época provável de matura？？o para diferentes cultivares de café arábica para o Estado de S？o Paulo

the successful development of the coffee crop in the state of sao paulo depends on the knowledge especially of climatic conditions that affect the plant phenology, that affect the productivity and the quality of crop production. the thermal factor influences the duration of fruiting and ripening stages. in regions with higher altitudes and milder air temperatures, the maturation of the coffee beans will happen more slowly. the objective was to generate maps of the probable time of ripening of three different cultivars based on accumulation of growing degree-days (gdd) for the s？o paulo state. the maps can identify regions with different potential for quality coffee beverage. the monthly values of gdd were accrued, using the gis. the maturation dates were estimated when the thermal sums of gdd were reached for each of the three cultivars, 'mundo novo', 'catuaí' e 'obat？'. in the center-western region of the state due the low altitudes, below 600m, and the high temperatures, making the coffee grain ripening stage shorter for all the three cultivars. in the northeastern region of the state (alta mogiana) with altitudes more than 800m, ripening occurs after may. this climatic characteristics allow to obtain coffee beverage with superior quality.