Characterizing depulped coffee bean sizes in new coffee varieties

Characterizing depulped coffee bean sizes in new coffee varieties

During the pulping of cherry coffee beans, the use of sieves is essential for separating impurities. However, in the case of new coffee varieties, the effectiveness of this process is limited when beans exceed the width of the sieve, resulting in larger beans getting trapped. To address this issue, this comprehensive study aimed at characterizing the size of the pulped beans in these new varieties to determine the percentage of beans retained within three experimental stations of Cenicafé. One hundred and forty-two samples were collected, each comprising 100 pulped coffee beans, totaling 14,200 sampling units. These samples were sourced from various crop times, harvests, and featured different ages, densities, and coffee varieties. Irrespective of origin, the length of the depulped beans ranged from 6.5 mm to 19.9 mm, the width from 4.3 mm to 15.3 mm, and the thickness from 2.2 mm to 16.4 mm. In terms of percentage retention of depulped coffee, variations based on locality, coffee variety, and harvest period were observed. Notably, Naranjal exhibited the highest percentage retention at 5.4%, followed by El Rosario at 2.6% and El Tambo at 2.1%. Additionally, the Cenicafé 1 variety retained the highest percentage of depulped coffee, reaching 10% in Naranjal, 4.0% in El Rosario, and 5.3% in El Tambo.

