Cluster analysis of coffee blends for some sensory properties: a comparative approach to the ABIC’s classification criteria

Abstract

In Brazil, coffee beverage quality is classified according to technical recommendations of the Associação Brasileira da Indústria de Café (ABIC), which determines cutoff points to discriminate from non-recommended to gourmet coffees. Accordingly, this study aimed to propose the use of cluster analysis to evaluate coffee blends composed of coffees with different qualities and of different varieties regarding a few sensory properties, using continuous and binary scales obtained by a cutoff, which defines whether the coffee is recommendable or not according to the ABIC criteria. It is believed, therefore, that this technique can be used to analyze coffee beverage quality as it is easily accessible and implemented by researchers. In conclusion, a qualitative cluster analysis using the minimum cutoff value of the ABIC had more promising results. This is because blends whose composition contained high and moderate proportions of specialty coffees were more homogeneous in the clustering.