The process of making coffee starting from picking the cherries to grinding the roasted coffee beans, fermentation is an important process. The aim of the research is look into how the quality of the coffee can be improved by improving the process and to understand how the fermentation process affects the chemical composition of coffee.
After the effect has been determined the objective is to come with better, low-cost, farm based solution to enable and give the farmers an idea of how the process is performing and whether high quality coffee can be produced with this process or not. Therefore, the focus of the project is to come up with some hand held device that can tell the farmers what their coffee quality is before it is sent to the testing panel and hence determine the profitability from that coffee. For this project the samples of the green almond coffee that’s already fermented and those that are fermented for different amount of time and also the roasted coffee are shipped back here. These samples are then put through a rigorous and complex analysis to understand how the chemical composition of the coffee changes and where the sources of their ability in the process are so that it can be changed.