Impact of Initial Moisture on Roasting and Sensory Profile of (Coffea arabica L.) from the State of Mexico

Abstract

The coffee-producing municipalities of the State of Mexico cultivate this fruit at an altitude ranging from 1700 to 2100 meters above sea level, giving it the distinction of high-altitude coffee. Indeed, coffee from the State of Mexico has received the designation of “quality coffee,” receiving awards received at the national “Taza de Excelencia México” competition in recent years. However, no studies have been conducted in the region on the standardization of the bean drying process before roasting, nor on its impact on the sensory profile. Therefore, the objective of this study was to evaluate the effect of the coffee bean initial moisture from the State of Mexico on the roasting process and the cup profile. In 2023, coffee (Coffea arabica L., Caturra rojo variety) was harvested and processed through a natural method. After drying, it was divided into 800-gram treatments of green coffee with different moisture percentages (10, 11, 12, 13, and 14%), and then roasted according to the 2023 Specialty Coffee Association protocol. The roasted coffee was evaluated
using a sensory analysis based on the protocol of the same association, where 10 sensory attributes were assessed. The cupping indicated that the 13% moisture treatment yielded the highest scores, presenting medium-high fragrance notes, sweetness, and fruity characteristics, along with sweet notes of brown sugar. However, this moisture content poses a risk, as it allows the development of microorganisms that can damage the bean. All samples received sensory quality scores ≥80, classifying them as “specialty coffees.

Key words: Altitude; specialty coffee; sensory evaluation; moisture initial.