Sensory evaluation of commercial coffee brands in Colombia

TL;DR

This study uses sensory analysis with statistical techniques to evaluate and compare ten Colombian coffee brands based on flavor, fragrance, sweetness, and acidity, providing insights into customer preferences.

Contribution

It introduces a sensory evaluation approach combined with statistical analysis to profile Colombian coffee brands and understand consumer preferences.

Findings

Identified key sensory attributes influencing customer preferences.

Differentiated coffee brands based on sensory profiles.

Provided data to support branding and marketing strategies.

Abstract

Colombian coffee farmers have traditionally focused their efforts on activities including seeding, planting and drying. Strategic issues to successfully compete in the industry, such as branding, marketing and consumer research, have been neglected. In this research, we apply a type of sensory analysis, based on several statistical techniques used to investigate the key features of ten different brands of Colombian coffee. A panel composed of 32 judges investigated nine different attributes related to flavour, fragrance, sweetness and acidity, among others. The last section presents the conclusions reached regarding customer preference and brands profiles.