Caracterización organoléptica, antioxidante y puntaje en taza de tres blens de Coffea arábica L., debido al acondicionamiento de materia prima en fermentación controlada.

Abstract

The objective of the research was to evaluate sensorially 3 Coffea arabica L blens developed by means of controlled fermentation methods at Finca la Primavera, for which the bibliographical references about the research were used, later as a methodological design a completely random design was used. randomized, with four treatments and repetitions. T1. Pulped coffee, T2. Oxidation of cherry coffee and pulping. T3. Cherry Coffee and Witness Sample.