Objective To further explore and optimize the wet fermentation process of small grain coffee, and conduct quality analysis on the coffee produced under this process condition. Methods Firstly, the selected small coffee fresh fruits were cleaned and peeled, and then natural microorganisms were introduced in a waterproof environment for full fermentation. After fermentation, the mucus was removed, and it was dried properly to complete the entire wet fermentation process. In the coffee quality experiment, a fermentation tank was used to prepare experimental samples, and the content values of gallic acid, glucose, caffeine, and free amino acids in coffee were measured using a spectrophotometer. The experiment of antioxidant activity and sensory evaluation of wet fermentation was carried out. Results The wet fermentation process significantly optimized various indicators of coffee, not only made the aroma more rich and long-lasting, but also achieved a perfect balance between sweetness and taste, demonstrating excellent quality of richness and delicacy, and the antioxidant properties of coffee were particularly outstanding. Conclusion This study can provide the market with higher quality coffee options.

small grained coffee  /  wet fermentation  /  coffee fermentation process  /  quality