Análise de atributos extrínsecos e a sua influência na seleção dos cafés especiais apresentados na “Cup of Excellence” (COE) do Brasil de 2019 a 2021

Abstract

The quality of specialty coffee is determined by several factors, including geographic, agronomic, and post-harvest processing characteristics. Sensory evaluation is essential in assessing quality and is performed by specialized tasters who adhere to the Specialty Coffee Association's (SCA) standards. The Cup of Excellence (COE) programs organize various national competitions that motivate producers to compare their best coffees with those of other producers within their country. Pertinent data such as location, cultivars, post-harvest processing, and sensory profile, classified as intrinsic and extrinsic variables, can be found on the COE website. The aim of this study was to analyze the influence of extrinsic attributes (certifications, harvesting methods, processing techniques, drying procedures, and drying equipment) on the sensory profile, number of descriptors, and overall scores of coffees participating in the COE Brazil between 2019 and 2021, using an exploratory approach with the available open data from the program's website. To comprehend these correlations, a multifactorial approach utilizing Multiple Factor Analysis (MFA) was employed. This study determined that the natural processing method is the most effective in terms of quality and sensory complexity. The traditional processing system, which involves partial drying on patios and subsequent finishing in mechanical dryers, remains widely utilized. Coffee certifications predominantly focus on the producer, taking into account farm size and production volume, without being associated with sensory descriptors. Although they do not enhance sensory quality, certifications have an influence on production chain management. The Mantiqueria de Minas, Sul de Minas, Cerrado Mineiro, and Chapada Diamantina regions, using cultivars such as Bourbon Amarelo, Catuaí Amarelo, Catuaí Vermelho, Catuaí Amarelo IAC62SL, and Gesha, processed using wet or natural methods and supplemented with fermentation and sun drying on African beds, achieved the highest scores in the COE. Coffees with attributes such as alcoholic/fermented, citrus, cocoa, floral, vanilla, and fruity notes presented higher scores. Lastly, the score represents a quantitative scale that evaluates sensory quality, irrespective of the abundance of sensory descriptors.