Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling

• Published in: Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina Vol. 35; no. 5; pp. 2367 - 2372
• Main Authors: Partelli, Fábio Luiz, Partelli, Ozílio, Partelli, Akila Sirilo, Borém, Flávio Meira, Taveira, José Henrique da Silva
• Format: Journal Article
• Language: English
• Published: Universidade Estadual de Londrina 01.01.2014
• Subjects: Coffea canephora; Robusta; Drying; Electrical conductivity; Reducing sugars
• ISSN: 1676-546X; 1679-0359
• DOI: 10.5433/1679-0359.2014v35n5p2367

The time spent in coffee drying is quite important for keeping the product quality and therefore choosing the appropriate method to be used. This study was performed to quantify the decrease in drying time as a result of early hulling of conilon coffee (Coffea canephora) dried on a concrete terrace in a greenhouse, as well as to determine the quality of the dried coffee. The coffee was harvested at more than 80% ripe fruits and immediately placed on concrete terraces in greenhouses for drying. The parcels were hulled when 22%, 19%, 16% and 13% (wb) moisture levels were reached. Then, the parcels hulled at 22%, 19% and 16% moisture were returned to the greenhouse until they reached the desired moisture level of 13% (wb). The time spent on drying was quantified, and coffee quality was assessed through sensory, chemical and physiological analyses. This procedure was performed in four distinct periods during the harvest, and four repetitions were performed in blocks. The F (ANOVA) and Tukey (at 5% of probability) tests were performed to compare the evaluated characteristics among groups. The coffee hulled at 22% (wb) moisture content presented a considerably shorter drying time (6 days shorter) than the coffee hulled at 13% (wb) moisture content. The early hulling of conilon coffee did not affect the final quality. Thus, early hulling is a practical and significantly favorable technique for coffee farmers because it decreases drying time and improves the use of terrace space without diminishing coffee quality.