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Article Number - D22A31165903


Vol.12(36), pp. 2783-2787 , September 2017
DOI: 10.5897/AJAR2017.12485
ISSN: 1991-637X



Full Length Research Paper

Coffee production through wet process: Ripeness and quality



Leandro Pin Dalvi
  • Leandro Pin Dalvi
  • Universidade Federal do Espírito Santo – Centro de Ciências Agrárias e Engenharias (CCAE-UFES), Alegre, Espírito Santo, Brazil.
  • Google Scholar
Ney Sussumu Sakiyama
  • Ney Sussumu Sakiyama
  • Universidade Federal de Viçosa (UFV), Viçosa, Minhas Gerais, Brazil.
  • Google Scholar
Gilberto Santos Andrade
  • Gilberto Santos Andrade
  • Departamento de Agronomia, Universidade Tecnológica Federal do Paraná (UTPR), Paraná, Curitiba, Brazil.
  • Google Scholar
Paulo Roberto Cecon
  • Paulo Roberto Cecon
  • Universidade Federal de Viçosa (UFV), Viçosa, Minhas Gerais, Brazil.
  • Google Scholar
Fernando Antonio Pereira da Silva
  • Fernando Antonio Pereira da Silva
  • Universidade Federal de Viçosa (UFV), Viçosa, Minhas Gerais, Brazil.
  • Google Scholar
Lidiane dos Santos Gomes Oliveira
  • Lidiane dos Santos Gomes Oliveira
  • Universidade Federal do Espírito Santo – Centro de Ciências Agrárias e Engenharias (CCAE-UFES), Alegre, Espírito Santo, Brazil.
  • Google Scholar







 Received: 31 May 2017  Accepted: 13 July 2017  Published: 07 September 2017

Copyright © 2017 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


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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APA Dalvi, L. P., Sakiyama, N. S., Andrade, G. S., Cecon, P. R., da Silva, F. A. P., & Oliveira, L. S. G. (2017). Coffee production through wet process: Ripeness and quality. African Journal of Agricultural Research, 12(36), 2783-2787.
Chicago Leandro Pin Dalvi, Ney Sussumu Sakiyama, Gilberto Santos Andrade, Paulo Roberto Cecon, Fernando Antonio Pereira da Silva and Lidiane dos Santos Gomes Oliveira. "Coffee production through wet process: Ripeness and quality." African Journal of Agricultural Research 12, no. 36 (2017): 2783-2787.
MLA Le, et al. "Coffee production through wet process: Ripeness and quality." African Journal of Agricultural Research 12.36 (2017): 2783-2787.
   
DOI 10.5897/AJAR2017.12485
URL http://www.academicjournals.org/journal/AJAR/article-abstract/D22A31165903

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