Evaluation of the productivity and organoleptic characteristics of four Arabica coffee genotypes in Andil

Abstract

Coffee is one of the main products grown in the southern part of Manabí. The objective of the study is to evaluate the productivity and organoleptic characteristics of four Arabica coffee genotypes (Sarchimor, Bourbon Rojo, Bourbon Amarillo, and Catuai). A completely randomised block design (CRBD) with five replicates was used, and Tukey's test at 5% was applied to identify the best performing treatments. In the organoleptic analysis, three processing methods were used per genotype: natural, honey and washed. In the production variables, the results did not show statistically significant differences between treatments, although Sarchimor recorded the highest productivity values and Bourbon Amarillo the lowest. In terms of granulometry, Sarchimor had larger dimensions in ripe fruit (length: 14.08 mm; width: 14.02 mm; thickness: 11.96 mm). In green coffee, no significant differences were observed; however, Sarchimor stood out with the highest proportion in the 15 mm sieve and good flotation performance (5.90%). In Brix degrees, Bourbon Rojo obtained the highest sucrose content (26.3), while no statistical differences were found in seed classification. In terms of organoleptic analysis, the natural and honey Sarchimor treatments achieved the highest scores (82.5), while washed Bourbon Rojo obtained the lowest rating (78.3). In conclusion, the Sarchimor genotype, combined with the natural and honey processing methods, showed a favourable balance between yield and cup quality, establishing itself as a viable alternative for producers seeking differentiated coffees.