Effect of Afforestation of Arabica Coffee on the Physical and Sensorial Quality of the Bean
I. I. de M. Souza *
Federal Institute of Education, Science and Technology of Espírito Santo (IFES) - Campus of Alegre, Rodovia ES 482, Km 47, Cx. Postal-47, District of Rive, CEP: 29500-000 - Alegre, ES, Brazil.
E. da S. Araújo
Brazilian Agricultural Research Corporation, Embrapa Agrobiology, BR-465 Highway, Km 7 (Former Rio / São Paulo Highway) Ecology Neighborhood CEP: 23891-000 – Seropédica, RJ, Brazil.
M. E. P. C. Jaeggi
State University of North Fluminens, Av. Alberto Lamego, 2000, Parque California, 28035-200, Campos dos Goytacazes, RJ, Brazil.
J. B. P. Simão
Federal Institute of Education, Science and Technology of Espírito Santo (IFES) - Campus of Alegre, Rodovia ES 482, Km 47, Cx. Postal-47, District of Rive, CEP: 29500-000 - Alegre, ES, Brazil.
J. R. C. Rouws
Brazilian Agricultural Research Corporation, Embrapa Agrobiology, BR-465 Highway, Km 7 (Former Rio / São Paulo Highway) Ecology Neighborhood CEP: 23891-000 – Seropédica, RJ, Brazil.
M. N. Souza
Federal Institute of Education, Science and Technology of Espírito Santo (IFES) - Campus of Alegre, Rodovia ES 482, Km 47, Cx. Postal-47, District of Rive, CEP: 29500-000 - Alegre, ES, Brazil.
*Author to whom correspondence should be addressed.
Abstract
Brazil is a world leader in coffee production, however, the quality of the grain differs between the different production systems, which influences the price paid for the product in the national and international market.
Aims: Therefore, the objective of this study was to assess the influence of Arabica coffee afforestation on the physical and sensorial quality of the bean.
Methodology: The study was carried out in the Caparaó region, which involves part of the Espírito Santo state region and another part of the Minas Gerais state, Brazil. For the experiment, nine properties with of coffee. Catuaí vermelho IAC-44 was cultivated in two different situations: a plot of land on the full sole and another of wooded land. In each property, two samples were collected, one per area, representing the coffee in full sun and the other the wooded coffee, and in one of the properties samples were collected in two different areas of wooded coffee. Thus, in total, nine samples of crops in full sun and 10 of forest crops with different species were used, such as cedar, eucalyptus, palm heart, polyculture (characterized by shading with species of fruit and wood) and bananas. The samples consisted of seven liters of cherry coffee, selectively harvested, in the middle third of 20 randomly chosen plants.
Results: The results showed that the quality of the coffee, physical and sensorial, is influenced by the cultivation system (wooded and in full sun), the degree of influence depends on the type of companion plant.
Conclusion: Systems in forest crops with cedar and eucalyptus showed the least number of defects in raw beans and the highest proportion of flat beans (% CG). Treatment of wooded coffee with polyculture showed a higher percentage of coarse mocha (% MG). The cultivation of forested coffee with polyculture has an even better sensory quality, compared to the other treatments studied.
Keywords: Coffee, drink quality, family farming, agro-ecology