The objective of this work was carried out with to investigate the profile of the pH during the coffee degumming process under different handling procedures. The study was done in coffee farms in the Southwest Region of Bahia State, Brazil, on July and August 2005, using the species Coffea arabica L., Catuai Amarelo. A randomized entirely experimental design was adopted, with three repetitions, in factorial outline 2x2x6 (with and without change of water of the medium degumming, with and without revolving of the medium degumming, in six time periods). In the treatments in which there was change of water of the drum (vessel) the revolving of the medium degumming caused a reduction in the values of pH, though this reduction was significant in farms 2 and 3. In treatments in which was not made the revolving of the medium, it was observed that the pH values of the medium degumming in farms 1 and 2 did not reduce significantly from 12 hours, as for the treatment in which was done the change of water of the drum, as in which the change of water was not done. However, in farm 3, it was observed a reduction in the medium pH until 24 hours, however in the end of the process this reduction was more pronounced in the treatment which there was no change of water of the drum.
acidification; fermentation; revolving; Coffea arabica L
