Coffee has the characteristic of ripening unevenly. Production through wet process favors ripe berries. The fraction of green and green-cane fruit on the coffee tree is normally treated as an inferior quality product. The objective of this work was to evaluate the physical and sensorial aspects of the quality of green-cane and cherry coffee produced through wet process. Batches of coffee were separated according to ripeness and pulped. Drying was carried out on raised patios until reaching 11% wb. After processing, the beans were selected and classified by size. The sensorial analysis was performed through cupping using the scale of the Brazilian Specialty Coffee Association (BSCA). The experiment was installed at DBC with seven blocks each containing four plots, the source of variance being the ripeness on two levels: cherry and green-cane. The data was submitted to variance analysis (ANOVA) and the averages compared using F test at 5%. Green-cane coffee presented better yield both in sieving and dry mass, as well as a higher quantity of defects. The final cup quality rating did not differ in regard to ripeness. The pulped green-cane coffee may have added value for its beverage quality.
Key words: Sensory analysis, processing, classification, grains, yield.
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