The new standpoints for the terroir of coffea canephora from Southwestern Brazil: edaphic and sensorial perspective.

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dc.contributorCRISTHIANE ALTOÉ FILETE, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO
dc.contributorTAÍS RIZZO MOREIRA, UNIVERSIDADE FEDERAL DO ESPÍRITO
dc.contributorALEXANDRE ROSA DOS SANTOS, UNIVERSIDADE FEDERAL DO ESPÍRITO
dc.contributorWILLIAN DOS SANTOS GOMES, UNIVERSIDADE FEDERAL DO ESPÍRITO
dc.contributorROGÉRIO CARVALHO GUARÇONI, INSTITUTO CAPIXABA DE PESQUISA, ASSISTÊNCIA TÉCNICA E EXTENSÃO RURAL
dc.contributorALDEMAR POLONINI MORELI, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO
dc.contributorMARIA IMACULADA AUGUSTO, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO
dc.contributorRAABE DE OLIVEIRA ABREU, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO
dc.contributorMARINALVA MARIA BRATZ SIMMER, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO
dc.contributorALICE DELA COSTA CALIMAN, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO
dc.contributorCLEIDIANA VIEIRA GUIMARÃES, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO
dc.contributorSAVIO DA SILVA BERILLI, UNIVERSIDADE FEDERAL DO ESPÍRITO
dc.contributorMARIA AMELIA GAVA FERRAO, CNPCa
dc.contributorAYMBIRÉ FRANCISCO ALMEIDA DA FONSECA, INSTITUTO CAPIXABA DE PESQUISA, ASSISTÊNCIA TÉCNICA E EXTENSÃO RURAL
dc.contributorFÁBIO LUIZ PARTELLI, UNIVERSIDADE FEDERAL DO ESPÍRITO
dc.contributorANA PAULA CANDIDO GABRIEL BERILLI, UNIVERSIDADE FEDERAL DO ESPÍRITO
dc.contributorEMANUELE CATARINA DA SILVA OLIVEIRA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO
dc.contributorLUCAS LOUZADA PEREIRA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO.
dc.creatorFILETE, C. A.
dc.creatorMOREIRA, T. R.
dc.creatorSANTOS, A. R. dos
dc.creatorGOMES, W. dos S.
dc.creatorGUARÇONI, R. C.
dc.creatorMORELI, A. P.
dc.creatorAUGUSTO, M. I.
dc.creatorABREU, R. de O.
dc.creatorSIMMER, M. M. B.
dc.creatorCALIMAN, A. D. C.
dc.creatorGUIMARÃES, C. V.
dc.creatorBERILLI, S. da S.
dc.creatorFERRAO, M. A. G.
dc.creatorFONSECA, A. F. A. da
dc.creatorPARTELLI, F. L.
dc.creatorBERILLI, A. P. C. G.
dc.creatorOLIVEIRA, E. C. da S.
dc.creatorPEREIRA, L. L.
dc.date2022-08-17T15:20:17Z
dc.date2022-08-17T15:20:17Z
dc.date2022-08-17
dc.date2022
dc.date.accessioned2026-07-01T00:27:07Z
dc.descriptionThe sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially a terroir product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that Coffea canephora is linked to the context of inferior coffees in sensory terms by the terroir conditions. This study aimed to characterize and investigate the terroir in different areas of Conilon coffee production, with the application of different fermentation methods, and to observe their possible gains and losses in the sensory quality of Coffea canephora. Cherry coffee samples were collected in six municipalities in the state of Espírito Santo, Brazil, which has an altitude variation from 376 m to 866 m. The study showed that the local characteristics of altitude and temperature directly influence the sensory quality, as well as demonstrated that natural fermentation in a specific altitude zone delivered good results, fixing the terroir factor. Finally, it was demonstrated that induced fermentation helps to improve sensory quality for higher altitude areas, indicating the possibility of reformulating the terroir of Conilon coffee production.
dc.format17 p.
dc.identifierAgronomy, v. 12, n. 8, 1931, 2022.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1145493
dc.identifierhttps://doi.org/10.3390/agronomy12081931
dc.identifier.urihttp://hdl.handle.net/123456789/404375
dc.languageeng
dc.rightsopenAccess
dc.subjectFermentation
dc.subjectEdaphic factors
dc.subjectCoffee products
dc.subjectCoffea canephora var. laurentii
dc.titleThe new standpoints for the terroir of coffea canephora from Southwestern Brazil: edaphic and sensorial perspective.
dc.typeArtigo de periódico

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