Abstract
ABSTRACTDuring the dry processing of coffee, beans are classified by size, shape, weight, and color, resulting in the commercial preparation requested by the client, who can be of American, European, or other descent. The preparations consist of a combination of bean sizes and shapes, with a specified maximum number of defects. The objective of this work was to evaluate the effect of the shape and size of the bean of the three main Catimors grown in Mexico, i.e., Colombia, Costa Rica, and Oro Azteca, on the cupping quality attributes of the beverage. The results showed that there was no significant difference between the cupping quality parameters of the Colombia and Costa Rica varieties, whereas Oro Azteca exhibited a final score significantly lower compared to those varieties. For beans of size 13/64 (Z13), significant differences were found between bean forms (flat, peaberry, and mixed) of the Colombia variety. Flat (FL) beans scored almost seven points higher in the final score compared to peaberries (PE). In coffee beans of size Z14 or Z15, mixed (MI) samples scored equal or significantly higher than FL samples in the three varieties. Small beans (Z13 and Z14) of samples not separated by shape (PE and FL together) obtained equal or significantly higher scores in the cup quality attributes of the beverage compared to bigger beans. It was demonstrated that the shape and size of the coffee bean significantly affect the cup quality parameters depending upon the variety.
Highlights
IntroductionThe quality of coffee depends on factors such as the genetic origin, cultivation conditions (type of soil, altitude, and climate), sanitary care, agronomic practices and care of the harvest (degree of maturity), and postharvest handling, including type and control of the production process, storage, roasting, and preparation of the beverage.[1,2] The attributes evaluated in the beverage quality, such as fragrance/aroma, flavor, residual flavor/aftertaste, acidity, body, balance, preference, and sanitary quality of the bean, are important for the acceptance and definition of the bean quality.[3]
The quality of coffee depends on factors such as the genetic origin, cultivation conditions, sanitary care, agronomic practices and care of the harvest, and postharvest handling, including type and control of the production process, storage, roasting, and preparation of the beverage.[1,2] The attributes evaluated in the beverage quality, such as fragrance/aroma, flavor, residual flavor/aftertaste, acidity, body, balance, preference, and sanitary quality of the bean, are important for the acceptance and definition of the bean quality.[3]
Before evaluating the effect of the bean size and shape on the cup quality of coffee, we investigated whether there were significant differences between the three varieties (Catimors) evaluated, and we found that most of the cup quality attributes of the beverage depended on the variety of the coffee bean
Summary
The quality of coffee depends on factors such as the genetic origin, cultivation conditions (type of soil, altitude, and climate), sanitary care, agronomic practices and care of the harvest (degree of maturity), and postharvest handling, including type and control of the production process, storage, roasting, and preparation of the beverage.[1,2] The attributes evaluated in the beverage quality, such as fragrance/aroma, flavor, residual flavor/aftertaste, acidity, body, balance, preference, and sanitary quality of the bean, are important for the acceptance and definition of the bean quality.[3]. There is a tendency to improve the quality of coffee, as the final consumer is increasingly aware of the origin and quality of the coffee consumed For this reason, it is very important to use bean selection methods[5] and to remove defects before roasting. It has been shown that no sensory differences among coffee varieties from the same origin are noticed.[13] there has been no research suggesting the importance of the selection of bean size and whether this practice can be applied to improve quality attributes in the beverage. The objective of this research was to determine if there are significant differences between the bean sizes of the same variety, between different varieties with the same origin and processing, and between bean shapes, with respect to the quality attributes of the beverage, which can be highlighted through the selection of green beans
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