Caracterización física y organoléptica del café de seis zonas productoras de calidad superior
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Abstract
With the objective of characterizing physics and organoleptically the coffee of superior quality of 6 areas producers, were evaluated in the laboratory of quality of the coffee of the Estación Experimental Agro-Forestal Tercer Frente, belonging to the Institute of Agriculture-forest Investigations, samples of Arabic coffee (Coffea arabica L.) in dry parchment coming from the municipalities of Jibacoa (2 samples), Guisa (2 Samples) and Tercer Frente (2 samples), belonging to Villa Clara, Granma and Santiago de Cuba provinces, respectively. During the preparation of the samples for the physical and organoleptic analyses, it was used in all moment the protocol to taste coffee, developed by the Association of Special Coffees of America (SCAA), and the established formats for the evaluation proposed by the same one. The retention percentage in the superior sieves (19, 18 and 17) it was between 47,3 % and 87 % of the total of green coffee sieved, in all the evaluated areas. The coffee of the 6 evaluated areas showed good organoleptic qualities and yields in cup above 79 points, for what are classified as very good coffees. The coffee of the Monjará and La Maestra areas of the Tercer Frente municipality and Arroyo Bermejo of the Jibacoa municipality had yields in cup above 80 points, for what classify as special coffees.
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References
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