Coffee quality: identify its components for management Calidad de café: identifique sus componentes para su gestión

Coffee quality is associated with the commitment of the coffee grower throughout the production chain to achieve a drink with outstanding sensory attributes. The combination of the characteristics of the crop (species and variety), environment (climate and soil) and human factors allow the maximum expression of the intrinsic qualities of coffee and generates the necessary elements to achieve its position in the superior quality market. Coffee quality is determined by the set of chemical, microbiological, physical and sensory characteristics that can motivate a buyer to pay a higher price for the product, which represents a better income and greater profitability for the coffee grower. To perform the quality evaluation of a product, it is necessary to know both the qualities that allow it to be classified within the quality values and the features that characterize a defect as not acceptable for consumption. The physical analysis of coffee describes the main characteristics of coffee quality that include black, sour, loose, crushed, and healthy beans, among other types. The sensory analysis include aroma, body, and acidity. In this seminar, the different components that allow the evaluation of coffee quality as well as the main criteria for its classification are presented.