Evaluation of Cup Profile for Post-harvest in Coffee Variety Castillo from Cauca Department

Andrés Felipe Solis Pino; Carlos Andres Anacona Bambague; Bibiana Montoya; Efren Venancio Ramos Cabrera

doi:10.20944/preprints202102.0528.v3

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preprints.org > biology and life sciences > anatomy and physiology > doi: 10.20944/preprints202102.0528.v3

Preprint Article Version 3 Preserved in Portico This version is not peer-reviewed

Evaluation of Cup Profile for Post-harvest in Coffee Variety Castillo from Cauca Department

Andrés Felipe Solis Pino

^* ,

Carlos Andres Anacona Bambague

Bibiana Montoya

Efren Venancio Ramos Cabrera

Version 1 : Received: 23 February 2021 / Approved: 23 February 2021 / Online: 23 February 2021 (15:57:35 CET)
Version 2 : Received: 24 February 2021 / Approved: 25 February 2021 / Online: 25 February 2021 (10:40:39 CET)
Version 3 : Received: 30 June 2021 / Approved: 30 June 2021 / Online: 30 June 2021 (12:50:43 CEST)

A peer-reviewed article of this Preprint also exists.

Anacona, C. A. ., Bonilla, B. P. M. ., Cabrera , E. V. R. ., & Pino, A. F. S. . (2022). Evaluation of Cup Profile for Post-Harvest in Coffee Variety Castillo from Cauca Department. Trends in Sciences, 19(12), 4526. https://doi.org/10.48048/tis.2022.4526 Anacona, C. A. ., Bonilla, B. P. M. ., Cabrera , E. V. R. ., & Pino, A. F. S. . (2022). Evaluation of Cup Profile for Post-Harvest in Coffee Variety Castillo from Cauca Department. Trends in Sciences, 19(12), 4526. https://doi.org/10.48048/tis.2022.4526

Abstract

The post-harvest processes of coffee are widely accepted as key factors in determining the quality of the product. In the Cauca department, Southwestern Colombia, this stage is carried out empirically by farmers in the region, using old methods that do not assure consistent quality. This study proposes to determine the best post-harvest temperature and time conditions for coffee produced in the region. For this purpose, we carried the fermentation and honey process out on different coffee samples of the Coffea Arabica species of the Castillo variety. Subsequently, the cup profile quality of the coffee samples was determined by a sensory evaluation by experts. Finally, we applied descriptive statistical techniques to the resulting data and principal component analysis and hierarchical cluster analysis to find similarities between the samples. The results suggest that the honey process gets better evaluations in the cup profile over any condition of temperature and fermentation time.

Keywords

Fermentation; Honey production; Principal component analysis; Organoleptic characteristics; Coffea arabica

Subject

Biology and Life Sciences, Anatomy and Physiology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Comments (1)

Comment 1

Received: 30 June 2021
Commenter: Andrés Solis Pino
Commenter's Conflict of Interests: Author

Comment: The general wording of the document was improved, allowing the reader to understand local terms. Also, the abstract and part of the introduction were changed (adding important definitions for terms such as honey process or organoleptic characteristics) and the research results were better detailed.

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