Revisión documental del perfil de tasa y rendimiento del café teniendo en cuenta los métodos de procesamiento natural, Honey y lavado.

Abstract

Coffee consumers are looking for increasingly complex cup flavors, so innovation is being made in processing processes that meet the requirements of the markets. This research makes a bibliographic review of the coffee rate profile taking into account the methods of natural processing, honey and washing, to give elements to coffee farmers about the possibilities of improving their business opportunities. The research is of a quantitative descriptive nature and 14 documents were analyzed, with data from Colombia, Peru and Costa Rica. Differences were found in the results reports in the considerations of yield and cup quality for the three methods, which depend on the conditions of the climate and terrain, variety and processing conditions, which requires that producers be instructed in the need to adopt processing processes that contribute to preserving the quality of the bean. To obtain high-quality coffees, it is necessary to consider a holistic approach that covers everything from variety selection to processing and marketing, which indicates the importance of continuing with research that allows producers, their associations and marketers to implement actions to improve the quality potential of Colombian coffee.