Abstract

This work aimed to develop an infusion type beverage from Lempira coffee pulp for human consumption. Samples from the Honduran Coffee Institute IHCAFE were used. According to the results obtained from the sensory analysis, it was determined that 70.75% of the evaluators prefer the beverage made with mature grains, given that a balance in taste and acidity is obtained. As for the mass concentration of the packaged content, 60% of the universe of tasters prefer a concentration of 1.6 g of dried pulp per cup. Regarding the type of grinding of the grain, it was determined that 80% of the tasters prefer coarse grinding (701 to 900 µm), describing it as an extremely pleasant product in its flavor and color, with shades of Jamaica, tamarind and nuts. Checking that with this particle size there is a greater release of flavors and maintains a balance in terms of aromas, however in fine particles (350 to 500 µm), their fragrances stand out, but negatively affects their taste and the high sedimentation rate. Therefore, it was concluded that the quality of the infusion drink from coffee pulp is influenced by the type of grinding used for its preparation.

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