FIELD OF APPLICATION [1] The invention relates to products and processes for treating coffee in the preprocessing stage, or for treating raw bean having the objective of eliminating strange flavours, reducing the roughness, increasing the sweetness and the acidity and, by means thereof, increasing the final score of the beverage obtained by the roasted coffee. It furthermore has the objective of adding nutritional, pharmaceutical and cosmetic value to raw and roasted coffee through the increase in the antioxidant activity thereof, and also of optionally fortifying coffee through the inclusion of minerals and/or amino acids. The products and processes of the invention may be advantageously applied to batches of coffee containing a high concentration of green coffee.

[2] More precisely, the invention relates to the use of one or more antioxidant compounds, one or more flavour modulating compounds, and optionally, minerals and/or amino acids that are applied in the water of the tanks during the preprocessing of the coffee or after the preprocessing on the raw bean. It is a matter of an innovative process utilisable on farms or in coffee processing factories/industries on an industrial scale.

STATE OF THE ART [3] The pricing of coffee is entirely dependent upon the sensory quality of the beverage. The selling price for special coffees has a premium ranging between 30 and 40 % in relation to coffee cultivated in a conventional manner. In some cases it may exceed 100 % (BSCA, 2014. http://brazilcoffeenation.com.br/noticias).

[4] The quality of the coffee depends on several factors ranging from the selection of the species and variety for the plantation to the preparation of the beverage for consumption. Among these factors harvesting and the processing method are fundamental for the obtainment of a final differentiated product (BOREM, F.M., Handbook of Coffee Post-Harvest Technology, Gin Press, 2014).

[5] Among the species of the genus Coffea, C. arabica L. presents the more internationally appreciated sensory profile. The beverage obtained from this species, in general, is described as aromatic, flavourful and agreeable to the palate. In contrast, coffees of the species C. canephora P. present, in general, a bitter flavour and an astringent sensation on the palate. The lack of technology in harvesting and processing may occasion disagreeable odours on coffee beans of both species.

[6] Whilst the consumer market seeks a differentiated product, whether through a specific attribute, production process or service associated therewith, the producers desire technological solutions capable of providing both an improvement in the quality of the product and a reduction in the costs of production.

[7] Harvesting is considered to be the stage having greatest impact upon the final cost of production. Manual collection represents, on average, 30 % of the cost of production and requires approximately 40 % of the entire labour force employed in the production of coffee. For this reason the mechanisation of harvesting has become increasingly common because of the fact that it can reduce costs by up to 60 %. However the introduction of mechanisation on a large scale limits the production of high quality coffee, both by virtue of harvesting fruit at various stages of ripening, including desiccated and green fruit, and by causing overload in the infrastructure of the processing sector.

[8] The processing stage becomes important in this scenario as it offers technological alternatives for separating the coffee fruit, standardising batches in terms of the quality thereof. Even so, the separation is not perfect and the greater part of the coffee produced, although not presenting defects in the beverage, is classified as a beverage which is bitter or “more bitter” to drink, a consequence of the presence of desiccated and green fruit at the moment of harvesting, it not achieving the best prices paid by the market.

[9] Innovations in the processing stage of the coffee capable of intensifying desirable flavours and aromas in the beverage have become necessary.

[10] In addition to desirable sensory characteristics, the consumer market has increasingly sought foods and beverages having beneficial health properties.

[11] The antioxidant activity of raw coffee is universally known and proven through diverse scientific studies. The antioxidant activity in coffee depends on natural constituents and compounds formed during the roasting process. Among the natural constituents present phenolic compounds stand out, such as the chlorogenic acids and the degradation products thereof, caffeine and the metabolites from the degradation thereof, and the melanoidins formed during processing (DAGLIA, M. et al. In vitro antioxidant and ex vivo protective activities of green and roasted coffee, Journal of Agricultural and Food Chemistry, Washington, vol. 48, no. 5, pp. 1449-1454, May 2000, VIGNOLI, J.A., BASSOLI, D.G., BENASSI, M.T. Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material, Food Chemistry, Oxford, vol. 124, no. 3, pp. 863- 868, 2011).

[12] The document US 2018/289030 relates to methods for preparing products rich in antioxidants from hulled coffee cherries for nutritional and cosmetic uses. Optionally, prior to commencing the process of extraction of the antioxidant compounds the coffee cherries are placed in contact with a coating having the purpose of inhibiting the degradation of the antioxidants and other beneficial compounds of the coffee fruit.

