Effect of processing methods (washed, honey, natural, anaerobic) of catimor coffee on physical and sensory quality in Alto Inambari, Peru

Valenzuela Antezana R.N.; Luna-Mercado G.I. · Coffee Science (2023) · DOI: 10.25186/.v18i.2111

Resumen

Coffee cultivation is an important economic activity produced mainly by small producers and is a major exportation product in Peru. Among the coffee varieties grown in the Puno region, the Catimor variety predominates, mainly because of its resistance to yellow rust and produc-tivity. We investigated the effect on the physical and sensory quality of four coffee processing methods (washed, honey, natural, anaerobic) and a control sample. Samples of three kilograms of Catimor coffee cherry were harvested for each benefit method, then the Specialty Coffee Association (SCA) methodology was applied to evaluate the physical and sensory quality, and the results were analyzed with analysis of vari-ance and Tukey’s multiple comparison. The results showed that yield, the main attribute of physical quality, grouped the treatments into two different groups: (1) control, 71.17%; washed, 75.83%; and honey, 75.24%; and (2) natural, 44.45%, and anaerobic, 45.70%, from the harvest of the coffee cherry to green coffee, only 13.01% to 15.13% is used for roasting, consumption or transformation. Regarding the sensory quality, of the sensory attributes, only fragrance and body were significantly different, and the total cup score was 82.50 (control), 84.00 (washed), 82.88 (honey), 85.75 (natural) and 87.38 (anaerobic). There is a significant difference between the treatments, despite the lower physical yields of the natural and anaerobic benefits, these benefit methods significantly improve sensory quality and therefore profitability. This study provides a reference for coffee producers on the processing method to generate greater profits, and the organic and volatile components related to the beneficial methods should be studied.

Instituciones: Universidad Nacional del Altiplano