Gestión y plan de trazabilidad para el control de variables de calidad durante el beneficio de cafés especiales

The article provides coffee growers with a guide to obtain procedures during the benefit of special coffees. The methodology employed involves two types of fermentation: dry and wet. The results were addressed through statistical analysis. Variations were established between the data for the variables ° Brix, relative humidity and pH between one crop and another, a fundamental factor in determining relevant aspects when generating processes that allow access to replicable cups with a reproducible profile over time.