Sensory evaluation and color of Coffea arabica coffee from the Central Mexican Highlands
DOI:
https://doi.org/10.25186/.v19i.2235Abstract
Coffee is cultivate d worldwide at an average altitude of 1,500 m worldwide, but in Mexico is typically cultivated around 1,200 m. However, in Temas caltepec, Mexico State, coffee is grownat 2,100 m, resulting in a slower development process that yields a “differentiated quality.” This quality has been nationally recognized atthe “Cup of Excellence” competition, where coffees scoring above ninety points out of a hundred have received the “presidential award.” Thisrecognition has enabled these coffees to be sold as “specialty” coffeeat auction to Europe and Asia, fetching higher prices per pound and thus improving economic returns. In this study, wescientifically validate these claims by evaluating sensory quality in the cup and color ofthe bean. , for which two toasting sta rt temperatures were used. The color in roasted coffee is derived from caramelization due to the high temperatures to which it is subject ed during this process. This characteristic has an intrinsic influence for the taster even though it is not objectively measured during the cupping process. For this reason, it was decided to carry out the measurement in this research. In 2022, Arabica coffee beans of the Caturra variety were harvested from Temascaltepec using a natural process. The coffee was roasted according to the Specialty Coffee Association (SCA) protocol at five time intervals (8, 9, 10, 11, and 12 min) starting fromtwo initial roasting temperatures (210 and 215 °C). The roasted coffee was evaluated using thesensory analysis protocol of the SCA, which assessed fragrance/aroma; flavor, aftertaste, acidity, body, and balance; sweetness, uniformity, and cleanliness. In addition, we quantified
the color of the coffee bean using a colorimeter. Sensory evaluation indicated that the best treatment was 215 °C/10min, with a predominant vanilla aroma (balsamic-sweet aromatic family) and an L* value of 13, suggesting a medium roast that may retain its functional properties. All treatments yielded values within proposed standards for a medium roast.
Key words: Aroma; specialty coffee; flavor; Hunder lab
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