Cup Quality Research Articles

Factors Affecting the Quality of Ethiopian Coffee (Coffea Arabica L.)

Ethiopia is fortunate in this regard, as it is home to many different types of. Arabica coffee (Coffea arabica L.) is the main coffee variety in global coffee production, accounting for more than 60% of total production. Arabica coffee accounts for 30% of Ethiopia's foreign exchange earnings. Arabica coffee is a popular coffee variety in coffee producing and consuming countries due to its unique aroma and taste and lack of caffeine. Ethiopia's most important export is coffee, which is also its most important crop. Ethiopia is well known for producing very high-quality coffee, renowned for its excellent aroma and taste, and is also the birthplace of Arabica coffee. The coffee industry attaches great importance to coffee quality. Cup quality is a complex trait that depends on many factors, including species or variety (genetic factors), environmental conditions (ecological factors), agronomic practices (cultivation factors), processing systems (post-harvest factors), storage conditions, and industrial factors. process, beverage preparation and consumer preferences. However, the quality of coffee produced by Ethiopian farmers sometimes deteriorates. Additionally, local genotype, climate and soil characteristics, agricultural practices, harvesting strategy and timing, post-harvest handling procedures, grading, packaging, storage and transportation conditions all affect coffee quality, either improving or decreasing coffee quality.

Association and Path Coefficient Analysis of Some Arsi Coffee Accesions (<i>Coffea arabica </i>L.) for Quality Traits at Mechara, Ethiopia

Coffee is still one of Ethiopian’s primary agricultural export crops accounting for more than 25% of export earnings. Arsi coffee is known to produce Harar C coffee quality grade and known for its unique flavor and aroma. Therefore, this study was conducted to determine association among coffee bean quality traits and, the direct and indirect effects of bean quality traits on overall quality of coffee. A total of 56 Arsi coffee accessions and four Hararghe coffee varieties were evaluated for bean physical and organoleptic coffee quality traits using Completely Randomized Design with three replications. The analysis of variance results showed significant variation among Arsi coffee accession for all traits except astringency, bitterness, and odor. The overall coffee quality had positive and significant phenotypic and genotype correlations with aromatic intensity, aromatic quality, acidity, body, flavor, overall standard quality and overall cup quality. These traits also had positive direct effects on overall coffee quality however; aromatic intensity and body exerted negligible negative direct effects at genotypic level whereas aromatic quality had negative direct effect at phenotypic level. All these traits through overall standard quality, and aromatic intensity, aromatic quality and acidity via each other and through body and flavor exerted positive direct effects on overall coffee quality at genotypic level. Thus majority of quality traits could be used for indirect selection of genotypes for overall coffee quality.

Predicting best planting location and coffee cup quality from chemical parameters: An evaluation of raw Arabica coffee beans from São Paulo over two harvests

Arabica coffee is one of the most consumed beverages in the world. The chemical components present in raw Arabica coffee beans (RACB) are directly related to the cup quality of the beverage. Environmental and genetic factors influence the content and profile of these components. Then, this work aimed to evaluate different chemical parameters of RACB from 3 varieties planted in 3 different experimental farms located within the “Alta Mogiana” terroir harvested in 2021 and 2022 to identify a better variety for each farm to produce a high cup quality Arabica coffee. The harvest period had a strong influence on most of the studied parameters because atypical weather conditions occurred in the 2021 harvest. The RACB harvested in 2022 yielded better results and supposedly will produce a beverage of high cup quality. Samples harvested in this period presented mainly average moisture levels closer to optimum (11.02 against 8.56 % in 2021); low total titratable acidity (98.00 against 169.75 mL 0.1 M NaOH/100 g in 2021); high amounts of free amino acids (0.96 against 0.93 g GAE/100 g in 2021), low amounts of CGA (4.27 against 4.85 g/100 g in 2021) and caffeine (1.08 against 1.76 g/100 g in 2021) and high amounts of trigonelline (1.12 against 0.96 g/100 g in 2021). The Rome Sudan variety had the best combination of chemical results, mainly when cultivated in Farm 2 in 2022, presenting high amounts of protein content (15.24 %) and free amino acids (0.96 g GAE/100 g), low total titratable acidity (98.3 mL 0.1 M NaOH/100 g), low amounts of CGA (4.55 g/100 g) and caffeine (1.29 g/100 g) and high amounts of trigonelline (1.11 g/100 g). The analysis of chemical compounds could predict the best farm to cultivate each variety studied and was a guide to foresee a higher cup quality of RACB beverages.

