Fermentación y la calidad organoléptica de dos cultivares de café arábica (Coffea arabica) en la provincia de Satipo
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Authors
Seminario Pichiling, Mariapaula
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Abstract
La presente investigación evaluó el efecto del tiempo de fermentación en la calidad física y sensorial de dos variedades de café arábica (Pache y Catimor) en la zona cafetalera de Satipo, Junín. Se implementó un diseño completamente al azar con tratamientos de fermentación de 0, 16, 24, 36 y 48 horas. Se realizaron análisis físico-químicos (grados Brix, pH, temperatura, densidad y humedad) y sensoriales bajo protocolos de la Specialty Coffee Association (SCA). Los resultados evidenciaron que la variedad Pache presentó mejores respuestas sensoriales con fermentaciones prolongadas (hasta 48 h), mientras que Catimor alcanzó su máxima calidad a las 24 h. Se concluye que los tiempos de fermentación deben ser diferenciados por variedad, y se recomienda implementar prácticas específicas de manejo postcosecha para optimizar la calidad en taza del café especial.
This research evaluated the effect of fermentation time on the physical and sensory quality of two Arabica coffee varieties (Pache and Catimor) in the coffee-growing area of Satipo, Junín. A completely randomized design was used with fermentation treatments of 0, 16, 24, 36, and 48 hours. Physical-chemical parameters (Brix degrees, pH, temperature, density, and moisture) and sensory evaluations were conducted according to Specialty Coffee Association (SCA) protocols. Results showed that Pache responded better to extended fermentation times (up to 48 h), while Catimor reached its peak quality at 24 h. It is concluded that fermentation times must be adjusted according to variety, and specific post-harvest practices are recommended to optimize the cup quality of specialty coffee.
This research evaluated the effect of fermentation time on the physical and sensory quality of two Arabica coffee varieties (Pache and Catimor) in the coffee-growing area of Satipo, Junín. A completely randomized design was used with fermentation treatments of 0, 16, 24, 36, and 48 hours. Physical-chemical parameters (Brix degrees, pH, temperature, density, and moisture) and sensory evaluations were conducted according to Specialty Coffee Association (SCA) protocols. Results showed that Pache responded better to extended fermentation times (up to 48 h), while Catimor reached its peak quality at 24 h. It is concluded that fermentation times must be adjusted according to variety, and specific post-harvest practices are recommended to optimize the cup quality of specialty coffee.
Description
Universidad Nacional Agraria La Molina. Facultad de Agronomía. Departamento
Académico de Fitotecnia
Keywords
Fermentación
Citation
Date
2025
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