Canephora Coffee Research Articles

Impact of self-induced anaerobiosis fermentation (SIAF) on chemical and sensorial characteristics of Coffea canephora

Coffea canephora is responsible for over 40% of global production and holds industrial relevance, especially in the production of soluble coffee. However, issues related to beverage quality still need improvement to meet the demand for high-quality coffees. This study investigated chemical and sensory changes in Coffea canephora var. conilon during Self-induced Anaerobiosis Fermentation (SIAF) versus Conventional processing, with or without starter yeasts. Hanseniaspora opuntiae and Meyerozyma caribbica populations were monitored using qPCR, while sugar and acid concentrations were measured by HPLC. Pulped coffees showed higher sugar consumption (71%–79%) than natural ones (12%–24%) during 72 h of SIAF, with lactic acid uniquely present in SIAF treatments. GC-MS identified 35 volatile compounds in roasted coffees, with esters and ketones differing between SIAF and Conventional treatments. Ethyl isovalerate and ethyl palmitate were found only in Natural SIAF inoculated with H. opuntiae, which received the highest cupping score (82 points). Consumers perceived all Natural SIAF coffees as distinct from Natural Conventional. In Natural SIAF coffee, H. opuntiae contributed to an exotic and fruity profile, while in Pulped SIAF, M. caribbica yielded a balanced and mild coffee. The SIAF method, with or without yeast addition, holds the potential for producing specialty Canephora coffee.

Authentication of indigenous Brazilian specialty canephora coffees using smartphone image analysis

The prevention of coffee fraud through the use of digital and intelligence-based technologies is an analytical challenge because depending on the adulterant, visual inspection is unreliable in roasted and ground coffee due to the similarity in color and texture of the materials used. In this work, a 3D-printed apparatus for smartphone image acquisiton is proposed. The digital images are used to authenticate the geographical origin of indigenous canephora coffees produced at Amazon region, Brazil, against canephora coffees from Espírito Santo, Brazil, and to capture the adulteration of indigenous samples. The results evidenced that the technology is favorable to identify the geographical origin and adulteration with multiple substances using smartphone technology. Pure coffees were adulterated with arabica coffee, spent coffee ground, low-quality Canephora coffee, coffee husks, açaí, corn, and soybean in increasing proportions of 10, 20, 30, 40, 50, 60, and 70 %. These adulterants were roasted and grounded similarly to Canephora coffees to mimetize a highly-sophisticated fraud. The images were converted into Red-Green-Blue (RGB) fingerprinting and used as analytical response to construct Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA) models. A total of 95 % of all target and non-target samples in the test set were correctely identified, aiding producers and consumers in ensuring accurate labeling and supporting traditional communities economically and culturally. Smartphone-based method demonstrated potential to innovate the coffee safety control representing a new analytical tecnology.

Effects of Cascara Cherry and Other Coffee Litter Mulching on Soil Properties, Photosynthesis, and Water Use Efficiency of Coffea Canephora Pierre ex A. Froehner cv. Reyan No.1 Seedling

Mulching cultivation with agricultural wastes is the main production pattern of coffee at present, but the effect of mulching cultivation on photosynthetic physiological processes of coffee plants is still not clear. Therefore, a randomized block design was adopted to establish a field experiment by one-year-old Coffee Canephora seedlings in this study. There were four types of mulch treatments, including non-mulch coffee waste (C), mulching coffee litter (L), mulching coffee cascara (cherry pericarp, P), and mulching coffee litter and cascara (LP) in this field experiment. Soil properties and microenvironment (e.g., moisture, temperature, pH, bulk density, organic matter content, alkali-hydrolyzed nitrogen content, available potassium content, and available potassium content), agronomic traits (e.g., specific leaf area, leaf area index, plant height, and relative chlorophyll content), and photosynthetic indices (e.g., photosynthesis, transpiration, respiration, stomatal conductance, intercellular CO2 concentration, water use efficiency, and carbon use efficiency) were investigated to determine the effects of different coffee waste mulches on the photosynthetic physiology of coffee seedlings. The results show that coffee litter and cascara mulch significantly reduced soil temperature by 0.42 or 0.33 °C, respectively, and coffee litter rather than cascara mulch significantly increased the soil’s available potassium content by 46.28%, although coffee waste mulch did not affect other soil properties or microenvironment indices; coffee cascara mulching significantly increased the specific leaf area and net and gross photosynthesis of coffee by 45.46%, 78.33%, and 91.72%, respectively, but the mulching treatments did not affect stomatal conductance, transpiration, or carbon use efficiency in this study. Additionally, coffee cascara mulching increased leaf respiration and net and gross water use efficiency by 109.34%, 80.54%, and 104.95%, respectively. The coffee cascara mulching alone had the most significant positive impact on the photosynthetic index, followed by a combination of litter and cascara, litter alone, and the control treatment. The observed variations in the coffee photosynthetic index may be attributed to the reduction of soil temperature caused by mulching treatments rather than the increase in soil nutrients content. These results indicate that coffee cascara mulching could effectively promote photosynthesis and the growth of coffee seedlings by improving the soil microenvironment.

