Efeito da fermentação na qualidade da bebida de cafés de primeira colheita

Abstract

This study investigated the impact of fermentation on different processes in the quality of first harvest coffee drinks, focusing on the Paraíso variety. The research used coffee grown at Fazenda Reserva Heitor, in Patos de Minas, Minas Gerais, Brazil, during the 2022/2023 crop season. The coffees were subjected to various fermentation methods and evaluated by certified Q-Graders, following the protocols of the Specialty Coffee Association (SCA). The results showed that all treatments, including the control, were classified as specialty coffees, with scores above 80, indicating the effectiveness of the fermentative processes in improving the sensory quality of the first harvest coffee. No significant interactions were observed between environmental factors, temperature control, and fermentation time. However, analyzing each factor individually revealed that dry environment fermentation resulted in specialty coffees with higher scores compared to submerged fermentation. Furthermore, it was found that implementing temperature control during fermentation did not increase sensory scores significantly. On the other hand, the results demonstrated that long fermentations, especially those lasting 72 hours, also result in higher quality beverages. These findings highlight the importance of fermentation in the production of high-quality specialty coffees, even being from the first harvest, providing valuable insights to enhance process control and promote greater reproducibility of results. Ultimately, this study reinforces the position of the Paraíso variety as an excellent option for obtaining superior coffees, enriching the specialty coffee production landscape.