Role of Incidental Microflora in Natural Decomposition of Mucilage Layer in Kona Coffee Cherriesa

SUMMARY The mucilage layer of ripe Kona coffee cherries decomposes naturally during processing. Mucilage breakdown does not occur if the cherry surface is disinfected chemically or if the outer skin remains unbroken. Decomposition depends upon the presence of pectinolytic bacteria, not, as sometimes reported, upon enzymatic activity of the coffee cherry.