Jordan, Rodrigo A.Oliveira, Fabrício C. deArgandoña, Eliana J. S.Motomiya, Anamari V. A.Santos, Rodrigo C.2024-08-222024-08-222024-04-26JORDAN, Rodrigo A. et al. Impact of Slow Drying in a Cold Room on Coffee Sensory, Chemical, and Physical Properties. Engenharia Agrícola, Jaboticabal, v. 44, e20230095, 26 apr. 2024.1809-4430https://doi.org/10.1590/1809-4430-Eng.Agric.v44e20230095/2024http://www.sbicafe.ufv.br/handle/123456789/14584This study aimed to evaluate the duplicity and synergism of slow drying and storage processes at low temperatures, using a refrigerated room under suitable conditions for coffee fruit just after harvest. A cold room was prepared to receive and store coffee fruit in bulk directly from the field, perform slow drying, and maintain water content at approximately 12% during three months of storage. The room operated at temperatures between 7 and 14 ºC and relative humidity between 37 and 41%. The coffee variety used was the Conilon Yellow 62. The initial water content reduction period from 54% (wb) to 12% (wb) was two months. For comparison, coffee harvested from the same batch was dried on a covered suspended bed. Results showed that the coffee dried and stored in the cold room received a sensory score of 86.41, while that dried on a suspended bed obtained a sensory score of 84.16. Moreover, the coffee dried and stored in the cold room had a higher energy content. Colorimetric analysis showed that the dried grains stored in the cold room had a reduction in the "a" coordinate, indicating an approximation to the green color. The cold room also allowed for extended storage of the coffee grains.pdfenOpen Accessrefrigerated storagesensory attributescolorimetrychemical compositionCafeicultura::Colheita, pós-colheita e armazenamentoArtigo