Analysis of the drying kinetics of coffee beans (coffea arabica) and its relation to cup quality

Abstract

The objective of this research was to implement the drying kinetics of coffee beans to obtain a better quality in cup. In this study, 18 different treatments were carried out using two coffee varieties, Catuai and Catimor. These varieties were subjected to various beneficiation processes, which included the natural process, washing and molting. After this, different drying methods were applied, such as solar drying in dome, drawer and patio, once these processes were completed the samples were submitted to a sensory evaluation by specialized tasters, Using the standards of the American Association of Specialty Coffees. Data was analyzed in SPSS version 27 with 95% confidence. The results indicated that solar drying in a dome is the fastest method of drying, highlighting the quality in cups, also the sample corresponding to the variety Catimor (T11) and subjected to the process of drying in a dome with natural benefit, obtained the highest score with 86 points. On the contrary, the samples of Catuai variety did not exceed a score of 84 points in the different drying and treated processes. In terms of cup quality, we can determine that the cup is not only related to the variety but also depends on the type of method and drying times.