Chemical and sensory profile of new genotypes of Brazilian Coffea canephora

•Genotypes 105 and 108 contained higher trigonelline, sugars and caffeine content.•PCA showed a grouping of the coffees according to the chemical composition.•The maturation affected the chemical and sensory profile of coffee beans.•Caffeoyl quinic acid was the main phenolic found in the samples.•Genotype Diamante 108 was classified as specialty coffee by sensory analyses. The study of Brazilian Conilon coffee genotypes with unknown chemical composition and sensory quality is extremely important since these data may contribute to the launching of new coffee cultivars in the international market with high cup quality. The present study aimed to investigate the metabolic profile of 3 genotypes of Conilon and compared them to Robusta Tropical and Arabica coffees, all collected at 3 different levels of ripeness. The extracts were analysed by ESI-LTQ-ORBITRAP, and 11 attributes were evaluated by sensory analysis. To correlate sensory, composition and maturation, chemometric analysis was used. The metabolites trigonelline, caffeine, caffeoylquinic acid and sugars revealed higher concentrations in genotypes 105 and 108. According to the sensorial analysis, genotype 108 showed the highest final score (82), which was even higher than the Arabica coffees. Among the new coffees studied, genotype 108 presented promising characteristics, sparking interest in its national and international commercialization.