1.

Questionnaire: Study on consumer perception of commodity, specialty and fermented

coffees.
Part 1
E-mail
What is your gender?
What is your age?
In what region do you currently live?
What is your level of education?

Part 2
How often do you drink coffee?
In what kind of place (s) do you usually drink coffee?
Which characteristic (s) do you observe when buying coffee?
Do you know what specialty coffee is?
If you don't know, would you like to know?
“Special coffees are beans free of impurities and defects that have different sensory
attributes, including clean and sweet, balanced body, acidity, and scores 80 or higher by
a certified Q-Grader on the Specialty Coffee Association’s quality scale. In addition to
intrinsic quality, specialty coffees must have certified traceability and environmental,
economic and social sustainability criteria at all stages of production."
From this statement, do you consume/ have you consumed specialty coffee?
If you haven't consumed, would you like to consume?
For what reason?
What is the reason for not consuming?

Part 3
What is or are the reason (s) you consume specialty coffees?
As a consumer of specialty coffees, would you like to purchase coffees with
traceability?
How much would you be willing to pay for a special coffee package (250 grams)?
Which descriptor (s) matter the most when you are consuming specialty coffee?
What basic taste (s) do you expect to find in a specialty coffee?
What flavor (s) do you expect to find in a specialty coffee?
Part 4
Did you know that coffee can undergo controlled fermentation?
Have you ever consumed fermented coffee?
Would you consume fermented coffee?
Explain the reason for the answer above (avoid writing because yes/no).
Did you know that a controlled coffee fermentation helps to generate different flavors
and aroma of the beverage?
What flavors/aromas would you like to find in the coffee?
Do you know what is coffee inoculated with microorganisms?
Have you ever consumed fermented coffee inoculated with microorganisms?
If not, would you consume a coffee that has been inoculated (knowing that the
microorganisms used come from the coffee itself and assist in the production with
desirable volatile compounds)?
Would you consume a coffee that has been inoculated (not knowing which
microorganism was used)?
Why?
What did you like most about drinking a fermented coffee?
Would you consume a coffee that has been inoculated (knowing that the
microorganisms used come from the coffee itself and assist in the production of
desirable volatile compounds)?
Would you consume a coffee that has been inoculated (without knowing which
microorganism was used)?
2. Sensory Assessment Sheet with consumers.

Sensory Assessment Sheet

Name: _________________________________________________Sex: ( ) Female ( ) Male

Age range (years): ( ) 18 a 30; ( ) 31 a 40; ( ) 41 a 50; ( ) 51 a 60; ( ) 61 years or more
Profession: _________________________________
Coffee Consumption: ( ) Daily ( ) 5 to 3 times a week ( ) 1 to 2 times a week ( ) Rarely
Do you consume coffee: ( ) with sugar ( ) without sugar

Please drink the sample and pick the OPTION (s) that you consider appropriate to describe the
sample. Then indicate how much you liked or disliked the sample using the hedonic scale.

Sample number: _______ Note flavor: ________ Note overall impression: ________

( ) Chocolate ( ) Caramel ( ) Spice ( ) Mild flavor ( ) Milk ( ) Mint

( ) Almonds ( ) Sweet ( ) Citric ( ) Honey ( ) Fruity ( ) Floral

Other (s):
_____________________________________________________________________________
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