Coffee Production Research Articles

Physiological and Agronomical Response of Coffee to Different Nitrogen Forms with and without Water Stress.

Nitrogen (N) is the most important nutrient in coffee, with a direct impact on productivity, quality, and sustainability. N uptake by the roots is dominated by ammonium (NH4+) and nitrates (NO3-), along with some organic forms at a lower proportion. From the perspective of mineral fertilizer, the most common N sources are urea, ammonium (AM), ammonium nitrates (AN), and nitrates; an appropriate understanding of the right balance between N forms in coffee nutrition would contribute to more sustainable coffee production through the better N management of this important crop. The aim of this research was to evaluate the influences of different NH4-N/NO3-N ratios in coffee from a physiological and agronomical perspective, and their interaction with soil water levels. Over a period of 5 years, three trials were conducted under controlled conditions in a greenhouse with different growing media (quartz sand) and organic soil, with and without water stress, while one trial was conducted under field conditions. N forms and water levels directly influence physiological responses in coffee, including photosynthesis (Ps), chlorophyll content, dry biomass accumulation (DW), nutrient uptake, and productivity. In all of the trials, the plants group in soils with N ratios of 50% NH4-N/50% NO3-N, and 25% NH4-N/75% NO3-N showed better responses to water stress, as well as a higher Ps, a higher chlorophyll content, a higher N and cation uptake, higher DW accumulation, and higher productivity. The soil pH was significantly influenced by the N forms: the higher the NO3--N share, the lower the acidification level. The results allow us to conclude that the combination of 50% NH4-N/50% NO3-N and 25% NH4-N/75% NO3-N N forms in coffee improves the resistance capacity of the coffee to water stress, improves productivity, reduces the soil acidification level, and improves ion balance and nutrient uptake.

Pendampingan Edukasi Kopi Robusta Bagi Siswa PKL SMK – PP Ambon di CV. Kopi Citarasa Persada

CV.Kopi Citarasa Persada operates in the field of educational agrotourism and explains the processing of coffee and its derivatives. Support is provided to support this educational agrotourism activity. The aim of this support effort is to make the company an educational tourism destination for coffee production and utilize the potential of coffee raw materials in Tutur District to provide knowledge about coffee to various groups ranging from children to adults. An aspect that differentiates CV. Kopi Citarasa Persada is a comprehensive approach to coffee processing from upstream to downstream. They have developed educational tours that allow visitors to experience firsthand the process of growing Robusta coffee. There are several interesting locations in this educational tour. Educational tourism support activities at CV. Kopi Citarasa Persada offers a variety of experiences in interesting places with a variety of knowledge gains. This educational tourism support has had a positive impact, especially for pkl students. You will expand your knowledge about the history of Robusta coffee cultivation and understand the processing process of ground coffee and its various derivative products in more detail.

Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics.

To enhance the flavor characteristics of milk coffee, steam distillation was applied to roasted ground coffee to obtain extracts that were then added to the hot water extract of the residue. The effects of different condensation temperatures for steam distillation on the volatile compounds of condensates and the flavor characteristics of the milk coffees prepared with each condensate were investigated. The volatile compounds were analyzed by gas chromatography/mass spectrometry, and principal component analysis (PCA) was performed on the mean peak areas of the volatiles that showed significant differences between the samples. The five types of milk coffees prepared with/without condensates were evaluated by consumer panelists using the check-all-that-apply question combined with the milk coffee flavor lexicon. The results showed that the concentration of volatile compounds tended to be higher in response to decreasing condensation temperature in steam distillation. The volatile compounds were grouped into four patterns based on their concentration in the condensates, which was affected by the volatility of the compounds and the duration of the condensation process in steam distillation. PCA clarified the characteristic volatile compounds that contribute to differences between the three condensates. The check-all-that-apply results indicated that the samples prepared with the condensates enhanced some specific coffee flavors, although acceptances for them were not enhanced. Implementing a steam distillation step in the milk coffee production process could lead to enhancing the coffee flavor strength of milk coffee products, and changing the condensation temperature for steam distillation was effective for providing different flavor characteristics of milk coffee. PRACTICAL APPLICATION: Changing the condensation temperature for steam distillation is effective in differentiating the flavor characteristics of milk coffee. Increasing the condensation temperature resulted in decreased concentrations of volatile compounds, which enhanced the milk and rich flavor. Decreasing the condensation temperature resulted in increased concentrations of volatile compounds, which provided a stronger coffee flavor to the milk coffee, possibly leading to a reduction in the use of coffee for milk coffee production. The check-all-that-apply question combined with the milk coffee flavor lexicon could effectively evaluate consumers' perceptions of the milk coffee flavor characteristics and their acceptances in a single survey.

