Estudio de las características organolépticas del café que se procesa en las casas cafetaleras en la provincia de Loja

Abstract

This study analyzes the organoleptic characteristics of coffee grown and processed in the province of Loja, Ecuador. The interest of this analysis stems from the variety and exquisite flavor this coffee has; the assessment was carried out through sensing the acidity, odor, color and flavor of this coffee from this Ecuadorian region.

The study conceptualizes and describes coffee based on a global perspective, starting with defining this product as one that has spread and is consumed across the world, and makes reference to the discovery of this plant and its grains, its expansion from Africa to other continents, the start of coffee as a beverage, the origins of coffee-production, as well as its arrival in Ecuador. We make special emphasis on its history and potential in Ecuador.

This study centers its analysis on the organoleptic characteristics of coffee from Loja, and describes the atmospheric conditions of its cultivation, the processes which are used for treating grains before its roasting and levels of it, and then goes on to explain the methods for elaborating the beverage, its varieties, the characteristics expected in a quality product and the steps required to assess its quality.

Finally, the study offers a guide and a summary of the characteristics of coffee produced by the industry in Loja, as well as conclusions and suggestions for its improvement and for exploiting its full potential in the country and beyond.