Coffee Beans Research Articles

Physicochemical and Sensory Properties of Arabica Coffee Beans of Arara cv. Dried Using Different Methods.

The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes. In this context, this study aimed to characterize the final quality of the Arara cultivar Arabica coffee processed using the wet method and subjected to six drying methods: three conducted at the agro-industrial establishment (fixed-bed dryer, rotary drum dryer, and combined drying) and three laboratory-scale methods (convective oven, cast-tape drying, and suspended terrace). Drying was carried out to reduce the coffee's moisture content from an initial value of 46.2% on a wet basis (w.b.) to a final average value of 11.35% (w.b.). The fruits of in natura demucilaged coffee and the processed dry coffee beans were characterized for moisture, ash content, nitrogen compounds, lipids, total titratable acidity, organic acids, sugars, and the instrumental color of the beans. The sensory profile of the Arabica coffee was evaluated by five coffee specialists using the methodology proposed by the Specialty Coffee Association (SCA), and all the coffees were classified as a specialty.

Feasibility of using colorimetric devices for whole and ground coffee roasting degrees prediction.

Coffee roasting is one of the crucial steps in obtaining a high-quality product as it forms the product's color and flavor characteristics. Roast control is made by visual inspection or traditional instruments such as the Agtron spectrophotometer, which can have high implementation costs. Therefore, the present study evaluated colorimetric approaches (a bench colorimeter, smartphone digital images, and a colorimetric sensor) to predict the Agtron roasting degrees of whole and ground coffee. Two calibration approaches were assessed, that is, multiple linear regression and least-squares support vector machine. For that, 70 samples of whole and ground roasted coffees comprising the Agtron roasting range were prepared. The results showed that all three colorimetric acquisition types were efficient for the model building, but the bench colorimeter and the smartphone digital images generally performed with good determination coefficients and low errors as measured by external validation. For the whole bean coffee, the best model presented a determination coefficient (R2) of 0.99 and a root-mean-squared error (RMSE) of 1.91%, while R2 of 0.99 and RMSE of 0.87% was obtained for ground coffee, both using the colorimeter. The obtained models presented good prediction capability, as assessed by external validation and randomization tests. The obtained findings point to an alternative for coffee roasting monitoring that can lead to higher digitalization and local control of the process, even for smaller producers, due to its lower costs. © 2024 Society of Chemical Industry.

Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2.

Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of microorganisms, which generate metabolites instrumental in the formation of distinct sensory profiles. This study investigated the impact of different fermentation methods on the quality of coffee beverages, specifically utilizing the Catiguá MG2 variety. The experimental setup involved fermenting the coffee in 200 L bioreactors, employing both natural and pulped coffee beans. The fermentation process utilized was self-induced anaerobic fermentation (SIAF), conducted in either a solid-state or submerged medium over a 96 h period. Analytical sampling was conducted initially and at 24 h intervals thereafter to quantify the concentration of sugars, alcohols, and organic acids. Sensory evaluation was performed using the established protocols of the Specialty Coffee Association (SCA). The outcomes of this investigation reveal that fermentation substantially enhances the quality of coffee, with each treatment protocol yielding divergent profiles of acids and alcohols, thereby influencing the sensory characteristics of the resulting beverage. Notably, superior quality beverages were produced from naturally processed coffee subjected to solid-state fermentation for durations exceeding 24 h. These findings underscore the significant influence of fermentation techniques and duration on the sensory attributes and overall quality of coffee.

Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans

This study has innovative aspects related to the use of sequential inoculation technique in the coffee bean fermentation process: the inoculation of Lactiplantibacillus plantarum followed by Saccharomyces cerevisiae, in the fermentation of coffee fruit for the production of specialty natural coffees. The objective was to evaluate the effect of this technique and of the total fermentation time on the sensory attributes of the coffee beverage and on the organic acid profile, bioactive compounds, and fatty acid profile of the beans. The fermentation of coffee fruit with sequential inoculation resulted in greater acidity of the beverage and contributed to increases of up to 2 points in coffee fermented. The total fermentation time was directly related to the organic acid content, and the longer the total fermentation time was, the greater the organic acid content. The fatty acid content and bioactive compound content showed little variation among treatments.

