Quantitative characterization on cup quality of coffee from varieties resistant to rust
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Abstract
The study addressed the problem of the decline in coffee production in Cuba, caused by rust (Hemileia vastatrix), pests and climatic factors, which affect traditional varieties such as Typica and Bourbon. The objective was to quantitatively characterize the cup quality of rust-resistant varieties (Isla 6-14, Isla 5-15 and Laferno) to offer viable alternatives without compromising the quality standards required by the international market. The samples were collected at the Tercer Frente Agro-Forestal Experimental Station and processed following standardized protocols of the Specialty Coffee Association of America (SCAA). Physical and organoleptic attributes, such as fragrance, flavor, acidity and body, were evaluated using cupping and sensory analysis. The results showed that the varieties presented medium-sized beans (15-25.3% retained on sieve 16) and favorable organoleptic qualities, with scores between 6.00 and 7.83 in key attributes. Cup yield exceeded 70 points, classifying it as "very good quality." It was concluded that these rust-resistant varieties maintain adequate quality standards for the production of specialty coffees, offering a sustainable alternative for Cuban producers.
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