Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil

Abstract

Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are
produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and
fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four
altitude ranges (< 700 m; 700 < x > 825 m, 825 < x < 950 m and > 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellow
and red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed and
submitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste,
sweetness, acidity, body and flavor, which made up the final score. The scores were examined by ANOVA and means were
compared by the Tukey test (p < 0.05). From the sensory standpoint, coffee fruits of both colors are similar, as well as the
coffees from both slope exposures when these factors were analyzed separately. However, at higher altitudes, Yellow Catuaí
produces coffees with better sensory quality. Similarly, coffees from North-facing slopes, at higher altitudes produce better
quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute to
the final quality of the beverage produced in the region of Matas de Minas.