[13] The state of the art does not in general propose new processes capable of increasing the antioxidant activity of crude and roasted coffee, restricting itself to the quantification of already universally known compounds present in coffee or, as a maximum, to the preservation of these compounds, as in the document US 2018/289030. The data found is very often contradictory, on the one hand concluding that, independently of the quality of the beverage, coffee presents significant free radical sequestering capacity, and, on the other hand, stating that there is a relationship between the chemical composition and antioxidant activity and the quality of the beverage (TORRES, L.M. Compostos bioativos, acidos organicos, atividade antioxidante e suas correlagoes com a qualidade da bebida do cafe. Dissertagao, Universidade Federal de Lavras [Bioactive compounds, organic acids, antioxidant activity and correlations thereof with the quality of the coffee beverage. Thesis, Federal University of Lavras]. 2014, ABRAHAO, S.A. et al. Compostos bioativos e atividade antioxidante do cafe (Coffea arabica L.) [Bioactive compounds and antioxidant activity of coffee (Coffea arabica L.)] Cienc. agrotec., Lavras, vol. 34, no. 2, pp. 414-420, March/April 2010).

[14] Consequently, a method capable of increasing the antioxidant activity and, optionally, fortifying the crude and roasted coffee, furnishing in this manner a product beneficial to health and attractive to the consumer, is shown to be highly advantageous.

[15] Again, with respect to the quality of the beverage, a problem of great significance in the state of the art is the presence of green fruit in the batches of coffee to be processed.

[16] COELHO, Ana Paula de Freitas, Produpao de cafe (Coffea arabica L.) em pergaminho oriundo de frutos verdes apos armazenamento em agua, Dissertagao de Mestrado em Engenharia Agricola, Universidade Federal de Viposa [Production of coffee (Coffea arabica L.) in parchment from green fruit following storage in water. Thesis, Federal University of Viposa], 2019, teaches that the maximum quality of coffee is expected from ripe fruit and that beans arising from green fruit present one of the principal impediments for the offer of quality coffee, by virtue of the fact that they are considered to be defects during classification and prejudice the quality of the beverage obtained.

[17] The document US 2009/0220645 relates to methods for treating coffee beans having the objective of improving the sensory properties thereof. This document teaches, in the examples thereof, the manual harvesting of coffee in the ripe state (red colour) having the objective of maintaining the greatest possible uniformity of colour, followed by a stage of selection of the coffee beans forthe removal of leaves and residual unripe beans.

[18] The document BR 10 2018 006617 0 teaches a process exclusively applied in the stage of coffee preprocessing having the objective of adding nutraceutical value to the crude and roasted coffee and increasing the final score of the beverage. However throughout this document processing is taught of batches of coffee containing a maximum of 30 % green coffee. Furthermore, the process described herein does not provide the treatment of raw bean, i.e., after the preprocessing, at any content of water.

[19] Separation of the desiccated and green fruit is held to be essential for ensuring the quality of the coffee. However on an industrial scale this separation is not perfect and the greater part of the coffee produced does not achieve the classification of smooth coffee, a consequence of the presence of residual desiccated and green fruit.

[20] Consequently a method capable of improving the quality of the beverage, even on batches of coffee containing a high concentration of green coffee, represents an immense advantage in respect of the state of the art. Additionally, a method that can be applied in the treatment of the raw bean, i.e., after the preprocessing, enables its implementation in non-coffee producing countries.

[21 ] There are few studies on the application of acids on coffee. One study effected in India in 2011 applied citric acid, lactic acid, malic acid, phosphoric acid and ascorbic acid at two concentrations (0.0001 M and 0.001 M) on coffee processed by the wet method. The results show that natural fermentation + manual wash + acid soaking presented good body, good acidity and a slightly bitter flavour with medicinal notes (VELMOUROUGANE, K. Effects of wet processing methods and subsequent soaking of coffee under different organic acids on cup quality, World Journal of Science and Technology 2011 , 1 (7): 32-38). Nevertheless the study was not capable of efficiently increasing the quality of the coffee on the basis of the application of the acids and nor did it consider the application of more than one acid, in a specific order of application, and the interaction therebetween. Furthermore the study did not concern itself with the ripeness of the coffee beans.

