Coffee Bags Research Articles

Presence of sibutramine and sildenafil in weight loss dietary supplements: a case series with analytical and clinical investigation

Introduction The use of weight loss supplements is increasing, often driven by online marketing. However, many of these supplements are adulterated with undeclared pharmaceutical substances, potentially posing significant health risks. We investigated the presence of sibutramine and sildenafil in weight loss supplements and assessed the associated clinical outcomes. Materials and methods A total of 12 weight loss supplement samples (capsules, tea, and coffee bags) were analyzed using liquid chromatography-high resolution mass spectrometry. Demographic and clinical data were collected by the Marseille Regional Pharmacovigilance Centre from 29 patients who reported using these products. Results All samples were found to contain sibutramine, with concentrations ranging from 7.5 mg to 15.4 mg per unit. Sildenafil was detected in all samples, with concentrations ranging from 1.7 mg to 4.8 mg per unit. Clinical data from 29 users showed significant weight loss, with an average of 7.5 kg after 37 days of use. Adverse effects included anorexia (n = 15), tachycardia (n = 13), insomnia (n = 2) and chest pain (n = 4). In some cases, more serious effects such as seizures and dependence were observed. Discussion Both sibutramine and sildenafil were withdrawn from the market due to cardiovascular risks. As such, the unregulated use of these products pose a serious risk to public health, particularly in individuals with underlying cardiovascular disease. Conclusion We detected sibutramine and sildenafil in all 12 weight loss supplements tested, which highlights the need for stricter regulation and monitoring.

The Bitter Taste of Brazil's Temporary Import Ban on Robusta Coffee

ABSTRACTBrazil, a leading Robusta coffee producer and exporter, faced a significant drought in 2016–2017, which drastically reduced production and depleted stocks. Consequently, Brazil temporarily permitted the import of one million 60‐kg bags of Robusta coffee in the spring 2017. An import ban was imposed shortly afterward due to lobbying by domestic Robusta farmers. We examine the welfare and trade impacts of the drought and subsequent import ban on stakeholders in the Robusta bean and soluble coffee markets. The import ban improved the welfare of Brazilian Robusta producers by $174.85–$280.26 million, nearly offsetting the drought's effects. However, it increased unit cost for Brazilian soluble processors by 10% and reduced consumer surplus in Brazil by $108.35–$174.44 million. Deadweight losses remained minimal due to the markets' price inelasticity. Major Robusta exporters faced reduced exports to Brazil and up to 9% lower prices, losing 0.3363–0.7564 million 60‐kg bags. Additionally, foreign consumers of Brazilian soluble coffee lost $62–$107 million in welfare from higher prices. without the import ban, global stakeholders would have seen a $12.61/bag higher world bean price. The drought benefitted Robusta sellers outside Brazil but harmed net importers, even with the ban in place.

Analysis of the Impact of Biomass/Water Ratio, Particle Size, Stirring, and Catalysts on the Production of Chemical Platforms and Biochar in the Hydrothermal Valorization of Coffee Cherry Waste

In Colombia alone, 12.6 million bags of green coffee are produced, but at the same time, 784,000 tons of waste biomass are dumped in open fields, of which only 5% is recovered or used, and 10 million tonnes of coffee emit 28.6 million tonnes of CO2 eq annually. This presents a worrying dilemma, and the need to develop a technology to transform the waste into usable products is increasing. As a response to this, the valorization of coffee waste was explored through the production of biochar and platform chemicals by implementing a set of hydrothermal experiments with different biomass/water ratios (1:5, 1:10, 1:20, 1:40), particle sizes (0.5, 1, 2, 5 mm), stirring rates (5000 and 8000 rpm), and catalysts (H2SO4, NaHCO3 and CH3COOH) at 180, 220, and 260 °C in a batch reactor with autogenous pressure. Notably, the smaller B:W ratios of 1:20 and 1:40, as well as smaller particle sizes of 0.5 and 1 mm, yielded higher amounts of platform chemicals, while stirring showed minimal influence. CH3COOH significantly enhanced the process compared to other catalysts. The biochar was characterized as anthracite, and this obtaining of coal-like materials from biomass itself represents a remarkable feat. Said anthracite presented little to no variation in physical parameters, while catalysts induced functionalization. By optimizing factors like B:W ratio, particle size, and catalyst application, valuable insights have been gained into enhancing the yield of platform chemicals and quality of biochar from coffee waste. The findings not only contribute to sustainable waste management practices but also highlight the importance of exploring innovative solutions for utilizing agricultural by-products effectively.

