Characterization and delimitation of the terroir coffee in plantations in the municipal district of Araponga, Minas Gerais, Brazil

Abstract

-Differentiating coffees through the notion of terroirs allows us to determine potential areas for specialty coffee production and to characterize the type of coffee in these areas, exploring their potential. The objective of this work was to study spatial variability quality and to characterize and delimit terroirs in coffee crop production in Araponga municipality, Minas Gerais State, Brazil, using sensorial evaluation. The data were collected from four crops, from altitudes ranging from 770 to 1270 m, with the extract increasing from low to high. In each plot of crops, samples of cherry fruits were collected, dried, benefited, subjected to sensorial analysis and given grades ranging from 0 to 100 points for the global drink quality and relative characteristics of honey, body, acidity, flavor and equilibrium. The spatial variability of the quality was analyzed using the Moran Index. To define coffee production terroirs, average quality grades were compared through separation tests and the individual values of the plots were subjected to an analysis of groupings. The study was efficient in identifying terroirs for mountain coffee culture, therefore allowing coffees to be differentiated as a function of their production locations. Araponga has more than one coffee production terroir characterized by two distinct altitude extracts.

The Harvest and Post-Harvest Management Practices’ Impact on Coffee Quality

“…The reason for an excellent microbial population during wet-processing method is because of the nutrient-rich pulp and mucilage. However, microbial heterogeneity subjects to distinction depending upon geographical features, the composition of the coffee fruit, and the fermentation methods [29][30][31]. These microorganisms are consuming the nutrients in the pulp and mucilage and are responsible for producing different metabolites and organic acids, which are then stored in the coffee beans and may affect the coffee quality.…”

Sensory Profile of Brazilian Coffees Based on Consumer Perception as an Alternative to the Conventional Methods

“…Physical aspect and cup-tasting are the main procedures to evaluate coffee quality commercially. In the literature, the most used sensory tools for this beverage description in recent years are: cuptasting by a small number of experts (two or three) certified by the Specialty Coffee American Association -SCAA (ALVES et al, 2017;ISQUIERDO et al, 2012;Lópes-Gracía et al, 2016;SILVA et al, 2014), Brazil Specialty Coffee Association -BSCA (SILVEIRA et al, 2016) and in accordance to Resolution SAA-37 (PINO et al, 2017); and quantitative descriptive analysis with trained panelists (DELLA MODESTA et al, 1999;MONTEIRO, 2002;MONTEIRO et al, 2005;SANTOS et al, 2013;SILVA, 2003). On the other hand, few consumer studies have been using hedonic scale and multivariate data analysis, reporting on acceptability, emotions, perceptions and consumer behavior in different consumption contexts (FRANCISCO;OLIVEIRA, 2008;OSSANI et al, 2017).…”

Sensory Profile and Chemical Composition of Specialty Coffees from Matas de Minas Gerais, Brazil

“…As for the wine (Morlat & Bodin, 2006), the coffee is considered a product of terroir, i.e., its quality is directly related to soil and climate conditions where it is cultivated (Piccino et al, 2014;Silva et al, 2014) and the differentiation of cafes through this principle makes it possible to determine potential areas to produce specialty coffees and to characterize the type of coffee from these areas, exploring their potentialities (Silva et al, 2014). The region of Matas de Minas is in the State of Minas Gerais is one of many Brazilian regions with potential for production of better quality coffees.…”