Sensory analysis of four cultivars of coffee (Coffea arabica L.), grown at different altitudes in the San Martin region - Peru
ABSTRACT: Sensory characteristics were evaluated such as aroma, taste, aftertaste, acidity, body, consistency, balance, cleanliness of the cup, sweetness and beverage quality of four coffee cultivars (Catuaí, Caturra, Pache and Catimor) harvested from two different attitudes [sic: altitudes] (800-10...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Santa Maria
2017-08-01
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| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000900754&lng=en&tlng=en |