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Main Authors: Imbachí, Luis Carlos, Medina-Rivera, Rubén, Sanz-Uribe, Juan Rodrigo
Format: Digital revista
Language:spa
Published: Cenicafé 2023
Online Access:https://publicaciones.cenicafe.org/index.php/cenicafe/article/view/1178
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record_format ojs
institution CENICAFE CO
collection OJS
country Colombia
countrycode CO
component Revista
access En linea
databasecode rev-cenicafe-co
tag revista
region America del Sur
libraryname Biblioteca Alberto Machado Sierra de CENICAFE
language spa
format Digital
author Imbachí, Luis Carlos
Medina-Rivera, Rubén
Sanz-Uribe, Juan Rodrigo
spellingShingle Imbachí, Luis Carlos
Medina-Rivera, Rubén
Sanz-Uribe, Juan Rodrigo
Characterizing depulped coffee bean sizes in new coffee varieties
author_facet Imbachí, Luis Carlos
Medina-Rivera, Rubén
Sanz-Uribe, Juan Rodrigo
author_sort Imbachí, Luis Carlos
title Characterizing depulped coffee bean sizes in new coffee varieties
title_short Characterizing depulped coffee bean sizes in new coffee varieties
title_full Characterizing depulped coffee bean sizes in new coffee varieties
title_fullStr Characterizing depulped coffee bean sizes in new coffee varieties
title_full_unstemmed Characterizing depulped coffee bean sizes in new coffee varieties
title_sort characterizing depulped coffee bean sizes in new coffee varieties
description During the pulping of cherry coffee beans, the use of sieves is essential for separating impurities. However, in the case of new coffee varieties, the effectiveness of this process is limited when beans exceed the width of the sieve, resulting in larger beans getting trapped. To address this issue, this comprehensive study aimed at characterizing the size of the pulped beans in these new varieties to determine the percentage of beans retained within three experimental stations of Cenicafé. One hundred and forty-two samples were collected, each comprising 100 pulped coffee beans, totaling 14,200 sampling units. These samples were sourced from various crop times, harvests, and featured different ages, densities, and coffee varieties. Irrespective of origin, the length of the depulped beans ranged from 6.5 mm to 19.9 mm, the width from 4.3 mm to 15.3 mm, and the thickness from 2.2 mm to 16.4 mm. In terms of percentage retention of depulped coffee, variations based on locality, coffee variety, and harvest period were observed. Notably, Naranjal exhibited the highest percentage retention at 5.4%, followed by El Rosario at 2.6% and El Tambo at 2.1%. Additionally, the Cenicafé 1 variety retained the highest percentage of depulped coffee, reaching 10% in Naranjal, 4.0% in El Rosario, and 5.3% in El Tambo.
publisher Cenicafé
publishDate 2023
url https://publicaciones.cenicafe.org/index.php/cenicafe/article/view/1178
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spelling rev-cenicafe-co-article-11782024-01-19T14:18:07Z Characterizing depulped coffee bean sizes in new coffee varieties Caracterización del tamaño de los granos de café despulpados en nuevas variedades de café Caracterização dos tamanhos dos grãos de café despolpados em novas variedades de café Imbachí, Luis Carlos Medina-Rivera, Rubén Sanz-Uribe, Juan Rodrigo Café despulpado variedades de café cosechas de café zaranda Cenicafé Colombia pulped coffee coffee varieties coffee harvests coffee sieve Cenicafé Colombia café despolpado variedades de café safras de café peneira Cenicafé Colombia During the pulping of cherry coffee beans, the use of sieves is essential for separating impurities. However, in the case of new coffee varieties, the effectiveness of this process is limited when beans exceed the width of the sieve, resulting in larger beans getting trapped. To address this issue, this comprehensive study aimed at characterizing the size of the pulped beans in these new varieties to determine the percentage of beans retained within three experimental stations of Cenicafé. One hundred and forty-two samples were collected, each comprising 100 pulped coffee beans, totaling 14,200 sampling units. These samples were sourced from various crop times, harvests, and featured different ages, densities, and coffee varieties. Irrespective of origin, the length of the depulped beans ranged from 6.5 mm to 19.9 mm, the width from 4.3 mm to 15.3 mm, and the thickness from 2.2 mm to 16.4 mm. In terms of percentage retention of depulped coffee, variations based on locality, coffee variety, and harvest period were observed. Notably, Naranjal exhibited the highest percentage retention at 5.4%, followed by El Rosario at 2.6% and El Tambo at 2.1%. Additionally, the Cenicafé 1 variety retained the highest percentage of depulped coffee, reaching 10% in Naranjal, 4.0% in El Rosario, and 5.3% in El Tambo. Durante el despulpado del café cereza, el uso de zarandas es esencial para la separación de impurezas, sin embargo, a pesar de la efectividad y el uso de las nuevas variedades de café, este propósito se ve limitado en granos cuyo espesor supera el ancho de la zaranda, dejando así, granos de mayor tamaño atrapados dentro de ella. Es así como con el fin de caracterizar el tamaño del grano despulpado en las variedades actuales y determinar el porcentaje de café retenido, en tres estaciones experimentales de Cenicafé, se seleccionaron aleatoriamente lotes de diferente edad, densidad y variedad, obteniendo 142 muestras, cada una con 100 granos de café despulpado, para un total de 14.200 unidades de muestreo, provenientes de diferentes pases y cosechas; se midió y registró el largo, ancho y espesor de cada unidad de muestreo. Independiente de la procedencia, el largo del grano despulpado varió de 6,5 a 19,9 mm, ancho de 4,3 a 15,3 mm, y espesor de 2,2 a 16,4 mm. El porcentaje de retención de café despulpado varía según la localidad, variedad y pase de cosecha, siendo Naranjal la localidad con el mayor porcentaje de retención (5,4%), seguido de El Rosario (2,6%) y El Tambo (2,1%). La variedad Cenicafé 1 retuvo el mayor porcentaje de café despulpado con 10% en Naranjal, 4,0% en El Rosario y 5,3% en El Tambo. Durante o despolpamento do café cereja, o uso de peneiras é essencial para a separação das impurezas, porém, apesar da eficácia e do uso de novas variedades de café, essa finalidade é limitada em grãos cuja espessura excede a largura da peneira, deixando, assim, grãos maiores presos em seu interior. Assim, com o objetivo de caracterizar o tamanho dos grãos despolpados nas variedades atuais e determinar a porcentagem de café retido, em três estações experimentais do Cenicafé, foram selecionados aleatoriamente lotes de diferentes idades, densidades e variedades, obtendo-se 142 amostras, cada uma com 100 grãos de café despolpados, num total de 14.200 unidades de amostragem, provenientes de diferentes passadas e colheitas; o comprimento, a largura e a espessura de cada unidade de amostragem foram medidos e registrados. Independentemente da origem, o comprimento dos grãos despolpados variou de 6,5 a 19,9 mm, a largura de 4,3 a 15,3 mm e a espessura de 2,2 a 16,4 mm. A porcentagem de retenção do café despolpado variou de acordo com o local, a variedade e a passagem da colheita, com Naranjal apresentando a maior porcentagem de retenção (5,4%), seguido por El Rosario (2,6%) e El Tambo (2,1%). A variedade Cenicafé 1 foi a que reteve a maior porcentagem de café despolpado, com 10% em Naranjal, 4,0% em El Rosario e 5,3% em El Tambo. Cenicafé 2023-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://publicaciones.cenicafe.org/index.php/cenicafe/article/view/1178 10.38141/10778/74206 Cenicafe Journal; Vol. 74 No. 2 (2023): Cenicafé Journal; e74206 Revista Cenicafé; Vol. 74 Núm. 2 (2023): Revista Cenicafé; e74206 Cenicafé Journal; v. 74 n. 2 (2023): Cenicafé Journal; e74206 2711-3477 0120-0275 10.38141/rev.cenicafe74-2 spa https://publicaciones.cenicafe.org/index.php/cenicafe/article/view/1178/1363 Derechos de autor 2023 Revista Cenicafé https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es

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