Sensory quality of coffee (Coffea arabica L.): Influence of tree diversity and harvest segmentation in agroforestry systems

Coffee (Coffea arabica L.) is a globally important agricultural crop with increasing quality requirements. However, the challenges posed by climate change impact cup quality. Therefore, the objective was to evaluate the influence of tree diversity and crop segmentation under agroforestry systems on the sensory characteristics of coffee. The study employed a 4A*3B factorial design, with factor A: agroforestry systems (mixed system, shade-free system, system with Erythrina edulis and system with Inga edulis) and factor B: segmented harvest (upper, middle, and lower third cherries). Fragrance/aroma, flavor, residual flavor, acidity, body, uniformity, balance, clean cup, sweetness, cupper's score, and final score were evaluated. The results suggest that coffee trees planted in mixed systems provide the best sensory characteristics of coffee in the cup since the highest averages were obtained in most of the variables evaluated. Likewise, it is concluded that the diversity of trees (mixed system and system with Erythrina edulis) has a positive influence on the sensory quality of the coffee, reaching a score of 82.86 and 82.64 for the mixed system and the system with Erythrina edulis respectively; categorizing them as specialty coffees. Agroforestry systems constitute an option for developing sustainable agriculture while improving the sensory quality of coffee in the Peruvian Amazon.

Robust and smart: Inference on phenotypic plasticity of Coffea canephora reveals adaptation to alternative environments

AbstractCoffee is an important crop with economic and social importance in several countries. With a daily consumption estimated at 2.2 billion cups, its sustainability is facing critical challenges given the projected climate changes. Coffea arabica, which represents ∼60% of the global market coffee is a delicate crop, quite susceptible to diseases and biotic stresses. Developing climate‐resilience cultivars is necessary, and it includes coffee plants adapted to new farming conditions that can meet the demand for biotic and abiotic tolerance and quality. In this context, Coffea canephora emerges as a potential candidate if the crop combines plasticity and cupping quality. Plant plasticity refers to adjusted phenotypic performance when grown in different environments, a fact that may help mitigate the detrimental effect of climate changes. In this study, using a multiple environment trial, we combined genomic and genotype‐by‐environment analyses to answer the following main question: How the climate effects may affect the phenotypic plasticity in C. canephora? Our contributions in this paper are fourfold: (i) we draw attention to the cupping quality and yield performance of C. canephora cultivars when evaluated in high‐altitude and cold weather, (ii) we compared C. arabica and C. canephora phenotypic plasticity and highlight genotypes with broad and specific adaptation to certain environmental conditions, and finally, (iii) using stochastic simulation, we emphasize the potential of molecular breeding in the long term in coffee. Altogether, we present an emerging view on how C. canephora could be a valid alternative for climate‐smart cultivars in a projected scenario of altered climatic conditions.

POST-HARVEST PRACTICES FOR THE PRODUCTION OF SPECIALTY COFFEES IN CHIAPAS, MEXICO

When it comes to specialty or high-quality coffees, sensory qualities are crucial because coffee marketers use samples to assess bean and cup quality, which is then used to create a score based on the Specialty Coffee Association (SCA) protocol. This score is then used to determine the purchase and price. This study provides a descriptive analysis of the processes developed during training for high-quality coffee production with three shade-grown organic coffee-producing organizations in the state of Chiapas. The goal was to improve harvest and post-harvest practices in order to increase the sensory quality of the coffee. Each training session used the washed, natural, and honey methods to process the coffee. Statistically significant differences were found in the different types of post-harvest processing for each organization. In the sensory analyses, washed coffees were classified as excellent (between 85 and 86 points). In general, the coffees obtained scored between 80 and 86 points, which, according to the SCA protocol, are classified as very good to excellent. The washed processes obtained the highest score; however, the natural and honey processes are a good alternative for producers who lack water during harvesting. Selective harvesting and monitoring of the fermentation processes help to increase the sensory quality of the coffee, improving its opportunity to access specialty markets in order to obtain better prices and greater stability in the medium term.

