Como o ambiente pode afetar a qualidade da bebida do café

Abstract

Due to the large production of coffee and its extensive territory, Brazil owns a large number of types and flavors of coffee. Because the coffee culture is shortly becoming no longer a commodity and is being more valued for the product's qualities, the coffee in some Brazilian regions has adapted so well that it has produced and still produces very high-quality harvests, winning both national and international awards. This work aims to report the environmental interferences in the sensorial aspects of the coffee drink, linked to the final value of the product, through bibliographical research, with the contribution of different authors to a topic of such big importance. By studying the coffee culture, it is concluded that not all coffees produced, including those of the same variety, if grown in different places, have different characteristics in the final product, due to environmental and climatic interference in the crop being directly linked to the coffee’s quality. The quality of the coffee is given by the beverage produced where the sensory aspects are evaluated by certified tasters, following a standard protocol, assigning scores from 0 to 10 for each sensory aspect identified when drank. Understanding the qualitative evaluation of coffee and its cultural expressions in different areas and regions, the producer needs to know which environmental aspects affect the sensory analysis of the beverage.