Geoestatística e espectroscopia aplicadas no estudo de embasamento técnico para indicações geográficas em café

Abstract

The intrinsic conditions of climate, soil and relief, combined with the agronomic and genetic characteristics of coffee varieties, give a unique identity to the drink, linked to their place of production. The growing global demand for high quality coffees, which requires traceability and certification of origin, has stimulated producing regions, such as Brazil (largest worldwide producer), seeking recognition through geographical indications (Igs) - including the Modality Denomination of Origin (DO) - aiming to protect, value and ensure the authenticity and specific characteristics of their products. In this context, various techniques are employed to establish the causal link between the characteristics of the product and the geographical space, fundamental for the proposition of an IG. This study, focused on the renowned region of Chapada Diamantina, Bahia (already recognized as IG in the mode of), used a multifaceted approach. Sensory and spectroscopic analyzes of absorption were performed in the Ultraviolet-Visible (UV-VIS) region in cafes of the 2020/2021 crops, covering two types of processing: natural (dry via) and peeled (wet via). The application of geostatistic methods to sensory data has shown that the distribution of coffee quality in Chapada Diamantina is spatially structured and strongly influenced by geographical factors. Coffee with superior sensory profile (higher sweetness of sweetness, acidity, body, finishing and high notes) are predominant in the South and Midwest, associated with altitudes above 1100 meters. In contrast, northern areas, with lower altitudes, showed greater astringency and bitterness, resulting in lower quality. The consistency of these patterns between peeled and natural coffees underlines the preeminence of terroir (altitude and latitude, in particular) in determining the intrinsic quality of regional coffee. At the same time, UV-Vis spectroscopy, associated with the analysis of main components (PCA), was efficient in discrimination of Chapada Diamantina coffee beans compared to samples from other regions, validating the chemical uniqueness of the local product. However, within the area of study itself, UV-Vis spectroscopy did not reveal chemical grouping trends, indicating chemical uniformity between coffee samples in the target region, regardless of processing. In short, this work consolidates geostatistics as a robust tool for understanding the spatial distribution of sensory and chemical characteristics, reinforcing the inseparable connection between coffee quality and its geographical origin. Together with chemiometry, this approach provides essential scientific subsidies for the valorization and protection of products with geographical indication, based on the uniqueness of Chapada Diamantina terroir.