Caracteriza o f赤sica e sensorial do caf谷 produzido nas condi es topoclim芍ticas de Jesuitas, Paran芍 = Physical and sensory characterization of coffee produced in the topoclimatic conditions at Jesu赤tas, Paran芍 State (Brazil)

作者：Roberto Natal Dal Molin; Marcelo Andreotti; Andre Rodrigues dos Reis; Enes Furlani Junior

来源：Acta Scientiarum - Agronomy, 2008.

• Coffea arabica
• qualidade de bebida
• acidez
• Coffea arabica
• cup quality
• acidity

A varia o das condi es clim芍ticas interfere na forma o e na matura o dos frutos, alterando suas caracter赤sticas intr赤nsecas, as quais podem permitir diferentes qualidades de bebida, com potencial de produ o de caf谷 especial. O objetivo deste estudo foi verificar o efeito das condi es ambientais e da pr芍tica de cultivo no aspecto f赤sico e sua conseq邦那ncia na qualidade de bebida de caf谷s da regi o de Jesu赤tas, Estado do Paran芍. Na mesma safra em que foi realizado este estudo (2002-2003), avaliou-se a qualidade de bebida de caf谷s paranaenses entre os produtores nos diversos munic赤pios cafeeiros do Estado e verificou-se que 86% das amostras apresentaram bebida classificadas como apenas ※mole§ e ※dura§, e 14% com bebida ※riada/rio§. Os resultados obtidos permitiram concluir que aspr芍ticas adotadas pelos agricultores, colaboradores do presente estudo, refletiram positivamente na qualidade final da bebida, quando se comparou com os resultados de qualidade de bebida do Estado. As condi es clim芍ticas e as pr芍ticas de cultivo e de colheitade Jesu赤tas, Estado do Paran芍, permitiram a obten o de caf谷 encorpado e de baixa acidez, de qualidade compar芍vel aos caf谷s de alta qualidade produzidos tanto em n赤vel nacional quantointernacional. Climatic variations influence formation and maturation of coffee grains by altering their intrinsic characteristics, which can allow for several types of coffee qualities, including the potentialfor production of special coffee. This study was carried out to verify the effect of environmental conditions and crop cultivation on chemical composition and their consequences in cup quality of coffees from region of Jesu赤tas, Paran芍 State. During the same crop season this study was accomplished (2002-2003), cup quality was evaluatedamong the producers in several coffee-growing municipalities in Paran芍 State. It was observed that 86% of samples were classified simply as ※soft§ (smooth flavor) or ※hard§ (bolder flavor), and 14% were classified as rioysh/rio (strong unpleasant taste). The resultsconcluded that the practices adopted by producers, who have collaborated with the study, reflected positively on the final cup quality, when compared to the overall quality results in the State. The climatic conditions and practices of crop management and harvest in the Jesuitas region made for bolder coffee with low acidity, comparable to high quality coffees produced in Brazil and abroad.