Enzymes for Coffee Processing

Applications
Used during wet processing after pulping, the coffee enzyme preparation is applied in fermentation tanks to hydrolyze pectins, hemicellulose, and other mucilage components adhering to parchment. Enzymatic demucilaging accelerates mucilage breakdown compared to spontaneous fermentation, reducing tank residence time and water consumption during washing. In mechanical demucilagers, controlled dosing improves surface cleaning efficiency and promotes more uniform drying. The result is cleaner green bean surface, improved visual grading consistency, and reduced risk of over-fermentation defects.

Product Range
The portfolio includes plant-derived, multi-component enzyme preparations for coffee processing, supplied in food-grade liquid form and suitable for industrial-scale wet mills. Formulations are designed for controlled activity under typical coffee fermentation pH and temperature conditions, with batch-to-batch consistency to support scale-up and contract supply. Documentation for food processing use and export markets such as South Africa is available to support procurement and quality assurance review.