Intrinsic and Extrinsic Factors Affecting Growth and Sporulation of <i>Corticium koleroga (Cke) Hoehnel</i>

A numerous production constraints have been affecting coffee production and productivity. Among the constraints, coffee diseases attacking fruits, leaves, stems and roots that reducing coffee yield and marketability are economically important across the country. Coffee thread blight disease considered as a minor for 40 years in Ethiopia is currently emerging as a significant bottleneck to the sector. Recently, the occurrence and significant damage due to this disease have been frequently reported from different coffee production areas. However, there is the lack of profiled information on intrinsic and extrinsic character of the pathogen. Hence, this study was initiated to determine the effect of temperature and artificial media on the growth and sporulation of C. koleroga. Collected sample from Metu sub-center have been isolated and purified. Then after, purified isolate was characterized on five different artificial media namely PDA, MEA, Sabouraud, yeast and Czapeck and three temperatures (20, 25 and 30°C) ranges for growth and sporulation. The result revealed, there was a significant difference (P<0.001) among media and temperature ranges in the sporulation and radial growth rate of the pathogen. The fastest radial growth 3.57 and 3.51mm/day was recorded from PDA and Sabouraud media when incubated at 25°C, respectively. Whereas, the lowest growth rate was observed on yeast extract agar. On the other hand, the highest spore amount (116 spores/ml) was recorded from Sabouraud medium followed by potato dextrose agar and Yeast extract agar media at 25°C. The study confirmed that the three media (Sabouraud, Yeast extract agar and potato dextrose agar) with 25°C temperature are the best combination for proper radial growth and sporulation of Corticium koleroga. In general future studies should focus on alternative intrinsic and extrinsic factors for the growth and sporulation of this pathogen.

Preparation and investigation of green and cheap deep eutectic solvents for determination of essential and toxic metal ions at trace levels in different coffee products

In this research, a vortex-assisted hydrophobic deep eutectic solvent-based dispersive liquid phase microextraction (VA-HDES-DLPME) method was developed to extract some essential (Fe, Mn and Zn) and toxic (Cd and Pb) metal ions from coffee products. After the VA-HDES-DLPME method, the amounts of the metal ions in the HDES-phase were determined by flame atomic absorption spectrophotometry (FAAS). For selective extraction of metal ions, five HDESs (as extraction solvent) were prepared and tested according to the ultrasonic-assisted procedure. Some dispersive solvents were investigated to ensure the dispersion of HDES in the sample solution. In the VA-HDES-DLPME method, heating and centrifugation steps were not required to separate the HDES-phase from the sample solution. Key factors were investigated and optimized to achieve selective and rapid extraction of metal ions. Under optimized conditions, the working range of the VA-HDES-DLPME method for metal ions ranged from 0.03 to 280 μg kg−1. The detection limits of Fe(II), Mn(II), Zn(II), Cd(II), and Pb(II) ions were 0.01, 0.27, 0.02, 0.015, and 0.18 μg kg−1, respectively. Relative standard deviation and extraction recovery for five replicate runs of 5 μg kg−1 of metal ions were in the range of 1.3%–1.9% and 94 ± 4%-98 ± 2%, respectively. Validation of the VA-HDES-DLPME method was tested by studies on three reference materials. In the final step, the VA-HDES-DLPME method was successfully applied to microwave digestion of coffee samples using a standard addition method. The obtained quantitative recoveries showed the good accuracy of the method.

Multifunctional Eco-Friendly Adsorbent Cryogels Based on Xylan Derived from Coffee Residues.

