Abstract
The objective of this work was to evaluate the quality of 6 samples of Arabica coffee (Red Catuaí/144, new World 4/376, new World Acaiá 19/474, Yellow Catuaí/62, new World 9/375, new World 19/379), subjected to medium roasting, cultivated in the municipality of Campos Gerais, Minas Gerais State. It was used fruit harvested in 2012, acquired in a farm in the region of Capoeirinha. For physical and chemical analysis (pH, moisture, total titratable acidity, total soluble solids, and caffeine) and for sensory analysis, it was used 4 replications of each sample. Results from physical and chemical analysis indicated that all the samples can be cultivated in the municipality, since they were within the quality standards for roasted coffee. Coffee of the cultivars New World 4/376, New World acaiá 19/474, Yellow Catuaí 62 and New World 19/378 and New World 9/375 have been classified as non-special coffees, with scores below the special grade. The cultivar Red Catuaí 144 presented lower values of total titratable acidity and the best values of pH, parameters responsible for aroma and flavor of coffee, and therefore classified as a high quality coffee (premium coffee; 80 to 84.99 points).
Highlights
Coffee is a beverage accepted worldwide because of its unmistakable flavor and aroma (LEROY et al, 2006)
This study evaluated some parameters of physicochemical and sensory quality of 6 samples from the 2012 harvest of Arabica coffee acquired on a farm in the region of Capoeirinha in the municipality of Campos Gerais, Minas Gerais State, in order to contribute with farmers in the choice of the best species to be grown in the municipality
The moisture content was determined according to the gravimetric method of the Association of Official Analytical Chemists-AOAC (2005), which consists of loss of water by dehydration, at 100105oC
Summary
Coffee is a beverage accepted worldwide because of its unmistakable flavor and aroma (LEROY et al, 2006). It is a very natural product, considered beneficial to human health, and used in drugs and cosmetics due to its chemical potential closely related to the good quality of coffees (PASIN et al, 2011). The Brazilian climate has benefited the increase of its cultivation in the country, highlighting the states of Minas Gerais, São Paulo, Espírito Santo and. Arabica coffee had a production estimated at 37.95 million bags in 2012, representing 75.2% of the national production. The Minas Gerais state is the largest producer in the country with a production of 26.63 million bags of coffee. Among the regions in the state, stand out the cities of Três Pontas, Três Corações, Boa Esperança, Machado and Campos Gerais, where the economy is most dedicated to the coffee sector (BARBOSA et al, 2012)
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