Size Of Coffee Beans Research Articles

Physical quality of coffee bean (Coffea arabica L.) as affected by harvesting and drying methods

Coffee is a stimulant crop with high socio-economic cultural value including economical significance in Ethiopia. This study was conducted in 2019-2020 to investigate the effect of harvesting methods and drying surfaces on the physical quality of the coffee beans. The experiment was carried out with two factors, harvesting methods and drying surfaces laid out in a two factorial completely randomized block design with three replications using a landrace coffee variety. The result showed that the interaction of harvesting methods and drying surfaces was highly significant (P<0.01) for coffee bean size and dried coffee berry weight. The highest beans retained above screen were recorded from the interaction of mesh wire (90%) and cemented drying (89%) surfaces with selective harvesting methods. The highest dried coffee berry weight (69.33 gm) were attained from the interaction of selective harvesting with mesh wire drying surfaces. The lowest dried coffee berry weight (63.79 gm) were attained from the interaction of strip harvesting with tin drying surfaces. Significant (P<0.05) variation for primary defects, length of drying period were recorded. Higher length of drying periods (41.67 days) was recorded from the interaction of mesh wire drying surfaces with selective harvesting method and the lowest (20.33 days) was recorded from the interaction of tin drying surfaces with strip harvesting method. The highest percentage of primary defected beans were recorded from the interaction of selective harvesting methods with mesh wire drying surfaces (15%) and the lowest number were recorded from strip harvesting method with drying on plastic (5%). Therefore, it can be concluded that using the interaction of selective harvesting and drying on mesh wire is better for optimum physical quality of coffee in the studied area

Analisis Grade Specialty Arabika Pagur Madina Menggunakan Metode AHP

This study was conducted to identify internal and external factors that affect the quality of Pagur arabica for the export market. Furthermore, from the identification, a development strategy for export quality Arabica will be drawn up. Data were obtained from 3 specialties Arabica coffee producers. The data analysis used AHP to determine quality criteria that are in accordance with export coffee quality standards, including moisture content, value of bean defects, levels of impurities and uniform coffee bean size. A total of 10 experts were asked to choose alternatives based on predetermined criteria. The analysis of the weighting of the producer selection data in this study was carried out using the analytical hierarchy process method. The results showed that the criteria that most influenced the selection of Pagur Madina specialty arabica coffee producer grades were the criteria for bean defects with a weight of 0.409, the criteria for bean size with a weight of 0.213, the criteria for dirt content with a weight of 0.213 and the last criterion was the criterion of water content with a weight of 0.069. Meanwhile, the best producer chosen by the respondents is Producer Z with a weight of 0.678 then producer Y with a weight of 0.170 and the last producer priority is supplier X with a weight of 0.152.

Shaded-Coffee: A Nature-Based Strategy for Coffee Production Under Climate Change? A Review

Coffee is deemed to be a high-risk crop in light of upcoming climate changes. Agroforestry practices have been proposed as a nature-based strategy for coffee farmers to mitigate and adapt to future climates. However, with agroforestry systems comes shade, a highly contentious factor for coffee production in terms of potential yield reduction, as well as additional management needs and interactions between shade trees and pest and disease. In this review, we summarize recent research relating to the effects of shade on (i) farmers' use and perceptions, (ii) the coffee microenvironment, (iii) pest and disease incidence, (iv) carbon assimilation and phenology of coffee plants, (v) coffee quality attributes (evaluated by coffee bean size, biochemical compounds, and cup quality tests), (vi) breeding of new Arabica coffee F1 hybrids and Robusta clones for future agroforestry systems, and (vii) coffee production under climate change. Through this work, we begin to decipher whether shaded systems are a feasible strategy to improve the coffee crop sustainability in anticipation of challenging climate conditions. Further research is proposed for developing new coffee varieties adapted to agroforestry systems (exhibiting traits suitable for climate stressors), refining extension tools by selecting locally-adapted shade trees species and developing policy and economic incentives enabling the adoption of sustainable agroforestry practices.