[22] At the commencement of harvesting the percentage of green fruit may typically reach 30 %. The presence of green fruit increases astringency, reduces sweetness and confers disagreeable flavours upon the coffee beverage, limiting the production of special coffees. In Brazil this type of coffee may represent up to 70 % of the total production of a large farm. A post-harvest process capable of increasing the quality of the beverage, even on batches of coffee containing a high concentration of green coffee, has the potential to revolutionise the entire coffee sector, rendering possible greater production of special coffees, reduction in the costs associated with the separation of the beans and, possibly, reduction in the waiting time for harvesting.

[23] The new products and processes of the present invention propose solving the technical problems listed above by using formulations of inorganic and organic acids applied in any stage of the processing of the coffee, such as before or after peeling, before or after drying, before or after storage, or in the raw bean at any content of water. The data herein presented demonstrates that it is possible to increase the final score of a batch of coffee by up to 10 points even when containing a high concentration of green coffee. This signifies that, following treatment with the formulations of the present invention, batches of coffee containing more than 30 % and up to 100 % green fruit at the moment of harvesting presented a final score 10 points above a batch of coffee not treated with the formulations of the invention. All the batches treated with the invention were classified as being special (smooth beverage).

[24] The present invention leads to coffees having sensory profiles heretofore unknown by the market, additionally bringing new opportunities for the marketing and application of the coffee treated with the product of the invention.

[25] In addition to increasing the quality of the coffee, the invention increases the antioxidant activity of the crude and roast coffee. By virtue of the greater antioxidant activity thereof the coffee is beneficial for health, if consumed as a beverage prepared from the roast and ground bean, it furthermore being able to be used in the industrial production of more stable ready beverages, that is, with a longer shelf life, in addition to many other applications in the pharmaceutical and cosmetics industry. The invention further enables the fortification of coffee through the inclusion of minerals and/or amino acids.

SUMMARY OF THE INVENTION

[26] The present invention relates to a kit for treating coffee and/or coffee byproduct in the preprocessing stage or for treating raw bean, comprising:

(i) a first composition containing one or more antioxidant compounds, a second composition containing one or more flavour modulating compounds, and, optionally, a third composition containing minerals and/or amino acids; or

(ii) quick-release microcapsules containing one or more antioxidant compounds, slow-release microcapsules containing one or more flavour modulating compounds, and, optionally, slow-release microcapsules containing minerals and/or amino acids; wherein the coffee comprises more than 30 % green fruit, wherein the one or more antioxidant compounds and the one or more flavour modulating compounds are selected from organic acids and phosphoric acid, wherein the organic acids comprise ascorbic acid, citric acid, formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, caprylic acid, capric acid, oxalic acid, succinic acid, malic acid, trifluoroacetic acid, trichloroacetic acid, tartaric acid, lactic acid, salicylic acid, gallic acid, mandelic acid, benzoic acid, glycolic acid, tannic acid, adipic acid, maleic acid, phthalic acid and mixtures thereof, and wherein the one or more antioxidant compounds and the one or more flavour modulating compounds are different from each other.

[27] The present invention also refers to the use of the kits herein described for treating coffee and/or coffee byproduct in the preprocessing stage or for treating raw bean.

[28] The present invention relates, furthermore, to a process for treating coffee and/or coffee byproduct in the preprocessing stage or for treating raw bean, comprising the following stages:

(a) immersing the coffee and/or coffee byproduct or the raw bean in water,

(b) applying a first composition containing one or more antioxidant compounds and allowing it to act during a first period of time;

(c) applying a second composition containing one or more flavour modulating compounds and allowing it to act during a second period of time; and, optionally,

(d) applying a third composition containing minerals and/or amino acids and allowing it to act during a third period of time; wherein the coffee comprises more than 30 % green fruit, wherein the one or more antioxidant compounds and the one or more flavour modulating compounds are selected from organic acids and phosphoric acid, wherein the organic acids comprise ascorbic acid, citric acid, formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, caprylic acid, capric acid, oxalic acid, succinic acid, malic acid, trifluoroacetic acid, trichloroacetic acid, tartaric acid, lactic acid, salicylic acid, gallic acid, mandelic acid, benzoic acid, glycolic acid, tannic acid, adipic acid, maleic acid, phthalic acid and mixtures thereof, and wherein the one or more antioxidant compounds and the one or more flavour modulating compounds are different from each other.

