples grown at a height between 1200 and 1750 meters above sea level. To their surprise, the results were positive, even though these are traditional methods.

That is why, if you are dedicated to the coffee production process, it is of utmost importance that you apply these factors and train your team.

In the case of Incapto Coffee, we are 100% involved in each stage of production. As a coffee company our goal is to offer high quality coffees, working together with each of the farms. In fact, before the grains arrive at your homes, they are subjected to strict quality controls such as those described above.

Source:

Science: How to identify and improve the ripening state of coffee fruits?