Qualidade do café conilon submetido à secagem em terreiro híbrido e de concreto

Abstract

The main objective of this work was to analyze the conilon (Coffea Canephora Pierre) coffee berry quality after drying in hybrid terrace and concrete yard processed by dry and drying under the climatic conditions of the state of Rondônia. The coffee berries were manually harvested on the cloth, at moisture content of approximately 50% (w.b.), separated by differences of bulk density in three types: cherries, float and coffee mixture. Thereafter, each group was divided into two lots and subjected to drying in hybrid terrace and concrete yard. The sensory analysis was carried out by specialist tasting and the chemical quality was assessed by analysis of acidity, soluble solids and electrical conductivity. The results showed that the drying time needed for all the types to reach the moisture content of 9.5 ± 0.5 (% w.b.) was 168 hours in the concrete yard, and for hybrid terrace was 48, 54 e 60 hours respectively. The coffee berry drying in concrete yard obtained better quality compared to the hybrid terrace, mainly due to smaller rate of removal of water in drying system, on average three times lower than in the concrete yard and according to the fortunate climatic conditions in the drying concrete yard.