Quality assessment of coffee grownin Campos Gerais, Minas Gerais State, Brazil

Abstract

ABSTRACT. The objective of this work was to evaluate the quality of 6 samples of Arabica coffee (Red Catuaí/144, new Avaliação da qualidade de cafés cultivados em Campos Gerais, no Estado de Minas Gerias, BrasilRESUMO. Este trabalho teve como objetivo avaliar a qualidade de seis amostras de café arábica (Catuaí vermelho/144, Mundo novo 4/376, Mundo novo Acaiá 19/474, Catuaí amarelo/62, Mundo novo 9/375, Mundo novo 19/379), submetidos à torra comercial média, cultivadas no município de Campos Gerais, Estado de Minas Gerias. Foram utilizados frutos provenientes das safras 2012, adquiridos em uma fazenda situada na região da Capoeirinha. Para as análises físico-químicas (pH, umidade, acidez total titulável, sólidos solúveis totais, pH e cafeína) e sensoriais foram utilizadas quatro repetições de cada amostra. Os resultados obtidos para as análises físico-químicas demonstram que todas as amostras podem ser cultivadas no município, pois estavam dentro dos padrões de qualidade estabelecidos para café torrado. Conclui-se que os cafés das cultivares Mundo novo 4/376, Mundo novo Acaiá 19/474, Catuaí amarelo 62, Mundo novo 19/379 e Mundo novo 9/375 foram classificados como cafés não especiais com pontuação abaixo do grau de especial (< 80). E a cultivar Catuaí vermelho 144 obteve baixos teores de acidez total titulável e foi a que apresentou os melhores valores para o parâmetro de pH, atributos responsáveis pelo aroma e sabor do café. Consequentemente considerado um café muito bom classificado como especial (80 a 84,99 pontos).Palavras-chave: cofé arábica, análise físico-química, análise sensorial.

Maturation periods for Coffea arabica cultivars and their implications for yield and quality in Brazil

“…A, B). ALT was an indicator of fruit ripening, because the length of the crop cycle increased with ALT . Coffee maturation time in our study decreased as WD, T AIR , PET and PET/R increased.…”

“…These two cultivars are the most commonly planted by the coffee producers in the region . Rapid grain formation is not optimal, because nutrient assimilation and accumulation are not successful, which cause problems in grain filling, less dense fruit, and even a lower quality of coffee beverage …”

“…The quality of coffee beverages is better when obtained from fully mature grains . The harvesting of green and even dry fruits adds a bitter taste to the fermented product . Knowing the time of maturity of the various cultivars in the main coffee regions is therefore very important so that producers can carry out the planning of their harvest.…”

Mapping the potential beverage quality of coffee produced in the Zona da Mata, Minas Gerais, Brazil

“…The highest quality grade was observed for coffee variety Catuai Vermelho (grade 94); however, this variety also presented the lowest grade (below 70). Silva et al evaluated the quality of six varieties of Arabica coffee grown in Minas Gerais State, Brazil and obtained the highest scores for the Red Catuai variety. These authors did not find coffees in the Yellow Catuai variety with grades greater than 80.…”

<b>Quality of coffee cultivated in Campos Gerais, Minas Gerais

“…High technology levels have been required by the coffee sector to increase productivity in Brazil, with a production estimated at 44.6 million bags in 2014, reducing costs and restricting the use of agrochemicals. Moreover, never before coffee quality has been so appreciated due to the increasing expansion of consumption of specialty coffees, about 12 million bags per year in Brazil (Silva, Rabelo et al, 2014).…”