Influencia de siete métodos de beneficio en café (Coffea arabica L.) variedad Caturra Roja en la calidad de taza, en el distrito de Shunte - Tocache

Abstract

Se evaluó la influencia de siete métodos de beneficio en calidad de tasa en función a siete métodos de beneficios de café (Coffea arabica L.) variedad Caturra roja y determinar el mejor método de beneficio por vía húmeda, vía semi húmeda y vía seca. El estudio llevado en “La Rutina” de Avelino Medina Valdivieso en la región San Martin-Tocache. Utilizó el diseño estadístico de Bloques (DBCA), tres repeticiones y siete tratamientos y con un total de 21 unidades experimentales. Los tratamientos estudiados fueron: T1 (100% BH), T2 (100% BSH), T3 (100% BS), T4 (50% BH + 50% BSH + 0% BS), T5 (50% BH + 50% BSH + 50% BS), T6 (0% BH + 50% BSH + 50% BS), T7 33.3% BH + 33.3% BSH + 33.3% BS). Se recolectaron 100 kg de café cerezo de la variedad Caturra Roja, el cual, las cosechas fueron programadas en 4 oportunidades de 25 kg c/u. Siendo los indicadores: Beneficio húmedo, beneficio por vía semi húmeda, vía seca, almacenado, características físicas y sensoriales. Los tratamientos T3 (100% BS), T5 (50% BH + 0% BSH + 50% BS) y T7 (33,3% BH + 33,3% BSH + 33,3% BS) alcanzaron propiedades de café aceptable exportable, mientras que los tratamientos T2 (100% BSH), T4 (50% BH + 50% BSH + 0% BS), T6 (0% BH + 50% BSH + 50% BS) y T1 (100% BH) alcanzaron propiedades de café tolerable exportable. Los tratamientos T3 (100% BS), T5 (50% BH + 0% BSH + 50% BS), T7 (33,3% BH + 33,3% BSH + 33,3% BS) con promedios de 8,69, 8,38 y 8,17 obtuvieron calificación excelente en fragancia, respectivamente, siendo coincidente con el puntaje del catador solo en los tratamientos T3 (100% BS) y T5 (50% BH + 0% BSH + 50% BS) con un puntaje de 8,13 (excelente) y 8,06 (excelente), respectivamente. Las propiedades de uniformidad, taza limpia y dulzura alcanzaron promedios de 10 en todos los tratamientos, clasificados como extraordinario.

The influence of seven processing methods on coffee (Coffea arabica L.) variety Red Caturra on the quality of the cup was evaluated, according to seven processing methods of coffee (Coffea arabica L.) variety Red Caturra and to determine which method of processing was the best, using wet, semi-wet and dry methods. The study was carried out in the farm "La Rutina" owned by Mr. Avelino Medina Valdivieso, located in the, Province of Tocache, San Martin region. The statistical design of randomized complete blocks design (RCBD) was used, with three replications and seven treatments and a total of 21 experimental units. The treatments under study were: T1 (100% BH), T2 (100% BSH), T3 (100% BS), T4 (50% BH + 50% BSH + 0% BS), T5 (50% BH + 50% BSH + 50% BS), T6 (0% BH + 50% BSH + 50% BS), T7 33.3% BH + 33.3% BSH + 33.3% BS). A total of 100 kg of cherry coffee of the Red Caturra variety were harvested, and the harvests were programmed in 4 times of 25 kg each. The indicators were: wet processing, semi-wet processing, dry processing, storage, physical and sensorial characteristics. Treatments T3 (100% BS), T5 (50% BH + 0% BSH + 50% BS) and T7 (33.3% BH + 33.3% BSH + 33.3% BS) achieved exportable acceptable coffee properties, while treatments T2 (100% BSH), T4 (50% BH + 50% BSH + 0% BS), T6 (0% BH + 50% BSH + 50% BS) and T1 (100% BH) achieved exportable tolerable coffee properties. Treatments T3 (100% BS), T5 (50% BH + 0% BSH + 50% BS), T7 (33.3% BH + 33.3% BSH + 33.3% BS) obtained an excellent rating in fragrance with averages of 8.69, 8.38 and 8.17 respectively. These results were coincident with the taster's score only in treatments T3 (100% BS) and T5 (50% BH + 0% BSH + 50% BS) with a score of 8.13 (excellent) and 8.06 (excellent) respectively. The properties of uniformity, clean cup and sweetness reached averages of 10 in all treatments, classified as extraordinary.