ASAM KLOROGENAT PADA KOPI DAN OBESITAS: A SYSTEMATIC REVIEW Chlorogenic Acid in Coffee and Obesity: A Systematic Review

Obesity are defined as excessive fat accumulation caused of imbalance energy in and energy out. Consuming a cup of coffee can help prevent obesity through chlorogenic acid compound. Chlorogenic acid is one of biactive component that has an important role to our body. Chlorogenic acid has a potential role in body weight reduction and preventing obesity. Chlorogenic acid has an effect to inhibit the absorption of glucose in the intestine, block the conversion of glucose to fat in the adipose tissue and protect from weight gain. Chlorogenic acid that contain in coffee has a differences that depend on variety, type, roasting duration, temperature and coffee bean size. Based on several studies, giving chlorogenic acid as a form of supplementation or green coffee extract has demonstrated a consistent result. Those studies explain that chlorogenic acid in coffee can inhibit body fat accumulation and reducing body weight. The aim of this systematical review was to know the contain of chlorogenic acid in coffee and analyze the effect of giving chlorogenic acid to obesity. The experimental studies in human and animal subjects in the last 15 years as inclusion criteria and studies that is not represent the anthropometry result as exclusion criteria through electronic database were comprehensively reviewed. The result from five studies demonstrated that chlorogenic acid has an effect to reduce body weight, reduce body fat percentage, and reduce blood glucose concentration with the duration and chlorogenic acid dosage differently. Chlorogenic acid has many benefits in improving the obesity.

Cup quality profiles of Robusta coffee wilt disease resistant varieties grown in three agro-ecologies in Uganda.

The recently developed Robusta coffee wilt disease resistant (CWD-r) varieties in Uganda outperform the local landraces, both in yield and resilience. However, their uptake has been slow due to limited information on their cup worth. This study profiled the cup worth of the five most commonly grown CWD-r across the Lake Victoria Crescent, Western Mid-altitude farmland and Central Wooded Savannah agro-ecologies. Significant correlations (P ≤ 0.05) were observed between soil nutrients and coffee bean size but this was not the case for biochemical and cup quality. The proportion of coffee beans retained on screen 15; minimum acceptable size through coffee commercial markets, ranged from 58.09% in Mukono to 92.49% in Mityana. Interestingly, the bean size of variety KR4 was hardly influenced by environmental variations, with portions of beans retained on screen 15 being relatively the same (80.30% Ibanda, 89.50% Mukono, 98.20% Mityana). Coffee cup quality for most of the varieties was scored as premium (70-79%) across three agro-ecologies, with the exception of KR4, which was scored specialty grade (≥80%). Coffee blends generated were used to make coffee products with specialty score (82.25%) and a distinctive aroma complex. In this study, blends of CWD-r resulted in superior cup scores (76-82%). These findings show that CWD-r varieties have a high cup worth with potential for wide adaptation in Uganda's Robusta coffee growing agro-ecologies. Most importantly, variety KR4 has resilience across three agro-ecologies with a consistent high bean size and superior cup quality, making it a candidate variety for the market and breeding. © 2021 Society of Chemical Industry.

Temperature and rainfall impacts on robusta coffee bean characteristics

Robusta coffee is the primary source of income for millions of smallholder farmers throughout the world’s tropics. The price smallholder farmers can get for their coffee is strongly influenced by bean characteristics (i.e. beans are of a sufficient size and have minimal defects). Climate is a key determinant of successful coffee production, but scant research has been undertaken to test and quantify climate impacts on robusta coffee bean physical characteristics. Here we investigate how climate relates to the risk of poor coffee bean characteristics in one of South East Asia’s key coffee producing areas, the central highlands of Vietnam. We use 5 years (2012–2016) of coffee bean characteristic data from 60 farms. Hierarchical modelling was used to investigate how rainfall and temperature related to two indicators of coffee bean characteristics (1) the probability of below average coffee bean size and (2) the probability of above average coffee bean defects. Low rainfall (<1600 mm) during the late growing season (July-September) greatly increased the risk (>80% probability) of below average coffee bean size. Conversely, high rainfall (>750 mm) and high mean minimum temperature (>22 °C) during harvest (October-December) increased the risk (>75% probability) of above average coffee bean defects. Various coffee bean characteristic subcomponents (e.g. insect damage and mouldy beans) and different bean sizes were also examined and were affected by a range of rainfall and temperature predictors across the flowering, growing and harvest seasons. With this information targeted risk-management strategies (e.g. targeted irrigation during hot and dry growing seasons, adjusting harvest timing and employing drying techniques during wet and cold harvest periods) could be developed to minimise the effect of climate conditions that increase the risk of coffee bean defects. Successfully managing the impacts identified here, could decrease coffee bean defects and in turn increase the incomes of smallholder coffee farmers.