Anti-inflammation and Anti-tyrosinase effect of Robusta coffee BP-42 extract gel on clinical appearance after skin grafting in long evans rats

This study compares the anti-hyperpigmentation activity of kojic acid and Robusta BP-42 coffee bean extract on skin-grafted rats. Kojic acid is one of the standards for reducing pigmentation on the skin. But, kojic acid usage presents side effects for some patients, such as skin irritation, redness, and itching. Robusta BP-42 is one of the best robusta coffee strains found in Indonesia. The Indonesian Coffee and Cocoa Research Institute, Jember Regency, East Java, provides this coffee. BP-42 coffee has the highest quality grain and organoleptic score compared to other strains. Three groups of grafted skin on long Evans rats were treated with 2% kojic acid gel (positive control), 5% robusta BP-42 coffee extract gel, and placebo gel (negative control). Observation occurred for 21 days. The photos of grafted skin were taken on days 0, 4, 7, 11, 18 and 21. Skin pigmentation was measured using ImageJ software. Histological examination was performed on days 7, 14, and 21 for all treatment groups. These histological preparations were stained with Masson Fontana. The result showed that Robusta BP-42 coffee extract gel showed a similar clinical and histological measurement to positive control. Robusta BP-42 coffee can be a new candidate to treat hyperpigmentation after skin graft surgery.

GC-MS/MS and LC-MS/MS analysis followed by risk ranking of mepiquat and pyrethroids in coffee

Pesticides used in coffee cultivation may remain behind and pose a risk to humans even after various processing stages of coffee beans (washing, drying, roasting, and grinding). In addition to pesticides applied to battle pests and diseases, mepiquat formation occurs during roasting. A comprehensive LC-MS/MS and GC-MS/MS multi-residue screening approach to determine pesticides in coffee was used in this study. Residues were extracted using the QuEChERS method and analyzed using multiple reaction monitoring (MRM) mass spectrometry after chromatographic separations. Good linearity (r2˃0.9919), recovery (80.2–118%), and RSD (≤19%) were obtained for the procedure including sample preparation and both instrumental techniques. Nine residues were identified as commonly present in coffee samples collected from supermarkets in Serbia. The human intake risk of pesticides was categorized and prioritized using the matrix ranking scheme. Also, health risk assessment was conducted by calculating acute and chronic hazard indices. Multi-residues were present in 79.2% of samples, whereas mepiquat chloride (88.9%) and permethrin (81.9%) were the most detected residues. Risk ranking classified mepiquat chloride, permethrin, and methiocarb sulfone in a high-risk group. On the other hand, the human health risk assessment indicated no risks in the short- and long-term and no cumulative chronic risk.

Design of a traceability system for a coffee supply chain based on blockchain and machine learning

Purpose: This paper aims to develop a coffee supply chain traceability system based on Blockchain (BC) and Machine Learning (ML) with the aim of ensuring the quality of coffee beans production. BC functions to ensure supply chain performance, while the ML model ensures product quality.Design/methodology/approach: Smart Contracts will be built on the Ethereum Virtual Machine BC network based on Ethereum. The ML model to identify good and bad green coffee beans will be built using different YOLO algorithms, which will go through training and validation stages, namely using the k-fold cross validation method. The ML model algorithm is based on Convolutional Neural Network (CNN) using YOLOv5m, YOLOv6m and YOLOv7. The best model will be chosen based on the results of cross-validation with test data in the form of coffee image data that the model has never seen (unseen data). The whole process of building the ML model is done on the Google Collab Pro+ Virtual Machine.Findings: YOLOv5m outperformed the other models in both non-augmented and augmented training datasets, highlighting the proficiency of YOLOv5m in managing compact datasets and its resilience in the face of data augmentation, positioning it as a prime selection for quality discernment tasks within the realm of green coffee beans. The smart contracts offer an all-encompassing approach for user management, monitoring product status, and presenting traceability data within the framework of coffee plantation administration.Originality/value: This research contributes to the development of blockchain network as a solution to implement traceability systems along coffee supply chains in Indonesia. Moreover, it shows that while blockchain can ensure the process of production along the coffee supply to follow certain guidelines, machine learning can verify whether the product that was produced by utilizing BC is of high quality/acceptable.

