Comparativo de calidad organoléptica de café (Coffea arabica L.) en Puno - Perú y La Paz – Bolivia

Abstract

57 samples of 500 g of coffee were evaluated to compare the quality of coffee cup, in the rural sectors of the San Juan del Oro areas in Sandia -Puno and Apollo in Franz Tamayo -La Paz. Both production areas are located in an ecological floor that varies between 1300 to 1400 msnm, this being an important factor, since high-quality coffee is obtained at more than 1200 msnm. For the evaluation of the samples in each production area of San Juan del Oro and Apollo, two samples (500g each) were made, first at 10% and second at 30% of the best samples for the evaluation of mixtures or blends. The best quality coffee was obtained 88.7 evaluation points of coffee beans from San Juan del Oro and 86.5 points in Apolo. The best cup organoleptic profile was presented in San Juan del Oro coffee with notes of "floral, honey, jasmine, complex", while in Apollo it was "citrus, floral, tangerine", resembling the qualities "floral, honey, and fruit flavor. " Based on the coffee classification of the Specialty Coffee Association of America, 55.4% of the coffee studied is in the special coffee category and 44.4% coffee of special origin. It is concluded that the best quality coffee is from San Juan del Oro; I do not enter Apolo, a production with better moisture conservation in parchment grain was observed, determining that there are organoleptic differences in both production areas and similar organoleptic profiles.

Comprehensive Assessment of Coffee Varieties (Coffea arabica L.; Coffea canephora L.) from Coastal, Andean, and Amazonian Regions of Ecuador; A Holistic Evaluation of Metabolism, Antioxidant Capacity and Sensory Attributes

“…Sensory analysis of pulped coffee fruit showed differences between the parameters measured by Cotacallapa et al [56], the organoleptic quality of the fruit depends on the cultivation practices, as well as the genetic origin or similarity of the variables. For Alves et al [57], the organoleptic properties of coffee beans are affected by the amount of direct light received by the plant.…”

Submerged fermentation effect in cup quality of two varieties of Peruvian special coffee

“…C. Determinación del nivel de taza de café especial Las evaluaciones de calidad se realizarán con el estándar de la Asociación América de Cafés Especiales (SCAA), con una terna de catadores con rango de Q Grader [16].…”

El café ushuñari peruano: perfil sensorial, preferencia de cerezos y manejo en cautiverio de Nasua nasua

“…Así, según la prueba de Tukey (p < 0.05), la variedad Caturra es la que menos puntaje obtuvo respecto a las demás variedades, aunque cuando es procesada con el ushuñari su calidad mejora ostensiblemente y sólo así logra la condición de especial (Figura 1). En otros estudios en la selva alta de Puno, cafés especiales de las variedades Típica y Bourbon también tuvieron los mayores puntajes en sus perfiles organolépticos (Ramos et al 2019), lo que permite interpretar que estas variedades serían las de mejor rendimiento para calidad sensorial en esta parte de la región Puno. Adicionalmente, diversos estudios han demostrado que la altitud mejora significativamente el perfil organoléptico del café (Dias et al 2020), lo que también estaría siendo determinante en el puntaje final del café producido en la zona estudiada, cuya altitud es de 1 100 msnm.…”