[29] The invention furthermore relates to a process for treating the coffee and/or coffee byproduct in the preprocessing stage or for treating raw bean, comprising the following stages:

(a) immersing the coffee and/or coffee byproduct or raw bean in water,

(b) simultaneously applying quick-release microcapsules containing one or more antioxidant compounds, slow-release microcapsules containing one or more flavour modulating compounds, and, optionally, slow-release microcapsules containing minerals and/or amino acids; and

(c) allowing them to act during a first period of time sufficient for the action of the quick-release microcapsules and, subsequently, during a second period of time sufficient for the action of the slow- release microcapsules, and, optionally, during a third period of time sufficient for the action of the slow- release microcapsules containing minerals and/or amino acids; wherein the coffee comprises more than 30 % green fruit, wherein the one or more antioxidant compounds and the one or more flavour modulating compounds are selected from organic acids and phosphoric acid, wherein the organic acids comprise ascorbic acid, citric acid, formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, caprylic acid, capric acid, oxalic acid, succinic acid, malic acid, trifluoroacetic acid, trichloroacetic acid, tartaric acid, lactic acid, salicylic acid, gallic acid, mandelic acid, benzoic acid, glycolic acid, tannic acid, adipic acid, maleic acid, phthalic acid and mixtures thereof, and wherein the one or more antioxidant compounds and the one or more flavour modulating compounds are different from each other.

DETAILED DESCRIPTION OF THE INVENTION

[30] The present invention relates to a kit for treating coffee and/or coffee byproduct in the preprocessing stage or for treating raw bean, comprising:

(i) a first composition containing one or more antioxidant compounds, a second composition containing one or more flavour modulating compounds, and, optionally, a third composition containing minerals and/or amino acids; or

(ii) quick-release microcapsules containing one or more antioxidant compounds, slow-release microcapsules containing one or more flavour modulating compounds, and, optionally, slow-release microcapsules containing minerals and/or amino acids; wherein the coffee comprises more than 30 % green fruit, wherein the one or more antioxidant compounds and the one or more flavour modulating compounds are selected from organic acids and phosphoric acid, wherein the organic acids comprise ascorbic acid, citric acid, formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, caprylic acid, capric acid, oxalic acid, succinic acid, malic acid, trifluoroacetic acid, trichloroacetic acid, tartaric acid, lactic acid, salicylic acid, gallic acid, mandelic acid, benzoic acid, glycolic acid, tannic acid, adipic acid, maleic acid, phthalic acid and mixtures thereof, and wherein the one or more antioxidant compounds and the one or more flavour modulating compounds are different from each other.

[31] In one embodiment the one or more antioxidant compounds and the one or more flavour modulating compounds are selected from organic acids and phosphoric acid, wherein the organic acids comprise ascorbic acid, citric acid, formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, caprylic acid, capric acid, oxalic acid, succinic acid, malic acid, trifluoroacetic acid, trichloroacetic acid, tartaric acid, lactic acid, salicylic acid, gallic acid, mandelic acid, benzoic acid, glycolic acid, tannic acid, adipic acid, maleic acid, phthalic acid and mixtures thereof.

[32] In one embodiment, the one or more antioxidant compounds and the one or more flavour modulating compounds are different from each other.

[33] In a specific embodiment the one or more antioxidant compounds comprises ascorbic acid and the one or more flavour modulating compounds comprises citric acid and phosphoric acid.

[34] In one embodiment the one or more antioxidant compounds and/or the one or more flavour modulating compounds may be in the form of powder or concentrated aqueous solution. [35] In a specific embodiment the one or more antioxidant compounds is selected from ascorbic acid in powder, citric acid in powder and mixtures of the same, and the one or more flavour modulating compounds is selected from citric acid in powder, aqueous solution of phosphoric acid (including, but not limited to, 85 % phosphoric acid), ascorbic acid in powder, aqueous solution of lactic acid (including, but not limited to, 85 % lactic acid), malic acid in powder and mixtures of the same.

[36] In one embodiment, the one or more minerals is selected from potassium, calcium, phosphorus, magnesium, iron, iodine, chromium, molybdenum, sulphur, zinc, copper, manganese, cobalt, selenium and mixtures thereof, and the one or more amino acids is selected from alanine, arginine, asparagine, acid aspartic, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine and mixtures thereof.

[37] The kits according to the invention may additionally comprise instructions for use of the aforementioned compositions or microcapsules.

[38] The kits according to the invention may be employed in the treatment of batches of natural processed or pulped coffee comprising coffee in different stages of maturation, containing up to 100 % green fruit at any content of water.