Use of Images Obtained by Remotely Piloted Aircraft and Random Forest for the Detection of Leaf Miner (Leucoptera coffeella) in Newly Planted Coffee Trees

Brazil is the largest producer and exporter of coffee beans in the world. Given this relevance, it is important to monitor the crop to prevent attacks by pests. This study aimed to detect leaf miner (Leucoptera coffeella) infestation in a newly planted crop based on vegetation indices (VI) derived from aerial images obtained by a multispectral camera embedded in a remotely piloted aircraft (RPA) using random forest (RF). The study was conducted on the Cafua farm in the municipality of Lavras in southern Minas Gerais. The images were collected using a multispectral camera attached to a remotely piloted aircraft (RPA). Collections were carried out on 30 July 2019 (infested crop) and 16 December 2019 (post chemical control). The RF package in R software was used to classify the infested and healthy plants. The t test revealed significant differences in band means between healthy and infested plants, favouring higher means in healthy plants. VI also exhibited significant differences, with EXR being higher in infested plants and GNDVI, GOSAVI, GRRI, MPRI, NDI, NDRE, NDVI and SAVI showing higher averages in healthy plants, indicating distinct spectral responses and light absorption patterns between the two states of the plant. Due to the spectral differences between the classes, it was possible to classify the infested and healthy plants, and the RF algorithm performed very well.

Design of a Web-Based Coffeeshop Ordering Information System

Coffee is a drink that is brewed from coffee beans that have been roasted and ground into coffee grounds. In addition to the distinctive taste and aroma of coffee, it also contains caffeine which can help reduce the risk of developing cancer, diabetes, heart disease and various other diseases. Therefore, information related to coffee is created, apart from this application provides information about coffee, it also carries out the buying and selling process. The needs provided are several types of local coffee in the territory of Indonesia. Making this system using the PHP programming language. The system that is made has several features, namely the starting location of the delivery of goods in the medan, the process of sending goods or orders is directly selected by the customer. The delivery services used are JNE, JTE and the Post Office. For goods purchase transactions, customers can choose the payment method available on the application, namely via transfer or using the OVO application that is already listed on the application.

Exploring vegetation's role in enhancing ant-based coffee berry borer control in an agroforestry system

Abstract. Haryadi NT, Kurnianto AS, Dewi N, Sukma GAK, Devarigata ES, Suyitno YMR, Magvira NL, Firdaus AS. 2024. Exploring vegetation's role in enhancing ant-based coffee berry borer control in an agroforestry system. Biodiversitas 25: 491-501. The coffee industry faces a serious threat from coffee berry borer pests, causing significant economic losses. This research aims to explore the potential of using ants as a biological control method in coffee plantations, as well as the influence of shade on ant communities. The research was conducted in the Sumberjambe and Silo Sub-districts using purposive sampling methods to collect ant specimens with the beating sheet method. Specimens were identified in the laboratory, and data were analyzed using the Shannon-Wiener diversity index, the Evenness index, and the Margalef species richness index. The results showed 17 ant genera in Sumberjambe and 13 in Silo, with 7 of them acting as predators. The analysis indicated low diversity (H’=0.88-1.56) with the dominance of the Dolichoderus and Lasius genera at both locations. A high evenness index in Sumberjambe (E=0.75) indicated a uniform distribution, whereas a moderate value in Silo indicated a less uniform ant distribution (E=0.45). Species richness at both locations was considered low (Dmg=0.66-0.91). Comparative tests between the two locations did not show a significant difference in the diversity of ants that could potentially act as predators. This study also includes an analysis of tree species vegetation at the agroforestry sites, with Albizia chinensis trees showing the highest importance value in Silo (INP=209.37). This indicates the significant role of this plant in the ant agroforestry community. The Tapinoma genus (Pearson corr.=0.996, p-value=0.0467) and Solenopsis genus (Pearson corr.=0.993, p-value=0.0432) showed a very strong positive correlation with Albizia plants. However, some other combinations showed weaker correlations or approached zero, indicating that the number of vegetation species did not greatly influence their presence or abundance. This research provides insight into the diversity of ants, their potential role as predators of the coffee berry borer, and the relationship between ants and vegetation on two coffee-based agroforestry fields in Jember District, Indonesia.

