Coffee Research Articles

Incidence Of Gastritis With Erosive Gastritis At Adam Malik Hospital

Gastritis is inflammation or bleeding mucosa in the stomach that can be acute and chronic. Erosive gastritis can cause erosion stomach Because it damages the mucosa of the stomach, which can happen when you drink alcohol, take NSAIDs, stress, or drink coffee. Complications from erosive gastritis that are not treated can develop with age, starting from puberty until age. Based on the explanation background above, formulation problems in research This is incidence gastritis with erosive gastritis. General objectives of the research This is to know the incidence of gastritis with erosive gastritis. For RSU, Adam Malik Medan's Research results can give donation mind and increase service health to patients with erosive gastritis. Research results show that most gastritis patients at Adam Malik Hospital are aged 10-25, and categories aged 55-65 (24.6%). Research results show that patients with erosive gastritis at Adam Malik Hospital mucosa hyperemia (59%). Research results show a significant relationship between gastritis and erosive gastritis at Adam Malik Hospital (p0.000). Based on the results of the study, it can be concluded that: 1. Age Most gastritis patients at Adam Malik Hospital are aged 10-25 and categories aged 55-65 years (24.6%). 2. Majority of various types of patients sex female (57.4%) 3. Patients diagnosed with gastritis at Adam Malik Hospital (59%) 4. Patients with erosive gastritis at Adam Malik Hospital have mucosa hyperemia (59%) 5. There is a significant relationship between gastritis and erosive gastritis at Adam Malik Hospital (p0.000).

Habitual coffee drinking and the chance of prediabetes remission: findings from a population with low coffee consumption.

We aimed to investigate the association between coffee drinking and total caffeine intakes with the chance of prediabetes (Pre-DM) regression and progression over 9-years of follow-up. This cohort study included 334 Pre-DM individuals (mean age of 49.4 ± 12.8 years and 51.5% men) who participated in the third phase of the Tehran Lipid and Glucose Study (2006-2008). A validated food frequency questionnaire at baseline assessed habitual coffee consumption. All measurements were done at baseline and all subsequent examinations with 3-year follow-up intervals. The odds ratios (OR) and 95% confidence intervals (CIs) of Pre-DM regression to normal glycemia or progression to type 2 diabetes (T2D) in coffee drinkers/non-drinkers were estimated using multinomial logistic regression analysis. During the study follow-up 39.8% of the study participants were progressed to T2D and 39.8% returned to normal glycemia. Coffee consumption nearly doubled the chance of returning to normal (OR = 2.26, 95% CI = 1.03-4.97). Total caffeine intake was not related to Pre-DM progression and regression. Compared to non-drinkers, coffee drinkers had significantly lower 2-hour serum glucose concentrations over time (152, 95% CI = 144-159 vs. 162, 95% CI = 155-169mg/dL, P = 0.05). Habitual coffee drinking may increase the chance of returning to normal glycemia in Pre-DM subjects.

Coffee breeding in a time of crisis: F1 hybrids in Central America since 1990

Social Impact StatementCentral America is renowned for producing some of the world's finest coffee, prized for its quality and flavor. With coffee being a major export crop for many countries, the region's economic, social, and cultural well‐being is closely linked to the success of its coffee industry. Coffee breeding supports the industry's long‐term sustainability and competitiveness by developing new varieties that are more productive, disease‐resistant, climate resilient, and adapted to the coffee producer's realities. Ongoing efforts in coffee breeding have significant implications for the livelihoods of thousands of coffee farmers and their families, the economies of Central American countries, and the preservation of the region's rich coffee tradition and culture.Summary The central objective is to understand how coffee breeding programs have evolved to help coffee farmers adapt to the rapidly changing economic, political, institutional, and environmental conditions since 1990. Before then, coffee breeders focused primarily on productivity, developing dwarf varieties bred for intensive monoculture production. Since 1990, breeders have shifted their work to address climate change, new diseases and pests, a growing industry interest in cup quality, and unprecedented price volatility. Much of the breeding work has shifted from public institutions to international technical assistance agencies, international non‐governmental organizations (NGOs), and private companies. Their new programs focus on developing F1 coffees designed for agroforestry production and, which, can be developed quickly in response to changing conditions. This case study also complicates narratives about the place of hybrid coffees in agricultural modernization during the 20th and 21st centuries. Analyze documents produced over the past 30 years by key breeding organizations, governments, trade organizations, to assess the evolution of breeding programs in historical context, and the progress of the new coffees in the field. Some F1 hybrids have shown considerable promise, but challenges surrounding their propagation, distribution, and cost—as well as their suitability for the specialty coffee market—have so far prevented farmers from adopting them on a large scale. The switch to F1 coffee breeding represents a deep strategic shift in coffee breeding in Central America, more attuned to the needs of coffee farmers. While the F1 coffees can help farmers address many of the farmers' technical challenges, cost and logistical issues remain a challenge.

