
In the SIAF process, the natural sugars found in coffee cherries are primarily converted into alcohol or lactic acid, along with various secondary metabolites that influence the final cup quality. While this process is often associated with the removal of mucilage from the coffee bean, several studies suggest that both primary and secondary microbial metabolites can diffuse into the beans, affecting the quality of the final beverage. In optimal cases, this can enhance the quality of the coffee by around 8 cupping points, compared to traditional processing methods.