Evaluation of physical and chemical characteristics of bean and cup quality of arabica coffee genotypes grown in Southern Ethiopia

The study aimed to investigate physical characteristics, cup quality, and biochemical content variability among thirty South Ethiopian Arabica coffee genotypes over three locations. The results revealed the existence of statistically significant variation among genotype, location, and GEI effects for all studied traits. The overall coffee quality score for most of the tested genotypes in three locations was above 80 %. Therefore, in terms of quality, most of the tested genotypes can be used to produce specialty coffee in the study areas. A wider range of caffeine (0.52 % dwb to 1.53 % dwb) was recorded among the studied genotypes. Accordingly, the low caffeine contenting genotypes could be a promising candidate for the development of low caffeine varieties through selection and hybridization. Cluster analysis grouped genotypes into different clusters based on quality trait variation and similarity among genotypes. According to the PCA, caffeine content (0.35), chlorogenic acid (0.34), aromatic quality (0.31), trigonelline (0.29), acidity (0.28), astringency (0.28), color (0.27) in the first PCA, flavor (−0.48), and screen size (0.46) in the second PCA were the important variables contributing more to the variation, and these traits could be considered for effective parent selection in quality improvement programs. Genotype AW9648 achieved the highest score in overall quality attributes at all three locations and could be promoted as a promising candidate and best parent for hybridization in terms of quality. Hence, genotype by environment interaction was significant, the coffee quality improvement program should give due attention to incorporating genetic and environmental influences by using a multi-locational selection strategy.

RENDIMIENTO Y CALIDAD FÍSICA DEL GRANO DE CAFÉ (Coffea arabica L.) VARIEDAD COSTA RICA 95

<p><strong>Background: </strong>Coffee is the second most consumed drink in the world, only after water. Quality characteristics are the most recurrent demands of consumers, which are of multifactorial origin and among which is agronomic management where soil nutrition or foliar nutrition of the plant is considered. <strong>Objective:</strong> To evaluate the yield and physical quality of the bean and cup of coffee (Coffea arabica L.) variety Costa Rica 95 by applying foliar fertilizer. <strong>Methodology: </strong>The evaluation was carried out in the La Laja community, municipality of Tlaltetela, Veracruz between 2018 and 2019. The age of the plantation used was four years and established with chalahuite shade (<em>Inga spuria</em> Humb. & Bonpl. ex Willd). The design used was a complete randomized block with two treatments (commercial control and treatment with foliar fertilization), with three repetitions each; the experimental unit consisted of a 300 m<sup>2</sup> plot and five coffee harvests were carried out, which were according to the number of flowerings during the 2018-2019 cycle. The physical evaluation was carried out according to the Official Mexican Standard NMX-F-162-SCFI-2008 and the NOM SCAA (2013). <strong>Results: </strong>The highest cherry yield and brix degrees were observed in the fertilized treatment with 12,897.8 kg ha<sup>-1</sup> and 20.06, respectively; in floats (waste) and snail (malformation), the highest weights were observed in the control treatment with 1,696.11 kg ha<sup>-1</sup> and 21.4 grams, respectively. The total sum of the sensory analysis was 81.3 and 85.2 for the treatments: control and fertilized, respectively. Higher numbers of grains were observed in sieves 19, 18 and 17 that are classified for the international scale. <strong>Implications: </strong>There is a positive effect of foliar fertilizer on the yield of cherry coffee and cup quality of Costa Rica coffee 95 and opens a range of possibilities to carry out a greater number of fertilization tests in the field, being able to compare an additional factor such as, for example, the climate (rain, drought, cold, heat, etc.). These studies should be carried out in the same area in which this experiment was carried out to compare whether the response shown is due solely to foliar fertilizer or there is an influence of climate, as well as management. It must be considered that the quality of coffee is multifactorial; in addition to environmental and genetic factors, there is management (nutrition, phytosanitary protection, pruning), harvest, among others. <strong>Conclusion: </strong>Foliar fertilization considerably improved the variables of interest evaluated in Costa Rica 95 coffee through the application of foliar fertilization, in addition to the fact that no primary or secondary defects were significantly present.</p>

Effect of processing methods on physicochemical and cup quality of coffee at Jimma, Ethiopia

Coffee quality is a complex attribute influenced by a variety of factors, including postharvest processing methods. The goal of this study was to investigate the impact of coffee processing methods on coffee quality (raw, cup, and biochemical makeup) in Jimma, which represents the midland areas. Coffee samples were collected for Jimma agricultural research center and processed with three methods (washed, Semi-washed and dry process). The result indicated that washed coffee beans scored significantly the highest color (13.43) and odor [10] score than the other processing methods. The statistically best raw quality score (35.57 %) was therefore reported for washed coffee in Jimma. Cup quality attributes however were not significantly affected by processing methods. Among chemical composition studied, lipid was significantly affected by processing methods and highest lipid 13.74 and 13.17 g/100g was reported for semi-washed and washed coffee beans respectively. Generally, washed and semi-washed coffee were preferable in terms of bean color and odor quality. Correlations were found among cup quality attributes and chemical compositions. However, further research into the accessibility and economics of coffee processing methods in the area is necessary.

