Bibliographic citations
Paima, J., (2017). Influencia de tres pisos altitudinales en las características físicas y sensoriales del café (Coffea arábica L.) variedad Catimor en los distritos de Lamas y Alonso de Alvarado Roque [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/3236
Paima, J., Influencia de tres pisos altitudinales en las características físicas y sensoriales del café (Coffea arábica L.) variedad Catimor en los distritos de Lamas y Alonso de Alvarado Roque [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2017. http://hdl.handle.net/11458/3236
@misc{renati/1057381,
title = "Influencia de tres pisos altitudinales en las características físicas y sensoriales del café (Coffea arábica L.) variedad Catimor en los distritos de Lamas y Alonso de Alvarado Roque",
author = "Paima Flores, Jhoon Keni",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2017"
}
Through this research work, the physical and sensory characteristics of the Catimor variety coffee were evaluated in the districts of Lamas and Alonso de Alvarado Roque, mature grains were collected in each of the locations at three altitudinal levels (Lamas: 800, 950 and 1100 masl: Alonso de Alvarado Roque: 860, 1150 and 1500 masl), which were pulped and fermented in the same place of harvest and only one time; they were washed and dried to a humidity of 10 - 12%. The beans were roasted at an initial temperature of 185 ° C, where toasting was controlled from light to medium light based on the basic color chart; the milling was done with electric mill. Sensory tests and taste profile were performed with three highly trained panelists, and the results obtained were analyzed with a randomized statistical design with 3 × 2 factorial arrangement, where the factors were Altitude and Locality, whose independent variables were: characteristics Physical characteristics of green gold coffee: Moisture, granulometry, defects and performance; and in sensory characteristics such as: fragrance / aroma, flavor, residual taste, acidity, body, uniformity, balance, clean cup, sweetness and tasting score. The results obtained, in the physical analyzes, the largest grains are in the upper part of both locations, being 269 grams for Alonso de Alvarado Roque and 211.9 for Lamas; the defects were found in greater quantity in the lower area of Alonso de Alvarado Roque with 51 defects, likewise the highest performance was found in the middle and high part of Alonso de Alvarado Roque with 78%. In the sensory part, no significant differences were found between the localities, neither in the altitudes nor in the Locality * Altitude interaction, however, there is a mathematical difference in both localities since they have a higher cupping score at high level in both locations.In the investigation, no significant difference was found, because in order to carry out the analyzes, mature grains were selected and the best quality was selected to perform the physical and sensory analyzes.
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