Probabilistic Modeling of the Coffee Market in Brazil

The coffee is one of the most valuable commodities in the world and in this scenario, Brazil presents itself as the largest producer and exporter in the world. However, the high fluctuations in prices promote insecurity in the agents of the sector. In this sense, the objective of this work is to propose the best probabilistic model for the monthly analysis of prices and to calculate probabilities of occurrences of average prices of coffee bags according to levels of practical interest. To this end, we use historical data provided by COOXUPÉ corresponding to the period from January 1981 to December 2022, arranged into monthly subseries. For supporting the results, goodness of fit test were performed. The results indicated that the Gamma and log-Normal distributions fit the coffee bag price data in all months. The log-Normal distribution outperformed in all months. The Gamma and log-Normal distributions fitted the monthly data of average coffee bags prices. The Log-Normal distribution is more suitable for the probabilistic study of the variable in all months. January, February, and March are the months with the highest probability of higher average values and are therefore the most recommended for coffee trading.

Liquid Hot Water (LHW) and Hydrothermal Carbonization (HTC) of Coffee Berry Waste: Kinetics, Catalysis, and Optimization for the Synthesis of Platform Chemicals

Colombia is the world’s leading producer of mildly washed arabica coffee and produces 12.6 million bags of green coffee, but at the same time, 784,000 tons of waste biomass are dumped in open fields, of which only 5% is recovered or used. The objective of this project was to evaluate the production of platform chemicals from these coffee wastes for sustainable resource management. To achieve this, biomass characterization was carried out using proximate analysis, ultimate analysis, and structural analysis. Hydrothermal valorization was carried out at a temperature range of 120–180 °C (LHW) and 180–260 °C (HTC) for one hour. The platform chemicals obtained were quantified by HPLC-RI and monitored by pH and conductivity, and the solid fraction was characterized by monitoring the functional groups in IR spectroscopy and elemental analysis. Hydrolysis processes were obtained at 150 °C, production of platform chemicals at 180 °C, and maximum concentration at 180 °C-4 h; over 200 °C, degradation of the products in the liquid fraction starts to take place. Homogeneous basic and acid catalysts were used to improve the yields of the reaction. The kinetics of the hydrolysis of lignocellulosic structures to sugars were also analyzed and described, and reaction orders of 1 (LHW), 3 (HTC), and their respective reaction rate equations were reported.

Viabilidade econômica do café irrigado com diferentes regimes hídricos no Cerrado

Abstract Climate change significantly impacts farmers' decision-making regarding the supplementary irrigation of coffee cultivated in areas experiencing water deficits. The aim of this study was to analyze the production cost and profitability of Arabica coffee under different irrigation and rainfed regimes in the Brazilian Cerrado. Four scenarios were evaluated: I. scenario before significant climate events and the pandemic, II. scenario with the effects of pandemic and climate events, III. scenario with average national productivity and average productivity in irrigated areas, and IV. scenario of specialty coffees. In Scenario I, only the rainfed treatment did not demonstrate economic viability because it did not yield a positive net present value (NPV). Scenario II showed higher internal rate of return (IRR) than Scenario I. The national production and Cerrado scenarios proved viable under the evaluated price conditions and interest rates. The rainfed sector was highly attractive for the specialty grain scenario (IV) than for other scenarios. Productivity and the amount paid per bag of coffee were identified as the variables that had the most significant impact on the IRR of the coffee crop. Therefore, economic and technical analyses should be conducted before investing in coffee farming to ensure the success of each production system.

Influence of water absorption track and pre‐drying treatment on the long‐term hydrothermal aging behavior of recycled jute fabric‐reinforced composites

