Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes

Abstract The production of specialty coffee has several factors and parameters that are added up in the course production, so quality is expressed act consumption. Based on this scenario, study included analysis ten genotypes arabica coffee, materials being subjected to irrigated rainfed water regimes, a low altitude region, identify responses for sensory physical–chemical quality. were evaluated split-plot scheme with randomized block design, three replications. Arabica fruits harvested 80% cherry seeds processed by wet method. Subsequently, characteristics related analyses evaluated. Paraíso group showed great variability variables regimes. Catuaí group, however, less both cultivation environments regime. In sensorial data set, 144 CCF SFC (when irrigated) H 419-3-3-7-16-2, 419-3-3-7-16-11 Catucaí 24-137 (rainfed cultivation), more favourable at altitude.