Calidad física y sensorial del café secado en tres prototipos de secadores solares tipo invernadero

Reducing the drying time of coffee without causing negative effects on cup quality has been the subject of several investigations. The objective was to determine the effect of three variants of a greenhouse-type solar dryer prototype on the physical, sensory and microbiological quality of coffee. The solar dryer prototype with three variants, prototype 1 (P1) greenhouse solar dryer, prototype 2 (P2) solar dryer with air extractor and prototype 3 (P3) solar dryer with air extractor and solar powered heaters, was compared to traditional drying (T0) (cement floor). Drying time, physical grain defects, yield, sensory and microbiological quality were evaluated. The best results were obtained in P3 with a drying time of 52 h (2 ¼ days), with dry parchment coffee beans without primary defects, higher yield in exportable gold coffee (83.24 %), sensory profile of 84.25 points qualified as specialty coffee (with Q Premium grade) and better safety than coffee obtained by traditional drying; demonstrating that the greenhouse type solar dryer with air extractor and solar energy heaters is a sustainable alternative to improve the efficiency of coffee drying while preserving its sensory quality, an essential value for producers to achieve better prices.

Physicochemical stability and sensory quality of selected Ethiopian coffee (Coffea arabica L.) brands as affected by packaging materials during storage

Ethiopia's economy heavily relies on coffee, the country's primary export. However, there is a need for improvement in the current packaging materials for parchment coffee during extended storage. An experiment was conducted to evaluate the effectiveness of four different packaging materials (Jute, Woven Polypropylene internally lined with low-density propylene, Grain Pro, and Purdue Improved Crop Storage) on the quality of three brands of Parchment Coffee (Limu, Sidama, and Yirgacheffe) stored for 12 months. The results demonstrated that hermetic packaging materials like Purdue Improved Crop Storage and Grain Pro bags outperformed the Jute bag control in maintaining the original coffee quality throughout the storage period. There was a significant interaction between the coffee brands and the packaging materials for most measured parameters, except bioactive compounds. Notably, Sidama and Yirgacheffe brands stored in hermetic bags consistently achieved cup quality values above 80 %, meeting the requirements for specialty coffee grade. However, the Limu brand did not meet the specialty coffee criteria. The study recommends using hermetic storage materials such as PICS and Grain Pro bags for extended coffee storage. By adopting these methods, the renowned Ethiopian coffee brands can uphold their exceptional quality standards in the international market and ensure customer satisfaction.

Physicochemical and cup quality of coffee as affected by processing methods and growing locations

ABSTRACT Coffee processing methods have a noteworthy impact on coffee quality. The aim of this study was to investigate the influence of coffee processing methods on raw and cup quality at Jimma, Gera and Tepi locations. Accordingly, the highest total raw quality (36.34 and 36.39%) was recorded under Tepi locations for washed and semi-washed coffee respectively followed by 35.57% for washed coffee in Jimma and 35.07% for washed coffee in Gera. However, the cup quality of dry processed coffee is significantly higher at Tepi (47.24) and Jimma (45.07) locations. But, under Gera, washed and semi-washed coffee scored the highest cup quality (45.37 and 45.07%), respectively. Highest caffeine (1.51 and 1.55 g/100 g) and lipid (14.46–15.03 g/100 g) were recorded for Tepi and Gera, respectively, which were attributed to location. In general, all processing methods can result in acceptable coffee quality, provided that carried out in accordance with expert advice.

Functionality of Green Tea (Camellia sinensis) Blends – Effects of Spice Concentration on Composition, Antioxidant Profile, Microbiological and Cup Quality

Due to its functional advantages in addition to its flavor, tea's product diversification has grown in popularity and customer acceptability. In this study, different green tea blends with different amounts of cinnamon, lemon, and ginger (0–30%) were developed. The tea blends' compositional analysis, antioxidant, microbiological, and sensory profiles were assessed. The tea with cinnamon mix had a catechin mean value of 9.7%; the tea with ginger blend had a catechin mean value of 7.4%; and the tea with lemon blend had a catechin mean value of 8.0%. For lemon/tea at 15% and 98.9g AAE/100g for cinnamon/tea at 20%, the best DPPH values were attained. For ginger/tea, cinnamon/tea, the total polyphenol value peaked at 19.02 g GAE/100g (20%), 18.62 g GAE/100g (20%), and 18.37 g GAE/100g (15%), respectively. According to microbiological analysis, no microbial growth was found in any of the tests run. The cup quality results showed that the panelists generally approved of the lemon/tea, which had a mean of 7.3 at a 15% inclusion level.

