AMAZON ROBUSTAS: QUALITY OF RONDÔNIA COFFEE

Abstract

Called Amazon Robustas, coffee trees grown in the Western Amazon are distinguished by presenting hybrid characteristics between the botanical varieties Conilon and Robusta. In the literature we find scattered information about the agronomic, physical and chemical characteristics of this coffee tree. In this sense, this review study aimed to carry out a bibliographical survey on the main agronomic, chemical and drink quality characteristics of these plants. This is an integrative review, and the choice of subject is justified by the need for a synthesis that considers the knowledge produced on this topic in recent years. Through this review it was possible to reach some conclusions about the quality of the Amazon Robusa drink, (i) the genetics of the planted material and the location influence the characteristics of the Amazon Robusta grains cultivated in Rondônia (ii) no correlations were observed between the size of the beans with the quality of the drink, (iii) the presence of high concentrations of chlorogenic acid and caveol can be a determining factor in increasing the sensorial quality, (iv) the processing and processing of coffee fruits in their cherry state is of utmost importance for obtaining quality coffee, increasing the perception of descriptors by Q-graders. The identification of compounds associated with the quality of the drink opens up the possibility of developing markers that can be used in the selection of new plants. However, it is also observed that more in-depth studies must be carried out to confirm such information, as the genotype x environment interaction has been observed in the expression of the quality of the drink in this coffee tree.