Discrimination of Brazilian green canephora coffee beans by ultraviolet–visible spectroscopy as a non-target analysis: A tool for recognizing geographical indications

Specialty green coffee beans have a higher commercial value and some of them have recently been classified in Brazil based on the indication of provenance and denomination of origin. In this context, the classification of the type of coffee bean is still a challenge, using traditional analytical techniques. Thus, alternative analytical techniques, such as ultraviolet–visible spectroscopy (UV–Vis), as non-target analysis can be applied as a quick and reliable method of coffee classification using data science, such as chemometric tools. In the present study, UV–Vis were evaluated as a new strategy for discrimination of green beans of Brazilian specialty canephora coffees with recognized geographical indications (Robusta Amazônico and Conilon from state of Espírito Santo), for the first time. Spectra obtained from the aqueous extract of 222 samples. The Principal Component Analysis (PCA) was performed and subsequently Partial Least Squares with Discriminant Analysis (PLS-DA) model developed. The PCA indicated tendency to group the samples in their respective classes, pointing to the similarities in the spectra of samples of the same origin. The PLS-DA model obtained showed figures of merit values starting at 89.3% in the test set. The VIP scores showed that the variables associated with chlorogenic acids, caffeine and chlorophyll are the most important for differentiating the studied coffees. The results obtained showed that UV–Vis fingerprint − non-targeted analysis associated with PLS-DA is appropriate for the discrimination of green beans of Brazilian specialty coffee from different origins, in a simple way, using common equipment in several laboratories.

Microbial ecology and fermentation of Coffea canephora

Recent investigations into the microbiota and fermentation of Coffea canephora fruits and beans have yielded limited advancements globally, highlighting a developing field of study. Consequently, this review seeks to consolidate existing literature through an analysis focusing on the microbiota and fermentation processes inherent in the postharvest processing of Canephora coffee. To this end, a comprehensive examination of the principal microorganisms inherent to this species, the application of starter cultures in fermentation, and the repercussions of fermentation on the chemical and sensory attributes of the beverage will be expounded. These investigations underscore the influence exerted by the fermentation process and the introduction of microorganism inoculation on Canephora coffees’ chemical composition and sensory characteristics. Fermentation emerges as a mechanism facilitating the modification of coffee flavor and aroma, thereby presenting avenues for innovative enhancements in producing distinct Canephora coffee beverages. Research to assess the microbiota of Canephora coffees from various origins has the potential to advance our understanding of the microbial ecology specific to this species. Such studies will play a crucial role in identifying pertinent starter cultures that could be used to produce high-quality coffees.

