The New Standpoints for the Terroir of <i>Coffea canephora</i> from Southwestern Brazil: Edaphic and Sensorial Perspective
Cristhiane Altoé Filete | Taís Rizzo Moreira | Alexandre Rosa dos Santos | Willian dos Santos Gomes | Rogério Carvalho Guarçoni | Aldemar Polonini Moreli | Maria Imaculada Augusto | Raabe de Oliveira Abreu | Marinalva Maria Bratz Simmer | Alice Dela Costa Caliman | Cleidiana Vieira Guimarães | Savio da Silva Berilli | Maria Amélia Gava Ferrão | Aymbiré Francisco Almeida da Fonseca | Fábio Luiz Partelli | Ana Paula Candido Gabriel Berilli | Emanuele Catarina da Silva Oliveira | Lucas Louzada Pereira
The sensory profile from the <i>Coffea canephora</i> stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially a <i>terroir</i> product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that <i>Coffea canephora</i> is linked to the context of inferior coffees in sensory terms by the terroir conditions. This study aimed to characterize and investigate the terroir in different areas of Conilon coffee production, with the application of different fermentation methods, and to observe their possible gains and losses in the sensory quality of <i>Coffea canephora</i>. Cherry coffee samples were collected in six municipalities in the state of Espírito Santo, Brazil, which has an altitude variation from 376 m to 866 m. The study showed that the local characteristics of altitude and temperature directly influence the sensory quality, as well as demonstrated that natural fermentation in a specific altitude zone delivered good results, fixing the terroir factor. Finally, it was demonstrated that induced fermentation helps to improve sensory quality for higher altitude areas, indicating the possibility of reformulating the terroir of Conilon coffee production.
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