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Coffee growing regions

Coffee growing regions



Methodology

Scope

Tools used

Methodology

In order to create a sensory map containing accurate and specific information about specialty coffees in Peru, the coffees of the 10 most important producing regions of the country have been analyzed.

The following steps were followed in this study:

Criteria taken into account for this study

Individual description of the sensory qualities to be evaluated, organized as they appear.

Determine the intensity of the special qualities identified in each sample.

Performance of overall judgment or according to set of attributes.

The moderator facilitates the discussion of the results in an open session, encouraging the tasters to come to an agreement.

Stages in the sensory assessment

Coffee regions

Scope and considerations for evaluation

Green coffee beans

Organoleptic evaluation 2018 Harvest

Process type: Washed coffees

SCAA Qualification criteria are used:

a. Preparation

Maximum 5 secondary defects

b. Moisture

10 - 12%

c. Quality

84 pts. in cup, according to SCAA standard

d. Size

About over screen 15

Tools used

This is software for coffee producers and producer organizations that want better information management.

It is designed for institutions that need to communicate the quality of their coffee, both within their organization and with their coffee buyers.

Asociación de Cafés Especiales de América

Cropster

This is software for coffee producers and producer organizations that want better information management.

It is designed for institutions that need to communicate the quality of their coffee, both within their organization and with their coffee buyers.

Tastify

This is a platform that recreates a visual representation of the taste of coffee. Useful for those involved in this chain. It does not require paper formats and is easy to share..

Coffees from Peru

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