Abstract: The specialty coffee market has grown significantly in the past decades
and has several cultivars with productive potential. The objective of this
study was to evaluate the sensory profile of the beverage produced from Coffea
arabica L. genotypes based on postharvest processing and to identify cultivars
with the greatest genetic potential for coffee cultivation in the city of Araponga,
Minas Gerais, Brazil. The experiment was a randomized complete block design
with two replicates and 11 genotypes with different levels of resistance to rust.
The sensory profile demonstrated an interaction between the genotype and
the processing technique. Five of the genotypes presented total scores above
85 points according to the SCAA protocol. Moreover, two of these genotypes
yielded heightened sensory notes after undergoing dry processing. The selection
of coffee genotypes should consider the level of technology involved in the drying
of the coffee beans, which preserves the potential quality of the beverage.

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