Physical, Chemical, and Sensory Characteristics in Yellow Caturra Coffee: A Comparison Between Fermenters

Coffee fermentation is a critical step in developing distinct sensory attributes; however, the influence of fermenter type remains underexplored. This study aimed to evaluate the physical, sensory, and chemical (volatile compound) properties of coffee beans fermented in three types of fermenters: plastic bag (PB), plastic tank (FM), and stainless steel (KG). Physical quality parameters—including yield, moisture content, density, defect rate, and water activity—showed no statistically significant differences among treatments. In contrast, chemical analysis identified 72 volatile compounds, with carboxylic acids and ketones as the most abundant groups, showing significant variation across fermenter types. Discriminant analysis and PCA confirmed distinct chemical differentiation among samples. While sensory scores (SCA 84.00–84.50) showed no significant differences and all coffees were classified as “very good specialty,” flavor profiles varied subtly: PB fermentation resulted in low acidity with nutty notes; FM fermentation produced high acidity with creamy characteristics; and KG fermentation achieved a balance of acidity and fruity sweetness. These findings suggest that fermenter type can influence the expression of specific flavor attributes, offering a potential strategy for tailoring sensory profiles and enhancing coffee differentiation.