English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The sensory profile of four coffee varieties (Coffea arabica L.) was evaluated, such as, Typica, Caturra, Costa Rica and Catimor in the towns of Huahuaya Grande, La Unión, El Porvenir of the district of San José del Alto, Jaén, Cajamarca . The selected plots are located in different ecological floors such as: high zone (1860 m), middle zone (1250 m) and low zone (900 m). The sensory profile of each variety was defined, being the best for typical coffee with 95.24, followed by Caturra with 95.06, Costa Rica 90.31 and lastly Catimor with 82.33 points in high ecological floor. The varieties of better sensory quality are: Typica, followed by Caturra and Costa Rica considered as special coffees, highlighting their sensory characteristics, mainly acidity, aroma and body. It is concluded that the Typica and Caturra varieties have a better sensory performance in high ecological floor, the Costa Rica and Catimor varieties are better adapted to the low ecological floor due to the genetic conditions of each variety.

Perfil sensorial de cuatro variedades de café (Coffea arabica L) cultivados en diferentes altitudes del distrito de San José del Alto-Jaén