AbstractCorrosion resistance and durability are always considered in the safety design of composite materials. In this study, recycled jute woven fabrics from coffee bags were used to fabricate jute/unsaturated polyester composites. The effect of water absorption and pre‐drying treatment on the long‐term hydrothermal aging behavior of the prepared composites, as well as the aging mechanism, was discussed. The hydrothermal aging test was performed at a fixed temperature of 80°C for specified conditioning times of 24, 120, 240, 480, and 720 h. Weight gain and weight loss values were recorded and compared. The mechanical properties were evaluated using a three‐point bending test and observations of the fracture area. The results showed similar water uptake and flexural behaviors between the composites with different pre‐drying treatments, especially after long‐term hydrothermal aging. It was also found that the moisture diffusion of the composite followed a Fickian process, and the flexural properties of the bending specimens at every position reduced with the aging time and initially decreased rapidly during the first 24 h of aging. In particular, the reduction rate in flexural properties generally followed the sequence of NO.1 > NO.2 > NO.6 > NO.5. Additionally, the aging mechanism study revealed three steps for the composites during the water absorption process. The inclusion of jute fiber as a composite material in this research provides insight into the water‐absorption mechanism of jute fabric‐reinforced polymer composite (JFRP).Highlights Recycled jute fabric‐reinforced composites were produced using jute fabrics obtained from recycled coffee bags. The effect of the water absorption track and pre‐drying treatment on the long‐term hydrothermal aging behavior of recycled jute fiber‐reinforced composite and its aging mechanism is discussed. The clarification of the aging mechanism indicates that there are three steps involved in the water absorption process. Considering jute fiber as a composite could help explain the water‐absorbing mechanism of JFRP.

THE RELATIONSHIP BETWEEN THE COFFEE INTAKE AND THE WORK PERFORMANCEOF COFFEE-DRINKING TEACHERS: A CORRELATIONAL STUDY

Coffee is one of the most consumed drinks all over the world. People consume approximately a million bags of coffee in a day. Depending on the drinkers age, amount of consumption, and the like, coffee is consumed for its various effects aside from its taste and aroma. Additionally, many people drink coffee because of different factors. The caffeine content of coffee is said to be a stimulant that could make drinkers more alert and awake. However, it could cause negative influences such as disturbance in ones sleeping patterns. Hence, the primary purpose of this correlational research is to determine the relationship between coffee intake and the work performance of coffee-drinking teachers and the implications of coffee intake to them. Survey questionnaires were distributed including teachers coffee intake profiles and observations. Consequently, the students, co-teachers, and administrators of the respondents were also asked to determine the work performance observations of these respondents. The results showed evident implications of the coffee intake manifested by the teachers. Meanwhile, results showed that there were no significant relationships between the coffee intake and the work performance of the respondents. This could be attributed to the respondents long-term coffee consumption leading to their coffee effects tolerance. Recommendations made for teachers are to drink coffee with prudence due to its long-term impact on health. Recommendations were made for future researchers to choose respondents who are new coffee drinkers to ensure that there will be no coffee intake tolerance that could impact the results of the study.

Pouring hot water through drip bags releases thousands of microplastics into coffee

Microplastics (MPs) released from food packaging have attracted widespread attention. In this study, drip bags made from polyethylene (PE), polypropylene (PP), polyester (PET), and rayon selected from eight brands were employed to investigate MPs releasing. Fourier-transform infrared microspectroscopy (μ-FTIR), optical microscope and scanning electron microscope (SEM) were used to study the effects of brewing time and temperature on the release of MPs. The results showed that a single plastic coffee bag steeped at 95 ℃ for 5 min could release more than 10,000 MPs particles into a cup of coffee. Irregular blocks, long strips, and size range of 10–500 μm MPs were easier to be released, implying that consuming 3–4 cups of coffee will lead to an intake of 50 thousand MPs particles daily. Rayon was the primary type of released MPs, accounting for over 80% of the total amount of the released MPs. Our results are hoped to provide evaluation standards of material selection for processing coffee bags.

A green approach for Ochratoxin A determination in coffee infusions

Ochratoxin A (OTA) is a secondary metabolite of filamentous fungi and is considered within the 2B group by IARC. OTA can be found in a variety of food commodities and beverages. In this study, a new methodology for the detection and quantification of OTA in coffee beverages was developed and validated. The extraction procedure was based on dispersive liquid-liquid microextraction with solidification of a floating organic drop (DLLME-SFO). The extract was analyzed by UHPLC-(ESI+)-MS/MS. The methodology was sensitive, with a LOD and LOQ of 0.3 and 0.9 ng/mL, respectively, and linearity was demonstrated between 0.3 and 70 ng/mL, with a correlation coefficient (R2) of 0,9962. The relative standard deviations varied from 1.1% to 8.7% (n = 3). In addition, satisfactory extraction relative recovery was obtained (88.3%, with an enrichment factor of 7-folds). This methodology was evaluated through two green analytical metrics: the Green Certificate and the AGREE software. Thus, an A-category and 0.54 points were obtained, respectively. Finally, the methodology was applied to commercial sugar added-roast coffee (coffee bag) samples.

