Licor artesanal à base de cachaça e café: valorização de insumos regionais do Maciço de Baturité – CE

Abstract

The present work aimed to develop a handcrafted liqueur based on cachaça andcoffee, highlighting regional ingredients from the Maciço de Baturité–CE, as well asanalyzing its sensory characteristics and possible applications in the gastronomiccontext. From the development of the research, it was possible to verify that theproposed objectives were fully achieved. The theoretical foundation allowed for anunderstanding of the historical, cultural, and gastronomic relevance of cachaça andcoffee, in addition to demonstrating the potential of these ingredients whenassociated with artisanal and sustainable production practices. The regional focus onthe Maciço de Baturité stood out as a central element of the study, reinforcing theimportance of territorial appreciation in building gastronomic identity andstrengthening local production. On a practical level, the execution of two distinctliqueur production tests made it possible to observe how different techniques directlyinfluence the sensory profile of the final product. The results obtained show thatcachaça and coffee from the Maciço de Baturité have high potential for thedevelopment of artisanal gastronomic products, capable of adding economic,cultural, and symbolic value to regional ingredients. Furthermore, the studydemonstrates that the choice of production techniques constitutes a strategic factorin the development of liqueurs, allowing the product to be adapted to differentaudiences and consumption contexts.