[39] The present invention also relates to the use of the kits herein described for treating coffee and/or coffee byproduct in the preprocessing stage or for treating raw bean.

[40] Said use may be before or after peeling, before or after drying, before or after storage, or for treating raw bean at any content of water.

[41] The present invention encompasses the use of the kits herein described for treating batches of coffee containing more than 40 %, more than 50 %, more than 60 %, more than 70 %, more than 80 %, more than 90 % or up to 100 % green fruit.

[42] The present invention furthermore relates to a process for treating coffee and/or coffee byproduct in the preprocessing stage or for treating raw bean, comprising the following stages:

(a) immersing the coffee and/or coffee byproduct or the raw bean in water,

(b) applying a first composition containing one or more antioxidant compounds and allowing it to act during a first period of time;

(c) applying a second composition containing one or more flavour modulating compounds and allowing it to act during a second period of time; and, optionally,

(d) applying a third composition containing one or more minerals and/or one or more amino acids; wherein the coffee comprises more than 30 % green fruit, wherein the one or more antioxidant compounds and the one or more flavour modulating compounds are selected from organic acids and phosphoric acid, wherein the organic acids comprise ascorbic acid, citric acid, formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, caprylic acid, capric acid, oxalic acid, succinic acid, malic acid, trifluoroacetic acid, trichloroacetic acid, tartaric acid, lactic acid, salicylic acid, gallic acid, mandelic acid, benzoic acid, glycolic acid, tannic acid, adipic acid, maleic acid, phthalic acid and mixtures thereof, and wherein the one or more antioxidant compounds and the one or more flavour modulating compounds are different from each other. [43] According to the foregoing process the application of the compositions in the water of the tanks containing the coffee takes place in two phases.

[44] Alternatively, the present invention provides a process for treating coffee and/or coffee byproduct in the preprocessing stage or for treating raw bean, comprising the following stages:

(a) immersing the coffee and/or coffee byproduct or the raw bean in water,

(b) simultaneously applying quick-release microcapsules containing one or more antioxidant compounds, slow-release microcapsules containing one or more flavour modulating compounds, and, optionally, slow-release microcapsules containing minerals and/or amino acids; and

(c) allowing them to act during a first period of time sufficient for the action of the quick-release microcapsules and, subsequently, during a second period of time sufficient for the action of the slow- release microcapsules, and, optionally, during a third period of time sufficient for the action of the slow- release microcapsules containing minerals and/or amino acids; wherein the coffee comprises more than 30 % green fruit, wherein the one or more antioxidant compounds and the one or more flavour modulating compounds are selected from organic acids and phosphoric acid, wherein the organic acids comprise ascorbic acid, citric acid, formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, caprylic acid, capric acid, oxalic acid, succinic acid, malic acid, trifluoroacetic acid, trichloroacetic acid, tartaric acid, lactic acid, salicylic acid, gallic acid, mandelic acid, benzoic acid, glycolic acid, tannic acid, adipic acid, maleic acid, phthalic acid and mixtures thereof, and wherein the one or more antioxidant compounds and the one or more flavour modulating compounds are different from each other.

[45] According to the foregoing process, the microcapsules are advantageously applied a single time in the water of the tanks containing the coffee, simplifying the process. The microcapsules containing one or more antioxidant compounds will immediately release the compound(s), permitting contact thereof during a first period of time with the coffee. Following the antioxidant treatment, the microcapsules containing the one or more flavour modulating compounds will release these compounds. The coffee will remain in this solution for a second period of time. The quick-release microcapsules will release the compound(s) in an environment having a neutral pH whilst the slow-release capsules will release the compound(s) in an acid medium.

[46] In one embodiment, the one or more minerals is selected from potassium, calcium, phosphorus, magnesium, iron, iodine, chromium, molybdenum, sulphur, zinc, copper, manganese, cobalt, selenium and mixtures thereof, and the one or more amino acids is selected from alanine, arginine, asparagine, acid aspartic, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine and mixtures thereof.

[47] In some embodiments of the processes of the invention the one or more antioxidant compounds and the one or more flavour modulating compounds are selected from organic acids and phosphoric acid, wherein the organic acids comprise ascorbic acid, citric acid, formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, caprylic acid, capric acid, oxalic acid, succinic acid, malic acid, trifluoroacetic acid, trichloroacetic acid, tartaric acid, lactic acid, salicylic acid, gallic acid, mandelic acid, benzoic acid, glycolic acid, tannic acid, adipic acid, maleic acid, phthalic acid and mixtures thereof.

