Effect of processing methods (washed, honey, natural, anaerobic) of catimor coffee on physical and sensory quality in Alto Inambari, Peru

Coffee cultivation is an important economic activity, produced mainly by small producers, being a major exportation product in Peru. Among the coffee varieties grown Puno region, Catimor variety predominates, because of its resistance to yellow rust and productivity. Was investigated effect on physical sensory quality four processing methods (washed, honey, natural, anaerobic) control sample. Samples three kilograms were harvested for each benefit method, then Specialty Association (SCA) methodology was applied evaluate quality, results analyzed with analysis variance Tukey's multiple comparison. The showed that yield, main attribute grouped treatments into two different groups: (1) 71.17%, washed 75.83%, honey 75.24% (2) natural 44.45%, anaerobic 45.70%; regarding attributes only fragrance body are significantly different, total cup score was: 82.50 (control), 84.00 (washed), 82.88 (honey), 85.75 (natural) 87.38 (anaerobic). There significant difference between treatments, despite lower yields benefits, these improve therefore profitability. study gives reference producer method be used generate greater profits, organic volatile components related should studied. Key words: Anaerobic; farmer; method; profitability; wet.