Sensory evaluation of amazonian robusta coffee clones using SCA standards

Sensory evaluation under the Specialty Coffee Association (SCA) standards is essential for redefining the value of specialty robusta coffee, promoting its inclusion in specialty markets, and ensuring traceability. With the objective of identifying and selecting clones with sensory scores above 80 SC...

• প্রধান লেখক: Fernández Anchundia, Fabián Marcelo (author)
• অন্যান্য লেখক: Calderón Peña, Esteban Darío (author), Chuquimarca Aigaje, Edgar Javier (author), Loor Solórzano, Rey Gastón (author), García Rodríguez, José Antonio (author), Duicela Guambi, Luis Alberto (author)
• বিন্যাস: article
• ভাষা: spa
• প্রকাশিত: 2025
• বিষয়গুলি: Atributos organolépticos; café especial; nichos de mercado; mejora genética; calidad de taza; Organoleptic attributes; specialty coffee; market niches; genetic improvement
• অনলাইন ব্যবহার করুন: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/566