ANÁLISE SENSORIAL DE CAFÉS SUBMETIDOS A DIFERENTES PROCESSAMENTOS PÓS-COLHEITA NA REGIÃO DE BAMBUÍ-MG

Abstract

Environmental factors, types of management and post-harvest processing in coffee culture are of paramount importance since they directly interfere with the quality of the final beverage. The objective of this study was to evaluate the sensory attributes such as aroma, sweetness, acidity, body, presence of defects and finishing of coffees from different cultivars obtained by post-harvest processing in the region of Bambuí-MG to obtain the final score. The experiment was conducted in a randomized block design with five replications in a 2x2 factorial scheme, with two types of post-harvest processing (natural coffee and pulped cherry) and two cultivars (IBC 12 and Catuaí 62), totaling four treatments and twenty plots. The sensory analysis was carried out following the procedures of the Assosiação Brasileira de Café Especiais, with ten attributes being evaluated (aroma, flavor, aftertaste, acidity, body, uniformity, absence of defects, minimal sweetness, balance, and final concept) and scaled between 6 and 10 points. It was evaluated both coffees had notes within the parameter of special coffees, with the IBC 12 peeled having the best score (84,05). It is concluded that the types of post-harvest processing can interfere with the quality of the coffee drink depending on the cultivar used.