Application of mid-infrared vibrational spectroscopy with Fourier transform (FTIR) in quality evaluation in commercial coffees

Currently, Brazil is the largest exporter and producer of coffee in the world, and it is the second most consumed beverage in the world, only behind water. In the years 2019 and 2020 it is estimated that the world consumption of coffee was 168.84 million bags of 60 kg, Brazil consumed 20 million bags of coffee, the second-largest consumer in the world, only behind the United States with 25 million bags. The techniques such as infrared spectroscopy has been applied in the food industry, as it is a fast, easy technique, without the need for reagents, free from polluting processes, and capable of analyzing the simultaneous composition of the constituents. The present study aims to analyze the changes in the chemical constituents of Brazilian commercial coffees as a function of shelf life through Fourier transformed infrared spectroscopy (FT-IR) associated with chemometric methods. The experiments were carried out within the expiration date, 6 months, and a year after the expiration date. Spectra were obtained in the range from 4000 to 500 cm-1. The studies of Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) were made as discrimination methods. The areas in the region from 2970 to 2830 cm-1 and 1765 to 1720 cm-1 were calculated to analyze the alteration as a function over time. The results suggest that these bands in coffee are sensitive over time and to the storage conditions, promoting changes in aroma and flavor.

Event-Based Supply Chain Network Modeling: Blockchain for Good Coffee

Blockchain and distributed ledger technology (BC/DLT) provides distributed databases with decentralized governance, tamper-proof recording, high availability and non-copyable digital assets, which have made it a natural technological basis for supply chain management. In this paper, we introduce REALISTIC, a novel event-based modeling framework for supply chain networks (SCNs) that includes production processes. It extends McCarty’s Resources-Events-Agents (REA) accounting model with secure transformations, which, across the entire SCN, guarantee that certified output resources cannot be digitally produced ex nihilo, but require certified input resources of at least the same amount as what is produced. This generalizes the no-double-spend guarantee of current BC/DLT to (digital twins of) physical resources and their production. Authenticated human or robotic Internet of Things (IoT) actors digitally sign and cryptographically commit to the veracity of real-world events on an immutable database, without having to take responsibility for their aggregate consequences. User-specifiable interpretations, corresponding to queries and analytical functions in database systems, provide auditable aggregate information computed from recorded events across the entire SCN. This includes fine-grained and trustworthy tracing of final products through multiple stages of production processes, semi-finished products, quality certifications and transportation all the way back to their raw materials. We present a case study for an end-to-end coffee supply chain that tracks fine-grained and detailed information from a farmer’s coffee cherries to retail coffee bags, involving all its actors. Our model handles product provenance; auditable sustainability, quality and trade information; production processes from parchment via green to roasted coffee; product quality tests; farmer certifications; and transportation across the entire coffee supply chain. It is based on field work involving farmers, cooperatives, processors, traders, importers, and a major roasting company stretching from Colombia to Scandinavia. Its REALISTIC-based modeling is the foundation for the design of our prototype implementation, which includes Ethereum blockchain code, RDBMS-based server code and a web app client. Their source code is publicly available on GitHub.

The effects of values and information on the willingness to pay for sustainability credence attributes for coffee

AbstractThis research estimates consumers’ willingness to pay (WTP) for coffee labeled for sustainability credence attributes using non‐hypothetical experimental auctions. We examined consumers’ WTP for Fair Trade, USDA Organic, Rainforest Alliance, Direct Trade, and a combination of Fair Trade and USDA Organic labels on coffee. Additionally, we investigated the underlying motivations of WTP for sustainable coffee. Specifically, we focused on altruistic, egoistic, and biospheric value orientation, and the warm glow effect. Our results indicate that consumers are willing to pay a premium of $2.57 for a 12oz coffee bag labeled for both, Fair Trade and USDA Organic, $2.04 for USDA Organic, $1.79 for Fair Trade, $1.96 for Rainforest Alliance, and $1.71 for Direct Trade. We also find that consumers react positively to information about the labels’ claims, increasing the premium by approximately 55% for Rainforest Alliance coffee and 72% for Fair Trade coffee. Although some consumers exclusively pursue their self‐interest and do not care about social goals “per se”, this does not hold for everyone. Our study demonstrates that the warm glow effect on consumers that like coffee influences bids for coffee that carries sustainability labels.

