Cross-Pollination Produces Arabica Coffee Beans with Higher Caffeine and Lower Fatty Acid

This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea arabica (arabica coffee) beans from Guatemala (SCA cupping score of 76.5–89.0 points). Non-targeted gas chromatography-mass spectrometry-based chemometric profiling indicated that specialty beans with a high cupping score contained considerable amounts of methyl-esterified compounds (MECs), including 3-methylbutanoic acid methyl ester (3-MBM), and other fatty acid methyl esters. The effect of MECs on flavor quality was verified by spiking the coffee brew with 3-MBM, which was the top-ranked component, as obtained through a regression model associated with cupping scores. Notably, 3-MBM was responsible for the fresh-fruity aroma and cleanness of the coffee brew. Although cleanness is a significant factor for specialty beans, the identification of compounds that contribute to cleanness has not been reported in previous research. The chemometric profiling approach coupled with spiking test validation will improve the identification and characterization of 3-MBM commonly found in arabica specialty beans. Therefore, 3-MBM, either alone or together with MECs, can be used as a marker in coffee production.

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Social Entrepreneurship and Arabica Coffee Production in the Northern Philippines: Navigating Opportunities and Constraints

Human Organization ◽

10.17730/1938-3525-80.1.72 ◽

2021 ◽

Vol 80 (1) ◽

pp. 72-82

Author(s):

B. Lynne Milgram

Keyword(s):

Social Entrepreneurship ◽

Private Investment ◽

Social Entrepreneurs ◽

Coffee Production ◽

Arabica Coffee ◽

Green Coffee Beans ◽

Start Up ◽

Alternative Approach ◽

Coffee Beans ◽

Private Government

Private, government, and corporate sectors increasingly seek to mitigate the precarious economic and environmental conditions their businesses have caused. Given the shortcomings of conventional approaches to achieve meaningful social change, social entrepreneurship has emerged as an alternative approach to answer this call. Combining business, private investment, and social movement models, social entrepreneurs work collaboratively with communities to augment peoples’ livelihood and their social security. This article draws on social entrepreneurship scholarship to analyze entrepreneurs’ initiatives in the northern Philippines’ emergent specialty Arabica coffee industry. I explore the extent to which entrepreneurs can operationalize opportunities and mitigate constraints as they expand from their small start-up premises while maintaining their social mandate. Given that current demand for premium green coffee beans outstrips supply, entrepreneurs may find themselves in competition with one another. This situation coupled with the Philippine government’s inability to secure peoples’ subsistence needs means that farmers may betray their allegiance to the entrepreneurs who supported them. I ask: do social entrepreneurs’ efforts simply alleviate symptoms rather than address root causes of inequality? Entrepreneurs’ efforts to date have led to positive industry outcomes; this suggests that pursuing such cross-sector advocacy can potentially curtail challenges to enterprise sustainability.

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Added Value Improvement on Arabica Coffee Wet Process MethodUsing Model Kemitraan Bermediasi (Motramed) on Unit Pengolahan Hasil at Ngada Residence - NTT

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v25i1.111 ◽

2009 ◽

Vol 25 (1) ◽

Author(s):

Djoko Soemarno ◽

Surip Mawardi ◽

Maspur Maspur ◽

Henik Prayuginingsih

Keyword(s):

Cost Efficiency ◽

Taste Quality ◽

The Other ◽

Added Value ◽

Arabica Coffee ◽

Is Implementation ◽

Wet Process ◽

Coffee Beans ◽

Quality Grade ◽

Sample Test

Ngada Residence is main producen region Arabica coffee in Nusa Tenggara Timur province. There are scattered on district of Bajawa and Golewa, that all of them effort by farmers and low quality, so farmers get low price and coffee development slowly than other coffee region in Indonesia. But, on the other hand, Arabica coffee from this region have potential special taste to be export quality coffee beans. One of way to solve to develop this quality is implementation coffee processing by Wet Process methode and support marketing system better by Model Kemitraan Bermediasi (Motramed). This research started from June until October 2007 at two centre district of Arabica coffee, there are district Bajawa are UPH Fa Masa on Beiwali village, UPH Wonga Wali on Susu village, UPH Papa Taki on Bomari village, UPH Suka Maju on Ubedolumolo village and Kecamatan Golewa are UPH Papa Wiu on Mangulewa village, UPH Meza Mogo on Rakateda II village and UPH Ate Riji on Were I village. This research want to know added value, cost efficiency, and profit on Arabica coffee processing used wet process methode on Unit Pengolahan Hasil (UPH) at Ngada Residence. Data was analysed by approximation added value, R-C Ratio analisys and t-One Sample Test. The result showed that Arabica coffee wet process could improved phisic and taste quality, lower of beans size, higher quality grade, smaller defect beans, moisture content lower, had special taste and very few taste defect. Those quality improvement improved price market to be higher, the added value about Rp4,390,- per kg and improved profit for farmers.Key words : Arabica coffee, wet process, quality, added value, efisiency, revenue.

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Chemical compounds and sensory characteristics of Arabica coffee (Coffea arabica) as a novel specialty coffee from Sinjai Regency, Indonesia

Food Research ◽

10.26656/fr.2017.5(s2).001 ◽

2021 ◽

Vol 5 (S2) ◽

pp. 107-112

Author(s):

A. Assa ◽

J.E. Loppies ◽

A.N. Amalia ◽

D. Indriana ◽

Mamang ◽

...

