The production of specialty coffees is an important activity for farm incomes and should be encouraged. However, it is necessary that this process may respect the principles based on the economic, environmental, and social axes of sustainability. This research was carried out aiming to generate the initial benchmark of the sustainability of four farms in the municipality of Afonso Cláudio, State of Espírito Santo, Brazil. The System for Assessing Sustainability Standards for Coffee Growing in Espírito Santo, a tool in the format of an electronic spreadsheet, was used in order to quantify the scores of the different standards. The results showed a gap in the three axes with intervention needs mainly related to economical standards, followed by environmental, and social ones. The main interferences have been related to the quality of coffee beans management, costs and incomes of the farms, improvement in harvest and post-harvest processes, training in the use of manual machines, and the correct use of pesticides. Different intervention techniques will be offered to coffee-growers for Viçosi et al.
Coffee cultivation is of great socioeconomic importance for the Espírito Santo State, generating, in addition to direct and indirect jobs, financial resources. According to the first survey of the 2019 crop of CONAB, it is expected a production between 12.5 to 14.7 million of benefited bags. Research on coffee cultivation has contributed to the development of new technologies, but the size of plots for experiments with coffee is variable and based mostly on the researcher's experience. Thus, the objective of this work was to determine the optimal sizes of experimental plots to evaluate the pre-harvest, production and sensory characteristics of arabica coffee. The modeling applied in this study allows concluding that according to the data tested, it is possible to recommend the optimum size of experimental plots for arabica coffee, for these edaphoclimatic conditions and variety. The conclusions are as follows: it is recommended to use seven or more arabica coffee plants to evaluate the pre-harvest and harvest characteristics (plant height, plant diameter, vigor, and wet mass), and use, at least, seven plants of arabica coffee to evaluate sensory characteristics (fragrance, flavor, aftertaste, acidity, body, uniformity, balance, clean cup, sweetness, overall, and total score).
Appropriate techniques for cultivation in highland regions are recommended within the planning of coffee crop based on agroecological zoning. To establish sustainable production systems combining economic viability, social welfare and environmental protection is the great challenge. The geographical area of the Denomination of Origin 'Mountains of Espírito Santo' is composed of sixteen municipalities, totaling 8,438.20 km². Coffee plantations are located on sloping ground between 500 m and 1,200 m with increased use of rust-tolerant/resistant coffee cultivars that are adapted, productive and have good cup quality. Conservationist practices are used to increase the water reservoir in the soil. Two main types of processing are used in post-harvest: natural and wet. Altitude has been identified as the most relevant geographical attribute for sensory quality in this region. Coffee grades ranging from 76.38 to 95.13 points have being found. Pulped coffees have flavors of cane molasses, red fruits, caramel, chocolate, spices, floral, vanilla, citric acidity, shiny, liqueur, velvety, intense and medium body. Natural coffees present flavors of wine, yellow fruits, caramel, chocolate, dulce de leche, spices, honey, lemon balm, pepper, almond, citric acid, bright, liqueur, intense and medium body. The Geographic Indication (GI) of the 'Mountain coffee of Espírito Santo' will contribute to the expression of attributes related to culture, traditions, identities, food security, social differences, and standardization of coffee quality given the peculiarities found in the diversity of ecosystems. This will provide worldwide recognition as a region for the production of a diversity of special and sustainable coffees. It will lead the region towards the socioeconomic sustainability of the population based on ecological coffee farming.
A cadeia produtiva do café no Brasil apresenta grande importância socioeconômica, gerando divisas, com grande capacidade geradora de empregos, que segundo o primeiro levantamento da safra de 2020 da Conab, o país deverá colher entre 57,15 e 62,02 milhões de sacas beneficiadas de café. Já no Estado do Espírito Santo, a produção prevista pela CONAB encontra-se entre 13,02 milhões e 15,44 milhões de sacas beneficiadas, sendo 30,84% desta de café arábica. A pesquisa na cafeicultura tem contribuído para o desenvolvimento de novas tecnologias, mas o tamanho de parcelas para experimentos com café é variável e baseado na maioria das vezes na experiência do pesquisador. Com isso, o objetivo do trabalho foi determinar os tamanhos ótimos de parcelas experimentais para avaliar características físico-químicas de café arábica, utilizando os métodos do modelo linear de resposta a platô, da máxima curvatura modificado e da comparação de variâncias. A modelagem aplicada neste estudo permite concluir que de acordo com os dados testados que: São necessárias pelo menos 7 plantas por parcela útil de café arábica para avaliar as características ATT, pH e compostos fenólicos totais, pelo método do modelo linear de resposta a platô; 6, 2 e 6 plantas por parcela experimental útil de café arábica para avaliar as características ATT, pH e compostos fenólicos totais, respectivamente, pelo método da máxima curvatura modificado; e para o método da comparação de variâncias são necessárias 4 plantas úteis por parcela experimental para as três características.
The growing demand for better quality coffees has driven changes in the coffee production chain, mainly through the adoption of new technologies and management. Thus, this work was carried out aiming to evaluate the physical and sensorial quality of Arabica coffee cultivars, submitted to natural and pulped post-harvesting processing. The experiment was carried out following a randomized block design with three replications, in a split-plot scheme, with the plots consisting of five cultivars (Catucaí 2 SL, Catucaí 24/137, Catuaí IAC 44, Arara and Acauã); and the subplots by two processes, pulped and natural cherry. The harvest was carried out manually, harvesting the cherry fruits (ripe) in a sieve. The coffees were processed by the natural and pulped cherry methods. Drying was carried out on a covered suspended terrace, until the grains reached 11% ± 1 moisture (wet basis, bu). The following evaluations were carried out: sensorial analysis of the beverage according to the SCAA methodology, analysis of grain sieves according to the Official Brazilian Coffee Classification Protocol. The results show that all evaluated cultivars have a great potential for the production of specialty coffees in that studied environment. Differences were observed between cultivars both in the sensory quality of the beverage and in the grain size. Cultivar Arara presents a general average of final beverage grade higher than the other cultivars.
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