Specialty Coffee
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. AN INDEX TO EVALUATE THE ACCEPTANCE OF SPECIALTY COFFEES IN CONSUMER GROUPS
ABSTRACT Numerous factors are related to the individual sensory perception of consumers, which makes it impossible to adapt a model that explains their behavior. In this context and given the scarcity of statistical indexes that evaluate preferences for specialty coffees, new statistical methods should be studied. To this end, our study aimed to create an in
Eng. Agríc.. Publicado em: 2020-10
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2. EFFECT OF THE POSTHARVEST PROCESSING METHOD ON THE BIOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF ARABICA COFFEE
ABSTRACT The objective of this work was to study the influence of two postharvest processing methods on the biochemical composition and sensory analysis of a Colombian specialty coffee. For this purpose, coffee beans (Coffea arabica) of the Castillo variety were collected and processed using the wet and semi-dry methods, and the drying process was conducted
Eng. Agríc.. Publicado em: 2020-04
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3. Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing
Abstract The specialty coffee market has grown significantly in the past decades and has several cultivars with productive potential. The objective of this study was to evaluate the sensory profile of the beverage produced from Coffea arabica L. genotypes based on postharvest processing and to identify cultivars with the greatest genetic potential for coffee
Crop Breed. Appl. Biotechnol.. Publicado em: 05/12/2019
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4. Avaliação sensorial de quatro cultivares de café (Coffea arabica L.), cultivadas em altitudes diferentes da região San Martín - Peru
RESUMO: Foram avaliados atributos sensoriais como aroma, sabor, sabor residual, acidez, corpo, consistência, equilíbrio, xicara limpa, doçura e qualidade de xicara de quatro cultivares (Catuaí , Caturra, Pache e Catimor) de café coletados sobre duas elevações (800-1000 e 1000-1200 metros de altitude) no Departamento de San Martín - Peru. O foco da pe
Cienc. Rural. Publicado em: 28/08/2017
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5. Estratégia empresarial e vantagem competitiva na produção de cafés especiais / Business strategy and competitiva advantage in the production of specialty coffees
Analisou-se uma empresa que atua no setor de produção de cafés especiais, levantando-se os principais aspectos relativos à gestão estratégica da empresa na busca de se obter vantagem competitiva no mercado de cafés especiais. A análise foi realizada na Fazenda Ponto Alegre, empresa constituída para atuar com fins específicos de empresa rural. A Faz
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 06/07/2011
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6. A Influência do descascamento do café cereja orgânico sobre a composição físico-química e sensorial dos grãos / The influence of organic strawberry coffee peeling on physicochemical and sensorial composition of coffee beans
O café orgânico é caracterizado por ser produzido sem a utilização de produtos químicos e por possuir qualidade de grãos semelhantes ou superiores ao café tradicional. A não utilização de fontes de nutrientes altamente solúveis é um dos fatores que garantem ao café orgânico uma maior valorização diante de consumidores preocupados com questõ
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/08/2010
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7. DistribuiÃÃo espacial de cafÃs do estado de Minas Gerais e sua relaÃÃo com a qualidade da bebida. / Spatial distribution of coffees from Minas Gerais state and their relation with quality
Coffee is the second most important agricultural exportation product in Brazil, constituting one of the main income sources of the Brazilian economy. The state of Minas Gerais is the countryâs biggest coffee producer. Recently, coffees produced in the state have won national specialty coffee contests, which has increased their commercial value and establish
Publicado em: 2009
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8. Brazilian Coffee: Portuguese and English Variants in the spoken language / Cafés do Brasil: estudo de variantes em português e inglês na língua falada
The aim of this research is to analyze the presence of terminological variants in the specialty language of coffee and to verify the possibility of building a bilingual vocabulary based on spoken language. The study is guided by the consecutive or liaison interpreting and the use of spoken corpora, once we can establish a close relation between spoken langua
Publicado em: 2008
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9. Desenvolvimento territorial, história, cultura e tradição : os caminhos do café em Alto Paraíso (GO)
This study aims to examine how the inhabitants of Alto Paraíso de Goias are seeking alternatives to generate income and sustainable development of the municipality. To do so, it makes the analysis from the deployment, by Embrapa, of a specific project on the rescue of traditional agricultural culture of coffee. The municipality is part of the region of the
Publicado em: 2008