The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially ...a terroir product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that Coffea canephora 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 Coffea canephora. 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.
Among the different strategies adopted to improve the quality of Coffea canephora, fermentation is considered a promising technology to modulate the organoleptic characteristics of the beverage. ...Considering the possibility of providing a change in sensory profile through fermentation, this study aims to evaluate the chemical and sensory changes promoted by carbonic maceration in C. canephora whose effect is still unknown. The study was implemented in anaerobic conditions with different fermentation times (24, 48, 72, 96, and 120 h) and temperatures (18, 28, and 38 °C). The processed grains were subject to sensory analysis and medium infrared spectroscopy. Significant linear functional relationships were observed between total score and temperature for fermentation times of 24, 72, and 96 h and that the total score increased with fermentation temperature. Although a clear connection with sensory results was not observed, infrared analysis was able to point out important correlations with quality through stretches observed in infrared spectrum regions. Thus, there is feasibility of applying the carbonic maceration technique for grain processing of C. canephora.
Ripening cycles of the coffee are important for planning the harvest and post-harvest processing of the fruit and influence the sensory quality of the coffee beverage. In the
Coffea arabica
, the ...number of these annual cycles depends on the edaphoclimatic conditions, soil microbiota, altitude, and genotype. In this study, we present in an unprecedented way how the microbial communities (bacteria and fungi) of the soil and fruits of the coffee tree and the quality of chemical and sensory of coffee fruits can change depending on the harvest season. We also evaluated whether there is a relationship between changes in microbial communities (soil and fruits) and chemical and sensory panels of the coffee in two seasons. Cherry coffee fruits sampling and soil were carried out in September and November which have different edaphoclimatic conditions. Profiles of the microbial community and chemical and sensory panels of the samples were performed using the DGGE technique, Mid-infrared spectroscopy, and Specialty Coffee Association protocols. Microbial communities (soils and fruits) profile was different between distinct sampling periods. Composition of the coffee varies with the harvest since the coffees harvested in September have higher concentrations of caffeine and chlorogenic acids and lower concentrations of proteins and lipids compared to the samples collected later. A correlation between infrared spectrum and microbial community was observed in the second harvest period which had a final sensory score higher than another harvest. These results show that edaphoclimatic factors and microbial communities can be associated with the final quality of the beverage.
The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially ...a terroir product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that Coffea canephora 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 Coffea canephora. 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.
Among the different strategies adopted to improve the quality of Coffea canephora, fermentation is considered a promising technology to modulate the organoleptic characteristics of the beverage. ...Considering the possibility of providing a change in sensory profile through fermentation, this study aims to evaluate the chemical and sensory changes promoted by carbonic maceration in C. canephora whose effect is still unknown. The study was implemented in anaerobic conditions with different fermentation times (24, 48, 72, 96, and 120 h) and temperatures (18, 28, and 38 °C). The processed grains were subject to sensory analysis and medium infrared spectroscopy. Significant linear functional relationships were observed between total score and temperature for fermentation times of 24, 72, and 96 h and that the total score increased with fermentation temperature. Although a clear connection with sensory results was not observed, infrared analysis was able to point out important correlations with quality through stretches observed in infrared spectrum regions. Thus, there is feasibility of applying the carbonic maceration technique for grain processing of C. canephora.
