Insight into how fermentation might contribute to the distinctiveness of Australian coffee.

With a view to modulating the flavour profiles of Australian coffee, this investigation focused on three estates in New South Wales. Coffee cherries were processed into beans with wet fermented and non-fermented methods to evaluate the effects of fermentation and terroir on microbial population dynamics, volatile composition, and sensory properties. Thirty-three volatiles were quantified in green and roasted coffee beans - 12 esters, 9 alcohols, 6 acids, 3 monoterpenes, 2 norisoprenoids, 1 aldehyde - and 5 thiols were quantified in roasted coffee brews. Sensory descriptive analysis defined appearance, aroma, and flavour attributes to describe the coffee brews. Fermented coffees were characterised by increased intensity of 'black tea leaves' and 'dark chocolate' aromas and 'burnt toast' flavour. Results suggested that wet fermentation of Australian coffee cherries could enhance the content of some volatile compounds known to convey "floral" and "fruity" aromas commonly ascribed to premium coffees from traditional producing regions.