Evaluation of caffeine concentration and quality of three robusta coffee varieties (Original)

Abstract

The conditions, variety and degree of maturity of the grain largely define the quality of the coffee.Therefore, to evaluate the effect of the variety and degree of maturity of the grain on the quality of robusta coffee (Coffea Canephora) under conditions of the Sacha Wiwa Experimental Center, La Maná, Ecuador.A completely randomized design with a 3 x 4 factorial arrangement was followed, three coffee varieties (Napopayamino, Ecu Robusta and Conilón) and four degrees of grain maturity (green-yellow, pintón, ripe and overripe).For this, humidity, dry matter, Brix, pH, conductivity, TDS and weight of 100 grains were determined.Where the Ecurobusta variety and green-yellow, ripe, pintón and overripe beans were better with 1030 mg/L, 75.91%, 194.27g, 4.87 ° and 1615 μs cm-1 /g DM and dry matter with 29.91% with napopayamino with green-yellow maturity, for the physicochemical characteristics of the cherries;while for the dry grain, with the highest values ​​for the brix for the Conilón variety with 1.20 °, while for TDS, conductivity and caffeine it was the Napopayamino variety with 866.67 mg/L, 1308.67 μs cm-1 /g DM and 10.26 mg/L.It is concluded that the effect of the variety and degree of maturity of the bean on the quality of the coffee has been evidenced, with the best results for the physicochemical characteristics of the cherries and dry grain.