Antioxidant and antimicrobial activity of green and roasted coffee beans on human oral pathogens

This study aimed to determine the antioxidant content (total phenolics, chlorogenic acid (CGA), and caffeine), proximate composition, and antimicrobial activity of green and roasted coffee beans (coffee arabica and coffee canephora var Robusta) and evaluate their effect on three selected human oral pathogens (i.e., Porphyromonas gingivalis, Streptococcus mutans and Lactobacillus casei). Total phenolic content (TPC) was significantly higher in green C. robusta (5.48 mg/g) compared to green C. arabica (4.67 mg/g). However, there was significantly lower phenolic content in both roasted coffee types. Similarly, CGA content was higher in green C. robusta coffee (2.39 mg/g) compared to roasted C. robusta coffee (0.74 mg/g). Caffeine content was significantly higher in roasted C. robusta (1.36 mg/g) compared to green C. robusta (1.23 mg/g) and green C. arabica (1.04 mg/g). The extract of green C. robusta produced a larger mean diameter of inhibition zones at all concentrations against bacteria tested compared to C. arabica. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of all samples on L. casei were 50 mg/mL, while on S. mutans were 240 mg/mL. The MIC and MBC for green and roasted C. robusta and C. arabica tested on P. gingivalis were 100 mg/ml and 200 mg/mL, respectively. The results showed that green and roasted Robusta coffee had higher chlorogenic acid, total phenolic contents, and good antimicrobial activity compared to its counterparts. This study suggests the feasibility of using Robusta coffee in the food industry to increase the functionality of beverages.

Morpho-Physiological Traits and Phytochemical Compositions of Coffea canephora Beans from Lampung for Various Harvesting Stages and Soaking Durations

Coffea canephora, also known as Robusta, is one of the coffee species that dominates production in Indonesia. The morphology, physiology, and phytochemistry of Canephora coffee beans are affected by many factors, such as the fruit harvesting time and post-harvest processing. The maturity stage of coffee fruits at harvest time and post-harvest management will affect the various morpho-physiological and phytochemical compositions of the coffee beans. This research aimed to observe Canephora coffee beans’ morpho-physiological and phytochemical compositions for various harvesting stages and soaking durations. The experiment was conducted using a completely randomized design (CRD). It tested eight treatments, a combination of harvesting times (H1 = only red fruit/ripe stage, H2 = green, yellow, red fruits/strip-picking stage) and soaking durations (S0 = 0, S1 = 12, S2 = 24, and S3 = 36 h) with four replications. The main observations were the morpho-physiological traits (size, weight, color, moisture content, bean yield) and the phytochemical compositions (TPC = total phenolic content, AA = antioxidant activity, and CC = caffeine content) of the coffee bean before and after the drying process. Based on morphological characteristics (bean size and weight before drying), the highest value came from selective harvesting or ripe-picking only without soaking duration application (H1S0). While the selective harvesting method with a 24 h soaking duration showed a high value for the color trait (L and b*), the treatment that affected the color trait after drying was the strip-picking harvesting method without soaking (a* and b*). On the other hand, the phytochemical contents had H1S0 for the highest TPC and AA values. In contrast, H1S1 or selective harvesting, with 12 h of soaking, had the highest value of CC. The optimum combination of harvesting methods and soaking duration will improve the quality of the Canephora coffee beans.

Impact of the physicochemical parameters on the sensory characterization of Brazilian coffee by the CATA method

This research aims to evaluate the sensory description of arabica and canephora coffee by consumers, identify how and canephora coffee by consumers, and identify how physicochemical variables affect sensory perception. Three Brazilian coffees (two arabica and one canephora) were determined sensorial attributes by the Check-All-That-Apply (CATA) method with 190 consumers in a home test, and physicochemical (pH and caffeine content) and chromatic parameters. The results showed that visual perception, brightness, and orange coloration are the main means used to distinguish arabica coffee from commercial coffee. In addition, the perception of sweeter aromas (toffee, vanilla, and caramel spread), chocolate with greater intensity, and the less intense bitterness taste were important typicality markers to differentiate arabica coffee (cv. Typica). The analysis of the correlations between caffeine and bitterness, sweetness, and acidity demonstrates the consumer's ability to perceive basic tastes in the different coffee samples. The chromatic parameters obtained significant correlations with visual, olfactory, and gustatory attributes. This study indicated the consumer's ability to establish typical traits for Arabica coffee depending on the place of cultivation. In addition, consumers perceive the influence of physicochemical variables on sensory attributes, highlighting the need for quality in an increasingly demanding and globalized market.

