Metagenomics and metabolomic profiles of Coffea canephora processed by honey/pulped natural technique.

Post-harvest processing of coffee is the dominant factor affecting the metabolite composition and quality of the
final brew. This study proposes a novel coffee processing method based on an established semi-dry process.
Honey/pulped natural coffee (HC) process combines fermentation and drying excluding the washing stage thus
conserving water, unlike wet method. Robusta coffee (Coffee canephora) mucilage was monitored for the evo�lution of bacterial and fungal diversity along with metabolites produced. Lactic acid bacteria (LAB) (48%) and
the major fungal community of Wallemia (31%), a selective marker of Robusta coffee fermentation, were pre�dominant throughout the processing. The process modulates volatiles without significantly affecting the total
polyphenols (4.66%), chlorogenic acid (2.07%), caffeine (1.66%), trigonelline (0.53%) and theophylline
(0.16%). HC contained compounds like 2-methoxy-4-vinyl phenol, 2-furancarboxaldehyde, 5-methyl-, acetic
acid, pyrazine, methyl-, 2-propanone, 1-hydroxy-, and furfural that promotes sweet, caramelly, nutty, pungent
and hazelnut taste to coffee.