RESUMO
Rust is the main disease affecting Coffea arabica, the most economically important coffee species. The objective of this study was to analyze C. arabicacultivars with different levels of rust resistance, including bean size, raw bean appearance, finalsensory scores (FSS), and aromaand taste nuances of the coffee cup. The experiment was designed in randomized blocks (RBD) with three replications and 20 treatments (cultivars), totaling 60 experimental plots. The rust-susceptible cultivars IPR 100, Rubi MG 1192, and Topázio MG 1190 were compared with 17 rust-resistant cultivars.Cultivars IPR 103, MGS Aranãs, and SaíraII presented the highest percentages of high sieves, highest scores of raw bean appearance, and low percentages of mocha-type beans. All cultivars had FSS above 82 and were classified as specialty coffees. The cultivars with the highest FSS (Arara and Catiguá MG2) showed a greater diversity of coffee cup aroma and flavor nuances. Rust-resistant Arabica coffee cultivars are promising for the physical quality of beans and have potential for the specialty coffee market.
RESUMO
BACKGROUND: This study combined qualitative and quantitative approaches to obtain a better understanding of the sensory quality of beverages made from Arabic coffee genotypes subjected to different processing methods. Over 3 consecutive years, 270 accessions of Arabic coffee from the germplasm collection of Minas Gerais State, Brazil, were sensorially characterized after dry postharvest processing. At the end of this period, the 26 genotypes with the greatest potential for the production of specialty coffees were subjected to dry and wet processing. Granulometry and sensory quality were evaluated by scoring and describing the sensory profiles of the samples. RESULTS: Adequate management during all postharvest stages maintained the potential coffee quality, regardless of processing. All of the coffees studied were classified as special. There was variation in the perceived nuances of the sensory attributes among the groups of genotypes and as a function of postharvest processing, with emphasis on the increased frequency of high levels of sweetness in wet processing. Among the aroma/flavor sensory attributes, the caramel subcategory, as a long and pleasant aftertaste, were predominant in all of the genotypes studied, regardless of the type of processing. CONCLUSION: The differences in the perceptions of aroma/flavor and aftertaste in different processes were easier to identify in the commercial cultivars studied, as well as in the Bourbon accessions of Timor Hybrid and their derivatives. The access MG 0159 Maragogipe Hybrid F1 stood out in terms of all of the evaluated characteristics, regardless of the processing method used. © 2022 Society of Chemical Industry.