Formulation of Green Robust Coffee Bean Extract (Coffee Canephora) in Serum Preparation Using Gelling Agent Hidroxy Propyl Methyl Cellulose

Robusta green coffee bean extract (Coffee canephora) contains chlorogenic acid, a polyphenolic compound that functions as an antioxidant. It acts by inactivating the oxidation reaction to prevent free radicals from forming. In this study, robusta green coffee bean extract was made in serum preparations because the serum contains a high concentration of active ingredients. It can immediately overcome skin problems and provide a relaxing effect when applied. This study aimed to determine the effect of varying the levels of extracts of robusta green coffee beans (Coffee canephora) at 2.5%, 5%, and 7.5% on the physical and chemical characteristics (organoleptic, pH, dispersibility, homogeneity and viscosity) and the physical stability in serum preparations with an HPMC 0.5% gelling agent. The study was initiated by making a serum formulation with variations in the level robusta green coffee bean extract levels of 7.5%. Organoleptic and homogeneity tests were observed. The pH, dispersibility, and viscosity tests were analyzed using the One-way Anova data analysis methods. The stability test was carried out using the Freeze-Thaw method. The results of the data before and after the stability test were analyzed using the Paired- Sample T Test. Increasing levels of robusta green coffee bean extract in serum had an effect on the results of the physical and chemical characteristics. The intensity of the color is got sharper, the spreadability increased, while the pH and viscosity decreased. The results of the Freeze-Thaw stability test during the 12 days of storage did not affect the pH value and dispersion. So, preparation was stable and safe for use on the skin.
 Keywords: Robusta green coffee bean extract (Coffee canephora), serum, physicochemical characteristics, and stability.

Vegetation Structure and Composition of Coffee Agroforestry in Kalibaru District

Agroforestry is a form of sustainable agriculture; the present threat of agroforestry is a change in agroforestry landforms that have switched to a less sustainable form. Coffee plays a role in the agroforestry ecosystem, Kalibaru is one of the Banyuwangi District coffee centers managed by the local community. The objective of this study was to determine the vegetation structure and analyze the effect of that on environmental parameters. Data was collected by vegetation analysis and soil parameter analysis with PAST 2020 Software version 4.05. In total, 15 research plots were used, consisting of 5 complex agroforestry, 5 simple agroforestry, and 5 monoculture plots. The results showed 20 species in complex agroforestry, 24 species in simple agroforestry, and 18 species in monoculture were found. The highest important index level in complex agroforestry: Durio zibethinus 63.87% for trees, the Swietenia mahagoni 64.43% for poles, and Coffee canephora 128.87% for shrubs. In simple agroforestry : Cocos nucifera 72.83% for trees, Leucaena leucocephala 80.70% for poles, and the Coffea canephora 137.57% for shrubs. In monoculture agroforestry: Hibiscus similis 82.99% for trees, Leucaena leucocephala 209.22% for poles, and Coffea canephora 130.96% for shrubs. Agroforestry in Kalibaru was categorized in the moderate diversity. The diversity index (H') in complex agroforestry showed H' trees 2.21, pole 2.03 and. shrubs 1.60. Simple agroforestry shows H' tree 2.00, pole 2.49, and shrubs 1.50. Monoculture shows H' tree 1.98, pole 0.64, and shrubs 1.54. Agroforestry a role in maintaining soil moisture and temperature, complex agroforestry: temperature 24 0C, and Moist 5.82, simple: temperature 24.2 0C, Moist 5.42, and Monoculture temperature 26 0C, Moist 4.54.

Specialty and high-quality coffee: discrimination through elemental characterization via ICP-OES, ICP-MS, and ICP-MS/MS of origin, species, and variety.