[48] In one embodiment, the one or more antioxidant compounds and the one or more flavour modulating compounds are different from each other.

[49] In specific embodiments of the processes of the invention the one or more antioxidant compounds comprises ascorbic acid and the one or more flavour modulating compounds comprises citric acid and phosphoric acid.

[50] In one embodiment of the processes of the invention the one or more antioxidant compounds and/or the one or more flavour modulating compounds to be utilised may be in the form of powder or concentrated aqueous solution.

[51] In a specific embodiment of the processes of the invention the one or more antioxidant compounds to be utilised is selected from ascorbic acid in powder, citric acid in powder and mixtures of the same, and the one or more flavour modulating compounds to be utilised is selected from citric acid in powder, aqueous solution of phosphoric acid (including, but not limited to, 85 % phosphoric acid), ascorbic acid in powder, aqueous solution of lactic acid (including, but not limited to, 85 % lactic acid), malic acid in powder and mixtures of the same.

[52] The processes of the invention may be employed in the treatment of batches of coffee comprising more than 40 %, more than 50 %, more than 60 %, more than 70 %, more than 80 %, more than 90 % or up to 100 % green fruit.

[53] The processes of the invention can be employed for the treatment of the raw bean at any content of water.

[54] In the processes according to the invention, the first composition or the quick-release microcapsules may be applied in the water of the tanks in the proportion of approximately 0.1 to approximately 2 % (w/v) of acid by volume of water in the tank, and the second composition or the slow- release microcapsules may be applied in the water of the tanks in the proportion of approximately 0.1 to approximately 30 % (w/v) of acid by volume of water in the tank. For example, the first composition or the quick-release microcapsules may be applied in the water of the tanks in the proportion of approximately 0.1 to approximately 1 % (w/v) of ascorbic acid by volume of water in the tank, and the second composition or the slow-release microcapsules may be applied in the water of the tanks in the proportion of approximately 0.1 to approximately 20 % (w/v) of citric acid and of approximately 0.1 to approximately 10 % (w/v) of phosphoric acid by volume of water in the tank.

[55] In the processes according to the invention, the composition or the slow-release microcapsules containing minerals and/or amino acids can be applied in the water of the tanks in variable proportions according to the desired result.

[56] The volume of phosphoric acid to be utilised must be corrected in accordance with the degree of purity of the acid used. For example, considering phosphoric acid of 85 % purity, the phosphoric acid may be applied in the proportion of approximately 0.1 to approximately 12 % (v/v) by volume of water in the tank.

[57] In specific embodiments of the processes according to the invention the first composition or the quick-release microcapsules are applied in the water of the tanks in the proportion of 1 % (w/v) of ascorbic acid by volume of water in the tank, and the second composition or the slow-release microcapsules are applied in the water of the tanks in the proportion of 10 % (w/v) of citric acid and 5 % (w/v) of phosphoric acid by volume of water in the tank. In these specific embodiments, should phosphoric acid of 85 % purity be used, the said phosphoric acid is applied in the proportion of 5.9 % (v/v) by volume of water in the tank.

[58] The volume of phosphoric acid to be utilised must be corrected in accordance with the degree of purity of the acid used. For example, considering phosphoric acid at 85 % purity, the phosphoric acid may be applied in the proportion of approximately 0.1 to approximately 12 % (v/v) by volume of water in the tank.

[59] The dilution is effected by applying the acids or the microcapsules directly in the water of the tanks.

[60] In some embodiments of the processes of the invention the first period of time for action of the first composition or of the quick-release microcapsules ranges between 1 and 3 hours and the second period oftime for action of the second composition or of the slow-release microcapsules ranges between 18 and 26 hours.

[61] In some specific embodiments of the processes of the invention the first period oftime for action of the first composition or of the quick-release microcapsules is 2 hours and the second period of time for action of the second composition orthe slow-release microcapsules is 22 hours.

[62] In some embodiments of the processes of the invention in stage (a) the proportion of water by volume of coffee ranges between 30 and 50 %.

[63] The processes of the invention may additionally comprise the stages of:

- drying the coffee until achieving a water content of 11 % (b.u),

- allowing the coffee to rest for 30 days, and

- hulling and polishing the coffee to obtain the crude bean, wherein the stages (a) to (c) and, optionally, (d) of the process of the invention can be carried out before or after any of the above stages.

