Fungal Contaminants and Cup Quality of Stored Roasted Arabica Coffee
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Abstract
To ensure safe and quality Arabica coffee products for consumption, prevention of microbial contamination during processing has to be guaranteed including appropriate storage practices and determining the ideal storage duration. However, there is a dearth of local information on the quality of roasted Arabica coffee and fungal contaminations as a result of storage. This study analyzed the effect of storage durations on the occurrence of fungal contaminants and its influence on the cup quality of roasted Arabica coffee beans. Wet processed green coffee beans of the Bourbon Red variety were roasted at medium level, packed at 250g in a vacuum metalized polyethylene terephthalate (VMPET) coffee pouches fitted with a one-way valve then stored for 24 months. Results show that after roasting, the coffee beans were free of fungal contaminants but these were detected after 3 months of storage. This implies that contamination could have occurred during the packaging of roasted coffee beans. Five fungal genera were isolated dominated by Penicillium sp., and Cladosporium sp. while fungal genera identified at the species level were Cladosporium cladosporioides and Saccharomyces cerevisiae. Meanwhile, the desirable attributes of the roasted coffee lasted for 5 months of storage. The aroma was the earliest to fade while flavor exhibited slow but gradual waning. Based on these results, it is recommended that roasted Arabica coffee beans be stored using VMPET packaging material for 5 months. Also, processors should conform to Good Manufacturing Practices, specifically hygienic practices during handling and packing of roasted coffee to prevent fungal contamination. Finally, the best-before date or date of roasting should be indicated on the packaging labels of roasted coffee products.
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