Agricultural and animal farming practices contribute significantly to greenhouse gas (GHG) emissions such as NH3, CH4, CO2, and NOx, causing local environmental concerns involving health risks and water/air pollution. A growing need to capture these pollutants is leading to the development of new strategies, including the use of solid adsorbents. However, commonly used adsorbent materials often pose toxicity and negative long-term environmental effects. This study aimed to develop responsive eco-friendly cryogels using xylan extracted from coffee parchment, a typical residue from coffee production. The crosslinking in cryogels was accomplished by "freeze-thawing" and subsequent freeze-drying. Cryogels were characterized in terms of morphology by using scanning electron microscopy, porosity, and density by the liquid saturation method and also moisture adsorption and ammonia adsorption capacity. The analysis showed that the porosity in the cryogels remained around 0.62-0.42, while the apparent densities varied from 0.14 g/cm3 to 0.25 g/cm3. The moisture adsorption capacity was the highest at the highest relative humidity level (80%), reaching 0.25-0.43 g of water per gram of sample; the amount of water adsorbed increased when the xylan content in the cryogel increased up to 10% w/v, which was consistent with the hygroscopic nature of xylan. The ammonia adsorption process was modeled accurately by a pseudo-second-order equation, where the maximum adsorption capacity in equilibrium reached 0.047 mg NH3/g when xylan reached 10% w/v in cryogels, indicating a chemisorption process. The cryogels under investigation hold promise for ammonia adsorption applications and GHG separation, offering a sustainable alternative for gas-capturing processes.

Distribution of root-knot nematode on coffee production in the Cerrado region of Minas Gerais state in Brazil

Distribution of root-knot nematode on coffee production in the Cerrado region of Minas Gerais state in Brazil

Metaflumizone susceptibility baseline, reproduction, locomotion, and respiration responses on the Hypothenemus hampei

Coffee berry borer (CBB) is the world's primary coffee pest. Recently, metaflumizone was registered for the control of CBB. This study investigated the susceptibility baseline, reproduction, locomotion, and respiration responses in the CBB (Hypothenemus hampei) exposed to metaflumizone. Lethal concentration (LC10, LC50, and LC99) values for metaflumizone were determined for seventeen populations from Brazil. Coffea arabica fruits infested with the CBB were collected during 2020–2021 from regions with significant coffee production. Metaflumizone reduced the respiration rate of H. hampei from 0.51 to 0.22 μL CO2 h−1 at LC50 for up to 3 h after insecticide exposure. A low concentration (LC10) of metaflumizone showed a stable respiration rate for H. hampei. The locomotion and reproduction (number of eggs) of H. hampei were affected. The recommended diagnostic concentration for H. hampei was 58.0 mg a.i. L−1. Our findings suggest that metaflumizone-based insecticides can be an effective alternative for use in rotation with insecticides of different chemical groups to control this key pest.

Considerations on the authenticity and nutritional aspects of green coffee products consumed in Brazil

Several benefits have been attributed to the consumption of green coffee, in the form of capsules or teas, mainly due to its high content of phenolic acids, which allegedly show antioxidant, antimutagenic, and anticarcinogenic activities in vitro. Chlorogenic acid is the phenolic compound present in greater proportion in coffee and the consumption of green coffee extract has been associated with health and loss of weight. However, beyond these bioactive compounds with a healthy appeal, other compounds which can have deleterious health effects should be considered in the consumption of these extracts, such as the presence of contaminants (ochratoxin A and its producing fungi), phytates, and tannins, which exhibit anti-nutritional characteristics. In that sense, this manuscript seeks to assess the composition of commercial green coffee extracts, analyzing their authenticity, nutritional and anti-nutritional aspects, to provide technical information for a qualified discussion about the effective healthiness of the consumption of commercial green coffee extracts. Nine samples of green coffee food supplements were selected and a product was prepared to serve as a standard. It was possible to identify coffee DNA in six of the commercial samples of food supplements. The products had antioxidant activity between 33 and 2408 µmol of Trolox/g. It was possible to identify chlorogenic acid in all samples with concentrations ranging from 0.023 - 20 mg / g of coffee. Six samples presented positive values for ochratoxin A, despite being within the limits of the coffee roasted legislation, there is a certain concern about the safety of these supplements.