The Increase of Efficiency in Robusta Green Coffee Bean Size Sorting Machine by Response Surface Methodology

One of the essential processes for producing the green coffee bean with Robusta variety is size sorting process because it is able to add the value of green coffee bean. The excellent size sorting can be done by using the size sorting machine. In this study, the size sorting machine with revolved sieve which provided the good distribution of green coffee bean was used and the three factors such as sorting angle, revolved speed and feed rate were investigated using Response Surface Methodology (RSM) based on a Central Composite Design (CCD). The optimum conditions of size sorting efficiency were revolved speed of 8.35 rpm, sorting angle of 5.05 degree and feed rate of 26.59 kg/h. These provided the size sorting efficiency of 75.15% with high correlating coefficient (R2 = 97.65). This indicated that the data predicted with Response Surface Methodology was good agreement and adequacy of models.

The Analysis of Strategic Partnership to Supply Mandailing Arabica Coffee for Export Quality Markets

Coffee is a commodity that is essential to the international market. One of the best coffee from Indonesia is Mandailing coffee originating from North Sumatra. Simpang Banyak Mandailing Natal, North Sumatra Province is a centre of coffee agroindustry. It require best supplier in order to meet export market demand. Determination of required quality criteria in accordance with the standard of quality of coffee exports including the water content of 12%, a defective value below 4%, cherry seeds without mixture, cupping score is 85 and the uniform size of coffee beans. To meet the needs of the export market, the agroindustry also need a supply of coffee from the best coffee suppliers that have several criteria: Price, Quality, Production, and the accuracy of delivery by comparing these criteria at three suppliers chosen. A total of 10 experts were asked to choose an alternative based on the established criteria. Supplier selection weighting of data analysis in this study were calculated using analytical hierarchy process. The results showed that the most influential criteria to supplier selection criteria for Mandailing coffee is quality with a weight of 0.414 and a production with a weight of 0.277. Delivery accuracy weighting criteria is 0.245 and last criteria is the price of 0.065. While the best suppliers selected by the respondents is the Supplier Z with weights of 0.664 and supplier X (0.187) and last supplier is Y (0.176).

The Analysis of Strategic Partnership to Supply Mandailing Arabica Coffee for Export Quality Markets

Coffee is a commodity that is essential to the international market. One of the best coffee from Indonesia is Mandailing coffee originating from North Sumatra. Simpang Banyak Mandailing Natal, North Sumatra Province is a centre of coffee agroindustry. It require best supplier in order to meet export market demand. Determination of required quality criteria in accordance with the standard of quality of coffee exports including the water content of 12%, a defective value below 4%, cherry seeds without mixture, cupping score is 85 and the uniform size of coffee beans. To meet the needs of the export market, the agroindustry also need a supply of coffee from the best coffee suppliers that have several criteria: Price, Quality, Production, and the accuracy of delivery by comparing these criteria at three suppliers chosen. A total of 10 experts were asked to choose an alternative based on the established criteria. Supplier selection weighting of data analysis in this study were calculated using analytical hierarchy process. The results showed that the most influential criteria to supplier selection criteria for Mandailing coffee is quality with a weight of 0.414 and a production with a weight of 0.277. Delivery accuracy weighting criteria is 0.245 and last criteria is the price of 0.065. While the best suppliers selected by the respondents is the Supplier Z with weights of 0.664 and supplier X (0.187) and last supplier is Y (0.176).

Physical quality improvement of coffee Robusta (Coffee robusta Lindl) in Argopuro Mountain, Jember

Robusta coffee on the Slope of Mount Argopuro Jember Regency is cultivated through direct guidance by the Department of Agriculture, Plantation and Forestry sub-sector, Jember Regency. One of the obstacles was post-harvest constraints, that there was still a low quality of coffee because one of the main processing processes was in Badean Village, Bangsalsari District, Jember Regency. Improving the physical quality of Robusta coffee was done to obtain the physical quality attributes of green bean Robusta coffee by using the Quality Function Deployment (QFD) method, thus the priority actions can be taken on the technical response so that policy proposals should be taken by producers to improve product quality. The results obtained were the quality attributes that were the priority for improving the physical quality of Robusta coffee including uniformity in size, size of coffee beans, shape of coffee beans, weight of coffee beans, color brightness, intensity of broken beans, presence or absence, cleanliness of coffee beans, and moisture content. Then the prioritized quality attributes to be improved were attributes of water content, intensity of broken seeds, cleanliness of coffee beans, uniformity of size, and brightness of colors by improving technical responses sequentially based on rankings, seed sorting, drying, hulling, fruit picking, spindle sorting and breaking logs.

