Effect of berry ripeness on coffee cup quality

Robusta coffee fruits of different degrees of ripeness were used in this study. Berries with more mucilage were found to have the least percentage of unpulped berries and the least percentage of broken beans. Conversely, berries with small amount of mucilage gave the highest percentage of unpulped berries and broken beans. Soft-ripe berries were found more economical to process than greenripe berries. The stages of berry ripeness (The berries were processed immediately after harvest) did not significantly influence the quality of coffee product. It would therefore make harvesting less expensive if berries of various degrees of ripeness could be harvested at the same time although this method will entail additional expenses in pulping

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Bibliographic Details
Main Authors: 59810 Creencia, R.P., 43176 Anunciado, I.S., 102495 Pacurza, R.A.
Format: biblioteca
Published: Jul
Subjects:COFFEA CANEPHORA, FRUTO, MADURACION, CALIDAD, BEBIDAS, CAFE CEREZA, CALIDAD DE LA BEBIDA,
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