02601naa a2200241 a 450000100080000000500110000800800410001910000170006024501200007726000090019752018770020665000160208365000170209965000170211665300180213365300190215170000210217070000240219170000210221570000200223670000170225677300860227321266412020-11-16       2020    bl uuuu     u00u1 u    #d1 aSOUZA, I. I.  aEffect of Afforestation of Arabica coffee on the physical and sensorial quality of the bean.h[electronic resource]  c2020  aBrazil is a world leader in coffee production, however, the quality of the grain differs between the different production systems, which influences the price paid for the product in the national and international market. Aims: Therefore, the objective of this study was to assess the influence of Arabica coffee afforestation on the physical and sensorial quality of the bean. Methodology: The study was carried out in the Caparaó region, which involves part of the Espírito Santo state region and another part of the Minas Gerais state, properties with of coffee. Catuaí vermelho IAC-44 was cultivated in two different situations: a plot of land on the full sole and another of wooded land. In each property, two samples were collected, one per area, representing the coffee in full sun and the other the wooded coffee, and in one of the properties samples were collected in two different areas of wooded coffee. Thus, in total, nine samples of crops in full sun and 10 of forest crops with different species were used, such as cedar, eucalyptus, palm heart, polyculture (characterized by shading with species of fruit and wood) and bananas. The samples consisted of seven liters of cherry coffee, selectively harvested, in the middle third of 20 randomly chosen plants. Results: The results showed that the quality of the coffee, physical and sensorial, is influenced by the cultivation system (wooded and in full sun), the degree of influence depends on the type of companion plant. Conclusion: Systems in forest crops with cedar and eucalyptus showed the least number of defects in raw beans and the highest proportion of flat beans (% CG). Treatment of wooded coffee with polyculture showed a higher percentage of coarse mocha (% MG). The cultivation of forested coffee with polyculture has an even better sensory quality, compared to the other treatments studied.  aAgroecology  aCoffee beans  aFamily farms  aDrink quality  aFamily farming1 aARAUJO, E. da S.1 aJAEGGI, M. E. P. C.1 aSIMÃO, J. B. P.1 aROUWS, J. R. C.1 aSOUZA, M. N.  tJournal of Experimental Agriculture Internationalgv. 42, n. 7, p. 133-143, 2020.