Quality of dry processed coffees in different altitudes in the South of Minas Gerais state

Abstract

Nowadays, the production of wet processed coffees is increasing in Brazil, which has a higher selling price than dry processed coffees for generally producing better quality drinks. Despite that, many studies demonstrate that, in some aspects, dry processed coffees are better than those that are wet processed. As well as that, other works also show that the residual waters of the wet processed coffees can cause serious environmental problems. This work had the objective of assessing the influence of altitude on the coffee quality, by the means of electrical conductivity (EC) and potassium lixiviate (KLix). Thus, samples of coffees produced in three different altitude strips were collected. These strips were denominated as altitude 1 (700 to 850 m), altitude 2 (851 to 950 m) and altitude 3 (951 to 1255 m). This work was carried out in 11 municipalities in the south region of Minas Gerais State, in which 37 coffee producing properties were sampled. The collection of samples was performed between the months of July and December 2002, and the coffee beans were obtained by dry processing (whole with the skin). The samples preparation, storage, classification, chemical and physical analysis were carried out at Technological Center in Coffee Quality, Grain and Cereal Laboratory at the Food Science Department, and at Dr. Alcides de Carvalho Laboratory, Agriculture and Cattle Raising Research Company of Minas Gerais State (EPAMIG), both located within the campus of Lavras Federal University (UFLA). Considering the conditions under which this work was conducted, it was concluded that higher altitudes produce the best coffees, when these are analyzed without any defects.