Elaboración artesanal de un licor crema de café utilizando la variedad arábica de la provincia de Loja.

Abstract

Abstract: The province of Loja, in Ecuador, is recognized for its production of high-quality Arabica coffee. quality, valued for its flavor and aroma. This research focuses on the development of a Artisanal coffee cream liqueur that captures the essence of the local coffee tradition. HE compared two production methods: Licor A, made with the cold brew technique, and Liquor B, using the espresso technique. The cold brew, with its smoothness and lower acidity, allowed for a prolonged infusion of flavors, while the espresso provided intensity and wealth. A focus group carried out a sensory analysis of both liquors, evaluating flavor, aroma, texture and acceptance. The results indicated that both liquors have a high potential in the market. Licor A obtained 60% acceptance for its softness and sweetness, while Liquor B reached 52% due to its intense character. In conclusion, the production of a liquor Artisanal coffee cream with Lojano beans can result in an accepted product, offering a unique sensory experience that pays tribute to the coffee heritage of the Loja.