Physical and sensory quality and chemical composition of coffee grown in the Department of Huila
The Government of Huila, with resources from the General System of Royalties (SGR), the Departmental Coffee Growers Committee of Huila and Cenicafé created activities aimed at supporting the coffee production of the Department in view of the growing demand for high quality coffee. Among such strategies, the characterization of the quality of the coffee produced in the Department between 2016 and 2018 was carried out; in order to meet this objective, 123 farms from 35 municipalities were chosen and several samplings were done with a total of 445 samples. Physical and sensory quality analyses as well as chemical composition determination were performed. The average values of the yield factor were 94.63 for 2016, 86.82 for 2017 and 88.83 for 2018; those values indicates the good physical quality of coffee. Regarding sensory quality, 80.97% of the samples did not show sensory defects, the aging defect associated with poor drying practices and the storage of coffee with moisture contents higher than 12% showed the highest value. The average values of the chemical compounds estimated in the green coffee samples were within the range reported for the Coffea arabica L. variety.
| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Cenicafé
2021
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| Online Access: | https://publicaciones.cenicafe.org/index.php/cenicafe/article/view/145 |
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