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...

• Главный автор: Fernández Anchundia, Fabián Marcelo (author)
• Другие авторы: 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)
• Формат: article
• Язык: spa
• Опубликовано: 2025
• Предметы: Atributos organolépticos; café especial; nichos de mercado; mejora genética; calidad de taza; Organoleptic attributes; specialty coffee; market niches; genetic improvement
• Online-ссылка: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/566