QUALIDADE DOS GRÃOS DE CAFÉ (Coffea arábica L.) EM COCO PROCESSADOS POR VIA SECA

Rodrigo de Oliveira Simões; Lêda Rita D'Antonino Faroni; Daniel Marçal de Queiroz

QUALIDADE DOS GRÃOS DE CAFÉ (Coffea arábica L.) EM COCO PROCESSADOS POR VIA SECA

2008

Rodrigo de Oliveira Simões | Lêda Rita D'Antonino Faroni | Daniel Marçal de Queiroz

The quality of coffee can be defined as a set of physical, chemical, sensory and security attributes that meet what the consumers want. The objective of this work was to evaluate and to compare the final quality of coffee produced by using the dry-process, using several procedures such as complete drying on cement terrace, suspended terrace, or their combination with mechanical horizontal rotary type driers. There was no significant change in the coffee quality obtained from any of the drying methods, however, it is known that the high percentage of cherry fruit, up from 90%, determined the high standard of quality of the drink and that this is influenced by the unripe fruits present in the product that cause undesirable fermentations and generate off-flavor.

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