Armazenamento de café robusta amazônico: processamento, fermentação e condições de armazenagem

Abstract

The Amazonian Robusta Special Coffees (Coffea canephora) represent a unique category in the coffee universe. While Arabica coffees usually receive the majority of attention in the world of specialty coffees, the Amazon region has emerged as a producer of robusta coffee that defies conventional expectations, producing coffees that have been gaining prominence on the international stage. Given the prominence of these coffees, this study sought to address questions related to their storage, as well as the factors that interfere with their quality. The genetic material used was clone 010, which has been widely used in the Amazon region. The material was harvested in the municipality of Nova Brasilândia d'Oeste-RO, when the beans had a ripening index exceeding 90% of mature fruits, in the Cherry stage. After this stage, the fruits were washed to remove impurities and floating fruits. Following the washing, the ripe and perfect fruits were subjected to either Natural or Pulped Natural processing. Part of the Natural coffee and part of the Pulped Natural coffee underwent the fermentation process. After fermentation, a portion was packaged in jute bags and another portion in high-barrier packaging. After packaging, a portion was stored in a controlled environment with a mild temperature (average of 10°C), and another portion in a conventional warehouse (average of 25°C). The coffees, after the separation of the treatments, were stored for one year, with samples taken every three months for analysis. Sensory analyses, electrical conductivity, potassium leaching, specific mass, and grain coloration were conducted, in addition to the evaluation of chemical compounds by infrared spectrophotometry. This study revealed that, overall, the processing methods influence the quality of Amazonian Robusta coffees, which can be interpreted through numerous variables. Therefore, it is necessary to control post-harvest and storage processes. Fermentation and grain processing can lead to losses, depending on storage conditions, and should be carried out cautiously. In conclusion, Amazonian Robustas have great sensory potential to be explored.