Effect of the Postharvest Processing Method on the Biochemical Composition and Sensory Analysis of Arabica Coffee

Abstract

The objective of this work was to study the influence of two postharvest processing methods on the biochemical composition and sensory analysis of a Colombian specialty coffee. For this purpose, coffee beans (Coffea arabica) of the Castillo variety were collected and processed using the wet and semi-dry methods, and the drying process was conducted in a sun drier prototype with a plastic parabolic cover, with a maximum drying air temperature of 50 °C; green coffee beans were managed according to the official Specialty Coffee Association cupping protocol and roasted to a medium and dark degree. Physicochemical determinations (pH, color, titratable acidity, caffeine content, and chlorogenic acid quantification) in green coffee and roasted coffee beans were performed; the sensory analysis was performed by a panel of trained tasters. The wet and semi-dry processing methods resulted in differences in color parameters, pH values, and caffeine content. However, the titratable acidity, chlorogenic acid, and sensory evaluation did not have any difference; therefore, the type of coffee processing method used is not relevant to the final chemical properties of the roasted coffee (i.e., the Castillo variety) evaluated in this study; the coffee cup score is also not affected, and the post-fermentation washing process can be dispensed with.

Effect of three post‐harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists

“…7 Rodrigez et al studied the effect of wet and semi-dry methods roasted above 180°C for medium level on the sensory profile of Colombian specialty coffee and no significant effect was found between methods. 9 Mazzafera and Padiha-Purcino found that washed coffees had better quality, less body, higher acidity and more aroma than the unwashed coffees in terms of cup quality. 40 Mori et al reported that because natural coffee beans were dried with pulp, this represented strong body and aroma, soft acidity and sweet flavor.…”

“…Wet, semi-dry and dry methods are used for processing and mucilage removal, and the effect of these methods on sensory profile are little studied in the literature. 3,[7][8][9] Mucilage is removed by use of water in wet processing and soft coffee is generally obtained, but this process results in water loss and requires high energy. 8 In the dry method, also known as natural processing, coffee cherries are dried in the sun and natural microbial fermentation and enzymatic actions result in breakdown of the pulp and mucilage.…”

“…7,8 In the semi-dry method, beans are fermented but not washed. 9 Coffee beans prepared by the dry method are less acidic than in the wet method. 3 The post-harvest treatment of coffee cherries has a significant effect on volatile and aroma profiles of roasted coffee.…”

Secador solar tipo túnel con microclima auto controlado para Café (Coffea arabica) Honey de alto valor en taza

“…Los productores no cuentan con protocolos con estándares definidos para el secado de cafés proveniente de procesos Honey repercutiendo la calidad sensorial (Rodriguez et al, 2020), Rev. agrotec.…”

“…Al no manejar de forma eficiente los procesos de post cosecha principalmente el secado para el caso de cafés Honey (Rodriguez et al, 2020), las potencialidades de calidad de grano se ven afectadas y disminuidas, no logrando superar los 84 puntos de calidad de taza (Specialty Coffee Association, 2003). El proceso de secado sin control de tiempo, ventilación y temperatura (Larasati et al, 2018), dificulta a la cooperativa obtener cafés con altas valoraciones en taza (calidad sensorial) y atributos diferenciados catalogados como de especialidad (Borém et al, 2013), el cual limita su acceso a nichos de mercado con mayores volúmenes al esperado para lograr un poder de negociación.…”