Among the known coffee species only Coflea arabica (Arabica coffee) and C. canephora (Robusta coffee) have economic importance in international market Excelsa coffee (C.dewevrei cv.Excelsa) in spite of its rusticity, high yielding capacity and normal sized grains is not yet cultivated in any producing country. Therefore there is little information on its cupping quality. In order to pursue this, pure Excelsa coffee and blends of it with Arabica of good cup quality were analysed. An incomplete balanced design was used with eight entries, seven replications besides an additional control of soft Arabica as standard. A six-point scale (0 = rio; 5 = mild) routinely used for classification of pure Arabica coffee samples was used in the trial. During roasting operation the Excelsa samples developed a distinct, unpleasant aroma. Three panelist experts analysed all coffee samples. The standard Arabica samples received an average of 3.76 points, similar to that of the control mild Arabica, with 3.86 points. Excelsa pure coffee sample was graded an average of 1.64 point The average points given to the blends corresponding to 10, 20, 30, 40 and 50% of Excelsa were 3.23, 2.95, 2.91, 267, and 1.91 respectively. The experts reported 85.7% of the pure Excelsa samples as having unusual taste. A significant positive correlation (r = 0.91) was found between increased proportion of Excelsa in the blends and the abnormal taste of the liquor. It was observed a variability in the ability of the experts to recognize the Excelsa taste. A negative significant (r =-0.93) correlation was found between the increased percentage of Excelsa in the blends and the liquor point average. It is concluded that up to 23% of Excelsa coffee can be blended with mild Arabica without major changes in the cupping quality.
Coffea dewevrei; Coffea arabica; cupping quality; coffee blends