Effect of roasting on the physicochemical and sensory characteristics of coffee (Coffea arabica var. Pacas) with various processing methods.
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Zamorano: Escuela Agrícola Panamericana
Coffee is typically processed in three ways: dry method (Natural coffee), semi-dry method (Honey coffee) and wet method (Washed coffee). The choice of processing method has a significant impact on the overall taste and aroma. Roasting is another critical stage in coffee production. Light, medium, and dark roast are three of the most common roast levels for coffee beans, each offering distinct flavor profiles and characteristics. The investigation aimed to determine the consumer´s preferred and most accepted roast level for the Pacas variety from La Cabaña Farm subjected to three postharvest processing methods and to analyze differences in the physicochemical composition. Density, Moisture, Color, Phenolic Compounds and Titrable Acidity were measured to determine the physicochemical changes. Acceptance and Preference evaluations with untrained panelists were performed to better understand consumer´s preferences. This resulted that preferred roast level for the Pacas variety was Dark, followed by Medium and Light. As for acceptance, consumers did not found differences between roasting levels but did prefer Dark roast in color acceptance, they also showed preference for Honey coffee under Medium roast level. Natural coffee presented higher yield regardless of the roasting level and lighter color compared to the other two processing methods. Acidity and Phenolic Compounds decreased as roasting level increased. In conclusion, this study highlighted the influence of roast level and postharvest processing methods on consumer preferences and physicochemical changes.
Cupping, Mucilage, Phenolic compounds, Physicochemical characteristics, Post-harvest, Pulping