[64] The drying process is preferentially effected on suspended racks, on concrete pads, or in mechanical dryers having a maximum drying air temperature of 40° C, in accordance with the technical recommendations for the production of special coffees, until the beans achieve the water content of 11 % (b.u, also known as the moisture content calculated on a wet basis). For the period of rest, the coffee may be held in wooden bins for 30 days. Following the rest, the coffee is hulled and polished for the obtainment of the crude bean.

[65] The processes herein described may be applied both in the dry method and in the wet method, having the objective of removing strange flavours from the still humid coffee and in the coffee benefitted from the raw bean with any water content, in addition to byproducts from coffee production and processing.

[66] The processes herein described may, furthermore, be employed both on shelled coffee beans and on entire coffee beans. In this manner, in the wet method, there may be a stage of shelling prior to stage (a) or following stage (c), mechanically removing the shell (exocarp) and part of the mucilage (mesocarp) of the fruit, whilst in the dry method the shelling may be effected before benefitting and polishing the coffee to obtain the raw bean.

[67] The processes herein described may be employed on all types of coffee and/or coffee byproducts, for example:

(i) different species of coffee, such as Arabica coffee (Coffea arabica), Robusta coffee or Conilon coffee (Coffea canephora), or mixtures of the same,

(II) boia coffee, coffee differing from boia coffee, or mixtures of the same,

(iii) shelled coffee beans, whole coffee beans, coffee shell, or mixtures of the same, and/or

(iv) any coffee byproducts, such as boia coffee, shell, pulp, mucilage, parchment, silver film, defective coffee beans (unripe, black, brown, broken, incompletely formed, affected by coffee berry borer, etc, beans), or mixtures of the same.

[68] The coffee differing from boia coffee is the coffee which sinks in the process of separation by flotation and may include both ripe fruits (cherry coffee) and unripe and/or sub-ripe fruits (green coffee).

[69] In the context of the present invention “green coffee” or “green fruit” refers to an unripe or sub- ripe bean, that is to say not having achieved the point of physiological ripeness and/or presenting green or predominantly green coloration.

[70] The entire content of all the references (patent or non-patent) cited in this application is herein incorporated by reference, in particular for the teaching of the invention herein revealed.

[71] It is emphasised that the following examples shall not be considered as limiting the invention by virtue of the fact that a person skilled in the art will be entirely capable of perceiving that modifications may be made to the same within the scope of the invention.

EXAMPLES

[72] The examples herein provided are non-exhaustive, serving merely to illustrate the invention and shall not be used as a basis for the limitation thereof.

Example 1 : Treatment of coffee according to the invention

[73] The treatment was carried out of 8000 litres of pulped coffee based on a batch of natural coffee containing 40 % green fruit and 60 % ripe fruit, in accordance with the following steps:

1. 14 545 litres of natural coffee containing 40 % green fruit and 60 % ripe fruit were pulped. There was a reduction of 40 % in volume flowing from the pulping process, and 5 % of the fruit was not pulped, in this manner obtaining 8000 litres of pulped coffee,

2. The pulped coffee was immersed in water in the proportion of 30 % by volume of the pulped coffee, this is to say 2400 litres of water. A first composition containing 24 kg of ascorbic acid was added to the water of the tank wherein the coffee was immersed, corresponding to 1 % (w/v) of ascorbic acid by volume of water in the tank. After 2 hours, a second composition containing 240 kg of citric acid and 141.6 litres of phosphoric acid (85 % purity, equivalent to 120.4 kg of pure phosphoric acid) was added to the water of the tank, corresponding to 10 % (w/v) of citric acid and 5 % (w/v) of phosphoric acid by volume of water in the tank. [74] The volume of phosphoric acid must be corrected in accordance with the degree of purity of the acid used. In the foregoing example phosphoric acid of 85 % purity was employed.

Comparative example 1 From laboratory and industrial scale tests effected it was found that the coffee treated by the process of the invention presented 7.9 to 10 points more than the untreated coffee, in conformity with the sensory evaluation methodology SCA Cupping Method of the Specialty Coffee Association. In conformity with this methodology pulped coffees containing 37 to 42 % green fruit presented a sensory quality in the beverage ranging between 73.3 and 73.5 points. Following treatment with the process of the invention the sensory quality of the beverage from pulped coffees containing 37 to 42 % green fruit rose to values ranging between 81 .4 and 83.3 points, this variation depending both on the quality of the raw material and on the formulation of acids utilised.