The present invention demonstrates a process applied in the coffee preprocessing step using formulation based on flavor modulating compounds and microencapsulated antioxidant organic compounds. The process provides for the release in aqueous solution of the different compounds of the formulation according to the intended action for each component. The formulation will be presented in fast release microcapsules containing the antioxidant agent and slow release microcapsules containing the flavor modulating agents. Initially, antioxidant agents are released to protect the moist tissue of coffee. The flavor-modifying organic acids will then be released and will remain in contact with the coffee for 24 hours. After drying, the coffee will be stored for 30 days, processed and polished. The taste of the product obtained with the invention is improved such that the final drink grade can be increased by up to 6 points. In addition to increasing the quality of coffee, the invention increases the antioxidant activity of raw and roasted coffee. Because of its greater antioxidant activity, coffee is beneficial to health if consumed as a beverage prepared from roasted and ground beans and can also be applied in the industrial production of more stable ready-to-drink beverages and by the pharmaceutical and cosmetics industry.a presente invenção demonstra um processo aplicado na etapa de pré-processamento do café com uso de formulação à base de compostos moduladores de sabor e compostos orgânicos antioxidantes microencapsulados. o processo prevê a liberação em solução aquosa dos diferentes compostos da formulação de acordo com a ação prevista para cada componente. a formulação será apresentada em microcápsulas com liberação rápida contendo o agente antioxidante e microcápsulas de liberação lenta contendo os agentes moduladores de sabor. inicialmente, os agentes antioxidantes são liberados com a finalidade de proteger o tecido úmido do café. em seguida, serão liberados os ácidos or
