Physical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing

Authors

  • Ricardo Dias Alixandre Universidade Federal do Espirito Santo/UFES, Programa de Pós-graduação em Agronomia, Campus Alegre, Alegre, ES, Brasil. https://orcid.org/0000-0003-1856-6179
  • Fabiano Tristão Alixandre Universidade Federal do Espírito Santo/UFES, Programa de Pós-Graduação em Genética e Melhoramento, Campus Alegre, Alegre, ES, Brasil. https://orcid.org/0000-0002-8222-4803
  • Paula Aparecida Muniz de Lima Universidade Federal do Espirito Santo/UFES, Programa de Pós-graduação em Agronomia, Campus Alegre, Alegre, ES, Brasil. https://orcid.org/0000-0003-1601-1786
  • Maurício José Fornazier Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural/INCAPER, Venda Nova do Imigrante, ES, Brasil. https://orcid.org/0000-0001-8403-6390
  • Cesar Abel Krohling Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural/INCAPER, Marechal Floriano, ES, Brasil. https://orcid.org/0000-0001-7633-8612
  • José Francisco Teixeira do Amaral Universidade Federal do Espírito Santo/UFES, Departamento de Agronomia, Alegre, ES, Brasil. https://orcid.org/0000-0003-3027-4830
  • Rogério Carvalho Guarçoni Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural/INCAPER, Venda Nova do Imigrante, ES, Brasil. https://orcid.org/0000-0002-6095-2287
  • Rodrigo da Silva Dias Inove Consultoria, Venda Nova do Imigrante, ES, Brasil. https://orcid.org/0000-0003-0356-1316
  • Cassio de Faria Venturini Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo/IFES, Santa Teresa, ES, Brasil. https://orcid.org/0000-0002-7331-3724
  • Higor Alixandre Macette Universidade Federal do Espirito Santo/UFES, Programa de Pós-graduação em Agronomia, Campus Alegre, Alegre, ES, Brasil. https://orcid.org/0000-0002-4626-3450
  • Cecília Uliana Zandonadi Fundação de Amparo à Pesquisa e Inovação do Espírito Santo, Venda Nova do Imigrante, ES, Brasil. https://orcid.org/0000-0002-0441-4505
  • David Brunelli Viçosi Fundação de Amparo à Pesquisa e Inovação do Espírito Santo, Venda Nova do Imigrante, ES, Brasil. https://orcid.org/0000-0001-8279-4673

DOI:

https://doi.org/10.25186/.v18i.2081

Abstract

The growing demand for better quality coffees has driven changes in the coffee production chain, mainly through the adoption of new technologies and management. Thus, this work was carried out aiming to evaluate the physical and sensorial quality of Arabica coffee cultivars, submitted to natural and pulped post-harvesting processing. The experiment was carried out following a randomized block design with three replications, in a split-plot scheme, with the plots consisting of five cultivars (Catucaí 2 SL, Catucaí 24/137, Catuaí IAC 44, Arara and Acauã); and the subplots by two processes, pulped and natural cherry. The harvest was carried out manually, harvesting the cherry fruits (ripe) in a sieve. The coffees were processed by the natural and pulped cherry methods. Drying was carried out on a covered suspended terrace, until the grains reached 11% ± 1 moisture (wet basis, bu). The following evaluations were carried out: sensorial analysis of the beverage according to the SCAA methodology, analysis of grain sieves according to the Official Brazilian
Coffee Classification Protocol. The results show that all evaluated cultivars have a great potential for the production of specialty coffees in that studied environment. Differences were observed between cultivars both in the sensory quality of the beverage and in the grain size. Cultivar Arara presents a general average of final beverage grade higher than the other cultivars.

Key-words: Arabica coffee; Coffee sieve size; natural processing; pulped cherries; specialty coffee.

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Published

2023-04-17

How to Cite

ALIXANDRE, R. D. .; ALIXANDRE, F. T. .; LIMA, P. A. M. de; FORNAZIER, M. J.; KROHLING, C. A. .; AMARAL, J. F. T. do; GUARÇONI, R. C.; DIAS, R. da S.; VENTURINI, C. de F. .; MACETTE, H. A.; ZANDONADI, C. U.; VIÇOSI, D. B. Physical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing. Coffee Science - ISSN 1984-3909, [S. l.], v. 18, p. e182081, 2023. DOI: 10.25186/.v18i.2081. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2081. Acesso em: 24 sep. 2023.