In order to understand the relationship between the sensory attributes of coffee (including factors such as acidity, flavor, and aftertaste), and given the possible influences of genetic factors on coffee quality, we evaluated the sensory quality of 10 commercial cultivars of Coffea arabica in three important coffee regions of Minas Gerais, Brazil, and examined, via path analysis, the interactions of the attributes that determine coffee quality. The experiments were conducted in three cities (Lavras, Patrocínio, and Turmalina) in three separate regions of cultivation in Brazil. Beverage quality was evaluated by assessing the sensory attributes of the cultivars Oeiras MG 6851, Catiguá MG 1, Sacramento MG 1, Catiguá MG 2, Araponga MG 1, Paraíso MG H419-1, Pau Brasil MG 1, Catiguá MG3, Topázio MG1190, and Bourbon Amarelo LCJ10, the last of which was used as the control cultivar. Experiments were designed in a randomized block consisting of 3.5 m × 0.7 m plots containing 10 plants of the various cultivars, with three replicates of each plot. We concluded that cultivation environment greatly influences the quality of the coffee produced by the cultivars. The cultivars Bourbon LCJ10, Araponga MG1, Paraíso MG H419-1, Sacramento MG1, Oeiras MG6851, and Catiguá MG2 exhibiting high potential for cultivation in the regions of Lavras, Patrocínio, and Turmalina.

This research evaluated the influence of different spatial arrangements on the growth of three Eucalyptus clones as well as the characteristics that influence the quality of the timber. The experiment was carried out at Embrapa-Beef Cattle station, Campo Grande city, Mato Grosso do Sul State, Brazil. The design was in randomized blocks in a factorial scheme (3 × 3) with plots subdivided by time and four repetitions. Three clones of Eucalyptus were used (Urocam VM1, Grancam 1277 and Urograndis I144), and there were three spatial arrangements (single, double and triple row). At 20 and 32 months after planting, the variables, total plant height, diameter at breast height (DBH), volume of timber per tree, volume of timber per hectare, straightness and forking, and cylindricity were evaluated. The spatial arrangements influenced the behavior of the genetic material, and the greatest tree heights were observed in the triple row arrangements. The single row arrangement provided greater gains in DBH. The Grancam clone stood out from the others in the characteristics of straightness and forking, independent of the spatial arrangement and time of evaluation. It was concluded that the volume of timber per tree and the volume of timber per hectare were associated with the planting density, low density results in lower volume.

The processes of maturation, harvest and post-harvest coffee of are strictly related to the physical and chemical modifications that can affect the sensorial quality of the coffee, being decisive factors in the choice of the appropriate management to reach the desired quality standard. The objective of this research was to identify the sensorial attributes of the Coffee Association of American (SCAA) protocol of coffee cultivars grown in the same geographic space, with fruit collection on two faces of exposure to solar radiation from the same plants subsequent post-harvest processing by wet and dry route. The study was conducted in Minas Gerais, in the city of Monte Carmelo. Six cultivars of Coffea arabica L. species were evaluated. The fruit collection in two exhibitions faces the solar radiation from the same plants with subsequent post-harvest processing via wet and dry. In view of the results it can be concluded that there was a better discrimination of sensory attributes among postharvest cafes obtained in the sun face plant processes, the cultivar Obatã had the highest final score between the years of assessment and all cultivars showed potential for the production of specialty coffees, with the lowest scores attributed to genetic material Iapar-59.

The objective of this study was to evaluate the sensory characteristics of coffees from Coffea arabica L. groups, in municipalities located in the Campo das Vertentes mesoregion, in the State of Minas Gerais. Natural and parchment coffees, after drying, consisted of 100% mature fruits. The experiment was carried out on 14 coffee farms located in the municipalities of Carmo da Mata, Oliveira, Santo Antônio do Amparo and Bom Sucesso, in the 2016/17 agricultural crop. In order to conduct the study, coffee fruit collections of nine groups of commercial cultivars were submitted to two types of post-harvest processing, known as "terrarium nut" and "parchment", combinations that resulted in 250 samples. Sensory analysis was performed according to the protocol of the Specialty Coffee Association -SCA, with panelists accredited by the Coffee Quality Institute -CQI. The natural post-harvest processing (terrarium nut) showed higher scores for most groups of cultivars when compared to parchment processing. Cultivars Topázio, Bourbon Amarelo, Catucaí Amarelo, Icatu Amarelo and Icatu Vermelho stood out with the highest averages for all sensory attributes.

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