secado
natural
humedad
sensorial
ácidos
NIRS
Coffea arabica L.
drying
natural
quality
sensory
acids
NIRS
Coffea arabica L.
secagem
natural
umidade
sensorial
ácidos
NIRS
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
In Colombia, the most frequent post-harvest process is the so-called wet method, which results in mild washed coffee. There is currently an emerging trend in the search for differentiated sensory profiles and this has increased interest in coffee processed by drying methods, which result in natural coffees. In order to determine the effect of changes on the order of the type of drying of natural coffees, four treatments were evaluated: 100% sun drying; 100% mechanical drying; sun drying with decrease of the initial percentage of humidity to 40% and ending with mechanical drying, and mechanical drying coffee with decrease of the initial percentage of humidity to 40% ending with sun drying. For each treatment, the sensory evaluation was performed with the SCA (Specialty Coffee Association) protocol and the chemical composition was determined using the Near Infrared Spectometry technique, NIRS. The average time for 100% sun drying was 14 days, for mechanical drying was 8 days, and for treatments associated with combinations and changes was 12 days. There were no differences between treatments for the total SCA score, an average score of 82.90 was obtained with a maximum of 84.92 points. The fragrance/aroma attribute was different in favor of mechanical drying with an average value of 8.01 and the palmitic fatty acid content was 40.11% for 100% sun drying treatment, while for mechanical drying it was 38.69%.
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