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Cocoa, coffee and spice from About 70 coffee-growing countries across Latin America, Asia and Africa
After harvest, coffee fruit is fermented by its own yeasts and bacteria before it is dried, either inside the whole cherry (natural or dry process) or as pulped beans in a tank (washed process). The steps here follow the natural process; the cherries ferment as they lose water, and they must reach below 12.5 % moisture quickly to keep out the moulds that make ochratoxin A.
| Ripe coffee cherries | Sorted to remove unripe, overripe and diseased fruit, by hand or by floating in water[codex-ota] |
| No additions | Natural fermentation uses the fruit's own microbes; trials have added yeast starters or sealed the fruit under CO2[moncayo2025][silva2008] |
| Starter | spontaneous, from the fruit's own microbes |
Total time across the recorded steps: 11 days – 14 days
What changes: Starting material: ripe red coffee cherries, sorted from green and overripe ones
Cherries should be dried the same day they are picked; holding fruit in bags or heaps for up to a week heats it and starts a quick ferment that raises the ochratoxin risk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
After harvest, coffee fruit is fermented by its own yeasts and bacteria before it is dried, either inside the whole cherry (natural or dry process) or as pulped beans in a tank (washed process). The steps here follow the natural process; the cherries ferment as they lose water, and they must reach below 12.5 % moisture quickly to keep out the moulds that make ochratoxin A. Made in 5 steps over 11 days – 14 days. The longest step, dry quickly to safe moisture, takes 8.9 days (Moncayo-Palacios M.F. et al. 2025) and runs at 24–42 °C (Moncayo-Palacios M.F. et al. 2025). Yeasts Debaryomyces, Pichia and Candida, which become more common as the fruit dries and Bacillus and other Gram-positive bacteria, most numerous at the start of natural processing do most of the fermenting.
| Main step | 8.9 daysMeasured[moncayo2025] | Dry quickly to safe moisture |
|---|---|---|
| Temperature | 24–42 °CReported[moncayo2025] | Dry quickly to safe moisture |
In the natural process the beans ferment inside the whole, drying fruit, so the pulp's sugars and microbes act on the bean for days. In the washed process the fruit is pulped first and only the mucilage ferments, for 12 to 36 hours in a tank, before washing and drying.
Codex links ochratoxin A in coffee to slow drying. Dry cherries the day they are picked, keep the time in the risky water-activity range to 5 days or less, and bring the beans below 12.5 % moisture (water activity 0.67 to 0.70) before storage.
Hazards the sources name: Ochratoxin A from Aspergillus ochraceus and related species, A. niger and A. carbonarius.
Every number is labelled with how it is known. How this atlas is made
Codex describes two basic systems, the dry process that gives natural coffee and the wet process that gives washed coffee. A 2025 trial compared open-air and CO2-sealed fermentation of natural coffee cherries for their effect on flavour.
