Antioxidant and sensory profiles of Coffea arabica var. Caturra under Washed, Natural, and Honey processing

Postharvest processing modifies the composition and sensory characteristics of coffee, although global antioxidant assays may not reflect changes in individual metabolites. This study compared Washed, Natural, and Honey processes in Caturra coffee obtained from the same farm, lot, and harvest. The lot was divided into nine independent experimental units, with three replicates assigned to each process. Analytical determinations were subsequently performed in triplicate. Polyphenols, flavonoids, condensed tannins, four phenolic acids, and antioxidant responses determined using DPPH, ABTS, and ORAC assays were evaluated. Sensory profiles were established by consensus among three expert assessors. Honey coffee showed the highest total polyphenol content (3,136.35 mg GAE 100 g-1 d.s.) but lower concentrations of individual phenolic acids. Chlorogenic acid reached 46.9 mg 100 g-1 d.s. in Honey coffee and 316.5 mg 100 g-1 d.s. in Washed coffee; caffeic acid was not detected in Honey coffee but reached 388.2 mg 100 g-1 d.s. in Washed coffee. ORAC differed among the three processes, whereas ABTS was lower in Honey coffee than in Washed and Natural coffees. Washed coffee was balanced and pleasant; Natural coffee exhibited greater fragrance and wine-like notes; and Honey coffee showed higher acidity and sweet and citrus descriptors. Differences between global antioxidant assays and individual phenolic acids support the use of complementary analytical approaches. Under standardized fermentation and drying conditions, postharvest processing can alter the chemical and sensory profile of specialty coffees.