Collaborating with a Source Community to Conserve two Sámi Coffee Bags by Combining Established Conservation Treatments and Traditional Preservation Methods

ABSTRACT This article summarizes a masters dissertation project from 2019, whose aim was to collaborate with a Sámi source community and decide on a suitable conservation treatment for two coffee bags (gáfeseahkkat in Sámi). Technical examination was carried out using light microscopy and Fourier transform infrared (FTIR) spectroscopy to investigate the powder on the surface. Discussion with members of the duodji (Sámi handcraft) community was then carried out with the aim of discussing the technical findings, the cultural significance of the duodji coffee bags, and traditional knowledge of duodji techniques and Sámi preservation methods. The purpose was to uncover hidden traditional knowledge and evaluate whether suitable and established conservation treatments could be combined with traditional Sámi preservation methods.

Chemical and enzymatic deinking efficiency of agricultural and industrial waste fiber-based paper packaging.

Deinking is an important part of paper recycling that involves the removal of ink particles from the paper fibres. This industrial process is important so that the fibres can be recirculated back into paper production, which enables better sustainability as fewer fresh fibres are needed. In this study, we examined five different alternative fibre materials from different agricultural residues and industrial processes for the pilot production of papers. Papers containing fibres from invasive plants (Japanese knotweed), dedicated crops (miscanthus, acacia), agricultural residues (tomato stems), and industrial waste (jute - fibres from coffee bags) were printed with water-based flexo inks and deinked with two separate processes (chemical and enzymes). Mechanical (break and tensile index, breaking length) and optical properties (ISO whiteness, brightness and CIE L*a*b* values) were measured and ink elimination IR700 and deinking efficiency was calculated for the two deinking processes. Enzymatic treatment improved the mechanical properties of deinked pulp in comparison with the classic chemical treatment. Mechanical strength for almost all papers increased slightly (breaking length up to 20% in tomato and jute), and the optical result (brightness) increased similarly for both processes due to the bleaching action of the colour-shaded samples, whereas the deinking efficiency showed mixed results between chemical- and enzyme-type deinking (with chemical achieving better elimination measured at 700 nm) in the typical range of ink elimination values (15-35%) for flexographic inks. This indicates further optimization of the deinking with enzymes is needed due to different alternative fibre compositions and variations of residues in the delignification processes. Using a combination of adjusted enzymatic treatment as a precursor for deinking of paper-based packaging materials sourced from alternative fibres showed promising results regarding mechanical properties, whereas the optical properties need to be improved with cellulase optimization or by using mixes of different enzymes. These kinds of paper materials printed with flexo inks were found to be successfully deinkable with the chemical ISO-based deinking protocol. © 2022 Society of Chemical Industry.

Biodegradable Coffee Bag Use in Increasing the Coffee Roastery Sustainability in the United Arab Emirates

Biodegradable Coffee Bag Use in Increasing the Coffee Roastery Sustainability in the United Arab Emirates

Consumer Preferences of Ijen Raung’s Coffee Bag

Coffee bag is pure coffee packaged in a dip bag. The first advantage of this product is that consumers can enjoy black coffee with the right taste because it already has a one-time dose. Some drinkers who do not pay attention to the rest of the coffee, by consuming coffee bag they will not get the remaining coffee grounds in their drinks. This study have purpose to see the attributes that become preferences and indicators that measure the taste of the best variation of coffee bag that consumers want. The result of this research is that the coffee is dyed based on consumer preference which is coffee that has a bitter taste, an aroma that represents the taste of coffee, a strong mouth weight, and a long-lasting taste. The taste of the coffee bag with the best variation that consumer input is the natural sample, namely 4169 100% natural coffee bag with an average of 3.79. Respondents argued that the natural sample has a strong mouth weight, bitter taste, and the aroma of the sample represents coffee (has a characteristic). Coffee produced from the dry process is usually superior in the body, fruity taste (fruity), more bitter, low acidity.

