Abstract
Coffee quality can be defined as a set of physical, chemical, sensory and safety attributes that meet consumer taste preferences. Coffea arabica is the most cultivated species, accounting for 70% national and world production of coffee. The present study analyzed 6 coffee samples from 6 different regions in the municipality of Campos Gerais, subjected to the treatments raw and roasted, in order to assess their physical and chemical quality based on the parameters of titratable acidity, pH, moisture, soluble solids content and caffeine content. All the samples met the standard of at least one of the quality parameters studied. The best value of total acidity in roasted coffee was observed in the Grupiara region. The raw coffee of the Galo region presented the best quality as to the pH. The sample of the Prata region showed the highest caffeine content related to the quality of raw and roasted coffee, the best content for total acidity for raw coffee and the best pH value for roasted coffee. Therefore, the coffee of the Prata region is considered the best quality coffee analyzed in this study.
Highlights
IntroductionHigh technology levels have been required by the coffee sector to increase productivity in Brazil, with a production estimated at 44.6 million bags in 2014, reducing costs and restricting the use of agrochemicals
Coffee industry has evolved over the last decade to meet market demand
Desirable and undesirable compounds with perceptible flavor and aroma can be formed depending on the chemical composition of coffee bean (Farah, Monteiro, Calado, Franca, & Trugo, 2006). In this context, aiming to analyze the quality of coffee grown in Campos Gerais, Minas Gerais State, the present study investigated some physical and chemical characteristics of raw and conventionally roasted coffee samples produced and processed in conventional crops of small farmers in the region and marketed by a particular company of buying and selling coffee
Summary
High technology levels have been required by the coffee sector to increase productivity in Brazil, with a production estimated at 44.6 million bags in 2014, reducing costs and restricting the use of agrochemicals. Never before coffee quality has been so appreciated due to the increasing expansion of consumption of specialty coffees, about 12 million bags per year in Brazil (Silva, Rabelo et al, 2014). As a major producer and exporter of coffee, needs to deepen the knowledge about the fruit and its quality (Baliza et al, 2012). Seeking efficiency and excellence in quality, favoring the. Coffee quality can be influenced by climatic, genetic or sanitary factors during the diverse production phases (Silva et al, 2005). Losses are observed in postharvest, processing or during drying process, which is one of the key steps that result in quality loss, especially if it is poorly conducted and performed integrally in terraces (Camargo, 2010; Malerbo-Souza, Halak, 2012)
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