logo
Vol. 19 No. 3 (2025): Edición especial Expotech
Published 2025-12-13
license

Copyright (c) 2025 Publicaciones e Investigación

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

When the Publicaciones e Investigaciones Journal receives an original study or article from its author(s), whether by email, postal service, or the platforms available for said purpose, know that it may be published in physical or electronic formats in national or international archives, databases, or SIRES. As such, Publications and Research authorizes the reproduction and citation of said material, provided that the description of information is carried out in conformity with bibliographic norms, and mention the corresponding names, authors, article, issue, and pages. Publications and Research, in advance, expresses that the information, concepts, and methods are the responsibility of the author(s). As such, the UNAD does not have any influence whatsoever over that expressed in the manuscript.

Article

Development of an automated prototype to improve coffee fermentation using IoT in southern huila

DOI: https://doi.org/10.22490/25394088.10447
Diego Fernando Nava Cuevas Universidad Nacional Abierta y a Distancia image/svg+xml
Janier Andrés Ballesteros Rincón Universidad Nacional Abierta y a Distancia image/svg+xml
pre-print (Spanish)

Coffee is one of the main agricultural products of Colombia, and the southern region of Huila has established itself as a benchmark in the production of high-quality specialty coffees. However, the fermentation process, a critical stage in defining the sensory profile of the bean, has historically been carried out empirically, which generates variability in the final quality. The objective of this research was to design, build, and implement an automated prototype based on Internet of Things (IoT) technologies to monitor key physical variables (pH, temperature, and CO₂ concentration) in real time, in order to standardize fermentation and improve process traceability. The methodology integrated a systematic literature review using the search equation (“coffee fermentation” AND “IoT” AND “automation”), which allowed the identification of recent references on theoretical frameworks and applications in controlled fermentation. This analysis was complemented with a mixed experimental approach applied in the context of small-scale coffee growers in Pitalito (Huila). The prototype included specialized sensors, an Arduino Nano ESP32 microcontroller, connectivity via the MQTT protocol, and a graphical interface developed in Visual Basic .NET for dynamic data visualization. The results demonstrated the technical feasibility of the system by enabling real-time recording and analysis of fermentation conditions, showing improvements in the homogeneity and quality of coffee. These findings contribute to the modernization of regional coffee farming, strengthen the competitiveness of Huila’s specialty coffee, and open new opportunities for commercialization in national and international markets.

keywords: Coffee fermentation, Internet of Things (IoT), automation, electronic prototype, sensory quality, real-time monitoring
license

How to Cite

Nava Cuevas, D. F., & Ballesteros Rincón, J. A. (2025). Development of an automated prototype to improve coffee fermentation using IoT in southern huila. Publicaciones E Investigación, 19(3). https://doi.org/10.22490/25394088.10447
Almétricas
Crossref
Scopus
Google Scholar
Europe PMC

PRIVACY STATEMENT: In accordance with the Personal Data Protection Law (Law 1581 of 2012), the names and email addresses managed by Publicaciones e Investigación will be used exclusively for the purposes stated by this journal and will not be made available for any other purpose or to any other individual. Manuscripts submitted to the publication are only accessible to the editorial team and external peer reviewers. 

Design and implemented by