SPECIALTY COFFEES: THE PHYSICAL-CHEMICAL QUALITY OF AMAZON ROBUSTAS SOLD AND PRODUCED IN THE MATAS DE RONDÔNIA GEOGRAPHIC INDICATION REGION

Abstract

Coffee farming in Rondônia has become prominent on the national and international scene in recent years due to the production of specialty coffees, thanks to the adoption, by coffee growers, of new production, processing and processing technologies, producing coffees that have unique flavors and aromas. Knowing that the commercialization and consumption of special coffees is growing in popularity within the state, this study aimed to evaluate the physical-chemical characteristics of different special coffees produced and sold in the region belonging to the Geographical Indication (GI) Matas de Rondônia, in order to check if there is any similarity between them. The samples were purchased from local businesses, and ten special type coffees were randomly selected. The physicochemical analyzes were carried out at the Federal Institute of Education, Science and Technology of Rondônia – Campus Jaru. The results were treated statistically using analysis of variance at 1% probability, mean grouping according to Scott-Knott at 5% probability and Pearson correlation. The results for the specialty coffees studied showed significant differences for all physical-chemical variables, indicating variability in their compositions. This is due to the fact that there is a vast genetic diversity of clones and/or cultivars distributed in the GI Matas de Rondônia region and also because the roasting profile of the coffees analyzed does not follow a standard, thus altering their chemical composition. The coefficient of variation ranged from 0.60 (pH) to 10.17% (total reducing sugars), indicating good experimental precision. Using the Pearson correlation matrix, a relationship between variables was observed. Through this study, it is concluded that the significant variations in the analyzed parameters contribute to the heterogeneity of specialty coffees sold in Rondônia.