01898naa a2200253 a 450000100080000000500110000800800410001910000200006024500740008026000090015452009810016365000210114465000190116565000150118465000200119965300180121970000240123770000180126170000260127970000190130570000220132470000170134677302810136310213212019-05-24       2019    bl uuuu     u00u1 u    #d1 aSILVA, J. de S.  aConilon coffee harvesting and post-harvesting.h[electronic resource]  c2019  aCoffee is one of the few agricultural products whose commercial value is linked to quality. The better the appearance, sanity, type and beverage, the higher the prices paid for the product (SILVA; MORELI;VERDIN FILHO, 2015), which will give coffee growers an economic return to invest in production and processing technologies (CORREA; OLIVEIRA; BOTELHO, 2015). The search for quality aiming at production valorisation and conquests for more stable and remunerative markets is among the goals to achieve sustainability and competitiveness for those who are engaged in coffee production, be it arabica or conilon coffee (FONSECA et al. 2007). The coffee quality depends on the species, the chemical composition of the raw grains, the cultivar, the climate, the altitude, the harvesting process, the post-harvesting processing (drying, storage and processing) and the techniques used in industrial processing: roasting, milling and packaging (CORREA; OLIVEIRA; BOTELHO, 2015)...  aCoffea canephora  aConilon coffee  aHarvesting  aPost-harvesting  aCafé conilon1 aVERDIN FILHO, A. C.1 aMORELI, A. P.1 aFONSECA, A. F. A. da.1 aFERRÃO, R. G.1 aFERRÃO, M. A. G.1 aVOLPI, P. S.  tIn: FERRÃO, R. G.; FONSECA, A. F. A. da.; FERRÃO, M. A. G.; DE MUNER, L. H. (Ed.). Conilon Coffee. 3 edition updated and expanded Vitória, ES : Incaper, 2019. Cap. 20, p. 611-627. Translated from: Café Conilon, 2017 - Incaper. English translation: Marcele Gualda Pasolini.