Organoleptic quality of coffee (Coffea arabica L.) in the central and southern zones of Manabí province, Ecuador
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The coffee has economic, social and environmental importance, especially in Manabí representing
35 % of the national coffee area, cultivated <800 meters above sea level. The
study was carried out in 2012, sampling 22 farms of coffee plantations. The objectives were:
to assess the sensory quality of coffee produced in the central and southern Manabí zones
to determine the potential of producing specialty coffees, and contrasting the organoleptic
quality of pure arabic varieties (Bourbon, Caturra and Typica) and hybrid Sarchimor. The
results indicate that of 22 samples, 73 % scored ≥80 points SCAA (p<0.05), therefore, in
Manabí, there is no effect of altitude on the organoleptic quality. The Sarchimor has larger
grain size (p<0.05) and no significant differences between cultivars were found on the organoleptic
characteristics (p>0.05). The natural flavored in 45 % of samples of washed coffee,
benefiting from the enzyme wet method , strengthens the potential to produce specialty coffees
in Manabí.