An analysis of customer perception using lexicon-based sentiment analysis of Arabic Texts framework

Sentiment Analysis (SA) employing Natural Language Processing (NLP) is pivotal in determining the positivity and negativity of customer feedback. Although significant research in SA is focused on English texts, there is a growing demand for SA in other widely spoken languages, such as Arabic. This is predominantly due to the global reach of social media which enables users to express opinions on products in any language and, in turn, necessitates a thorough understanding of customers’ perceptions of new products based on social media conversations. However, the current research studies demonstrate inadequacies in furnishing text analysis for comprehending the perceptions of Arabic customers towards coffee and coffee products. Therefore, this study proposes a comprehensive Lexicon-based Sentiment Analysis on Arabic Texts (LSAnArTe) framework applied to social media data, to understand customer perceptions of coffee, a widely consumed product in the Arabic-speaking world. The LSAnArTe Framework incorporates the existing AraSenTi dictionary, an Arabic database of sentiment scores for Arabic words, and lemmatizes unknown words using the Qalasadi open platform. It classifies each word as positive, negative or neutral before conducting sentence-level sentiment classification. Data collected from X (formerly known as Twitter, resulted in a cleaned dataset of 10,769 tweets, is used to validate the proposed framework, which is then compared with Amazon Comprehend. The dataset was annotated manually to ensure maximum accuracy and reliability in validating the proposed LSAnArTe Framework. The results revealed that the proposed LSAnArTe Framework, with an accuracy score of 93.79 %, outperformed the Amazon Comprehend tool, which had an accuracy of 51.90 %.

Increasing Robusta Coffee Production Through a Rejuvenation Agrotechnology System in The Politeknik Negeri Jember Collection Garden

Robusta coffee is more produced because of the wider area of Arabica coffee. However, coffee productivity is not offset by plant maintennace. Pruning coffee plants is one way of rejuvenating coffee plants that coffee farmers can do to maintain their productivity a part from replanting. This study was conducted to determine the effect of agrotechnology rejuvination on robusta coffee clones BP 42, BP 234, BP 409, and BP 534 in the collection garden of Politeknik Negeri Jember which are no longer productive so with a 100% rejuvenation system for each clone is carried out. The research method was carried out by observation of coffee plants and shade plants, Foccus Group Discussion (FGD), training and assistance in the implementation of pruning. Temperature and humidity observations are carried out every 2 days in the morning, afternoon and evening with 3 repetitions. The results showed that the rejuvenation method was said to be successful, because the four clones namely BP 42, BP 234, BP 409, and BP 534 produced good shoot growth. The average good growth of shoots was found in BP 409 and BP 534 clones of 100%, followed by BP 42 and BP 234 clones of 94.4%.

Shocked into side-selling? Production shocks and organic coffee farmers’ marketing decisions

Peru is the world’s leading exporter of organic coffee. Peruvian organic coffee is largely marketed through farmers’ cooperatives which have helped small farmers transition to organic production, earn price premiums over conventional coffee, and access extension services and finance. However, rising temperatures, increasingly volatile rainfall patterns, and the proliferation of pests and diseases make organic production riskier, as organic farmers cannot rely on agrochemicals to protect their farms against production shocks. If members of organic coffee cooperatives respond to production shocks by increasing their sales to private buyers (‘side-selling’), then cooperatives’ financial health could be threatened through reduced bargaining power with buyers and a decrease in scale economies. This paper explores the theoretical incentives for members to side-sell in response to production shocks and gives empirical evidence of how production shocks influence side-selling using panel data from members of two Peruvian specialty coffee cooperatives in 2013 and 2015. The study period coincides with a widespread production shock – the Coffee Leaf Rust (CLR) epidemic of 2012/13 – that decimated coffee production in Peru. We find suggestive evidence that the incidence of CLR on farms is correlated with increased side-selling. Particularly, members with high risk tolerance and high levels of non-coffee income increase side-selling when affected by production shocks. This paper contributes to a growing literature on the determinants of side-selling in agricultural cooperatives by examining the role of production shocks, extending existing theoretical frameworks, and analyzing determinants using panel data methods.

