Evaluación del efecto de diferentes tipos de fermentación sobre la calidad de café (Coffea arabica L. var. típica y caturra)

Abstract

The research work was carried out at the Frajares farm located in the parish of Nanegalito in the canton of Quito, with the objective of evaluating the effect of different types of fermentation on the quality of coffee (Coffea arabica L.) var. típica and caturra. The variables evaluated were: temperature, initial pH, final pH, and soluble solids after fermentation. The coffee was dried in canopies in a greenhouse where it remained until it reached the indicated humidity of 10-12%. In addition, a sensory analysis was carried out with an expert cupper who performed the roasting and evaluated the organoleptic characteristics of the coffee: fragrance/aroma, flavor, residual flavor, acidity, body, uniformity, balance, clean cup, sweetness and cupper's score. The results indicate that the increase in temperature depends on the varieties, while in pH the results show that there is a decrease by variety, while in soluble solids the results indicate that the degree of maturity of the bean affects the °Brix of each treatment. The addition of Saccharomyces cerevisiae influenced the quality parameters, in the same way the sensory analysis showed that the caturra and tipica varieties were statistically equal, noting only minimal mathematical differences.