Análise sensorial de diferentes genótipos de cafeeiros bourbon

Abstract

The world coffee consumption has had little variation in terms of quantity. However, the search for excellent quality coffee has grown considerably, justifying the investments in research in this area. Farmers need to upgrade production techniques to reduce costs and improve product quality. This study aimed at selecting Bourbon genotypes for the production of specialty coffees. Experiments were established in two coffee producing regions in the state of Minas Gerais, Brazil, using 17 genotypes of Bourbon coffee and three commercial cultivars as controls. The experiments were carried out in randomized blocks with three replicates and ten plants per lot. The final scores obtained by the genotypes of Bourbon coffee indicate a high potential for the production of specialty coffees, especially with Yellow Bourbon LCJ 9 -Agronomical Institute of Campinas; Yellow Bourbon -Experimental Farm EPAMIG/Machado; Yellow Bourbon -Farm Bom Jardim and Yellow Bourbon Amarelo -Fazenda Boa Vista.