Avaliação sensorial de café bourbon amarelo fermentando pelo processamento semi anaeróbico

Abstract

The coffee originated in Ethiopia and arrived in Brazil in 1727 where it adapted and bacame one of the main products of the country. Brazil is today the largest producer and also the largest consumer of coffee in the world.Thus, the fermentation of coffee has aroused interest, since it can aid in the development of flavor and aroma. The objective of this study was to evaluate sensorially, through the SCAA methodology, samples of yellow Bourbon coffee fermented for 12, 24, 36 and 48 hours. After fermentation periods, the samples showed significant difference only in the aftertaste and acidity attributes, and there was no difference for aroma, flavor, body, uniformity, balance, clean cup, sweetness and overall. The sensory profiles of the samples were very similar, and the attributes that contributed most to them were aftertaste, acidity, body and balance. Fermentation did not promote the expected improvement in coffee, and more studies about the process are needed to optimize its application in increasing the quality of this product.