SBICafé
Biblioteca do Café

Navegação Coffee Science por assunto "Arabica coffee"

Navegação Coffee Science por assunto "Arabica coffee"

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  • Physical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing
    Alixandre, Ricardo Dias; Alixandre, Fabiano Tristão; Lima, Paula Aparecida Muniz de; Fornazier, Maurício José; Krohling, Cesar Abel; Amaral, José Francisco Teixeira do; Guarçoni, Rogério Carvalho; Dias, Rodrigo da Silva; Venturini, Cassio de Faria; Macette, Higor Alixandre; Zandonadi, Cecília Uliana; Viçosi, David Brunelli (Universidade Federal de Lavras, 2023-04-17)
    The growing demand for better quality coffees has driven changes in the coffee production chain, mainly through the adoption of new technologies and management. Thus, this work was carried out aiming to evaluate the physical ...
  • Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees
    Debona, Danieli Grancieri; Oliveira, Emanuele Catarina da Silva; Caten, Carla Schwengber ten; Guarçoni, Rogério Carvalho; Moreira, Taís Rizzo; Pereira, Lucas Louzada; Moreli, Aldemar Polonini (Editora UFLA, 2021)
    In general, the process of roasting coffee uses a rotated fix drum or fluidized bed. Theoretically, the fluidized bed can provide more homogenous roastings throughout the process. Thus, in this study, we analyzed the ...
  • Sensory Assessment of Gayo arabica coffee taste based on various varieties and manual brewing devices
    Fadhil, Rahmat; Nurba, Diswandi; Sukmawati, Elya (Editora UFLA, 2021)
    Arabica coffee (Coffea arabica) becomes one of the most in-demand types by the community due to its typical taste. The material needed in this study was Gayo Arabica coffee (full wash) obtained from farmers in Bener Meriah, ...

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