Impact of fermentation duration and processing techniques on the multidimensional quality of Coffea arabica beans

This study evaluated how pulped-fruit (P) and whole-fruit (W) processing across fermentation times of 0–300 h influence the physical, chemical, and sensory quality of Coffea arabica beans. Physical attributes (clean-bean proportion, density, water activity, and defects), sensory quality, non-volatile compounds (caffeine, trigonelline, chlorogenic acids), volatile profiles, and chemometric analysis were integrated. P processing better preserved physical integrity, with higher clean-bean proportion and density and lower water activity. All coffees remained within specialty grade. Sensory scores for P declined from 86.6 to 83.8 at 300 h, whereas W decreased to 84.5 at 60 h and stabilized around 85.0 up to 300 h. Seventy-nine volatile compounds belonging to 11 chemical classes were identified. Carboxylic acids predominated [29.73–42.25% (P) and 38.63–49.65% (W)], followed by ketones, alcohols, and furans. Trigonelline remained stable (~1.15–1.25 g/100 g), while higher chlorogenic acids and caffeine were observed in W at intermediate and late fermentation times. PCA revealed clear associations between processing conditions, chemical composition, and sensory perception. Fruity, citric, and fermented notes were associated with acids, alcohols, and esters, whereas sweet and roasty notes were linked to furans, pyrazines, and ketones. Overall, combining processing method and fermentation time provides a practical strategy for targeting distinct coffee flavor profile. • Pulped-fruit (P) and whole-fruit (W) fermentations (0–300 h) were compared under standardized on-farm conditions. • Pulped-fruit processing better preserved physical integrity (higher clean-bean proportion and density; lower water activity); all coffees remained specialty grade. • Seventy-nine volatile compounds were identified; carboxylic acids predominated (higher in whole-fruit), whereas ketones were enriched in pulped-fruit samples. • Trigonelline remained stable; chlorogenic acids and caffeine increased in whole-fruit at intermediate–late fermentation times. • PCA linked process × time interactions with flavor evolution: early pulped-fruit associated with sweet/caramel/roasty notes, extended whole-fruit with fruity and complex profiles.