RESUMEN En los últimos años el cultivo de café guatemalteco ha sufrido declinación en su rendimiento como resultado de la roya del café. El uso de cultivares resistentes a esta enfermedad y con potencial para producir cafés con buena calidad de bebida es fundamental para la sustentabilidad del cultivo en el país. El objetivo de este estudio fue analizar el potencial de calidad del grano y el perfil sensorial de genotipos de café Arábica resistentes a la roya, en función de diferentes tiempos de fermentación biológica. El experimento se implementó en julio de 2014, en la finca El Panorama, ubicada en el municipio de San Rafael Pie de La Cuesta, Departamento de San Marcos, Guatemala. Se probaron ocho progenies F5 resistentes a la roya y se utilizaron como controles los cultivares Marsellesa y Bourbon Amarelo. Cada genotipo fue sometido a dos tiempos de fermentación biológica en agua, después del pelado (24 y 72 h). El diseño experimental fue bloques completos al azar con tres repeticiones en un esquema factorial 10 (genotipos) × 2 (tiempos), totalizando 60 unidades experimentales. Se evaluó la calidad, perfil sensorial y granulometría de los tratamientos. Todos los genotipos estudiados resistentes a la roya mostraron potencial para la producción de cafés especiales en Guatemala y una granulometría superior en relación al Bourbon Amarelo. Marsellesa y Bourbon Amarelo obtuvieron puntajes finales más altos y los atributos de sabor, regusto, acidez, cuerpo, equilibrio y en general, fueron más acentuados. El tiempo de fermentación biológica no influyó en la puntuación final del café (pontuación total en el protocolo SCA); sin embargo, hubo un cambio en el perfil sensorial, con énfasis en el cultivar Marsellesa, que aumentó la frecuencia de notas frutales y redujo las notas de caramelo con mayor tiempo de fermentación.

SUMMARY In recent years, the Guatemalan coffee plantations have suffered a decline in its yield as a result of coffee rust. The use of cultivars resistant to this disease and with the potential to produce coffee with good drinking quality is essential for the sustainability of coffee cultivation in the country. The aim of this study was to analyze bean quality potential and the sensory profile of rust-resistant Arabica coffee genotypes as a function of different times of biological fermentation. The experiment was carried out in July 2014, at El Panorama farm, located in the municipality of San Rafael Pie de La Cuesta, Department of San Marcos, Guatemala. Eight rust resistant F5 progenies were tested and cultivars Marsellesa and Bourbon Amarelo were used as controls. Each genotype was subjected to two times of biological fermentation in water, after peeling (24 and 72 h). The experimental design was randomized complete blocks with three replications, in a 10 (genotypes) × 2 (times) factorial scheme, totaling 60 experimental units. The quality, sensory profile and granulometry of the treatments were evaluated. All the rust-resistant genotypes studied showed potential to produce specialty coffees in Guatemala and a superior granulometry in relation to Bourbon Amarelo. Marsellesa and Bourbon Amarelo obtained higher final scores and the attributes flavor, aftertaste, acidity, body, balance and overall were more accentuated. The time of biological fermentation did not influence the final score of the coffee (total score in the SCA protocol); however, there was a change in the sensory profile, with emphasis on cultivar Marsellesa, which increased the frequency of fruity notes and reduced caramel notes with longer fermentation time.

O controle do bicho-mineiro-do-cafeeiro Leucoptera coffeella (Guérin-Mèneville & Perrottet, 1842) é realizado por meio de inseticidas de amplo espectro de ação, capazes de causar desequilíbrios biológicos, sendo importante a busca por produtos que apresentem toxicidade à praga e seletividade aos seus inimigos naturais. Objetivou-se, com este trabalho, avaliar a ação dos produtos naturais, extrato pirolenhoso Biopirol® a 2,0; 4,0; 8,0 e 16,0% e azadiractina Nim-I-Go® a 0,25; 0,50; 0,75 e 1,0% em comparação com os inseticidas sintéticos lambdacialotrina (0,01 mg i.a./mL) e etion (1,5 mg i.a./mL) sobre o bicho-mineiro e seus efeitos sobre vespas predadoras desta praga, em condições de campo. Para isto, foi instalado um experimento em uma área de aproximadamente 1,2 ha, em lavoura cafeeira da cultivar Catuaí Vermelho, situada em Lavras, MG. As concentrações do extrato pirolenhoso e de azadiractina avaliadas não controlaram o bicho-mineiro e não afetaram negativamente a capacidade predatória das vespas. Observou-se que etion causou efeito letal às lagartas, logo após sua aplicação, decrescendo ao longo do tempo. Lambdacialotrina apresentou menor toxicidade às lagartas logo após sua aplicação, seguido por um aumento significativo de controle da praga ao longo do tempo.

The control of the coffee leaf miner Leucoptera coffeella (Guérin-Mèneville & Perrottet, 1842) by broad spectrum pesticides can cause great ecological problems. Thus, the search for products with low toxicity and that do not affect natural enemies is necessary. The objective of the present work was to evaluate the action of natural products like pyroligneous extract Biopirol® (2.0; 4.0; 8.0 and 16.0%) and azadirachtin Nim-I-Go® (0.25; 0.50; 0.75 and 1.0%) and the pesticides lambdacyhalothrin (0.01 mg a.i./mL) and ethion (1.5 mg a.i./mL) over coffee leaf miner and their effects over predator wasps, under field conditions. In order to achieve that, an experimental field of around 1,2 ha was installed, in a coffee plantation of the cultivar Catuaí Vermelho, in Lavras, MG. It was noted that the concentrations of pyroligneous extract and azadirachtin did not control the leaf miner and did not affect the predation for wasps. However, the larvae were killed by ethion, right after its application, being the effect weaker as the time passed. Lambdacyhalothrin presented the lower toxicity to the larvae after its application, followed by a significant increase in the control along the time.