Performance of arabica coffee accessions from the active germplasm bank of Minas Gerais, Brazil as a function of dry and wet processing: a sensory approach

Abstract

The post-harvest processing of coffee is one of the most important factors in obtaining a superior quality product with differentiated attributes in the cup. The objective of this study was to evaluate the influence of wet and dry postharvest processing on beverage quality and on the sensory profile of 49 Coffea arabica accessions from the Active Germplasm Bank of Minas Gerais. For this purpose, the sensory analysis was applied based on the protocols of the Specialty Coffee Association, and the data were analyzed by Principal Component Analysis. Some coffee accessions were separated by the final score according to the type of processing used. However, the influence of the processing method was most evident in the individual scores for sensory attributes. Regardless of the processing method, some accessions presented stability for the notes of taste, acidity, fragrance, body, aftertaste, balance, global impression as well as for the final score. The Coffea arabica accessions of the Active Germplasm Bank of Minas Gerais presented variability in the sensory profile of the beverage according to the type of postharvest processing used.