The new standpoints for the terroir of coffea canephora from Southwestern Brazil: edaphic and sensorial perspective.
The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially a terroir product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that Coffea canephora is linked to the context of inferior coffees in sensory terms by the terroir conditions. This study aimed to characterize and investigate the terroir in different areas of Conilon coffee production, with the application of different fermentation methods, and to observe their possible gains and losses in the sensory quality of Coffea canephora. Cherry coffee samples were collected in six municipalities in the state of Espírito Santo, Brazil, which has an altitude variation from 376 m to 866 m. The study showed that the local characteristics of altitude and temperature directly influence the sensory quality, as well as demonstrated that natural fermentation in a specific altitude zone delivered good results, fixing the terroir factor. Finally, it was demonstrated that induced fermentation helps to improve sensory quality for higher altitude areas, indicating the possibility of reformulating the terroir of Conilon coffee production.
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| Formato: | Artigo de periódico biblioteca |
| Idioma: | Ingles English |
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2022-08-17
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| Assuntos: | Fermentation, Edaphic factors, Coffee products, Coffea canephora var. laurentii, |
| Acesso em linha: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145493 https://doi.org/10.3390/agronomy12081931 |
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dig-alice-doc-11454932022-08-17T15:20:26Z The new standpoints for the terroir of coffea canephora from Southwestern Brazil: edaphic and sensorial perspective. FILETE, C. A. MOREIRA, T. R. SANTOS, A. R. dos GOMES, W. dos S. GUARÇONI, R. C. MORELI, A. P. AUGUSTO, M. I. ABREU, R. de O. SIMMER, M. M. B. CALIMAN, A. D. C. GUIMARÃES, C. V. BERILLI, S. da S. FERRAO, M. A. G. FONSECA, A. F. A. da PARTELLI, F. L. BERILLI, A. P. C. G. OLIVEIRA, E. C. da S. PEREIRA, L. L. CRISTHIANE ALTOÉ FILETE, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO EMANUELE CATARINA DA SILVA OLIVEIRA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO LUCAS LOUZADA PEREIRA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO. TAÍS RIZZO MOREIRA, UNIVERSIDADE FEDERAL DO ESPÍRITO ALEXANDRE ROSA DOS SANTOS, UNIVERSIDADE FEDERAL DO ESPÍRITO WILLIAN DOS SANTOS GOMES, UNIVERSIDADE FEDERAL DO ESPÍRITO ROGÉRIO CARVALHO GUARÇONI, INSTITUTO CAPIXABA DE PESQUISA, ASSISTÊNCIA TÉCNICA E EXTENSÃO RURAL ALDEMAR POLONINI MORELI, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO MARIA IMACULADA AUGUSTO, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO RAABE DE OLIVEIRA ABREU, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO MARINALVA MARIA BRATZ SIMMER, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO ALICE DELA COSTA CALIMAN, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO CLEIDIANA VIEIRA GUIMARÃES, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO SAVIO DA SILVA BERILLI, UNIVERSIDADE FEDERAL DO ESPÍRITO MARIA AMELIA GAVA FERRAO, CNPCa AYMBIRÉ FRANCISCO ALMEIDA DA FONSECA, INSTITUTO CAPIXABA DE PESQUISA, ASSISTÊNCIA TÉCNICA E EXTENSÃO RURAL FÁBIO LUIZ PARTELLI, UNIVERSIDADE FEDERAL DO ESPÍRITO ANA PAULA CANDIDO GABRIEL BERILLI, UNIVERSIDADE FEDERAL DO ESPÍRITO Fermentation Edaphic factors Coffee products Coffea canephora var. laurentii The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially a terroir product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that Coffea canephora is linked to the context of inferior coffees in sensory terms by the terroir conditions. This study aimed to characterize and investigate the terroir in different areas of Conilon coffee production, with the application of different fermentation methods, and to observe their possible gains and losses in the sensory quality of Coffea canephora. Cherry coffee samples were collected in six municipalities in the state of Espírito Santo, Brazil, which has an altitude variation from 376 m to 866 m. The study showed that the local characteristics of altitude and temperature directly influence the sensory quality, as well as demonstrated that natural fermentation in a specific altitude zone delivered good results, fixing the terroir factor. Finally, it was demonstrated that induced fermentation helps to improve sensory quality for higher altitude areas, indicating the possibility of reformulating the terroir of Conilon coffee production. 2022-08-17T15:20:17Z 2022-08-17T15:20:17Z 2022-08-17 2022 Artigo de periódico Agronomy, v. 12, n. 8, 1931, 2022. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145493 https://doi.org/10.3390/agronomy12081931 Ingles en openAccess 17 p. |
