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MAKASSAR, Indonesia May 22 2026 /Postharvest Metabo-Engineering/-Coffee is more than a morning ritual. Behind every cup lies a fascinating scientific journey where natural compounds continuously change from plantation to brewing. These compounds, known as bioactive compounds, influence not only flavor and aroma but also potential health benefits. Recent scientific studies show that every stage of coffee processing—from harvesting to roasting—plays an important role in determining the final quality of coffee.
According to the review article “From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing” published in the journal Foods by MDPI on 17 November 2021, coffee contains important compounds such as caffeine, chlorogenic acid, amino acids, antioxidants, and γ-aminobutyric acid (GABA). These substances are closely related to antioxidant activity, mood regulation, and sensory quality in coffee beverages.
The process begins in the plantation. Coffee cherries must be harvested at the correct maturity level because ripe cherries contain better sugar balance and flavor precursors. During maturation, compounds such as chlorogenic acid and caffeine naturally change. Immature beans generally contain higher chlorogenic acid levels, which contribute to bitterness, while mature beans produce more balanced flavors.
After harvesting, coffee undergoes postharvest processing. The dry process, wet process, and semi-dry process each create unique chemical changes. In the dry process, coffee cherries are dried under sunlight for several weeks. During this stage, the beans experience drought stress, which stimulates the formation of GABA. Interestingly, GABA is known for its potential benefits in reducing stress and supporting brain function.
Meanwhile, the wet process encourages a mild germination activity inside the bean. This process increases amino acids that later contribute to coffee aroma during roasting. Fermentation also allows beneficial microorganisms such as yeast and bacteria to break down mucilage and produce flavor-related metabolites. These microbial activities help create fruity, sweet, and floral sensory notes that coffee lovers enjoy.
Roasting is the final transformation stage before brewing. High temperatures trigger complex chemical reactions that develop coffee’s distinctive aroma. However, roasting also reduces some beneficial compounds. Chlorogenic acid and trigonelline decrease significantly during darker roasting levels, while caffeine remains relatively stable. This means roasting must be carefully controlled to balance flavor and nutritional value.
The understanding of bioactive compounds during coffee processing is highly relevant to SDG 3: Good Health and Well-Being. Coffee is widely consumed around the world, and improving processing techniques can help preserve beneficial antioxidants and health-promoting compounds. Scientific knowledge about coffee processing can also support safer production methods and encourage consumers to appreciate coffee not only as a beverage but also as a functional food source.
In addition, this research provides valuable opportunities for coffee-producing countries such as Indonesia. By improving harvesting practices, fermentation management, and roasting control, farmers and producers can increase coffee quality and market value. This can strengthen competitiveness in the global coffee industry while promoting healthier products for consumers.
Reference:
DOI: Â https://doi.org/10.3390/foods10112827
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