METABOLIC RESPONSES OF COFFEE BEANS DURING PROCESSING AND THEIR IMPACT ON COFFEE FLAVOR DIR K SEL MAR , M A IK K LEI N WÄCH T ER , A N D GER HARD BY TOF

It is well known that the mode of coffee processing, by either the wet method or the dry method, strongly influences and determines the quality of the corresponding green coffees, thereby establishing characteristic flavor differences. Whereas coffee beverages prepared from coffees obtained from the wet process (often described as washed Arabicas) are characterized by their full aroma and pleasant acidity,

the corresponding dry-processed coffees typically exhibit a so-called full body (Streuli 1974; Sivetz and Desrosier 1979a,b,c; Illy and Viani 1995, 2005; Mazzafera and Padilha-Purcino 2005).