Efficiency of inoculation methods for the assessment of bacterial halo blight in coffee seedlings

AbstractBacterial halo blight (BHB), caused by Pseudomonas coronafaciens pv. garcae (Pcg), is one of the most significant diseases affecting coffee trees worldwide, resulting in considerable damage and notable losses within coffee production systems. Further research into the epidemiology and aetiology of BHB in coffee plants is essential for developing effective management strategies. Understanding the efficiency of each inoculation methodology in inducing symptoms is crucial for advancing this research. Therefore, this study aimed to assess the efficiency of seven Pcg inoculation methods using five concentrations to enhance the highest BHB intensity. The experimental design was a complete randomized block design in a factorial (7 × 5) variance analysis with four replications. The first three pairs of leaves of coffee seedlings of the cultivar Catuaí Vermelho IAC‐99 were inoculated and evaluated for the incidence and severity of BHB. The inoculation methods of Pcg by injury provided higher BHB AUDPCI and AUDPCS values. Among these, the inoculum injection and multi‐needle wounding at inoculum concentrations of 1.6 × 109 CFU mL−1 demonstrated higher disease intensity.

INFLUENCE OF SELF BRAND CONNECTION ON LOYALTY: BRAND EXPERIENCE AS A MEDIATOR

This study involved 145 respondents from the second wave pioneer coffee product, with an interest in seeking answers: does the second wave coffee product still have loyalists, even though it has been overshadowed by the massive and widespread third and fourth wave coffees in every area? The study employed two independent variables, namely Self Brand Connection (SC) and the mediating variable Brand Experience (BE). The researchers were interested in analyzing the direct and indirect effects of the independent variables on consumer loyalty through a case study on the second wave coffee pioneer company. In this study, the indirect effects were mediated by BE. Primary data were obtained by distributing questionnaires using the Likert scale. The research data were processed using SPSS22 to present descriptive statistical results, validity and reliability tests, classical assumption tests, regression tests, and Sobel tests to test mediation. The results showed that SC has a positive direct and indirect effect on loyalty. In this study, the indirect effect is categorized as partial mediation.

Recommendations for the Development of Coffee Plantations in Rejang Lebong Regency to Improve the Quality and Quantity of Production Results

Rejang Lebong Regency in Bengkulu Province, Indonesia is known for its extensive coffee plantations. The selection of robusta coffee varieties suited to highland areas is crucial. Fertile soil and cool climate determine appropriate varieties. Coffee farming is important economically and culturally. Care of plants through fertilizing, pest control and pruning enhances production and fruit quality. Timely harvest selectively picks ripe fruit. Post-harvest processing, whether dry or wet, maintains quality. Environmental sustainability through polyculture adds farmer value. Careful planning and consistency optimizes Rejang Lebong's coffee production and achieves maximum results sustainably. This study surveyed coffee farmers in Karang Jaya Village, Rejang Lebong Regency from 2022-2024 using observation, interviews and secondary data to comprehensively examine post-harvest management. Descriptive analysis identified characteristics of the coffee farming system. Recommendations formulated alternatives strategies based on strengths, weaknesses and external opportunities and threats. Coffee cultivation in Rejang Lebong typically involves land clearing, seed selection, planting, maintenance and harvesting. Recommendations to boost production quality and quantity: develop organic farming with local genotypes, use local genotypes to minimize pests and diseases, construct terraces in plantations, provide appropriate shade, and improve systems for highland coffee plants

Analysis of rainfall variations and coffee production areas with climate change in Minas Gerais via future scenarios

Analysis of rainfall variations and coffee production areas with climate change in Minas Gerais via future scenarios

Mapping coffee base countries in the world:

