CRISTHIANE ALTOÉ FILETE, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTOTAÍS RIZZO MOREIRA, UNIVERSIDADE FEDERAL DO ESPÍRITOALEXANDRE ROSA DOS SANTOS, UNIVERSIDADE FEDERAL DO ESPÍRITOWILLIAN DOS SANTOS GOMES, UNIVERSIDADE FEDERAL DO ESPÍRITOROGÉRIO CARVALHO GUARÇONI, INSTITUTO CAPIXABA DE PESQUISA, ASSISTÊNCIA TÉCNICA E EXTENSÃO RURALALDEMAR POLONINI MORELI, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTOMARIA IMACULADA AUGUSTO, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTORAABE DE OLIVEIRA ABREU, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTOMARINALVA MARIA BRATZ SIMMER, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTOALICE DELA COSTA CALIMAN, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTOCLEIDIANA VIEIRA GUIMARÃES, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTOSAVIO DA SILVA BERILLI, UNIVERSIDADE FEDERAL DO ESPÍRITOMARIA AMELIA GAVA FERRAO, CNPCaAYMBIRÉ FRANCISCO ALMEIDA DA FONSECA, INSTITUTO CAPIXABA DE PESQUISA, ASSISTÊNCIA TÉCNICA E EXTENSÃO RURALFÁBIO LUIZ PARTELLI, UNIVERSIDADE FEDERAL DO ESPÍRITOANA PAULA CANDIDO GABRIEL BERILLI, UNIVERSIDADE FEDERAL DO ESPÍRITOEMANUELE CATARINA DA SILVA OLIVEIRA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTOLUCAS LOUZADA PEREIRA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO.2026-07-01http://hdl.handle.net/123456789/404375The 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.17 p.openAccessFermentationEdaphic factorsCoffee productsCoffea canephora var. laurentiiArtigo de periódico