Penerapan Metode Naive Bayes pada Sistem Klasifikasi Kualitas Biji Kopi Robusta

In Indonesia, coffee has become a necessity for some people because the effects can increase stamina and mood so that it can make a person's activities more productive, therefore quality coffee beans are needed so that coffee drinks can produce maximum effects and can be enjoyed by the public This is the basis for researchers to conduct research on the classification of superior quality coffee beans with accurate accuracy. Researchers use the naïve Bayes classifier method because this algorithm is considered more effective in cases of object classification compared to classification carried out manually. Researchers used 220 primary data with parameter configurations, namely, test size 0.2, random state 15, and Gausian model. The accuracy results obtained after testing were 0.91 for training data and 0.86 for testing data. It was concluded that the Naive Bayes method proved to be quite effective for classifying the coffee beans studied

Exploring Gen-Z consumers’ preference for specialty coffee in the socio-cultural context of Taiwan

PurposeThis study aims to explore factors that affect gendered consumption (male and female), willingness to pay (economic attributes) and the socio-cultural context of Gen-Z consumers towards specialty coffee as compared to other types in Taiwan.Design/methodology/approachSamoggia and Riedel’s (2018) theoretical framework is adopted to examine the concepts of interest. A mixed method approach comprising interviews and experimental taste tests was used to collect data from Gen-Z specialty coffee consumers in a purposive sampling manner.FindingsThe findings suggested the effect of price elasticity of demand where specialty coffee was perceived as an expensive commodity by young consumers, and hence, not a regularly purchased item. Nevertheless, specialty coffee was linked to health benefits, and a signal for conspicuous consumption – where café experiences facilitated self-promotion on sites like Instagram and Facebook. Finally, the findings alluded to a potential gender effect, with more female young consumers likely to consume specialty coffee as compared to their male counterparts.Originality/valueThis study is located within the context of Taiwan, which has been a tea-dominated consumption landscape for numerous decades. The use of an experimental design also presents a unique angle to elucidate sensory elements surrounding specialty coffee as a research design for Gen-Z research projects. The study points to the relevance of social context in the consumers’ behavioural patterns, which has been largely implicit within consumer behaviour scholarship.

The Potential of NIR Spectroscopy and Chemometrics to Discriminate Roast Degrees and Predict Volatiles in Coffee.

This study aimed to establish a rapid and practical method for monitoring and predicting volatile compounds during coffee roasting using near-infrared (NIR) spectroscopy coupled with chemometrics. Washed Arabica coffee beans from Ethiopia and Congo were roasted to industry-validated light, medium, and dark degrees. Concurrent analysis of the samples was performed using gas chromatography-mass spectrometry (GC-MS) and NIR spectroscopy, generating datasets for partial least squares (PLS) regression analysis. The results showed that NIR spectroscopy successfully differentiated the differently roasted samples, similar to the discrimination achieved by GC-MS. This finding highlights the potential of NIR spectroscopy as a rapid tool for monitoring and standardizing the degree of coffee roasting in the industry. A PLS regression model was developed using Ethiopian samples to explore the feasibility of NIR spectroscopy to indirectly measure the volatiles that are important in classifying the roast degree. For PLSR, the data underwent autoscaling as a preprocessing step, and the optimal number of latent variables (LVs) was determined through cross-validation, utilizing the root mean squared error (RMSE). The model was further validated using Congo samples and successfully predicted (with R2 values > 0.75 and low error) over 20 volatile compounds, including furans, ketones, phenols, and pyridines. Overall, this study demonstrates the potential of NIR spectroscopy as a practical and rapid method to complement current techniques for monitoring and predicting volatile compounds during the coffee roasting process.

