Samuel de Assis Silva1, Daniel Marçal de Queiroz2, Williams Pinto Marques Ferreira3, Paulo Cesar Corrêa2, José Luis Dos Santos Rufino4. 1. Departamento de Engenharia Rural, Universidade Federal do Espírito Santo, Alegre, ES, 29500-000, Brazil. 2. Departamento de Engenharia Agrícola, Universidade Federal de Viçosa, Viçosa, MG, 36.570-000, Brazil. 3. Empresa Brasileira de Pesquisa Agropecuária, Viçosa, MG, 36.570-000, Brazil. 4. Centro de Excelência do Café, Viçosa, MG, 36.570-000, Brazil.
Abstract
BACKGROUND: Detailed knowledge of coffee production systems enables optimization of crop management, harvesting and post-harvest techniques. In this study, coffee quality is mapped as a function of coffee variety, altitude and terrain aspect attributes. The work was performed in the Zona da Mata, Minas Gerais, Brazil. RESULTS: A large range of coffee quality grades was observed for the Red Catuai variety. For the Yellow Catuai variety, no quality grades lower than 70 were observed. Regarding the terrain aspect, samples from the southeast-facing slope (SEFS) and the northwest-facing slope (NWFS) exhibited distinct behaviors. The SEFS samples had a greater range of quality grades than did the NWFS samples. The highest grade was obtained from an NWFS point. The lowest quality values and the largest range of grades were observed at lower altitudes. The extracts from the highest-altitude samples did not produce any low-quality coffee. CONCLUSIONS: The production site's position and altitude are the primary variables that influenced the coffee quality. The study area has micro-regions with grades ranging from 80 to 94. These areas have the potential for producing specialty coffees.
BACKGROUND: Detailed knowledge of coffee production systems enables optimization of crop management, harvesting and post-harvest techniques. In this study, coffee quality is mapped as a function of coffee variety, altitude and terrain aspect attributes. The work was performed in the Zona da Mata, Minas Gerais, Brazil. RESULTS: A large range of coffee quality grades was observed for the Red Catuai variety. For the Yellow Catuai variety, no quality grades lower than 70 were observed. Regarding the terrain aspect, samples from the southeast-facing slope (SEFS) and the northwest-facing slope (NWFS) exhibited distinct behaviors. The SEFS samples had a greater range of quality grades than did the NWFS samples. The highest grade was obtained from an NWFS point. The lowest quality values and the largest range of grades were observed at lower altitudes. The extracts from the highest-altitude samples did not produce any low-quality coffee. CONCLUSIONS: The production site's position and altitude are the primary variables that influenced the coffee quality. The study area has micro-regions with grades ranging from 80 to 94. These areas have the potential for producing specialty coffees.