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Fermentation Edaphic factors Coffee products Coffea canephora var. laurentii Fermentation Edaphic factors Coffee products Coffea canephora var. laurentii |
| spellingShingle |
Fermentation Edaphic factors Coffee products Coffea canephora var. laurentii Fermentation Edaphic factors Coffee products Coffea canephora var. laurentii FILETE, C. A. MOREIRA, T. R. SANTOS, A. R. dos GOMES, W. dos S. GUARÇONI, R. C. MORELI, A. P. AUGUSTO, M. I. ABREU, R. de O. SIMMER, M. M. B. CALIMAN, A. D. C. GUIMARÃES, C. V. BERILLI, S. da S. FERRAO, M. A. G. FONSECA, A. F. A. da PARTELLI, F. L. BERILLI, A. P. C. G. OLIVEIRA, E. C. da S. PEREIRA, L. L. The new standpoints for the terroir of coffea canephora from Southwestern Brazil: edaphic and sensorial perspective. |
| description |
The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially a terroir product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that Coffea canephora is linked to the context of inferior coffees in sensory terms by the terroir conditions. This study aimed to characterize and investigate the terroir in different areas of Conilon coffee production, with the application of different fermentation methods, and to observe their possible gains and losses in the sensory quality of Coffea canephora. Cherry coffee samples were collected in six municipalities in the state of Espírito Santo, Brazil, which has an altitude variation from 376 m to 866 m. The study showed that the local characteristics of altitude and temperature directly influence the sensory quality, as well as demonstrated that natural fermentation in a specific altitude zone delivered good results, fixing the terroir factor. Finally, it was demonstrated that induced fermentation helps to improve sensory quality for higher altitude areas, indicating the possibility of reformulating the terroir of Conilon coffee production. |
| author2 |
CRISTHIANE ALTOÉ FILETE, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO |
| author_facet |
CRISTHIANE ALTOÉ FILETE, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO FILETE, C. A. MOREIRA, T. R. SANTOS, A. R. dos GOMES, W. dos S. GUARÇONI, R. C. MORELI, A. P. AUGUSTO, M. I. ABREU, R. de O. SIMMER, M. M. B. CALIMAN, A. D. C. GUIMARÃES, C. V. BERILLI, S. da S. FERRAO, M. A. G. FONSECA, A. F. A. da PARTELLI, F. L. BERILLI, A. P. C. G. OLIVEIRA, E. C. da S. PEREIRA, L. L. |
| format |
Artigo de periódico |
| topic_facet |
Fermentation Edaphic factors Coffee products Coffea canephora var. laurentii |
| author |
FILETE, C. A. MOREIRA, T. R. SANTOS, A. R. dos GOMES, W. dos S. GUARÇONI, R. C. MORELI, A. P. AUGUSTO, M. I. ABREU, R. de O. SIMMER, M. M. B. CALIMAN, A. D. C. GUIMARÃES, C. V. BERILLI, S. da S. FERRAO, M. A. G. FONSECA, A. F. A. da PARTELLI, F. L. BERILLI, A. P. C. G. OLIVEIRA, E. C. da S. PEREIRA, L. L. |
| author_sort |
FILETE, C. A. |
| title |
The new standpoints for the terroir of coffea canephora from Southwestern Brazil: edaphic and sensorial perspective. |
| title_short |
The new standpoints for the terroir of coffea canephora from Southwestern Brazil: edaphic and sensorial perspective. |
| title_full |
The new standpoints for the terroir of coffea canephora from Southwestern Brazil: edaphic and sensorial perspective. |
| title_fullStr |
The new standpoints for the terroir of coffea canephora from Southwestern Brazil: edaphic and sensorial perspective. |
| title_full_unstemmed |
The new standpoints for the terroir of coffea canephora from Southwestern Brazil: edaphic and sensorial perspective. |
| title_sort |
new standpoints for the terroir of coffea canephora from southwestern brazil: edaphic and sensorial perspective. |
| publishDate |
2022-08-17 |
| url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145493 https://doi.org/10.3390/agronomy12081931 |
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