Sensory evaluation of amazonian robusta coffee clones using SCA standards

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...

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Príomhchruthaitheoir: Fernández Anchundia, Fabián Marcelo (author)
Rannpháirtithe: 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)
Formáid: article
Teanga:spa
Foilsithe / Cruthaithe: 2025
Ábhair:
Atributos organolépticos
café especial
nichos de mercado
mejora genética
calidad de taza
Organoleptic attributes
specialty coffee
market niches
genetic improvement
Rochtain ar líne:https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/566
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https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/566

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