Authentication of Specialty Coffees from the Fluminense Northwest and Caparaó Regions (Brazil) Using UV-Vis Spectroscopy and Synthetic Samples Partial Least Square Discriminant Analysis (SS-PLS-DA)

Caparaó and the Fluminense northwest regions are nationally recognized by the important contribution on coffee production and exportation. Adulterations involving specialty coffees result in a decrease in the quality of the final product. However, obtaining many different samples from the same region is unfeasible in some cases, needing strategies to work with a limited number of samples for pattern recognition. Thus, this work is the first to use the construction of synthetic samples (SS) for analysis of coffees, and its objective is to identify adulterations in specialty coffees with bark, straw and low-quality beans, using UV-Vis spectroscopy, associated with chemometric methods. The synthetic samples partial least square discriminant analysis (SS-PLS-DA) showed better specificity, sensitivity and reliability rates than the Hard PLS-DA models. One-class methods (soft independent modeling of class analogy (SIMCA) and data driven soft independent modeling of class analogy (DD-SIMCA)) showed low specificity and reliability. The discriminant methods together with the synthetic samples proved to be adequate to identify adulterations in specialty coffees.

Numerical and experimental characterization of coffee roasting in a rotary drum type roaster by forced internal convection

The effect of air injection into a coffee roasting chamber of a 2 kg rotary drum roaster is investigated on the temperature profiles and organoleptic properties of a Catuai coffee variety. In the experimental study, 1 kg of coffee beans were used and the air injection velocities were varied for the cases of 0 (standard roasting design), 1, 2 and 3 m/s; testing in triplicate and the two most representative were taken. In the coffee roaster, the temperature was monitored simultaneously in the air inlet duct, roasting chamber and gas outlet duct. The organoleptic properties were examined by a group of professionals from Negociaciones Agroindustrial Arévalo S.A. NARSA in the province of Chanchamayo - Peru, which has a G4 laboratory certified by the Specialty Coffee Association (SCA). In the organoleptic ratings, a maximum score of 83.21/100 was found for the 2 m/s test and a minimum of 80.63/100 for the 1 m/s test. For the numerical characterization, the principle of fluid mechanics such as turbulent regime flow and energy transport were used by the finite volume (FV) method using SolidWorks 2021 Flow Simulation software. The numerical results showed that for the 2 m/s test, the temperature of the bean reaches 195 oC at 500 s, indicating that the whole coffee bean reaches the cooking temperature required for the development time prior to eviction; while for the 1 m/s test, it did not exceed 190 oC. It is shown here that the effect of air injection in the roasting chamber, caused organoleptic changes with respect to the conventional design without air injection, due to a sustained cooking at different times and an adequate development time. However, there is a speed threshold where when exceeded, temperatures inside the chamber remain low, development time is extended (machine energy consumption is extended), and organoleptic properties should not improve. However, as the test speeds are exceeded, temperatures inside the chamber remain low, causing the development time to be extended with higher energy consumption and under these conditions the organoleptic properties are not improved.

Coffee, antioxidants, and brain inflammation.

Coffee is the most popular beverage in the world and, aside from tea and water, the most often consumed caffeine-containing beverage. Because of its high caffeine concentration, it is typically classified as a stimulant. There are other bioactive ingredients in coffee besides caffeine. The coffee beverage is a blend of several bioactive substances, including diterpenes (cafestol and kahweol), alkaloids (caffeine and trigonelline), and polyphenols (particularly chlorogenic acids in green beans and caffeic acid in roasted coffee beans). Caffeine has also been linked to additional beneficial benefits such as antioxidant and anti-inflammatory properties, which change cellular redox and inflammatory status in a dose-dependent manner. Pyrocatechol, a constituent of roasted coffee that is created when chlorogenic acid is thermally broken down, has anti-inflammatory properties as well. It is postulated that coffee consumption reduces neuroinflammation, which is intimately linked to the onset of neurodegenerative disorders like Alzheimer's disease (AD), Parkinson's disease (PD), multiple sclerosis (MS), amyotrophic lateral sclerosis (ALS), and Huntington's disease (HD). This review provides an overview of the most recent studies regarding coffee's possible benefits in preventing brain inflammation and neurodegenerative disorders.

