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Cocoa, coffee and spice from Brazil
SIAF is a wet-process coffee fermentation done in a closed tank with an airlock, so the CO₂ made by the beans' own microbes pushes out the air. In a Brazilian study, 175 kg of pulped arabica beans in 30 L of water were fermented for 24, 48 or 72 hours while the pH fell from 5.8 to 4.4, then washed and dried to about 12 % moisture. All lots scored 84 or more as specialty coffee.
| Pulped arabica coffee beans, with mucilageabout 175 kg | [vale2022] |
| Water, decontaminated with ozone30 L | [vale2022] |
| Starter | spontaneous |
Total time across the recorded steps: 24 h – 3 days
What changes: Starting material: freshly pulped arabica beans still coated in sweet mucilage
The study cherries were picked in July 2021 and pulped by machine. FAO advises processing only ripe red cherries, on the day they are picked.
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
SIAF is a wet-process coffee fermentation done in a closed tank with an airlock, so the CO₂ made by the beans' own microbes pushes out the air. In a Brazilian study, 175 kg of pulped arabica beans in 30 L of water were fermented for 24, 48 or 72 hours while the pH fell from 5.8 to 4.4, then washed and dried to about 12 % moisture. All lots scored 84 or more as specialty coffee. Made in 4 steps over 24 h – 3 days. The longest step, seal in a tank with an airlock, takes 24 h – 3 days (da Silva Vale A 2022). Lactobacillaceae (mainly Lactobacillus), about 20 % of bacterial reads in all layers by 72 h and Leuconostoc do most of the fermenting.
| Main step | 24 h – 3 daysReported[vale2022] | Seal in a tank with an airlock |
|---|---|---|
| Acidity | pH 5.8 → 4.4Measured[vale2022] | Seal in a tank with an airlock |
The standard wet-process ferment in a closed tank with an airlock instead of an open tank, so the ferment runs without air. The microbes differ from open-tank ferments, with many enterobacteria and moulds and few lactic bacteria and yeasts.
Over-fermentation, mould, taints and odours spoil coffee quality, and the loss cannot be undone (FAO Lao manual). Mould risk during drying is covered in the coffee wet process entry.
Every number is labelled with how it is known. How this atlas is made
Vale et al. (2022) describe SIAF as a recently proposed low-cost method for coffee growers. They note that stirred-tank reactors with starter cultures raised cup scores by about 8 points but need an investment of about USD 1.4 million, which limits their use by small producers.
