Influencia del tiempo de pre-fermentación y fermentación en el beneficiado de café (Coffea arabica L.) de la variedad caturra en tres pisos altitudinales en el cantón Olmedo

Abstract

Abstract: Coffee plays a very important role in the Ecuadorian economy, being recognized worldwide for its high quality and magnificent flavor, it is relevant to know more about the factors that determine the quality of the beans. The objective of the study was to evaluate the wet method of coffee processing and the influence of altitude on organoleptic quality using different pre fermentation and fermentation times, it was developed in southern Ecuador, Loja province, Olmedo canton, on three altitude floors: 1600, 1800 and 2000 m a.s.l., the variety evaluated was Caturra between six and eight years of age. The results indicate that at an altitude of 1600 m a.s.l. a better conversion of cherry coffee to green coffee is obtained compared to the other altitudes studied. Elongated pre-fermentation and fermentation under controlled conditions contributes positively to the quality, and it was confirmed that it improves cup quality and helps highlight the citrus and fruit flavors of coffee, presenting 48 hours of pre-fermentation and 60 hours of fermentation.