Abstract
The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the production of excellent coffees. The region of Mutum, MG, Brazil, is predominantly coffee-growing, with high potential for the production of specialty coffees. Due to the social and economic importance of coffee production in the Matas de Minas region, research has been demanded with the aim of providing technological information that provides improvements in quality and consequent price aggregation of the coffee bag. Among the several factors that may affect coffee quality are the processing system, the drying method and the altitude. Thus, the objective of this work was to evaluate the quality of Arabica coffee at different altitudes, submitted to different processing systems and drying methods. The work was conducted at the Cabeceira do Imbiruçu, in a randomized complete block design,with treatments arranged in a scheme comprising sub-subdivided plots (2 x 2 x 2), with four replications. In the plots, the two altitudes (850 and 1050 m), in the subplotsthe two processingsystems (dry (natural) and wet (peeled cherry)) and in the sub-subplotstwo drying methods (cement and suspended yard, both covered). Sensory and electrical conductivity analyzes were performed. The fruits of coffee trees located at altitudes of 1050 m have sensory attributes superior to those of altitudes of 850 m. The best results of the coffee flavor and aroma sensory attributes were obtained in the wet processing system when compared to a dry (natural) processing system. The electrical conductivity of the coffee beans obtained in the wet processing system was lower than that obtained in the dry processing system (natural), which gives a better beverage quality. Drying methods in suspended yard and cement yard, both with plastic cover and if technically conducted, do not influence the sensory characteristics of the Arabica coffee.
Highlights
Coffee production in the 2018 harvest was 61.7 million benefited bags, a 37% increase over the previous year. This is the largest harvest registered in the historical series of the grain, surpassing by about 10 million bags the best performance recorded in 2016 (CONAB, 2018)
Considering the importance of post-harvest management in the quality of the Arabica coffee, this study aimed to evaluate the quality of Arabica coffee at different altitudes, submitted to different processing systems and drying methods
The coffees destined to the dry treatments consisted of coffee beans at the cherry maturation point and went straight to the cement and suspended yard
Summary
Coffee production in the 2018 harvest was 61.7 million benefited bags, a 37% increase over the previous year. This is the largest harvest registered in the historical series of the grain, surpassing by about 10 million bags the best performance recorded in 2016 (CONAB, 2018). With the increase in Brazilian coffee production year after year, the search for new consumer markets is inevitable, which implies an increasing tendency to produce high quality specialty coffees. Producing quality coffee provides the coffee grower with added value to their product and the possibility of competing more evenly with the world market. The production of high quality coffees depends mainly on effective planning of each stage of the coffee production chain. Other factors may interfere, such as soil characteristics, cultivar, geographic location, climate, altitude, as well as "savoir-faire" (knowhow) (BORÉM, 2008; THOMAZINI et al, 2011)
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