Caracterização dos cafés produzidos em solos basálticos e arenosos do Paraná

Abstract

The logistic of commercialization of the Paraná State, the similarity that occurs with the producing regions of wine, suggest that the coffee produced in the state is separated as its region of origin. Which one characterizes the Paraná coffee production, is the fact that it is implanted in soil of 698 basaltic origin and deriving soil of the Caiuá sandstone. This study was developed searching the characterization physical-chemical of the grains and sensorial of drinks of the coffees produced in basaltic and sedimentary soil. Cultivating IAPAR 59 samples were evaluated, being carried through the analyses: classification of type, leached ashes, humidity, proteins, lipids, staple fibres, titratable acidity, pH and coloration index. The quantitative descriptive analysis (ADQ®), made by eight trained tasters, for two samples composed of grains harvested in arenaceous and argillaceous soils with two intensities of roasting, getting scores in scale of one to ten for attributes as: fragrance, aroma, defects, acidity, bitter taste, flavor, residual flavor, astringency, body and global quality. The trained tasters did not detect differences between the coffees deriving of different formations of soils in any of the intensities of roasting. In the dark roasting, the tasters detected increase in the bitter taste and in the astringency, and reduction in the flavor, acidity, aroma and fragrance. Independently of the texture or origin of the soils the coffees showed good body and low acidity. The lipids level was lower in the coffee produced in the sandstone.