Abstract
The quality of a coffee beverage is influenced by diverse agronomic factors, including plant genetics and physiology, the plant’s interaction with the environment and crop management (including fertilisation, irrigation, shading) as well as the post-harvest processing of the coffee fruit. While several influences on quality have long been known, such as the association of higher quality coffee with higher altitudes (due to lower temperature and extended fruit maturation phase), recent advances in science and technology have led to a far greater understanding of how such diverse agronomic factors impact coffee quality, in a challenging context of ongoing climate changes. This chapter explores some of these factors from the field (temperature and altitude/latitude, water availability, solar radiation and soil and plant nutrition) through post-harvest processing (processing method and drying) and discusses how they may impact organoleptic properties that determine coffee beverage quality.
Published Version
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