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