Green Robusta Coffee Bean Extract (GRCBE) inhibits bone loss in wistar rat models of Lps P. gingivalis and NiTi wire-induced experimental periodontitis

Oral exposure to alloys frequently leads to negative reactions, both in the immediate area and across the body. The usage of coffee extracts is anticipated to enhance cellular function by counteracting the effects of pro-inflammatory signals that are involved in chronic inflammatory responses triggered by inflammatory agents like bacteria and metal ions. The objective is to develop a new approach using an extract obtained from Robusta coffee beans as an anti-inflammatory substance, which may have therapeutic benefits in preventing bone loss in Periodontitis Rat. The main cause is primarily attributed to the existence of metals and LPS P. gingivalis in the oral cavity. Methods. A randomized controlled trial was conducted, enroling 35 male Wistar rats that were divided into 7 groups and used as the experimental animals. Groups 1–4 consisted of rats that did not receive any therapy, while groups 5–7 comprised rats that were treated with GRCBE. The rats were subjected to decapitation after 14 days. The Green Robusta Coffee bean extract (GRCBE) was derived from the unprocessed green beans of Javanese Robusta coffee. We discovered in prior experimental experiments that GRCBE at a concentration of 500 mg/ml can inhibit the progression of periodontitis in rats. The substances used to cause inflammation and immune system impairment were NiTi wire and LPS P. gingivalis. Immunohistochemistry was used to assess the expressions of OCN, BMP2, and COX-2. Results. The simultaneous exposure of P. gingivalis lipopolysaccharide (LPS) and NiTi wire in rats led to an upregulation of OCN and BMP2 expression, while the expression of COX-2 reduced. The administration of GRCBE resulted in a steady drop in pro-inflammatory biomarkers, specifically OCN and BMP2, while the anti-inflammatory biomarker COX2 rose. In conclusion. In the field of dentistry, the coexistence of P. gingivalis LPS and metallic biomaterials can influence the occurrence of alveolar bone resorption in a rat model of periodontitis. GRCBE exhibits potential as an innovative approach for reducing periodontitis induced by the simultaneous activation of metal and LPS P. gingivalis. In this setting, it has the potential to be employed as an anti-inflammatory remedy.

Green Synthesis of Selenium Nanoparticles using Green Coffee Beans: An Optimization Study.

In this study, ultrasonication extraction of some bioactive compounds from green coffee beans was optimized with the response surface method using Box-Behnken experimental design. The best condition was selected as 90.90 W ultrasonic power, 33.63 min sonication time and 30 % solid concentration. The responses obtained under optimum conditions had TPC, DPPH and CUPRAC values identified as 6603.33±2025.94 ppm GAE, 9638.31±372.17 ppm TE and 98.83 mmol, respectively. Microwave-assisted selenium nanoparticle production was carried out using the extract obtained under optimized conditions. The produced selenium nanoparticles showed absorbance between 350-400 nm. The surface morphology and size of the nanoparticles were determined by transmission electron microscopy (TEM) and spherical nanoparticles of about 100 nm were produced. Functional groups affecting the reduction were determined by FTIR analysis. In addition, the produced selenium nanoparticles had amorphous (non-uniform) structure and could maintain their stability at high temperatures.

The efficacy of botanical pesticides in controlling coffee berry borer, Hypothenemus hampei (Ferrari, 1867) (Coleoptera: Curculionidae): A meta-analysis

Coffee berry borer pest (CBB) is one of the main pests that has a significant impact on coffee production and quality. In Indonesia, the utilization of plant-based pesticides has promising prospects in controlling CBB. The purpose of this study is to provide information on the impact of different types of plant pesticide on CBB mortality through a measurable algorithm analysis. A literature search was performed using Scopus, Web of Science, Google Scholar, Researchgate, and ScienceDirect. A linear mixed model (LMM) was applied to evaluate the effect of botanical pesticide application on the mortality rate of CBB. A total of 14 plant families were included in meta-regression analysis for estimating the effect size of each family. The average effect of pesticide exposure to CBB analyzed using LMM was 0.039 which mean that botanical pesticidal exposure has significant effect on the mortality rate of CBB (P<0.05). The results of this study suggested that the use of botanical insecticide especially derived from plants belonging to Family Anacardiaceae was significantly effective in controlling CBB.

