Preferência sensorial entre cafés especiais obtidos por secagem natural e cereja descascado

Abstract

The objective of the study was to evaluate the sensory preference of specialty coffees produced by two drying methods: natural drying and peeled cherry. 6 coffees were used, 3 of each method, from southern Paraná, classified as special, light medium roast. The sensory analysis was carried out with 60 consumers, who evaluated attributes such as color, aroma, acidity, flavor and body, using a 9-point hedonic scale. The results showed that, although the majority of evaluators consumed traditional coffees, specialty coffees received high marks, with small variations between methods. Peeled cherry coffee stood out for its preference in color and acidity, while naturally dried coffee had better preference in aroma. The overall acceptance of the coffees was similar, with scores ranging from 6.8 to 7.1. The lack of knowledge and custom with specialty coffees may have influenced the results, indicating the need for greater publicity about these products.