Estudio del impacto de las propiedades funcionales del café arábica (coffea arabica) durante las etapas post cosecha para su industrialización.

Abstract

Coffee is one of the most important crops in Ecuador, since most of the provinces are producers, which generates a great economic impact in the productive areas, cultivating the Arabica and Robusta varieties. The Arabica variety provides great flavor and aroma; in addition, the caffeine content is more significant in relation to Robusta which gives it an added in its final quality. This study tries to highlight the physicochemical and sensory characteristics of coffee by analyzing post-harvest operations in order to guarantee the quality of the final product. It is necessary to consider the intrinsic and extrinsic factors affecting the functional properties of coffee. This is related to the type of processing that is carried out from the harvest of the raw material to its industrialization, for this reason two of the most important factors to control are the degree of maturation, and the correct handling in the wet and dry beneficiary, as this will provide the coffee with a good yield and better quality. In addition, such processes have a great impact on its flavor profile, shelf life of the grain in its storage.