Discrimination of the sensory quality of the Coffea arabica
 L. (cv. Yellow Bourbon) produced in different altitudes using decision trees obtained by the CHAID method

ABSTRACT: Sensory characteristics were evaluated such as aroma, taste, aftertaste, acidity, body, consistency, balance, cleanliness of the cup, sweetness and beverage quality of four coffee cultivars (Catuaí, Caturra, Pache and Catimor) harvested from two different attitudes [sic: altitudes] (800-1000 and 1000-1200 meters above sea level) in the Province of San Martin - Peru. The focus of this research was to look for significant differences between sensory characteristics evaluated by 05 professional coffee-tasters certified by the Cooperativa Agraria Cafetalera y de Servicios Oro Verde. Ripe cherries were hand-picked, wet processed with natural fermentation and last of all submitted to solar drying. The roasting and grinding procedures followed those specified by the Specialty Coffee Association of America. The coffee-tasters evaluated the sensory attributes on a scale of 6-10 for each criterion. Our results suggested that the sensory quality of Pache and Caturra coffee beans increases the higher the altitude they are cultivated. Although, there is no significant difference between altitudes, the interaction between these two varieties and altitude favors a greater gain in beverage quality as well as aroma, flavor and acidity for the Caturra variety.

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Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing

Cropp Breeding and Applied Biotechnology ◽

10.1590/1984-70332019v19n4a60 ◽

2019 ◽

Vol 19 (4) ◽

pp. 428-435 ◽

Cited By ~ 2

Author(s):

Ivan de Paiva Barbosa ◽

Antonio Carlos Baião de Oliveira ◽

Renato Domiciano Silva Rosado ◽

Ney Sussumu Sakiyama ◽

Cosme Damião Cruz ◽

...

Keyword(s):

Coffea Arabica ◽

Sensory Quality ◽

Coffea Arabica L ◽

Postharvest Processing

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Exploring the multivariate technique in the discrimination of Coffea arabica L. cultivars regarding the production and quality of grains under the effect of water management

Euphytica ◽

10.1007/s10681-021-02845-5 ◽

2021 ◽

Vol 217 (6) ◽

Author(s):

Daniel Soares Ferreira ◽

Guilherme Bravin Canal ◽

Moyses Nascimento ◽

Ana Carolina Campana Nascimento ◽

João Marcos Soares Ferreira ◽

...

Keyword(s):

Water Management ◽

Coffea Arabica ◽

Multivariate Technique ◽

Effect Of Water ◽

Coffea Arabica L

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Production Process and Quality Testing of Arabica Ground Coffee (Coffee arabica L) Solok Regency, West Sumatera

Journal of Applied Agricultural Science and Technology ◽

10.32530/jaast.v4i1.135 ◽

2020 ◽

Vol 4 (1) ◽

pp. 36-55

Author(s):

Rince Alfia Fadri ◽

Kesuma Sayuti ◽

Novizar Nazir ◽

Irfan Suliansyah

Keyword(s):

Production Process ◽

Coffea Arabica ◽

Arabica Coffee ◽

Post Harvest ◽

Coffee Arabica ◽

Quality Testing ◽

Harvesting Process ◽

Coffea Arabica L ◽

Ground Coffee

One of the types of coffee cultivated in Solok Regency is Arabica Coffee (Coffea Arabica L). The quality of the coffee produced can be influenced by the proper harvesting and post-harvest process so as to produce ground coffee with good quality. This research is done by the method of observation, descriptive, and hedonic test. Ground coffee produced in Solok Regency has a semi-mechanical harvesting process while the post-harvest process begins with the release of the skin and meat of the fruit, subsequent drying, and release of the skin of horns, sorting and grading, roasted, milling and packaging. This research aims to study the processing and quality of Arabica Ground Coffee in Solok Regency.

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Influence of harvesting and postharvest processing methods on the quality of Arabica coffee (Coffea arabica L.) in Eastern Ethiopia

ISABB Journal of Food and Agricultural Sciences ◽

10.5897/isabb-jfas2016.0051 ◽

2017 ◽

Vol 7 (1) ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Amin Ameyu Mohammedsani

Keyword(s):

Coffea Arabica ◽

Eastern Ethiopia ◽

Processing Methods ◽

Arabica Coffee ◽

Coffea Arabica L ◽

Postharvest Processing

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Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

Scientific Reports ◽

10.1038/s41598-020-71309-y ◽

2020 ◽

Vol 10 (1) ◽

Cited By ~ 3

Author(s):

Tomás Gomes Reis Veloso ◽

Marliane de Cássia Soares da Silva ◽

Wilton Soares Cardoso ◽

Rogério Carvalho Guarçoni ◽

Maria Catarina Megumi Kasuya ◽

...

Keyword(s):

Environmental Factors ◽

Coffea Arabica ◽

Fermentation Process ◽

Fungal Communities ◽

Soil Conditions ◽

Edaphic Factors ◽

Microbial Dna ◽

The Impact ◽

Different Altitudes

Abstract In recent years, several studies have been developed to understand the impact of fermentation on the final quality of coffee and have indicated that postharvest processing could be a determinant of quality. However, a trend has appeared as a scientific counterpoint, indicating that the interactions between soil, fruit, altitude, and slope exposures with respect to the Sun are important to understand the behavior of the microbiome in coffee. Studies on the microbiota of coffee have addressed its role during the fermentation process, however the knowledge of indigenous microorganisms harbored in fruits and soil of coffee trees growing in fields are essential, as they can contribute to fermentation. Therefore, the aim of this work was to evaluate the influence of topographic and edaphic factors on the bacterial and fungal communities present in the soil and in the fruits of Coffea arabica trees. Samples of fruits and soil were collected from different growing areas at different altitudes and soil conditions. The microbial DNA was extracted and sequenced. The results showed the contribution of environmental factors in the structure of bacterial and fungal communities. The richness, evenness and diversity of the mycobiome and bacteriome were higher in the soil than in the fruits, independent of altitude. In addition, coffee trees at higher altitudes tended to have more bacteria shared between the soil and fruits. The co-occurrence/co-exclusion network showed that bacteria-bacteria connections were greater in higher altitudes. On another hand, fungi-fungi and fungi-bacteria connections were higher in low altitudes. This was the first study that evaluates in deep the influence of environmental factors in the microbiota habiting fruits and soil coffee trees, which may affect the coffee beverage quality.

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