This study aimed to establish the elemental profiling and origin combined with the genetic asset of coffee samples collected from major coffee-producing countries. A total of 76 samples were analysed for 41 elements using inductively coupled plasma-optical emission spectroscopy (ICP-OES), inductively coupled plasma-mass spectrometry (ICP-MS), and inductively coupled plasma-triple quadrupole mass spectrometry (ICP-MS/MS). The mineral composition of the silver skin detachment during the roasting process was also evaluated to verify the loss of minerals during roasting, differences in composition with beans, and between species. Application of linear discriminant analysis provided models with an accuracy of 93.3% for continents, 97.8% for countries of cultivation, and 100% for species. Discrimination between Arabica, Canephora coffee, and Eugenoides, and different varieties of Arabica species were identified in both models with calcium (Ca), barium (Ba), cadmium (Cd), rubidium (Rb), and strontium (Sr) as significant discriminant elements. Rb, Sr, sulphur (S), and thulium (Tm) were significant discriminant elements in both models for geographical distinction at different scales. Most of the elements had significantly higher values in silver skin than those in roasted coffee at different magnitudes, with exceptions of P and Rb. In summary, determination of mineral elements, processed by multivariate statistical analysis, was demonstrated to be discriminant for different coffee species. Linear discriminant analysis of the elemental analysis of samples from the seven major producing countries provided a reliable prediction model. Elemental analysis of major and minor elements is relatively easy and can be used together with other traceability systems and sensory evaluations to authenticate the origin of roasted coffee, different species, and varieties. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Evaluation of dietary coffee Coffee canephora husk supplementation on the growth, blood chemicals, and antioxidative activity of red Nile tilapia Oreochromis sp.

Coffee by-products can be used as a feed additive for red Nile tilapia. This study aimed to evaluate the utilization of different dietary coffee husk supplementation dosages on the growth and antioxidative activity of red Nile tilapia (Oreochromis sp.). This study was designed following the completely randomized design experimental method, containing five dietary supplementation treatments, namely P0 (control, 0%), P1 (1%), P2 (2%), P3 (3%), and P4 (4%). Fish were reared for 8 weeks and fed three times a day. Parameters observed contained growth performance and antioxidative activity. The results showed that dietary coffee husk powder supplementation treatments provide higher growth than control treatment. Based on blood chemicals, coffee husk-supplemented diets could enhance the HDL content and reduce cholesterol, triglycerides, and LDL (P<0.05). Superoxide dismutase enzyme was also found higher in coffee husk supplemented diets than in control diet (P<0.05). The MDA level decreased on the coffee husk-supplemented diet treatment and was lower than the control treatment (P<0.05). Dietary supplementation of coffee husk could positively affect liver performance, based on hepatosomatic index and glycogen level. This study concludes that 4% coffee husk in the diet is considered the best treatment to improve the growth and antioxidation level of red Nile tilapia. 
 
 Keywords: antioxidant, coffee husk, diet, growth, tilapia
 
 
 ABSTRAK
 
 Coffee by- product dapat digunakan dalam pakan ikan nila sebagai feed additive. Penelitian ini bertujuan untuk mengevaluasi pemanfaatan tepung kulit dengan dosis berbeda terhadap kinerja pertumbuhan dan antioksidan ikan nila merah (Oreochromis sp.). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap yang terdiri dari lima perlakuan pakan, yaitu P0 (Kontrol), P1 (1%), P2 (2%), P3 (3%) dan P4 (4%). Pemeliharaan dilakukan selama 60 hari dengan frekuensi pemberian pakan sebanyak 3 kali sehari. Parameter yang diamati adalah kinerja pertumbuhan dan antioksidan. Hasil menunjukkan bahwa pemberian tepung kulit kopi dalam pakan memberikan pertumbuhan yang lebih tinggi dari perlakuan kontrol. Profil biokimia darah menunjukkan bahwa penambahan tepung kulit kopi meningkatkan HDL dan menurunkan kolesterol, trigliserida dan LDL pada ikan yang diberi pakan perlakuan yang mengandung kulit kopi lebih tinggi dibandingkan dengan control (P<0,05). Enzim SOD lebih tinggi pada ikan yang diberi pakan perlakuan kulit kopi dibandingkan control (P<0,05). Kadar MDA menurun pada perlakuan penambahan tepung kulit kopi dan lebih rendah dari perlakuan control (P<0,05). Suplementasi tepung kulit kopi berpengaruh positif terhadap kinerja hati yang ditunjukkan pada nilai indeks hepatosomatik dan glikogen hati. Penelitian ini menyimpulkan bahwa, penggunaan tepung kulit sebesar 4% dalam pakan dianggap paling baik dalam meningkatkan kinerja pertumbuhan dan antioksidan pada ikan nila.
 