Influence of coffee roasting degree on antioxidant and metabolic parameters: Comprehensive in vitro and in vivo analysis

This study aimed to assess the impact of roasting degree on antioxidant and metabolic parameters in vitro and in vivo. In vitro, we evaluated radical scavenging, lipid peroxidation, and the activity of digestive enzymes (α-glucosidase, α-amylase, and lipase). In vivo, we first examined coffee's effect on carbohydrate and lipid absorption in healthy rats, followed by a chronic evaluation of metabolic disorders and antioxidant markers using a diet-induced obesity model. In vitro results revealed that increased roasting degree reduced the antioxidant capacity of coffee brews. All brews showed lower inhibition of α-glucosidase and α-amylase, and lipase inhibition compared to the positive control (acarbose or orlistat). In vivo, all roasting degrees consistently reduced postprandial glucose levels by 20%. Notably, coffee with a high roasting degree (HRD) decreased serum triglycerides (TG) by ∼44% after a lipid load, while other roasts did not. Chronic administration of unroasted (UN) or HRD coffee significantly reduced weight gain compared to the obese control (∼15% and ∼10%, respectively). Notably, all coffee samples improved lipid metabolism parameters. UN and HRD coffee significantly decreased adipocyte volume by 58% and 48%, respectively, compared to the obese control. Additionally, all groups exhibited less than 30% hepatic lipid droplets independent of roasting degree. HRD treatment notably increased liver catalase (CAT) activity and reduced lipid peroxidation in serum (∼90%), liver (∼59%), and adipose tissue (∼37%) compared to the obese control group. These findings suggest that HRD in coffee may confer certain biological advantages.

Atenção visual e escolha de atributos em rótulos de cafés especiais

Abstract This study uses eye-tracking metrics to quantify the visual attention given to differentiation attributes in specialty coffees. Two Discrete Choice-type experiments were developed using the packaging as a stimulus to analyze visual attention and the probability of choice for each attribute. Experiment 1 (466 observations) included the evaluation of the attributes price, brand, coffee variety, organic label and origin. Experiment 2 (279 observations) tested price, score, altitude and roast. Experiments 1 and 2 revealed that the use of the Time Fixation Duration (TFD) and Visit Count (VC) metrics were efficient in evaluating the effect of visual attention on the choice of each attribute present in the packaging. In experiment 2, the Time to First Fixation (TFF) and the willingness-to-pay (WTP) metrics were also significant, the latter of which had a value higher than the highest price indicated by the retailer. The packaging label could be considered a first potential activation regarding the novelty that these attributes represent, and the findings of this study can direct the efforts of the coffee industry to educate its customers about the main quality attributes related to the consumption of specialty coffees that are still poorly understood, but which may generate future profitability.

Portable fluorescence spectroscopy for single-origin coffee authentication with 365 nm wavelength as excitation source

Specialty coffee with geographical indications (GI) labels has been regarded as one of the most expensive commercial coffee in Indonesia. In this research, we utilize a new approach to classify specialty coffee from Indonesia with different geographical origins using portable fluorescence spectroscopy. For samples, 80 coffee samples with 1 gram of each sample were provided: 40 samples of Gayo arabica coffee (origin: Gayo, Aceh), and 40 samples of Java Mocha robusta coffee (origin: Java). All coffee samples were subjected to the following sample preparation: roasting (at 200°C for 15 min), grinding, and sieving using mesh size 40 to obtain samples with a homogenous size of 420 micrometers. The extraction of coffee samples was done by using hot distilled water. After extraction and dilution, coffee samples were injected into the 10 mm standard cell. The fluorescence spectral acquisition was performed by using a GoyaLab fluorescence spectrometer. This spectrometer has four LED lamps with 365 nm peaks used as excitation sources. The principal component analysis (PCA) of preprocessed spectral data results showed that most coffee samples could be differentiated into two different clusters. The proposed method is easy, and affordable to be adopted by many coffee industries in Indonesia.

