The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

Table 1

Chemical composition, on a wet and dry basis, of coffee mucilage.

Mucilage components	Chemical composition (%)
Wet basis
Moisture	85.0
Total carbohydrates	7.0
Nitrogen	0.15
Acidity (as citric acid)	0.08
Alcohol-insoluble compounds	5.0
Pectin (as galacturonic acid)	2.6
Dry basis
Pectic substances	33
Reducing sugars	30
Nonreducing sugars	20
Cellulose and ash	17

Adapted from Schwan and Fleet [7].