 Kata kunci: antioksidan, kulit kopi, pakan, pertumbuhan, ikan nila

Effect of Three Post-Harvest Methods at Different Altitudes on the Organoleptic Quality of C. canephora Coffee

C. canephora (syn. C. robusta) is distinctive due to its rising industrial value and pathogen resistance. Both altitude and post-harvest methods influence coffee cup quality; however, modest information is known about this coffee species. Therefore, the aim of this study was to determine the relationship between four different altitudes and post-harvest processes (dry, honey, and wet) to the improvement of the organoleptic quality of the C. canephora congolensis and conilon drink. For dry processing, congolensis and conilon showed the lowest scores in terms of fragrance/aroma, flavour, aftertaste, salt–acid, bitter–sweet, and body. Above 625 m, coffees from dry, honey, and wet processes increased scores in their sensory attributes, but there was no difference at such high altitudes when comparing post-harvest samples. Dry-processed coffee samples had total scores over 80 points at high altitudes. Conilon was perceived to have the best sensory attributes at high altitudes using honey processing. In general, the wet-processed congolensis and conilon samples had a tastier profile than dry-processed ones.

Multi-Environment and Multi-Year Bayesian Analysis Approach in Coffee canephora.

This work aimed to use the Bayesian approach to discriminate 43 genotypes of Coffea canephora cv. Conilon, which were cultivated in two producing regions to identify the most stable and productive genotypes. The experiment was a randomized block design with three replications and seven plants per plot, carried out in the south of Bahia and the north of Espírito Santo, environments with different climatic conditions, and evaluated during four harvests. The proposed Bayesian methodology was implemented in R language, using the MCMCglmm package. This approach made it possible to find great genetic divergence between the materials, and detect significant effects for both genotype, environment, and year, but the hyper-parametrized models (block effect) presented problems of singularity and convergence. It was also possible to detect a few differences between crops within the same environment. With a model with lower residual, it was possible to recommend the most productive genotypes for both environments: LB1, AD1, Peneirão, Z21, and P2.

Brazilian Canephora coffee evaluation using NIR spectroscopy and discriminant chemometric techniques

High-quality Brazilian Canephora coffees are rising to the level of specialty coffees in the face of a new industry perception. In this framework, spectra from 527 coffees were analyzed in the near-infrared (NIR) region. Principal component analysis distinguished Brazilian Canephora producing states, botanical varieties, low and high-quality Canephora, Canephora and Arabica, and Canephora with geographical indication (GI) from those without GI. Also, Canephora coffee cultivars from Western Brazilian Amazon were distinguished. Three multi-class PLS-DA (traditional, hard, and soft versions) were compared to discriminate 5 classes: Robusta Amazônico from traditional (1) and indigenous (2) producers of Rondônia, Conilon from Espírito Santo (3), Conilon from Bahia (4), and specialty Arabica (5). Binary PLS-DA discriminated GI Canephora and non-GI Canephora with 100% sensitivity and specificity. Carbohydrates, chlorogenic acids, lipids, caffeine, and proteins were dominant absorption bands in coffee classifications. The proposed method is objective, simple, fast, and could be used in the routine analysis of coffee to verify claims of identity, variety, and origin.

Physical Quality Characteristics of Coffea arabica and Coffea canephora Coffee Beans

