Quelques considérations sur les caracteristiques techniques et qualitatives du café du Kirimiro

A group of fruit samples were taken from ISABU on-farm research trials of Coffea arabica grown in the region of Kirimiro during a 2 to 3 years period. The samples were prepared using the traditional wet-processing method from which a number of observation were made to characterize coffee from this region. Results from this sampling showed that coffee from Kirimiro contains 81 per cent beans well formed and non floating 10 per cent peaberries, 7 per cent beans which float and 2 per cent beans malformed. One hundred kg of heavy fruit produces 20.1 kg parchment coffee dry after depulping and fermentation and 16.0 kg marketable coffee after the hulling. This marketable coffee contains 47.8 percent of the beans which remains in a 6.5 mm screen, and 54.7 per cent of heavy beans. All observations taken indicate that the ratio of parchment coffee/berry is approximately 1 to 5. The parameters show very little variation from one year to another; however they change a great deal from the beginning of the season to the end of the harvest. Significant correlations were indicated between the variables studied. The most important characters affecting the quality of coffee produced are the fruit weight, size of the bean, and percentage of fruit which float

Bibliographic Details

Main Authors:	84717 Lambot, C., 10962 Institut des Sciences Agronomiques du Burundi, Bujumbura (Burundi). Dept. des Productions Végétales
Format:	biblioteca
Published:	Bujumbura (Burundi) 1990
Subjects:	COFFEA ARABICA, PROCESAMIENTO, BENEFICIO POR VIA HUMEDA, CALIDAD, PROPIEDADES ORGANOLEPTICAS, BURUNDI,
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