Effect of processing method and fermentation on sensory attributes of Coffea arabica in Huila, Colombia
DOI:
https://doi.org/10.19136/era.a13n3.4921Keywords:
Coffee Processing, specialty coffee, sensory evaluationAbstract
Coffee processing using semi-wet and dry methods represents an alternative to the traditional wet processing method and may influence the sensory quality of the beverage. The aim of this study was to evaluate the effect of fermentation time and processing method on sensory attributes. Colombia variety coffee harvested in April and November 2024 was used and subjected to fermentation times of 72, 130, and 150 h for the semi-wet process, and 48, 72, and 96 h for the dry process. Sensory evaluation was conducted following the SCA protocol. In the semi-wet process, the 72 h treatment achieved a score of (85.00), while the dry process with 72 h obtained the highest score (86.25). The results indicate that intermediate fermentation times favor sensory quality, whereas additional increases in fermentation duration do not necessarily guarantee improvements in cup classification.
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