Komoditas kopi merupakan komoditas yang banyak digemari dengan Coffeaarabica dan Coffea canephora sebagai kopi yang sering kali dibudidayakan di Indonesia. Kopi harus memenuhi kualitas Standar Nasional Indonesia, karenanya pada penelitian ini ditempuh metode identifikasi mutu kopi mengacu pada (SNI) 2907-2008. Sampel dalam penelitian ini yaitu kopi arabika (Coffea arabica) varietas Andungsari 2K (AS 2K), Komasti (Komposit Andungsari), serta kopi robusta (Coffea canephora) klon KP Kaliwining dan KP Sumberasin (SA). Hasil data penelitian menunjukkan bahwa kopi arabika hasil panen 2021 sesuai dengan uji mutu fisik SNI 01-02907-2008, varietas Andungsari 2K masuk dalam kategori mutu 2, dan Komasti masuk dalam kategori mutu 2. Kopi robusta hasil panen 2021 berdasarkan uji fsik sesuai dengan SNI 01-02907-2008, klon KP kaliwining masuk dalam kategori mutu 3, dan klon KP Sumber Asin masuk dalam kategori mutu 6. Kata kunci: Coffea arabica, Coffea canephora, karakteristikfisik, kualitas biji Coffee is a very popular commodity, with Coffea arabica and Coffea canephora being the most commonly cultivated coffees in Indonesia. Coffee must meet the quality requirements of the Indonesian National Standard, so the method of determining coffee quality used in this study is (SNI) 2907-2008. The arabica coffee (Coffea arabica) Andungsari 2K varieties (AS 2K), Komasti (Andungsari Composites), and robusta coffee (Coffea canephora) clones of KP Kaliwining and KP Sumberasin were used in this study (SA). According to the findings of the research, arabica coffee harvested in 2021 meets the physical quality test of SNI 01-02907-2008, the Andungsari 2K variety is in quality category 2, and Komasti is in quality category 2. Keywords: Bean quality, Coffea arabica, Coffea canephora, physical characteristics,

Metagenomics and metabolomic profiles of Coffea canephora processed by honey/pulped natural technique

Post-harvest processing of coffee is the dominant factor affecting the metabolite composition and quality of the final brew. This study proposes a novel coffee processing method based on an established semi-dry process. Honey/pulped natural coffee (HC) process combines fermentation and drying excluding the washing stage thus conserving water, unlike wet method. Robusta coffee (Coffee canephora) mucilage was monitored for the evolution of bacterial and fungal diversity along with metabolites produced. Lactic acid bacteria (LAB) (48%) and the major fungal community of Wallemia (31%), a selective marker of Robusta coffee fermentation, were predominant throughout the processing. The process modulates volatiles without significantly affecting the total polyphenols (4.66%), chlorogenic acid (2.07%), caffeine (1.66%), trigonelline (0.53%) and theophylline (0.16%). HC contained compounds like 2-methoxy-4-vinyl phenol, 2-furancarboxaldehyde, 5-methyl-, acetic acid, pyrazine, methyl-, 2-propanone, 1-hydroxy-, and furfural that promotes sweet, caramelly, nutty, pungent and hazelnut taste to coffee.

Morpho-Physiological Traits, Phytochemical Composition, and Antioxidant Activity of Canephora Coffee Leaves at Various Stages

Coffee leaves contain a wide range of leaf compounds, which vary by growth stage. Recently, the importance of coffee leaf metabolites with beneficial phytochemicals has been widely identified. This research investigated Canephora coffee’s morphological and physiological development and analyzed the phytochemical composition of the main leaf stage. Canephora coffee leaves were harvested and classified into the following five growth stages: S1 (leaf age of 1–4 days), S2 (leaf age of 5–8 days), S3 (leaf age of 9–14 days), S4 (leaf age of 15–20 days), and S5 (leaf age of 21–27 days). The antioxidant activity, total phenol content, flavonoids, and tannin content of coffee leaves at different stages were observed. The results indicated that the highest values for the leaf area, dry weight, greenness, chlorophyll content, and carotenoid content were found at the last stage (S5). The specific leaf area (SLA) differences had higher values in the S3 and S1 growth stages. The youngest leaf phase (S1) was less green, more yellow, and brighter in color than the mature phase. By comparing the assays, it was found that a significant increase in the antioxidant activity and the contents of phenolic compounds, flavonoids, and tannins were observed in the S1 and S2 growth stages.

First Report of Paramyrothecium breviseta Causing Leaf Spot Disease of Coffea canephora in China.

