Calidad física, sensorial y composición química del café cultivado en el departamento del Huila

Valentina Osorio; Jenny Pabón; Paola Andrea Calderón; Luis Carlos Imbachi

doi:10.38141/10778/72201

Below you will find published research results on Colombian coffee growing:

Physical and sensory quality and chemical composition of coffee grown in the Department of Huila Calidad física, sensorial y composición química del café cultivado en el departamento del Huila

How to Cite

Osorio, V., Pabón, J., Calderón, P. A., & Imbachi, L. C. (2021). Physical and sensory quality and chemical composition of coffee grown in the Department of Huila. Cenicafe Journal, 72(2), e72201. https://doi.org/10.38141/10778/72201

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Published: December 27, 2021

https://doi.org/10.38141/10778/72201

Keywords

Café

Huila

calidad sensorial

calidad física

composición química

atributos sensoriales

Colombia

Coffee

Huila

sensory quality

physical quality

chemical composition

sensory attributes

Café

Huila

qualidade sensorial

qualidade física

composição química

atributos sensoriais

Numero

Vol. 72 No. 2 (2021): Cenicafé Journal

Sectión

Articles

License terms (See)

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Valentina Osorio

Centro Nacional de Investigaciones de Café

https://orcid.org/0000-0002-1166-0165

Jenny Pabón

Centro Nacional de Investigaciones de Café

https://orcid.org/0000-0003-1576-2297

Paola Andrea Calderón

Centro Nacional de Investigaciones de Café

https://orcid.org/0000-0001-5563-2396

Luis Carlos Imbachi

Centro Nacional de Investigaciones de Café

https://orcid.org/0000-0002-4356-694X

Summary

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.

Author biography (See)

Valentina Osorio, Centro Nacional de Investigaciones de Café

Investigador Científico I, Disciplina de Calidad, Centro Nacional de Investigaciones de Café, Cenicafé.

Jenny Pabón, Centro Nacional de Investigaciones de Café

Asistente de Investigación, Disciplina de Calidad, Centro Nacional de Investigaciones de Café, Cenicafé

Paola Andrea Calderón, Centro Nacional de Investigaciones de Café

Auxiliar de Investigación, Disciplina de Calidad, Centro Nacional de Investigaciones de Café, Cenicafé

Luis Carlos Imbachi, Centro Nacional de Investigaciones de Café

Asistente de Investigación. Disciplina de Biometría, Cenicafé.

References (See)

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