Inoculação de Saccharomyces cerevisiae com caldo de cana-de-açúcar como cultura iniciadora na fermentação do café (Coffea arabica)

ABSTRACT This study aims to evaluate the effect of sugarcane juice and the addition of commercial yeast Saccharomyces cerevisiae var. bayanus (≥ 1 × 1010 cfu/g) during the fermentation of coffee to the beverage’s sensory characteristics and the coffee bean’s chemical composition. A completely randomized experimental design with two replicates is carried out for four treatments, distributed as follows: i) water addition (0.78 kg), ii) sugar cane juice addition (0.78 kg), iii) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm® Freddo (0.12 g) and iv) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm® Color (0.12 g). After fermentation and drying, the samples were subjected to medium roasting and analyzed using infrared spectroscopy and sensory analysis according to the methodology of the Specialty Coffee Association. The implementation of organic additives directly affected the attributes and sensory notes, allowing coffee to be classified as a specialty coffee with a score above 80 points. Adding sugar cane juice or a combination of sugar cane juice and Saccharomyces cerevisiae showed promising results in improving coffee beverage quality. Additionally, chemometric analysis of the infrared spectrum showed that the chemical characteristics of roasted coffee were affected, which correlated with the sensory results. The addition of cane juice only (T2) and the Oenoferm® Freddo yeast strain (T3) presented the best sensory quality.

A SCOR-based Performance Measurement of Indonesia’s Kayumas Specialty Coffe Supply Chain

Performance evaluation is essential in defining supply chain strategies because by taking measurements, companies can find out how the business processes in the supply chain are running and formulate strategic policies to improve supply chain performance. Specialty coffee is a premium coffee with a unique aroma and flavour originating from a specific region, and it is easy to trace its origin from the farm to the consumer. This study aims to evaluate the performance of the Kayumas specialty coffee supply chain using the SCOR-ANP method and determine performance improvement strategies using ANP analysis. The research results can be concluded that (1) Kayumas specialty coffee supply chain consists of farmers, farmer groups, distributors/resellers, and consumers. (2) The performance position of Kayumas specialty coffee is inferior (3) The performance improvement strategy needed to improve product quality is a partnership between supply chain members to reach a price agreement.

Coffee and stress management: How does coffee affect the stress response?

This chapter explores the complex relationship between coffee drinking and stress management, highlighting the advantages and disadvantages of this widely consumed beverage. The chapter explores the physiological, psychological, and social effects of coffee on stress response and resilience through a thorough analysis of recent studies. It highlights the negative consequences of excessive intake on cardiovascular, gastrointestinal, and mental health while also discussing how moderate coffee consumption may lower stress levels, improve coping skills, and promote relaxation. Considerations for vulnerable populations, interactions with medications and supplements, and sustainability concerns in coffee production and consumption are also addressed. By identifying missing gaps in our understanding of coffee and stress management, the chapter underscores the need for future research to elucidate underlying mechanisms and promote mindful consumption practices. Ultimately, by embracing a holistic approach that considers individual health, environmental sustainability, and social responsibility, we can harness the potential of coffee to support resilience, well-being, and sustainability for individuals and communities worldwide.

Behavioral and psychological aspects of coffee consumption.

The chapter "Behavioral and Psychological Aspects of Coffee Consumption" delves into the complex interplay between coffee drinking and cognitive functions, human behavior, and health-related effects. It starts by looking at coffee's physiological impacts, such as how it affects the body's neurotransmitter systems, metabolism, cardiovascular health, liver health, mental health, and bone health. The larger framework of behavioral and psychological variables impacting patterns of coffee drinking provides further context for these effects. The chapter explores a range of behavior change interventions designed to encourage moderate coffee use. It also covers the role that technology, customized methods, and environmental alterations might play in supporting healthier choices. The statement underscores the significance of attending to the requirements of heterogeneous populations, surmounting obstacles to behavior modification, and guaranteeing the enduring viability of intervention results. The chapter also outlines new directions in neuroscience and behavioral science research, including developments in neuroimaging methods and the application of digital health technology to the delivery of interventions. Additionally, it emphasizes how coffee use affects public health and policy, arguing in favor of evidence-based guidelines and treatments that encourage sensible coffee consumption habits and enhance population health outcomes. Ultimately, the chapter offers a thorough summary of the behavioral and psychological effects of coffee drinking, highlighting the significance of multidisciplinary studies and cooperative efforts to deepen our comprehension of this intricate phenomenon.

