Influencia de las condiciones del tostado del café ecuatoriano (Coffea arabica) en su perfil organoléptico

Abstract

Ecuadorian coffee (Coffea arabica) has high value and organoleptic quality, characteristics that are significantly influenced by roasting conditions. Factors such as temperature and exposure time generate transformations in the sensory profile of the bean, affecting attributes such as aroma, flavor, body, and acidity. Given the growing demand for differentiated, high-quality coffees, it is essential to standardize roasting conditions in order to preserve and enhance the properties of domestic coffee. This research evaluated the influence of roasting on the organoleptic profile of Ecuadorian coffee through an experimental design with three roasting levels (light, medium, and dark), each with three treatments defined by different temperature ranges. The beans were subjected to anaerobic fermentation, drying, and subsequent roasting under controlled conditions. Spectrophotometric techniques were applied for chemical characterization and sensory evaluation with semi-trained tasters, using a five-point scale. The results indicated that light roasting (185 degrees Celsius, 9 minutes) obtained the best sensory acceptance, followed by medium roasting (213 degrees Celsius, 12 minutes) and dark roasting (245 degrees Celsius, 15 minutes). Caffeine decreased as the roasting temperature increased, while the phenol content varied significantly between the different profiles. Precise control of the roasting process improves the quality and acceptance of Ecuadorian coffee.