Caracterização física, sensorial, química e produtividade de cultivares de Coffea arabica L. para obtenção de cafés especiais
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Data
2025-12-09
Autores
Andreão, Gabriel Brioschi
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Universidade Federal do Espírito Santo
Resumo
The search for specialty coffees has grown on a large scale in recent years, making the bean a product where value and quality are directly linked. The mountainous region of Espírito Santo stands out as having great potential for the production of quality coffees, due to the unique characteristics of its terroir. This study aimed to evaluate the physical, chemical, sensory attributes and productivity of ten Coffea arabica L cultivars for the production of specialty coffees. The experiment was conducted in the municipality of Venda Nova do Imigrante/ES, using a randomized block design with four replications. The treatments consisted of 10 cultivars (Catucaí 785-15, Catucaí Amarelo 2SL, Catucaiam 24137, Catuaí Vermelho IAC 44, Catiguá MG2, IPR 103, Tupi IAC 1669-33, Arara, Japy, and Acauãnovo). Harvesting took place in 2023 and 2024. Samples were processed using a wet method to obtain pulped coffee. Drying was carried out on a raised drying bed until reaching 11% ±1 moisture content (wet basis, w.b.). Evaluations of bean sieve size, sensory beverage analysis, and assessment of caffeine, trigonelline, and chlorogenic acid content via high performance liquid chromatography were performed. In the sieve size evaluations, most cultivars were classified as having a sieve size of [specific type of bean type]. The coffee beans were retained on sieves 15 and 16 and larger, with Catucaiam 24137 (74.23%), Tupi (67.19%), and Arara (66.48%) standing out. The cultivars Japi (58.35%), Acauã Novo (48.43%), and Catiguá MG2 (40.97%) showed a higher percentage retained on sieves 15 and 16, being classified as medium flat sieve. In sensory evaluations, all cultivars showed potential for specialty coffee production, with scores above 80 points, with Arara, Catucai 785-15, and Catiguá MG2 standing out, presenting averages above 85 points. In chemical evaluations, caffeine levels ranged from 0.95 to 1.26% for the Arara and Catucaí 2SL cultivars, respectively. For trigonelline, values ranging from 0.84 to 1.13% were observed for the... The cultivars Arara and Catucaiam 24137, respectively, were evaluated. The chlorogenic acid content obtained varied from 2.44 to 3.51% among the cultivars Catuaí IAC 44 and Catiguá MG2. For productivity evaluation, the cultivars Arara (87.70 sc ha⁻¹) and IPR 103 (72.81 sc ha⁻¹) stood out. From this work, it was possible to conclude about the variability in the behavior of the cultivars among the evaluated parameters, reinforcing their potential for use in the edaphoclimatic conditions studied, mainly for the production of specialty coffees, with the cultivar Arara standing out, presenting the best results among the evaluated parameter
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Café , Genótipos , Produção , Qualidade , Ambiente , Coffee , Genotypes , Production , Quality , Environment