A model of coffee berry borer population growth and susceptibility to control by birds

AbstractInsectivorous birds can provide ecological and economic services by decreasing pest populations in agricultural systems, but the magnitude of effect is often debated. We modeled the capacity for birds to suppress pest population growth using a common tropical coffee pest, the coffee berry borer (CBB) (Hypothenemus hampei) as a study system. Previous field experiments show that birds play a role in suppressing CBB infestations through predation, but the degree to which birds can suppress population growth enough to control infestations is unknown since CBB are only vulnerable to predators when gravid females disperse. Using previously published data on CBB life‐stage survivability, we constructed a female‐only, daily time‐step, deterministic Leslie matrix and projected CBB population growth for a single breeding season. Our goal was to assess the plausibility of CBB suppression by birds as a function of avian energy requirements, reported avian densities on coffee farms, prey composition of avian diets, estimated a caloric value of CBB, and the initial starting population size. Our model showed CBB population growth became exponential (λdaily = 1.042) and that at low, but not medium or high population sizes, were birds able to reduce population growth by 50%. In general, birds exert predation pressure on insect populations, but the ability to control infestations is complex, and is likely dependent on the initial CBB population size.

Effect of Microclimate on the Mass Emergence of Hypothenemus hampei in Coffee Grown under Shade of Trees and in Full Sun Exposure.

The rainfall regime has a significant impact on the microclimate and mass emergence of the coffee berry borer, Hypothenemus hampei (Coleoptera: Curculionidae) (CBB). Little is known, however, about the shade tree-microclimate-CBB mass emergence interaction. The objective of the present study was to compare the effect of microclimate on the mass emergence of CBB in a full sun-exposed plot with a plot shaded by trees. The experiment was conducted on a Robusta coffee farm in southern Chiapas, Mexico. In each plot, 18 traps baited with an alcohol mixture were installed to capture flying females, collecting caught individuals every hour from 8:00 to 18:00 h. A meteorological station recorded several microclimatic variables on 13 weekly sampling dates from February to May 2022. Significantly more CBB females were captured in the shaded plot. The largest number of CBB captures was recorded between 14:00 and 16:00 h for the shade plot and between 15:00 and 17:00 h for the sun-exposed plot. The mass emergence of CBB showed a positive association with precipitation, dew point, and wind speed samples and a negative association with maximum air temperature, average relative humidity, ultraviolet radiation, wind speed, and equilibrium moisture content. Our observations show that the relationship between shade trees, microclimate, and mass emergence of CBB is complex and that its study helps us to gain deeper insight into CBB bioecology and advance control techniques against this important pest.

Corrigendum: Characterisation of two wood-waste and coffee bean husk biochars for the removal of micropollutants from water

Corrigendum: Characterisation of two wood-waste and coffee bean husk biochars for the removal of micropollutants from water

Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity

Cesar, a coffee-growing department in Colombia, has particular characteristics that favor the production of coffees differentiated by sensory profile, for which the acidity attribute stands out. The chemical composition and sensory quality of the coffee produced by 160 coffee growers during two production harvests (2021 and 2022) and processed by the wet method were evaluated to correlate the contents of the main acidic chemical compounds present in green coffee beans with the perceived acidity of the beverage. The chemical analysis of coffee samples utilized spectrophotometric methods and HPLC-DAD techniques. Lactic, 3,5-di-CQA and phosphoric acids were good discriminators of acidity classified as excellent; that is, with a score higher than 7.75 on the Specialty Coffee Association (SCA) scale, presenting the highest contents in the green coffee bean. There was a direct linear relationship between acidity and 3,5-di-CQA and 5-CQA and an inverse relationship between acidity and 3-CQA, 4-CQA and 4,5-CQA. These findings contribute to the understanding of the quality and chemistry of Colombian coffee.

