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...

• Egile nagusia: Fernández Anchundia, Fabián Marcelo (author)
• Beste egile batzuk: 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)
• Formatua: article
• Hizkuntza: spa
• Argitaratua: 2025
• Gaiak: Atributos organolépticos; café especial; nichos de mercado; mejora genética; calidad de taza; Organoleptic attributes; specialty coffee; market niches; genetic improvement
• Sarrera elektronikoa: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/566