EFFECT OF THE QUALITY OF FERMENTED COFFEE WITH THE ADDITION OF SUGARS

Abstract

With the growing demand of the market in relation to the quality of coffee, the producer has increasingly sought to improve his cultivation techniques, pre and post-harvest in order to achieve better results. The current coffee culture is undergoing great changes in all sectors and there would be no difference in the quality of drink, quality of grains, different aromas, among others. Among the techniques used to improve the product and add more value to coffee, there is the fermentation process, which has been delivering good results for special coffee producers. The research was carried out at the Limeirinha site in the city of Machado, south of Minas Gerais, in the year 2020, with the cultivar of the new world coffee, in a completely randomized design with 7 treatments with 4 replications totaling 28 parcels, 1 of which was a control without the addition of sugars and without fermentation, and 6 treatments submitted to controlled anaerobic fermentation and 5 of these with added brown sugar, honey, molasses and cane juice diluted in 100 mL of water added to 2 liters of coffee (grain) per m² and stored in gallons 5 liters with closure simulating airlock valve. Where quality was assessed according to the SCAA methodology. It is concluded that the addition of sugar did not provide quality improvement, according to notes from the SCAA methodology.