The agricultural sector has an important role in the world economy, including the coffee commodity in the plantation subsector. More than 80 countries on the continents of Africa, America and Asia produce coffee and involve more than 100 million people in the process. The growth rate of coffee on these three continents also shows positive values. The aim of this research is to map the countries that are the basis for coffee in the world and look at the prospects for coffee in these countries. The novelty of the research lies in comparing coffee production during the 2017-2022 period in coffee producing countries on three continents, namely Africa, America and Asia. The analysis used to achieve research objectives is Location Quotient (LQ), Dynamic Location Quotient (DLQ) analysis and a combination of both. The research results show that there are 28% of countries on the African continent that have LQ values ​​> 1, 31% on the American continent and 16% on the Asian continent. The DLQ value which shows the prospects for coffee commodities in the future can be seen that on the African continent there are 10 countries that have a DLQ value > 1, while on the American continent there are 13 countries and on the Asian continent there are 9 countries. The American continent has more countries in the Mainstay category (39%), compared to other continents, this indicates that the prospects for coffee commodities on the American continent are quite good in the future.

Sustainable coffee: A review of the diverse initiatives and governance dimensions of global coffee supply chains.

With a global footprint of 10 million hectares across 12.5 million farms, coffee is among the world's most traded commodities. The coffee industry has launched a variety of initiatives designed to reduce coffee's contribution to climate change and biodiversity loss and enhance the socio-economic conditions of coffee producers. We systematically reviewed the literature on the sustainability and governance of coffee production and developed a typology of eleven sustainability initiatives. Our review shows that coffee sustainability research has focused primarily on the economic outcomes of certification schemes. The typology expands our knowledge of novel sustainability initiatives being led by coffee farming communities themselves, allowing for an improved consideration of power dynamics in sustainability governance. Sustainability initiatives governed by local actors can improve sustainability outcomes by empowering local decision makers to assess direct risks and benefits of sustainable practices to the local environment, economy, and culture.

Additional cocopeat and coconut water improves the seedling growth of robusta coffee

Robusta coffee production can be sucessed by using high-quality seedlings that have good growth performance. One of several keys to success in seedling production is the choosing best planting medium and providing exogenous growth regulators. These include using cocopeat planting media and giving coconut water. This research aims to determine whether using cocopeat planting media and providing coconut water can increase the growth of robusta coffee seedlings. The experiment used a randomized complete group design with six treatments and four replications; each experimental unit consisted of three robusta coffee seedlings. The six tested treatments were control (topsoil 100%); cocopeat 50% + topsoil 50%; cocopeat 100%; topsoil 100% + coconut water 200 mL; cocopeat 50% + topsoil 50% + coconut water 200 mL; and cocopeat 100% + coconut water 200 mL. This study indicated that cocopeat and coconut water could increase the growth of robusta coffee seedlings. The composition of cocopeat 100% and the combination of topsoil 50% + cocopeat 50% had an improvement effect on the growth of robusta coffee seedlings.

Impact of the Use of Cryoprotectants in the Production of Freeze-Dried Soluble Coffee from Cold Brew Arabica Coffee

Cold brew is a method of coffee extraction that uses low temperature, preserving the volatile compounds of coffee. Freeze-drying allows the preservation of coffee features and nutritional value. The aim of this study was to evaluate the effects of different cryoprotectants in cold brew extracts as a basis for freeze-dried coffee production. Thus, the Coffea arabica extracts and the soluble coffee were characterized concerning caffeine content, antioxidant capacity, total phenolic compounds, and antimicrobial activity to verify the potential of this method. The extracts did not show antimicrobial activity with a high soluble solid content. It was observed that the cold extraction methods were efficient regarding the caffeine content, antioxidant capacity, and total phenolic compounds. Freeze-dried coffees also did not show antimicrobial activity, and they maintained the water and humidity activity standards. In general, cryoprotectants displayed an unfavorable influence on the extract and freeze-dried coffee in the analyses performed. The coffee extract without cryoprotectants had a higher antioxidant capacity (88.12%) and content of phenolic compounds (7.74 mg AG/mL of the coffee extract). Only for the analyses of soluble solids, the cryoprotectants mannitol and fructose showed promising results (14.03 °Brix, 14.40 °Brix, 11.33 °Brix, respectively). Thus, for the analyses conducted, the cryoprotectants did not lead to significant advantages for this process.