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Publicação
A tecnologia pós-colheita e qualidade física e organoléptica do café arábica de Timor
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Orientador(es)
Resumo(s)
Coffee is a major source of foreign currency of Timor-Leste and is the primary source of income for about
one quarter of the population. This study characterized the Ermera’s coffee and assesses the impact of
soil and climatic conditions and post-harvest technology especially in physical and organoleptic
characteristics of green coffee. In the first part of the work, I was accompanied the post-harvest
technology practiced by the companies and farmers, picking up 13 samples. Proceeded to the physical
analysis of green coffee (weight of 100 grains, bean size, defects and humidity), roasting and sensory
analysis. Also evaluated the effect of roasting by the change in volume and weight, color, defects, acidity
and moisture content. Concluded that most samples can be classified in the higher classes for export due
to high mass values (14.6 and 19.5 g/100 grains) and coarse-grained (17-20 sieves) and low number of
defects. In sensory analysis, detected the bitterness is medium, due to presence of “Híbrido Timor”. The
samples prepared by the traditional method stood out mainly due to contain a greater number and variety
of defects, although this has not been reflected in the organoleptics characteristics. It was not possible to
draw conclusions about the effect of fermentation and mechanics un-mucilage. The characteristics of the
samples are more related to the production region, which are dependent on the characteristics of cherry
and processing.
Descrição
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
coffee post-harvest technology physical analysis sensorial analysis quality café tecnologia pós-colheita análise física análise sensorial Timor