РАЗРАБОТКА МЕТОДИКИ МАРКЕТИНГОВОГО ИССЛЕДОВАНИЯ ПОТРЕБНОСТЕЙ В КОФЕЙНЫХ НАПИТКАХ И ЕЕ ПРИМЕНЕНИЕ С ЦЕЛЬЮ ОРГАНИЗАЦИИ КОФЕЙНИ

This article presents the methodology developed by the authors for marketing research into the needs for coffee drinks and its application for organizing a coffee shop “Coffee for Frends” in the city of Kazan (Republic of Tatarstan). Despite the economic crisis, the consumption of coffee drinks and the consumption of sweets in society is growing, which favors the growth of demand for them and the organization of coffee shops. The purpose of this work is to develop a methodology for marketing research of the needs for coffee drinks and its application for organizing a coffee shop. To achieve this goal, the following tasks were set: to develop and present a marketing research methodology for the needs for coffee drinks, to apply the developed marketing research methodology for organizing a coffee shop “Coffee for Frends” in the city of Kazan (Republic of Tatarstan), and to draw appropriate conclusions based on the results of the work. The results of the study showed that currently there is an increase in demand for coffee drinks in society, and the coffee shop market is growing, highly profitable and promising for financial investment.

Coffee and Parkinson's disease.

Parkinson's disease (PD) is a prevalent neurodegenerative disease marked by dopaminergic neuronal loss and misfolded alpha-synuclein (α-syn) accumulation, which results in both motor and cognitive symptoms. Its occurrence grows with age, with a larger prevalence among males. Despite substantial study, effective medicines to reduce or stop the progression of diseases remain elusive. Interest has grown in examining dietary components, such as caffeine present in coffee, for potential medicinal effects. Epidemiological studies imply a lower incidence of PD with coffee drinking, attributable to caffeine's neuroprotective abilities. Beyond caffeine, coffee constituent like chlorogenic acid and cafestol have anti-Parkinsonian benefits. Moreover, coffee use has been related with variations in gut microbiota composition, which may reduce intestinal inflammation and prevent protein misfolding in enteric nerves, perhaps through the microbiota-gut-brain axis. This review gives a summary of the neuroprotective effects of coffee, investigating both its motor and non-motor advantages in individuals with PD as well as in experimental models of PD. We reviewed some bioactive constituents of coffee, their respective interactions with misfolded α-syn accumulation, and its emerging mechanisms associated to the gut microbiome.

Predicting cardiometabolic disease in medical students using FibroScan and 30-year Framingham risk scores.

Metabolic dysfunction-associated steatotic liver disease (MASLD) has become a major cause of end-stage hepatic disease worldwide requiring liver transplantation, whereas cardiovascular disease (CVD) remains the leading cause of morbidity and mortality globally. Development of MASLD and CVD among young adults is understudied. This study aimed to assess CVD risk in healthy young medical university students using lipid-based and body mass index (BMI)-based 30-year Framingham risk scores (FS30) and to evaluate disease burden for asymptomatic patients with MASLD by performing FibroScan. We included medical university students aged 18-30 years without any known medical conditions. All participants underwent physical and anthropometric measurements, and completed a questionnaire. Blood samples were collected for the analysis of glycosylated haemoglobin levels, renal and liver function, biomarker analysis to calculate liver fibrosis risk, and subclinical atherosclerosis biomarkers. Liver stiffness measurements (LSM) and controlled attenuation parameter (CAP) values were measured using FibroScan 430 mini to calculate liver fibrosis and steatosis, respectively. FS30 based on body mass index (FS30-BMI) and lipid levels (FS30-Lipid) were also calculated. Overall, 138 medical students participated in this study after providing informed consent. Using FS30-Lipid and FS30-BMI, CVD risk was identified in two (1.5%; n = 138) and 23 (17.6%; n = 132) individuals, respectively. MASLD fibrosis was identified based on FibroScan LSMs >7.0 kPa in 12 medical students (9.4%, n = 128; 95% CI, 4.7-14.8%). Consumption of coffee and sugary soft drinks were predictive of liver fibrosis. In total, 36 students (28.6%; n = 128) were found to have hepatic steatosis based on FibroScan CAP values >236 dB, and the predictive factors included increased body fat percentage, male sex, and lack of physical activity. Levels of inflammatory biomarkers, such as C-reactive protein and lipids were not elevated in participants with MASLD. CVD risk was identified in >17% of young medical students. The frequency of liver fibrosis and steatosis was also high among the participants, indicating that liver damage starts at a relatively early age. Early intervention is needed among young adults via health promotion and lifestyle changes.

Exploratory evaluation of dry fermentation of specialty coffee from Nariño-Colombia, -using wet and honey-like methods

Exploratory evaluation of dry fermentation of specialty coffee from Nariño-Colombia, -using wet and honey-like methods