Commercial coffee (Coffea arabica L.) quality evaluation procedures are based on subjective parameters, once depend on personal abilities and sensitivity, acquired after many years of experience. So in order to complement these analysis physical and chemical methods are also used to support the results. Firstly an experiment was installed to evaluate some factors that may influence in grain coffee exsudates, potassium leaching and electric conductivity determination. Grain coffee size and defects affect potassium leaching and electric conductivity in coffee cultivar, Acaia Cerrado MG 1474. A coffee grain sample, with no defective grain removal showed at the lower sieves, higher eletric conductivity and potassium leaching values. However, pulling back defective grains those values were not observed. There was a gradative increase in electric conductivity in grain coffee as follow: normal, greens and bored grains and also fermented as black grains. In relation to potassium leaching there were no differences, excepted to green and bored grains that had similar values. These results suggest that defective coffee grain might affect in significant way the electric conductivity and potassium leaching of esxudate of grains, and could cause inadequate interpretations related to quality of the analyzed coffee.
coffee quality; potassium leaching; conductivity eletric; Coffea arabica
