INFLUENCE OF FERMENTATION TIME ON THE SENSORY QUALITY OF ARABICA COFFEE GENOTYPES IN GUATEMALA

Abstract

In recent years, the Guatemalan coffee plantations have suffered a decline in its yield as a result of coffee rust. The use of cultivars resistant to this disease and with the potential to produce coffee with good drinking quality is essential for the sustainability of coffee cultivation in the country. The aim of this study was to analyze bean quality potential and the sensory profile of rust-resistant Arabica coffee genotypes as a function of different times of biological fermentation. The experiment was carried out in July 2014, at El Panorama farm, located in the municipality of San Rafael Pie de La Cuesta, Department of San Marcos, Guatemala. Eight rust resistant F₅ progenies were tested and cultivars Marsellesa and Bourbon Amarelo were used as controls. Each genotype was subjected to two times of biological fermentation in water, after peeling (24 and 72 h). The experimental design was randomized complete blocks with three replications, in a 10 (genotypes) × 2 (times) factorial scheme, totaling 60 experimental units. The quality, sensory profile and granulometry of the treatments were evaluated. All the rust-resistant genotypes studied showed potential to produce specialty coffees in Guatemala and a superior granulometry in relation to Bourbon Amarelo. Marsellesa and Bourbon Amarelo obtained higher final scores and the attributes flavor, aftertaste, acidity, body, balance and overall were more accentuated. The time of biological fermentation did not influence the final score of the coffee (total score in the SCA protocol); however, there was a change in the sensory profile, with emphasis on cultivar Marsellesa, which increased the frequency of fruity notes and reduced caramel notes with longer fermentation time.