Quality of Different Honduran Coffees in Relation to Several Environments
2003; Wiley; Volume: 68; Issue: 7 Linguagem: Inglês
10.1111/j.1365-2621.2003.tb05772.x
ISSN1750-3841
AutoresF. Decazy, Jacques Avelino, Bernard Guyot, Jean-Jacques Perriot, C. Pineda, Christian Cilas,
Tópico(s)Organic Food and Agriculture
ResumoABSTRACT: To better know the cup quality of Honduran coffee, a study was carried out on samples from 52 Arabica coffee plots spread throughout 6 producing regions in Honduras. The aim was to identify environmental and agronomic factors that affect coffee quality. Biochemical and physical characteristics of coffees after roasting were used to link quality descriptors to these variables by means of multiple factor analyses. Coffees of superior quality came from the Olancho and El Paraíso regions. High altitudes and annual rainfall of under 1500 mm were favorable factors for the sensory quality. An optimum roasting time must be sought for each type of coffee, hence for each terroir.
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