Specialty coffees
Threshing factor performance
Altitude
Drying
Fermentation
Catación
Cafés especiales
Factor de rendimiento
Altitud
Secado
Fermentación
Buenas prácticas agrÃcolas
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In order to contribute to the differentiation of coffee at the Coffee Cultural Landscape of Colombia, 1,019 dried parchment coffee samples were collected on 260 farms, in 17 municipalities and during 4 harvest periods from 2015 to 2017. The physical and sensory quality of coffee was evaluated. Fifty-two percent of the farms were located above 1,600 m of altitude; fermentation was used in 90% of them and sun drying in 93%. There were significant differences in the physical quality of coffee between years and altitude ranges. The best quality in beans damaged by coffee borer, low-quality parchment coffee and threshing factor performance (lower values) were found in the samples from 2016 and 2017 and in farms located above 1,600 m. There were no significant differences in cup quality between the sampling years. The coffee SCA score varied from 43.0 to 88.0 with an average of 75.7. Twenty point six percent of the coffee samples had fermented, astringent and earthy defects in cup, which are caused by coffee berry borer and flaws in coffee processing. In Riosucio, VillamarÃa and Aranzazu more than 90% of the coffee samples collected did not have any cup defects. Four farms in Anserma, Pácora and Riosucio met all the commercial criteria of physical and cup quality in the four harvests. The systematic implementation of good practices in the coffee processes of the PCCC is recommended in order to increase the quality and its market as special coffee.
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