Identification of the quality of coffee beans subjected to different drying processes

Resumo

The method of drying coffee beans is one of the many factors that can interfere with their physical and chemical integrity, attributing quality and value to the product. Thus, this research aimed to evaluate, based on electrical conductivity and leaching of potassium tests, which one of the drying methods used for the Red Catuaí IAC 99 variety are shown to be less harmful to the cell membrane of the beans. Although the research still has tests in progress, it is possible to conclude that coffee pulped was the process that showed the least damage to the bean membrane.