Physical and mechanical properties of coffee waste composites and viselin fabrics as alternative base materials for manufacturing products in the interior field

The results of coffee plantations and the growth of coffee shop entrepreneurs in Indonesia are increasing so that coffee shops (angkringan) have sprung up in various cities. World coffee consumption averages 1.7 kg per capita per year, in Indonesia it has increased by an average of more than 7% per year with the consumption of 4.55 million bags of coffee measuring 60 kg, a growth of 1.8% until the 2018/2019 period. In the city of Yogyakarta and its surroundings there are 1,200 coffee shops in 2017, this figure is much higher than the big cities around it. Yogyakarta is famous for its “jos” coffee in a lot around the Malioboro street. As a student city, many young people also enjoy coffee and produce a lot of coffee dregs waste. For this reason, this research raises about the use of coffee dregs waste into composites with viselin fiber reinforcement based on its physical and mechanical properties as an alternative base material for making products in the interior sector. The composite composition consists of coffee dregs ranging from 10,20,30,40, and 50 gr, 120 ml water, 3 gr alginate, glycerol 2,3,4 and 5 drops, so the elements varied are coffee and glycerol. The ingredients are mixed and heated then printed measuring 10 cm × 15 cm, then aerated for 24 hours. Composite results were tested for tensile, tear test, flexibility test and observation of surface texture. The results of the composite test with the composition of 30 gr of coffee and 3 drops of glycerol have the greatest tensile strength of 34.9 kg / mm and the tear resistance of receiving a load of 30.4 kg. For physical testing, it is obtained that a smooth surface can be bent and can even be formed into a tube so that the resulting composite can be used as an alternative material for making a product, especially in the interior field.

Proportion of ripe fruit weight and volume to green coffee: Differences in 43 genotypes of Coffea canephora

AbstractThe processing yield or performance, which includes drying and depulping of coffee fruits, can be calculated as the relationship between the volume of ripe coffee fruits and green coffee weight and is a relevant characteristic for the development of new cultivars. The purpose of this study was to evaluate the processing performance of 42 genotypes and one population of Coffea canephora. The treatments consisted of 42 C. canephora genotypes propagated by cuttings and one seed‐derived population arranged in a randomized block design with three replications. The genotypes were harvested when 80% of the fruits were in the ripe stage (red berries). We evaluated the relationship of the volume to weight of ripe fruit (ripe fruit volume [RFV]/ripe fruit weight [RFW]), the percentage of seed per fruit (% of seeds), the yield (in liters of ripe coffee) required to produce a 60‐kg bag of green coffee, and the relationship between RFW and dry green bean weight (RFW/dry seed weight [DSW]). The results were subjected to ANOVA, and the means were grouped by the Scott–Knott test (p ≤ .05). The mean yield of the evaluated genotypes was 347.57 L bag–1 of green coffee (between 294.01 and 439.72 L bag–1). A lower seed per fruit percentage identifies genotypes with a lower yield and higher RFW/DSW ratio. The genotypes Z21, 700, AD1, LB1, Emcapa 143, and AP required less than 315 L of ripe coffee to produce one 60‐kg bag of green coffee beans.

MORPHOPHYSIOLOGICAL CHARACTERISTICS OF ARABIC COFFEE

The understanding of the behavior of each cultivar under adverse climatic conditions is important in the choice of plants that best fit the region to be inserted. Due to the large number of cultivars available on the market it makes it difficult for producers to choose which material to plant. In view of the above, this study aimed to know the morphophysiological characteristics of coffee. The experimental design was in randomized blocks with 10 treatments, that is, arabic coffee varieties: Catuai IAC62; Catuai IAC99; Ouro IAC4397; Tupi RN IAC1669-13; Obatã IAC1669-20; Mundo Novo IAC379-24; Mundo Novo IAC 388-17-2; Mundo Novo SH3 Faz São José; Bourbon IACJ15 and Icatu IAC 2944-11 and with four replications totaling 40 plots, where each plot was composed of seven plants. The Mundo Novo IAC 388-17-2 coffee variety shows higher yield in the seventh year of cultivation. Variety of Bourbon IACJ15 coffee presented water use efficiency (EUW) which did not reflect in higher productivity. The Catuai V IAC99 arabica coffee variety stood out in the internal morphology of the leaves. The thickness of the adaxial and abaxial epidermis (TADE and TABE) and the CO2 assimilation rate (A) showed negative correlations with the productivity of processed coffee bags. Keywords: Coffea arabica; plant morphology; plant physiology; varieties.