Análisis de parámetros del cultivo y procesos de la transformación del café

Abstract

There are environmental factors that influence the "quality" of coffee: soil, altitude, water, shading, temperature, winds, precipitation. This research paper analyzed physical and chemical factors: altitude, humidity of the environment and soil, and soil pH, in three different regions such as Córdoba, Coatepec and Xico. These temperatures and humidity varied, the pH of the soil was more acidic in high and humid regions and they were also variable in the different samples, due to temperature changes. The percentage of coffee bean moisture was analyzed, as it is an important condition to consider coffee suitable for the next roasting process. Finally, the coffee roasting process of each region was carried out; using a light, medium and dark term. Subsequently, the pH of each sample of coffee ground in hot water is analyzed, however, the acidity does not refer to the level of acidity of the coffee, it should not be confused with the character of acidity. Purely chemical process, A high acidity is described as bright, while a coffee with low acidity can be described as mild, and the low, considered uninteresting. A total lack of acidity can also result in a flat coffee.