Abstract
<p>The production of quality coffees, with different sensory characteristics, is strongly related to drying techniques. Experiments were carried out on coffee fruits, with the presence and absence of the fruit turnover process during drying in the yard, Catuaí Vermelho 144 coffee fruits, from the Cerrado Mineiro, processed dry and wet. The treatments consisted of natural parchment, natural green, peeled parchment and demucilated parchment fruits, which were dried in a concrete yard. They were conducted in a completely randomized design, with 4 post-harvest processes, 2 types of drying (with or without tillage) and 3 replications, totaling 24 plots. Natural green and natural parchment coffees were more responsive in the final scores, when not stirred during the drying process in the yard, unlike the coffees obtained by wet processing. Peeled coffees obtained the highest scores for the attributes, regardless of the adoption or not of stirring during the drying process in the yard. It was possible to obtain scores above 80 points by the SCA protocol, without stirring the coffee in the yard.</p>
Highlights
Coffee farming is crucial to the economy of many countries as it generates millions of jobs in various parts of the world (HUGHES et al, 2014)
Coffee fruits can be processed by two methods: dry or dry (RATTAN et al, 2015)
The objective in this research was to identify the sensory attributes by the protocol of the Specialty Coffee Association of America (SCAA) for coffees obtained by the wet and dry process, dried with and without stirring
Summary
Coffee farming is crucial to the economy of many countries as it generates millions of jobs in various parts of the world (HUGHES et al, 2014). Drying is a key stage in coffee postharvest and should be started soon after harvest to rapidly reduce the high water content of the husk, pulp and mucilage and avoid fermentation, which may impair coffee quality; in addition, the operation is considered critical for providing thermal stress, development of fungi, addition of smoke odors, and other contaminants in fruits or grains (ABRAÃO et al, 2010; PALACIN et al, 2009; RESENDE et al, 2009). It is important to emphasize that the absence of stirring reduces costs, once you diminish labor to do this activity In this context, the objective in this research was to identify the sensory attributes by the protocol of the Specialty Coffee Association of America (SCAA) for coffees obtained by the wet and dry process, dried with and without stirring
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