The quality of roasted coffee agroforestry system: special and traditional

The processing of the coffee agroforestry system in the Baturité Massif is done by hand, allowing the production of special and traditional coffee without strict production control, and in some cases there may be adulterations. The twenty-five samples of coffee agroforestry were purchased in the period from June2018 to March 2019, in the form of powder and roasted grains, in traditional and special managements, in four coffee agroforestry producing cities in the Baturité Massif. Grain and powder samples were standardized in their granulometry in0.60 mm. The determinations of the physical-chemical parameters of moisture (%, m m-1), caffeine (%, m m-1), mineral residue (%, m m-1), aqueous extract (%, m m-1) and ether extract (%, m m-1) were performed in triplicates. The average values of the parameters were: moisture 3% + 1 with coefficient of variation of 39%; ashes 4.9% + 0.7 with coefficient of variation 15%; ether extract 19% + 2 with coefficient of variation 10%; aqueous extract 27% + 6 with coefficient of variation 22% and caffeine 1.6% + 0.3 with coefficient of variation of 19%. It was possible to verify in the studied samples that the chemical quality varies a lot among the producers; however, when evaluated in general, expressing the average values of the parameters, we can say that they have quality within the quality parameters expected by the Brazilian legislation.