<b>Quality assessment of coffee grownin Campos Gerais, Minas Gerais State, Brazil

• Main Authors: Polyanna Alves Silva, Valquíria Mikaela Rabelo, Jussara Maria Reis Calixto, Poliana de Oliveira Coelho, Inaiara de Carvalho Gorski
• Format: Article
• Language: English
• Published: Universidade Estadual de Maringá 2014-09-01
• Series: Acta Scientiarum: Technology
• Subjects: Arabica coffea; physical and chemical analysis; sensory analysis
• Online Access: http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/19765

The objective of this work was to evaluate the quality of 6 samples of Arabica coffee (Red Catuaí/144, new World 4/376, new World Acaiá 19/474, Yellow Catuaí/62, new World 9/375, new World 19/379), subjected to medium roasting, cultivated in the municipality of Campos Gerais, Minas Gerais State. It was used fruit harvested in 2012, acquired in a farm in the region of Capoeirinha. For physical and chemical analysis (pH, moisture, total titratable acidity, total soluble solids, and caffeine) and for sensory analysis, it was used 4 replications of each sample. Results from physical and chemical analysis indicated that all the samples can be cultivated in the municipality, since they were within the quality standards for roasted coffee. Coffee of the cultivars New World 4/376, New World acaiá 19/474, Yellow Catuaí 62 and New World 19/378 and New World 9/375 have been classified as non-special coffees, with scores below the special grade. The cultivar Red Catuaí 144 presented lower values of total titratable acidity and the best values of pH, parameters responsible for aroma and flavor of coffee, and therefore classified as a high quality coffee (premium coffee; 80 to 84.99 points).