RELATIONSHIP BETWEEN ALTITUDE AND

PHYSICAL, CHEMICAL AND ORGANOLEPTIC

QUALITY ATTRIBUTES IN BEANS OF COFFEA

ARABICA L. WITH DENOMINATION OF

pág. 11780

DOI: https://doi.org/10.37811/cl_rcm.v8i6.15987

pág. 11781

pág. 11782

RESUMEN

pág. 11783

Coffee characteristics after roasting (bitterness, nutty odor, spiciness, and blends) have been evaluated

and according to the Specialty Coffee Association of America (SCAA), these are appreciated by

consumers (Adhikari et al., 2019). These evaluations are based on the analysis of organoleptic quality

through cuppings, in which the beverage has been categorized into two classes which are "Non-Special"

and "Special". The first is subclassified into Bad Quality (0 to 59 points) and Commercial (60 to 79

points) and the "Special" is subclassified into "maximum" to the one whose score is above 88 points,

"specialty" from 85 to 87.75 points, "premium" from 80 to 84.75 points and "regular" to the one that

pág. 11784

obtained a score of 72 to 79.75 points (NOM-255-SE, 2022; Yasmeen & Barzola, 2016). Likewise, the

different markets has been highlighted (González Vázquez & Alcántara Sánchez, 2022; Huanca, 2018;

Juárez González et al., 2021; Quispe Capajaña, 2020; Vazquez-Osorio et al., 2020; Worku et al., 2018)..

intrinsic characteristics of coffee originate from its chemical composition (Poltronieri & Rossi, 2016)

of those components involved in the organoleptic attributes evaluated during coffee cupping, such as

organic acids, carbohydrates, proteins, lipids, fatty acids and volatile compounds, all of which are

correlated with the acidity, body, fragrance/aroma and flavor of the coffee beverage (Specialty Coffee

Association, 2021; Martins et al., 2019). Therefore, the objective of this study was to determine the

influence of the altitude of three coffee farms (Coffea arabica L.) located in the area with the

denomination of origin "Pluma", on the physical and chemical quality attributes as well as their

lemon, mango, tamarind, banana, coconut, orange, papaya, pineapple, watermelon and melon, as well

One hundred grams of Coffea arabica L. medium roasted beans were taken from each sample and the

beans with the characteristics established in the Mexican Official Standard 255 were manually selected

for the evaluation of physical attributes, such as expansion, color, roasting lightness, cracking and

pág. 11785

3). Method 918.12 was used for pH analysis and 942.15 for titratable acidity (AOAC, 2012) using a

HANNA Instruments HI 2215 potentiometer, Rhode, Island, USA. In the case of Moisture and Ash

followed (NMX-F-013-SCFI, 2010) for the determination of ethereal extract, the AOAC method 945.16

was followed (Horwitz, W., 2010) in a Soxtec TM 8000 extraction unit, and for proteins, method

2001.11 (AOAC, 2012) using a FOSS Micro Kjeldahl digester-distiller. All analyses were carried out

Green coffee samples from the three farms were roasted, prepared and evaluated by a professional

cupper called Q Graders, under the protocol and quality standards established by the Specialty Coffee

Association (Specialty Coffee Association, 2021; SCA, 2018). For this, he used a roasting equipment

brand 100 MEX, MON-110V until reaching a medium roast with a reference value of color #55 on the

Agtron scale. Subsequently, he weighed 12.5 g of the roasted grain and ground it in a BUNN G3HD,

of variance and a Tukey HSD test were performed in Excel (Microsoft Mondo 2016) to determine the

significant difference between the means with a significance level of α=0.05 as well as a Principal

Component Analysis (PCA) to reduce the dimensionality of the variables and determine their

correlation by using IBM SPSS v. 25 (International Business Machines Corp.) Statistical Software, in

pág. 11786

With respect to the physical attributes of roasted coffee beans in terms of expansion, color, clear to roast

samples from the “La Virginia”, “La Palma” and “Nuestra Señora del Carmen” farms, with the

exception of the texture attribute (Table 3). The roasted coffee beans from the "La Virginia" farm

about the quality of the work of harvesting the beans and subsequent stages such as drying, selection

and wet milling. With respect to color, the beans from the "La Palma" farm showed the least

homogeneity (87.33±0.01) in the development of the roasted coffee bean. In the three farms, light beans

were found at roasting (3-5 beans/100 g), representing 95.33±0.01, 92.67±0.01 and 98.67±0.01 for the

farms "La Virginia", "La Palma" and "Nuestra Señora del Carmen", respectively. The analysis of this

parameter allowed us to infer that the beans from the "Nuestra Señora del Carmen" farm are harvested

and separated from immature beans in the cherry coffee in an adequate manner. Additionally, the