Sensory profile of coffees of different cultivars, plant exposure and post-harvest

Abstract

The processes of maturation, harvest and post-harvest coffee of are strictly related to the physical and chemical modifications that can affect the sensorial quality of the coffee, being decisive factors in the choice of the appropriate management to reach the desired quality standard. The objective of this research was to identify the sensorial attributes of the Coffee Association of American (SCAA) protocol of coffee cultivars grown in the same geographic space, with fruit collection on two faces of exposure to solar radiation from the same plants subsequent post-harvest processing by wet and dry route. The study was conducted in Minas Gerais, in the city of Monte Carmelo. Six cultivars of Coffea arabica L. species were evaluated. The fruit collection in two exhibitions faces the solar radiation from the same plants with subsequent post-harvest processing via wet and dry. In view of the results it can be concluded that there was a better discrimination of sensory attributes among postharvest cafes obtained in the sun face plant processes, the cultivar Obatã had the highest final score between the years of assessment and all cultivars showed potential for the production of specialty coffees, with the lowest scores attributed to genetic material Iapar-59.

Defects of Coffee Beans with Different Postharvest Processes and Roasting Temperatures on Volatile Compounds of Coffee Beans from Coffee Small-Scale Industries of West Lampung Indonesia

“…The postharvest process of coffee is closely related to physical properties and chemical modifications that can affect the sensory quality of coffee and become a determining factor in achieving the desired quality standards Trends Sci. 2024; 21 (7): 7695 2 of 12 [10]. Small-scale industrial activities in rural areas are a form of small-scale participation in the coffee market that contributes to the sustainability of the coffee supply chain.…”

An Index to Evaluate the Acceptance of Specialty Coffees in Consumer Groups

“…Consumption and commercialization of coffee produced in Brazil holds a prominent position within the global economic scenario. In this context, numerous factors, such as origin and geographical designation (Ramos et al, 2016), forms of processing (Ribeiro et al, 2019;Ribeiro et al, 2016), specialty coffees and their blends (Paulino et al, 2019), and granulometric classification (Brighenti & Cirillo, 2019), have been researched as means to improve quality of coffee, aiming to expand the market and acquire new consumers.…”