Keyword(s):

Sensory Quality ◽

Reference Sample ◽

Chemical Compounds ◽

Brown Sugar ◽

Arabica Coffee ◽

Coffee Plantations ◽

South Sulawesi ◽

Coffee Beans ◽

Specialty Coffee

Specialty coffee is generally found in areas with an altitude around 1000 meters above sea level (m a.s.l.) and is known to have a different distinctive flavor. One of the coffee plantations in South Sulawesi that has the potential to upgrade its status as a specialty coffee is the Sinjai regency. The sensory quality and chemical characteristics are the most important component of specialty coffee. The purpose of the study was to evaluate the chemical compounds and sensory quality in Manipi coffee beans in South Sulawesi, which has the potential to be classified as specialty coffee. The coffee cherries were collected from two locations based on different altitudes namely MA1 = 1200 m a.s.l. and MA2 = 1400 m a.s.l. The coffee cherries directly processed the wet method referring to Enrekang Arabica as a reference sample EA1 = 1200 m a.s.l. and EA2 = 1400 m a.s.l. The results showed that the chemical content and quality of sensory in Manipi Arabica coffee beans were affected by altitude. MA2 had the highest protein content (13.26%), lipid (7.67%), and caffeine (1.42%), whereas green arabica coffee beans with the highest carbohydrate content was MA1 (23.38%). The Enrekang Arabica were similar in terms of Manipi Arabica coffee beans had the highest protein, lipid, and caffeine content at an altitude of 1400 m a.s.l. respectively (12.41%), (10.73%), and (1.32%). The sensory quality of MA1 is 85.75, relatively similar to MA2 is 85.25. The Manipi Arabica coffee beans showed a specific flavor, namely brown sugar and vanilla notes from both altitudes. It had the potential to be developed into specialty coffee with a cup test score > 80.

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Quality of arabic coffee under different processing systems, drying methods and altitudes

Bioscience Journal ◽

10.14393/bj-v36n4a2020-47890 ◽

2020 ◽

Vol 36 (4) ◽

Author(s):

Kênia Barbosa Do Carmo ◽

Jéssica Conceição Barbosa do Carmo ◽

Marcelo Rodrigo Krause ◽

Aldemar Polonini Moreli ◽

Paola Alfonsa Vieira Lo Monaco

Keyword(s):

Electrical Conductivity ◽

Block Design ◽

Processing System ◽

Sensory Attributes ◽

Drying Methods ◽

Arabica Coffee ◽

Coffee Beans ◽

The Social ◽

Wet Processing

The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the production of excellent coffees. The region of Mutum, MG, Brazil, is predominantly coffee-growing, with high potential for the production of specialty coffees. Due to the social and economic importance of coffee production in the Matas de Minas region, research has been demanded with the aim of providing technological information that provides improvements in quality and consequent price aggregation of the coffee bag. Among the several factors that may affect coffee quality are the processing system, the drying method and the altitude. Thus, the objective of this work was to evaluate the quality of Arabica coffee at different altitudes, submitted to different processing systems and drying methods. The work was conducted at the Cabeceira do Imbiruçu, in a randomized complete block design,with treatments arranged in a scheme comprising sub-subdivided plots (2 x 2 x 2), with four replications. In the plots, the two altitudes (850 and 1050 m), in the subplotsthe two processingsystems (dry (natural) and wet (peeled cherry)) and in the sub-subplotstwo drying methods (cement and suspended yard, both covered). Sensory and electrical conductivity analyzes were performed. The fruits of coffee trees located at altitudes of 1050 m have sensory attributes superior to those of altitudes of 850 m. The best results of the coffee flavor and aroma sensory attributes were obtained in the wet processing system when compared to a dry (natural) processing system. The electrical conductivity of the coffee beans obtained in the wet processing system was lower than that obtained in the dry processing system (natural), which gives a better beverage quality. Drying methods in suspended yard and cement yard, both with plastic cover and if technically conducted, do not influence the sensory characteristics of the Arabica coffee.

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Composition of amino acids and fatty acids on Luwak coffee processing

Food Research ◽

10.26656/fr.2017.5(3).637 ◽

2021 ◽

Vol 5 (3) ◽

pp. 60-64

Author(s):

Fitri ◽

A. Laga ◽

Z. Dwyana ◽

A.B. Tawali

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Acid Content ◽

Green Bean ◽

Total Amino Acid ◽

Coffee Bean ◽

Roasted Coffee ◽

Coffee Beans

The processing carried out on coffee beans such as fermentation and roasting can affect the contents of amino and fatty acids of coffee beans. This study aimed to determine the amount of amino acid and fatty acid content in Luwak coffee bean during processing. The amino acids of coffee were analyzed using HPLC, while fatty acids of coffee were analyzed using GC-MS. The results showed a change in total amino acid content in raw coffee bean (3.04%), green bean coffee (6.93%), and roasted coffee (6.83%). The total fatty acid of raw coffee bean (1199.86 mg/100 g), green bean coffee (3147.56 mg/100 g), and roasted coffee (6282.4 mg/100 g) also experienced significant changes

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