ATRIBUTOS DO SOLO, FOLIAR E QUALIDADE DA BEBIDA DE CAFEEIROS EM SISTEMA CONVENCIONAL E ORGÂNICO

The objective was to evaluate the chemical attributes of the soil and leaves and the quality of the coffee bean and beverage (Coffea arabica L.) grown in conventional and organic systems. Soil and leaf tissue samples were evaluated for macro and micronutrient levels. The drink was analyzed for 11 sensory attributes (Specialty Coffee Association). The organic system presented the highest average levels of S (70.45 mg dm-3) and P (61.30 mg dm-3) in the soil, while the conventional system presented higher levels of Zn (14.50 mg dm-3) and K (1.60 mmolc dm-3). N, P, Mg, and B levels were higher in leaves from conventionally grown coffee trees, while leaves from organically grown coffee trees had higher levels of K and Zn. Organic cultivation resulted in higher total soluble solids (22.4o) and larger coffee bean diameters. The sensory attributes of the coffee drink were similar in both systems, with a score of 83, which classifies them as specialty coffees. The results indicated that it was possible to obtain quality coffees in both the organic and conventional systems.