Abstract
Coffee quality refers to various methods used in farming, selective harvesting that assist in quality preservation and drying methods to be performed. Some drying methods that are being performed fermentation procedures have helped in obtaining specialty coffees. The objective of the research was to evaluate the effects of controlled natural fermentation of coffee through the temperature and time and its influence on the quality of coffee, according to the prescribed attributes in SCAA methodology, the type of coffee drink and time for drying grain. The research was carried out at Lavrinha farm, located at Poço Fundo (south of Minas Gerais), with coffee fruits of Catuaí Vermelho IAC 144 cultivar and selective and manual harvesting. The treatments with temperature-controlled fermentation of 30 and 40 °C (1, 2, 3, 6 and 12 hours) and the control treatment were used with three replications in a randomized block system (DBC) in a factorial scheme. After fermentation, the batches were dried to 11.5% humidity and evaluated according to the SCAA (2015)methodology. The natural fermentation induced by temperature (°C) and time (hours) directly influenced the drink quality, resulting in a coffee with a score of 82 to 84 points, with attribute aggregation and special classification. Natural fermentation with temperature up to 40 °C and time control of 3 ,1 and 24 hours resulted in an improvement in coffee quality by 84 points. Key words: Control; Drying; Harvest; Monitoring.
Highlights
The coffee consumer market is directly related to the high demand for high-quality coffees, the so-called “specialty coffees”, being observed for both domestic and foreign markets, with Brazil being the largest exporter and coffee producer in the world
The objective of the research was to evaluate the effects of controlled natural fermentation of coffee through the temperature and time and its influence on the quality of coffee, according to the prescribed attributes in SCAA methodology, the type of coffee drink and time for drying grain
With the results obtained after coffee processing, the quality evaluation according to the SCCA methodology and the data evaluated by the analysis of variance, we can observe the importance of using new methodologies for harvesting and drying coffee
Summary
The coffee consumer market is directly related to the high demand for high-quality coffees, the so-called “specialty coffees”, being observed for both domestic and foreign markets, with Brazil being the largest exporter and coffee producer in the world. According to Borém et al (2006), there are several drying methods to obtain quality coffee, but some of them provide a fermentation to the coffee bean that enables the improvement of the beverage quality. Some drying using pulped coffee may produce a fermentation containing phenolic acids, contributing to the quality of the coffee beverage. Specialty coffees require different management techniques and systems, which associated with field conditions influence the final quality of the product. The improvement of coffee management occurs when selective harvesting with only parchment coffee is performed, the stage where coffee expresses its maximum quality vigor. Selective harvesting helps to increase productivity and quality, this procedure influences a special coffee. A good drying will contribute to an increase in quality, with different aromas and flavors (Pimenta, 2005)
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