Bibliographic citations
Payano, J., (2021). Influencia de siete métodos de beneficio en café (Coffea arabica L.) variedad Caturra Roja en la calidad de taza, en el distrito de Shunte - Tocache [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5905
Payano, J., Influencia de siete métodos de beneficio en café (Coffea arabica L.) variedad Caturra Roja en la calidad de taza, en el distrito de Shunte - Tocache []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2021. http://hdl.handle.net/11458/5905
@misc{renati/1054227,
title = "Influencia de siete métodos de beneficio en café (Coffea arabica L.) variedad Caturra Roja en la calidad de taza, en el distrito de Shunte - Tocache",
author = "Payano Torres, Jhanio Antonio",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2021"
}
The influence of seven processing methods on coffee (Coffea arabica L.) variety Red Caturra on the quality of the cup was evaluated, according to seven processing methods of coffee (Coffea arabica L.) variety Red Caturra and to determine which method of processing was the best, using wet, semi-wet and dry methods. The study was carried out in the farm "La Rutina" owned by Mr. Avelino Medina Valdivieso, located in the, Province of Tocache, San Martin region. The statistical design of randomized complete blocks design (RCBD) was used, with three replications and seven treatments and a total of 21 experimental units. The treatments under study were: T1 (100% BH), T2 (100% BSH), T3 (100% BS), T4 (50% BH + 50% BSH + 0% BS), T5 (50% BH + 50% BSH + 50% BS), T6 (0% BH + 50% BSH + 50% BS), T7 33.3% BH + 33.3% BSH + 33.3% BS). A total of 100 kg of cherry coffee of the Red Caturra variety were harvested, and the harvests were programmed in 4 times of 25 kg each. The indicators were: wet processing, semi-wet processing, dry processing, storage, physical and sensorial characteristics. Treatments T3 (100% BS), T5 (50% BH + 0% BSH + 50% BS) and T7 (33.3% BH + 33.3% BSH + 33.3% BS) achieved exportable acceptable coffee properties, while treatments T2 (100% BSH), T4 (50% BH + 50% BSH + 0% BS), T6 (0% BH + 50% BSH + 50% BS) and T1 (100% BH) achieved exportable tolerable coffee properties. Treatments T3 (100% BS), T5 (50% BH + 0% BSH + 50% BS), T7 (33.3% BH + 33.3% BSH + 33.3% BS) obtained an excellent rating in fragrance with averages of 8.69, 8.38 and 8.17 respectively. These results were coincident with the taster's score only in treatments T3 (100% BS) and T5 (50% BH + 0% BSH + 50% BS) with a score of 8.13 (excellent) and 8.06 (excellent) respectively. The properties of uniformity, clean cup and sweetness reached averages of 10 in all treatments, classified as extraordinary.
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