Diffusion of water and caffeine in coffee beans using the hemispherical geometry approach

AbstractGeometrical, morphological, and shape factors are crucial for the accurate prediction of mass transfer rate of caffeine and water in the extraction of caffeine in aqueous medium from coffee beans. A new expression for the sphericity was deduced considering the hydrated coffee bean as a triaxial semilipsoid with moving boundaries applied to a nonsteady state analytical solution to describe the diffusion phenomena for the hemispherical geometry to best represent the morphology of the coffee bean during the caffeine extraction at varying temperatures from 30 to 60 °C. The sphericity increases with moisture in a power law trend. The hemisphere mathematical model presented an excellent adjustment to the data, with diffusion coefficients between 1.03 ×·10−11 and 9.00 ×·10−10 m2/s for caffeine and 0.69 ×·10−10 and 2.03 ×·10−10 m2/s for water; strongly influenced by temperature with activation energy of 59.93 and 41.24 kJ/mol, respectively, for caffeine and water.Practical applicationsThe decaffeination of coffee beans satisfies an important segment of the coffee market. Currently, many industries use the decaffeination technology based on organic solvents; others extract caffeine in aqueous medium and on a smaller scale the supercritical fluid extraction process. The present research provides important properties and a mathematical model to better represent the mass transfer phenomena, with the associated diffusion coefficients, along with a suitable expression for the size and shape of the coffee beans changing with the process, which can be used for the proper and accurate design and control of the extraction process. The proposed model used the hemispherical geometry approach with a reduced number of variables (e.g., only one equivalent radius), unlike other approaches that need three dimensions to represent the coffee bean size and the associated shape factor, which makes it time consuming, requiring more complex calculations, and not necessarily more accurate.

Tree management and environmental conditions affect coffee (Coffea arabica L.) bean quality

Coffees with specific taste and quality fetch higher prices. Although coffee plays a dominant role in the Ethiopian national economy, the country’s coffee industry is generally characterized by low productivity and low quality. To address this issue, this study analysed the interactive effect of shade and nitrogen supply, fruit thinning and genotype by environment interactions on different coffee quality attributes. Organoleptic bean quality attributes declined with increase in radiation when nitrogen supply was limiting. In the absence of nitrogen limitation, however, the quality attributes hardly responded to radiation levels. In full sun, nitrogen had no effect on size and weight of coffee beans. Nitrogen supply improved bean size and weight at lower radiation levels. Fruit thinning and higher altitude significantly improved beverage quality, size and weight of coffee beans. Thinning beyond 50%, however, did not further improve the quality attributes. Effects of shade, nitrogen, fruit load and altitude are consistent with the proposition that organoleptic quality and the size of coffee beans are promoted by factors and conditions that support non-limiting supply of resources for beans to grow and by a sufficiently long period of maturation. Quality attributes did not differ much between varieties suggesting that crop management and growing environments may be more important determinants of quality than the genetic factors.

Effect of N and K doses in nutritive solution on growth, production and coffee bean size

An adequate supply of nutrients is essential for obtaining high yields of coffee. The objective of this study was to evaluate the effect of N, K and the N:K ratio on vegetative and reproductive growth of coffee. For this purpose, coffee plants were grown in nutrient solution containing K in the concentrations of 1.08; 2.15; 3.23 and 5.38 mmol L-1 combined with a dose of 6 mmol L-1 N, resulting in the N:K ratios (w/w): 1:0.5; 1:1; 1:1.5 and 1:2.5. The control treatment consisted of the doses 3 and 1.61 mmol L-1 of N and K respectively, resulting in the N:K ratio (w/w) 1.0:1.5. The following variables were evaluated: height, stem diameter, number of nodes of the eighth plagiotrofic branch (index branch), pairs of plagiotrofic branches and number of nodes in the orthotropic branch every three weeks from the beginning of the experiment. Additionally, it was evaluated the chemical composition of processed beans and leaves between the flowering and the rapid expansion stage of the cherry beans, production of cherry beans per plant and classification of beans according to the size. N influenced mainly the characteristics of vegetative growth and K influenced mainly the reproductive growth evaluated by the production. The lowest production resulted in the highest percentages of beans retained on sieves with holes larger than 16/64", while the highest production promoted an increase in the percentage of beans retained on sieves with holes smaller than 16/64".

