Strategy for the improvement of coffee production of the organization ‘Ecological peasants in the Sierra Madre of Chiapas’: characterization of the coffee beverage.

Coffee is an important crop in Mexico even without being originally from our country. This crop is part of the productive culture of the Mexican subtropical regions. In the past decade the coffee sector was immersed in a deep economic crisis. As a response to this situation in the coffee sector, some alternatives were implemented, among them: improvement of coffee quality and production of differentiated coffee. In this context the organization ‘Campesinos Ecológicos de la Sierra Madre de Chiapas S.C.’ stated that it was necessary to develop research to identify the qualities and profiles of coffee flavor in order to strengthen its presence in the different markets. A database integrated by the Technical Department of this organization built in 2009 was used in this piece of research. By applying an analysis of correlation, and t, χ2 tests it was identified that the thermal variation and characteristics of the soil significantly affect some sensory attributes of the coffee drink (p<0.05). It was found that a significant number of samples have a rating greater than 80 (scale of 0-100) and an aromatic profile to chocolate-caramel. There was also some hint of citrus, floral and fruits identified, which indicate a potential to differentiate drink flavor profiles. Even though coffee prices have risen recently, it is recommended that producers continue focusing attention on the differentiated coffee market because its price may be more stable in the medium term.