Coffee is a tropical plant with two widely cultivated species, namely Coffea arabica and Coffea canephora. A leaf spot disease causing brownish and necrotic lesions was broken out on the C. canephora coffee seedlings in a nursery in Ruili County, Yunnan Province, China, during 2018 to 2019. The incidence of the disease was 15% ~ 20%. Ten diseased leaf samples from five diseased plants were collected for pathogen isolation by tissue separation method. Leaf pieces were cut from the margin of the necrotic lesions (4 × 6 mm), surface-sterilized for 30 s in 75% ethanol, followed by 0.1% arsenic mercury solution for 15 s, then washed 3~4 times with sterilized distilled water and transferred onto potato dextrose agar (PDA) medium in petri plates. Four morphologically similar isolates were obtained from lesions and cultivated on PDA at 25°C. Initial colonies of isolates were round, neat edge, white, floccose mycelium and developed dark green-to-black concentric rings that were sporodochia bearing viscid spore masses after 5~7 days. Conidia were acetates, hyaline and cylindrical with both rounded ends and 4.8 to 6.4 µm long × 1.6 to 2.6 µm wide. Koch's test were conducted on three healthy plants leaves of original source variety C. canephora No.2 and C.arabica Catimor CIFC7963 (control plants) with spore suspension (1 × 106/mL), respectively. Meanwhile, equal numbers of healthy plants were inoculated with water as controls. After inoculation, the plants were transferred into an incubator at 25℃ with saturated humidity. After 10 days of inoculation, all the tested plants presented similar typical symptoms with the diseased leaves under natural conditions; whereas the controls remained healthy. Koch's postulates were performed by re-isolating the fungus from the inoculated leaves and verifying its colony and morphological characters. Two single spore isolates cultured on PDA medium were selected for DNA extraction. The ribosomal internal transcribed spacer (ITS) was PCR amplified by using primers ITS1 and ITS4 (White et al., 1990), β-tubulin gene by Bt2a and Bt2b (Glass and Donaldson, 1995), the RNA polymerase II second largest subunit (rpb2) by RPB2-5F2 and RPB2-7cR (O'Donnell et al, 2007), calmodulin (cmda) gene by CAL-228F and CAL2Rd (Groenewald et al., 2013). The sequences of ITS (MT853067 ~ MT853068), β-tubulin (MT897899 ~ MT897900), rpb2 (MW256264~ MW286265) and cmda (MT897897~ MT897898) were deposited in GenBank databases. BLAST analysis revealed that the representative isolates sequences shared 99.31%~99.65% similarities to the ITS sequence of Paramyrothecium breviseta (Accession Nos. NR_155670.1), 99.43% similarities to the β-tubulin sequence of P. breviseta (Accession Nos. KU846406.1), 98.98% similarities to the rpb2 sequence of P. breviseta (Accession Nos. KU846351.1), and 98.54%~98.71% similarities to the cmda sequence of P. breviseta (Accession Nos. KU846262.1). As it shown in the phylogenetic tree derived from combined ITS, β-tubulin, rpb2, and cmda gene sequences, the two representative isolates were clustered together with P. breviseta CBS 544.75 with 98% strong bootstrap support, which confirmed that P. breviseta is the causal agent of leaf spot of Coffea canephora. To our knowledge, this is the first report of a leaf spot disease caused by P. breviseta on C. canephora in China, which raised the caution that P. breviseta is also pathogenic to Coffea Arabica.

Classification of Civet and Canephora coffee using Support-Vector Machines (SVM) algorithm based on order-1 feature extraction

Identification of coffee beans types is a process carried out in determining the category of civet and robusta coffee. The selection of civet coffee manually by the community in determining the variety of coffee beans. Manual selection makes the process slow. There is no certainty whether the selected coffee stated original civet coffee or a mixture with Robusta coffee. It needs to be built a system in identifying the types of coffee beans. In this study, the classification technology used for the selection process of Civet and Robusta coffee beans. This research uses first-order feature extraction with the Support-Vector Machines (SVM) algorithm, which aims to recognize civet and robusta coffee beans’ patterns using texture analysis on grayscale images and feature extraction. In the study, the authors used the Rapid Application Development approach to build the selection system. The data used in this study were 120 images, consisting of 110 training data and 10 test data. The accuracy in identifying the types of coffee beans by using this method is 87.27%.