Coffea arabica (cv Catuaí) production and bean size under different population arrangements and soil water availability

The purpose of this research was to evaluate the effect of drip irrigation under different population arrangements on the phytometric features, coffee productivity and bean size classification according to sieve retention. The experiment with Coffea arabica L. cv Catuaí was carried out in Mococa, São Paulo, Brazil. The experimental design was a 6 x 2 factorial scheme in randomized blocks, with four replications. The six densities of plantation were E1 (1.60 x 0.50 m); E2 (1.60 x 0.75 m); E3 (1.60 x 1.00 m); E4 (3.20 x 0.50 m); E5 (3.20 x 0.75 m) and E6 (3.20 x 1.00 m), which were divided according to the availability of water (irrigated - I - or non-irrigated - NI - groups). Data were submitted to analysis of variance and averages compared by Tukey test at 1 and 5% of probability. Descriptive analysis of coffee beans according to sieve classification was performed. Irrigation promoted an increase in plant height, crown diameter and production of processed coffee when compared with the NI group. Interaction between population arrangement and irrigation was observed, with an increase in production and crown diameter as the spacing was decreased. Therefore, irrigation provided significant increase in coffee bean size.

ENGINEERING PROPERTIES OF SOME ARABIAN COFFEE VARIETIES

The aim of the research was studied some engineering properties of Arabian coffee seeds (Himy, Esmaely and Ma'arepy) varieties to analyze the behavior of the product to design threshing and grading machines. Three categories of the coffee grains were used to measure the main dimensions (length, width, thickness), mass, density, porosity, angle of repose and coefficient of friction. The overall means of volume, geometric diameter, arithmetic diameter, cross-section area and spherisity were determined. The highest frequency length, width and thickness of the coffee been seeds were 10, 7 and 7 mm, respectively. The medium categorize (from 7 - 10 mm) was denser than both small and large sizes of coffee bean as the porosity of that size was lower than those of both small and large sizes. The angle of repose increased with the decrease of coffee bean sizes as the relation with coffee bean seeds spherisity. The coefficient of friction decreased with the increase of coffee bean size at all surfaces. The maximum coefficient of friction was occurred on plywood surface followed by galvanized steel, tin plate, and glass for all categories of the coffee bean seeds.

Expression patterns of three α-expansin isoforms in Coffea arabica during fruit development

As a first step towards understanding the physiological role and regulation of the expansin gene (EXP) family in Coffea arabica fruits during growth and maturation, we identified 11 expansin genes, nine belonging to the α-expansin family (EXPA), one EXLA and one EXLB, through in silico analysis of expressed sequence tags (ESTs). Within the α-expansin family, three isoforms were selected for detailed examination based on their high expression in coffee fruits or because they were specifically induced during different fruit developmental stages, according to the EST information. The expression patterns were analysed in different fruit tissues (perisperm, endosperm and pericarp) of C. arabica cv. IAPAR-59 and C. arabica cv. IAPAR-59 Graúdo, the latter being a closely related cultivar with a larger fruit size. Accumulation of CaEXPA1 and CaEXPA3 transcripts was high in the perisperm (tissue responsible for coffee bean size) and in the early stages of pericarp development. Transcripts of CaEXPA2 were detected only in the pericarp during the later stages of fruit maturation and ripening. There was no detectable transcription of the three EXPs analysed in the endosperm. The observed differences in mRNA expression levels of CaEXPA1 and CaEXP3 in the perisperm of IAPAR-59 and IAPAR-59 Graúdo suggest the participation of these two isoforms in the regulation of grain size.

Effects of Intercropping Young Plants of the Compact Arabica Coffee Hybrid Cultivar Ruiru 11 with Potatoes, Tomatoes, Beans and Maize on Coffee Yields and Economic Returns in Kenya

SUMMARYThe effects of intercropping young plants of the compact arabica coffee hybrid cultivar Ruiru 11 with potatoes, tomatoes, maize and Phaseolus (dry) beans were studied between 1987 and 1989 at Ruiru in Kenya. Yields of clean (hulled) coffee were reduced by the maize intercrop by 59–100%. Coffee bean size, and raw, roast and liquor quality were not significantly affected by the potato, tomato and bean intercrops, which gave positive net economic benefits. Potatoes planted between all the coffee rows gave the largest marginal rate of economic return, followed by tomatoes in combination with beans. The technically and economically viable intercrops for coffee were potatoes, tomatoes, beans, and tomatoes in combination with beans.Siembra simultánea de café Araébica y cultivos para la alimentatión