The Effect of Chlorogenic Acid in Green Arabica Coffee Beans on the Activity of Staphylococcus aureus

Background: Gingivitis is a dental and oral health problem caused by the bacteria Staphylococcus aureus. This research utilized the antibacterial effect of the chlorogenic acid compound content of green Arabica coffee beans (Coffea arabica L.) on the activity of the Staphylococcus aureus bacteria. The aim of the research was to determine the effect of chlorogenic acid from green Arabica coffee beans and its inhibitory diameter on the activity of Staphylococcus aureus bacteria.
 Methods: The research method used was laboratory experimental with post-test only with a control group design. The research samples were green Arabica coffee bean extract with various concentrations of 25%, 50%, 75%, and 100%, which is compared to various concentrations of pure chlorogenic acid (95% Sigma-Aldrich). The chlorogenic acid content in the extract was analyzed with liquid chromatography LC-MS/MS. The large sample was determined using the Federer formula with a total sample size of 24 samples. The parameter measured was the diameter of the growth inhibition zone for Staphylococcus aureus bacteria. Data were analyzed statistically using One-way ANOVA and Post Hoc LSD, and the research results were shown in regression graphs.
 Results: The results of the analysis of chlorogenic acid content of green arabica coffee bean extract amounted to 4.29% The results of this study showed that the average diameter of the inhibition zone of green Arabica coffee bean extract with concentrations of 25%, 50%, 75% and 100% on the growth of Staphylococcus aureus bacteria was 7.65 ± 0.289 mm; 9.63 ± 0.550 mm, 10.50 ± 0.374 mm, and 12.75 ± 0.370 mm. Research shows that the higher the concentration of green Arabica coffee bean extract, the larger the diameter of the inhibition zone. 95% pure chlorogenic acid from Sigma-Aldrich displays an inhibition zone above 12.5%.
 Conclusion: Chlorogenic acid exerts a substantial inhibitory impact on the proliferation of Staphylococcus aureus bacteria.

Valorization of coffee silverskin by cascade extraction of valuable biomolecules: preparation of eco‐friendly composites as the ultimate step

AbstractThis study presents a multidisciplinary approach for dealing with the environmental problems related to agro‐industrial coffee residues. The exploitation of these residues allows biomolecules to be obtained from renewable sources and enables the preparation of CO2‐neutral biocomposites, with the advantages of reducing fossil depletion, avoiding climate‐altering emissions, and limiting plastic pollution. Coffee silverskin (CSS), a by‐product deriving from coffee bean roasting, was subjected to different eco‐friendly extraction processes, such as ultrasound‐assisted, CO2‐supercritical, and water‐subcritical extractions to recover caffeine, phytosterols, and polyphenols. The residues remaining after the extractions were further valorized as fillers into biocomposites based on poly(1,4‐butylene succinate) (PBS). Biocomposites (filler content up to 30 wt%) were prepared by melt mixing, and they were characterized in terms of their thermal, mechanical, and morphological performance. The effect of the presence of residues derived from different extraction procedures on the resulting properties of biocomposites was assessed and discussed, and the ultrasound‐assisted treatment was found to leave the CSS residue as the most compatible with the PBS matrix. The results of this study indicate that the proposed bio‐refinery could successfully and fully valorize the CSS agro‐industrial residues, even in its ultimate step, producing biocomposites characterized by low economic and environmental impact; these new materials will be a possible bio‐alternative to the traditional polymers commonly used by the packaging industry.

Controlling temperature using proportional integral and derivative control algorithm for hybrid forced convection solar dryer

Drying is one of the crucial processes in agricultural production, especially in grain processing. The drying process can improve grain quality and affect the grain content. However, maintaining the temperature is a challenge in the drying process. Because it can influence the drying performance and produce a low-efficiency reduction of water content, in this study, the hybrid drying system is proposed to improve the performance of the forced convection dryer system. The proposed system used a proportional integral and derivative (PID) control system to obtain the optimal temperature. The proposed system was compared with natural drying and forced convection methods. The experimental result showed that the proposed system performed excellently for three performance evaluations. The average temperature was obtained as the highest of the other methods, with 54.68 °C and 54.55 °C for coffee and cocoa beans. The water content can be reduced by an average of 27.38% and 42.67% for coffee and cocoa beans. Then, the proposed system also had the highest reduction efficiency of water content than the other methods, with 62.71% and 36.94% reductions for coffee and cocoa beans, respectively. The results indicate that the proposed hybrid system performs better than the other methods.