Factors affecting Arabica coffee bean size in Kenya

SummaryThe proportion of large, commercially valuable coifee beans (6.75 mm sieve) varies greatly within and between years in Kenya and is altered by field treatments which affect the water status, seasonal fruiting pattern and yield of the trees.Defoliation trials suggested that little of this variation could be attributed to changes in assimilate supply during fruit development, although these could explain differences in the weight of the fruit pericarps. The largest differences in bean size recorded in past field trials at Ruiru were associated with differences in rainfall, and presumably tree water status, while the fruits expanded; the ovules did not reach full size when they expanded during dry weather.These conclusions are discussed in relation to the selective pressures that may operate in coffee’s native forest understorey environment, and its tendency to ‘overbear’ in unshaded plantations.

Título en español

Se estudió el efecto de las variedades, la sombra y el rendimiento sobre el tamaño del grano de café bajo condiciones típicas de la región cafetalera de Puerto Rico. La producción de granos paja la exportación (&gt; 17/64 de pulgada) aumentó rápidamente, a medida que aumentó la producción total, siendo mayor la proporción antes de alcanzar 10 quintales por acre. Sin embargo, la proporción de granos de dicho tamaño se mantuvo constante una vez el rendimiento pasó de 10 quintales por acre. Aunque las parcelas a pleno sol produjeron una cantidad mayor de granos propios para la exportación, las que se cultivaron bajo sombra mostraron una proporción algo mayor de este tamaño de grano al compararse con la producción total. Las variedades Mundo Nuevo, Puerto Rico 401 y Kent produjeron la mayor cantidad y proporción de granos propios para la exportación.

Ensaio de variedades de cafeeiros II

An experiment was started in 1931 for the purpose of making a comparative study of the productivity of following varieties of Coffea arabica L, : Nacional (Coffea arabica L. var. typica Cramer) Amarelo de Botucatu (Coffea arabica L. var. typica Cramer forma xanthocarpa (Caminhoa) Krug) Bourbon (Coffea arabica L. var. bourbon (B. Rodr.) Choussy) Bourbon amarelo (Coffea arabica L. var. bourbon (B. Rodr.) Choussy forma xanthocarpa Krug) Sumatra (Coffea arabica L. var. typica Cramer) Maragogipe (Coffea arabica L. var. maragogipe Hort. ex Froehner) The results obtained from this experiment for the period 1935-1938 have been the subject of a previous publication. The present paper concerns results obtained from the same experiment for the period 1939-1946. The data obtained have been analysed by varieties and years in relation to : date of ripening of coffee berries, average size of coffee beans and total production. The results of this analysis showed that there were definite annual variations in production by varieties. With respect to ripening of fruits (cherries) on the varieties tested, it was found that the Amarelo de Botucatu variety had the earliest date of ripening in every year. The Nacional and Sumatra varieties varied by years but they were always later than the Amarelo de Botucatu in date of maturity of the cherries. The fruits of Bourbon and Boubon Amarelo were slightly later than all of of the above mentioned varieties and the Maragogipe matured fruit later than all other varieties studied. The data on the average size of coffee beans showed that the Maragogipe variety produced the largest bean. The Bourbon Amarelo and Bourbon produced beans of the smallest size. The Nacional, Sumatra and Amarelo de Botucatu produced beans that were intermediate in size between the Maragogipe and Bourbon. The analysis of production showed that for each year for the first four years (1935-1938) there was a definite yearly increase in production for each variety tested. The data obtained for subsequent years (1939-1946) show that, for all except the Maragogipe variety, each year with a high yield was followed by a year with lower coffee production (see figure 1). On the basis of the total production for the entire period studied (1935-1946) it was found that Bourbon Amarelo variety was the most productive followed closely by the variety Bourbon. The Sumatra variety was intermediate in total production and appreciably less than the Bourbon types. The lowest yielding varieties in this experiment were Nacional, Amarelo de Botucatu and Maragogipe. The production data have also been studied by four year periods and as a result certain interesting minor variations in relation to varieties have been noted. A more detailed statistical analysis of the production data from this experiment has been carried out by Prof. W. L. Stevens (see following article in this issue). He has showed that the coffee varieties studied can be placed in three statistically different classes. The varieties, by classes, according to their decreasing capacity of production, are as follows : a ) Bourbon Amarelo and Bourbon ; b) Sumatra ; c) Nacional, Amarelo de Botucatu and Maragogipe.