Metataxonomic Identification of Microorganisms during the Coffee Fermentation Process in Colombian Farms (Cesar Department).

The metataxonomic diversity and microbial composition of microorganisms during the coffee fermentation process as well as their relationship with coffee quality were determined across 20 farms in the department of Cesar, Colombia, by sampling coffee fruits from Coffea arabica; Var. Castillo General®, Var. Colombia, and Var. Cenicafé 1. In each farm, the fruits were processed and the fermentation process took place between 10 and 42 h following this. Three samples of mucilage and washed coffee seeds were collected per farm during the fermentation process. The microorganisms present in the mucilage were identified using metataxonomic methods by amplifying the 16S rRNA gene for bacteria and ITS for fungi. The microorganisms' morphotypes were isolated and identified. The analysis of bacteria allowed for the identification of the following genera: Gluconobacter, Leuconostoc, Acetobacter, Frateuria, Pantoea, Pseudomonas, Tatumella, and Weisella, as well as unclassified enterobacteria; the Lactobacillacea and Secundilactobacillus families were only identified in the Var. Cenicafé 1. For fungi, the top 11 genera and families found included Hanseniaspora, Candida, Meyerozyma, Wickerhamomyces, Pichia, f-Saccharomycodaceae, f-Nectriciae, unclassified fungi, and Saccharomycetaceae, which were only found in Cenicafé 1. A total of 92% of the coffee samples obtained scored between 80.1 and 84.9, indicating "Very Good" coffee (Specialty Coffee Association (SCA) scale). Farms with the longest fermentation times showed better coffee attributes related to acidity, fragrance, and aroma. During coffee fermentation, there is a central microbiome. The differences between the microorganisms' genera could be influenced by the coffee variety, while the specific conditions of each farm (i.e., altitude and temperature) and its fermentation processes could determine the proportions of and interactions between the microbial groups that favor the sensory characteristics responsible for coffee cup quality.

The Economic Values of Coffea Arabica Biodiversity in Ethiopia

Ethiopia possesses the most important and diversified genepool of Coffea arabica in wild populations, traditional landraces and cultivated varieties. The availability of high genetic diversity is fundamental for any crop improvement program for use by the plant breeders. This study presents economic valuation of Coffea arabica in terms of pest and disease resistance, increased productivity /yield, drought tolerance or climate change resilience, low caffeine content and higher cup quality. The wild Coffea arabica embedded in the natural forest has a wide range of benefits, including cultivated coffee genetic enhancement, provision of ecological services as well as an intrinsic value. This economic assessment estimated the values of Coffea arabica biodiversity in term of coffee genetic enhancement for increased yield, increased pest and disease resistance, low caffeine, high cup quality, drought and climate change resilience, and GHG reduction using indirect market-based of revealed preference techniques. Our assessment revealed enormous potential of Ethiopia’s Arabica coffee biodiversity to improve and sustainably produce coffee globally and in the country. If Ethiopia exploits its coffee genetic resources potential for coffee production in the country, it gets an additional benefit of USD 2.37-5.84 billion per year. Besides, if coffee producing countries use the genetic resources in Ethiopia to solve their coffee production problems, there is a potential economic benefit of USD7.6-8.1 billion per year. If users of these genetic resources are willing to pay 5% of their gain in economic benefit from the accessed Ethiopian coffee genetic resources to Ethiopia, the country can get additional income of about USD380-403 million per year.

Evaluation of Arabica Coffee Fermentation Using Machine Learning

This study explores the variances in the organic, chemical, and sensory attributes of fermented coffee beans, specifically examining how post-harvest processes influence cup quality. Coffee fruits from the Catuaí IAC-144 variety were processed using both natural coffee (NC) and pulped coffee (PC) methods. The fruits were then subjected to self-induced anaerobic fermentation (SIAF) using one of the following fermentation methods: solid-state fermentation (SSF) or submerged fermentation (SMF). Within these methods, either spontaneous fermentation (SPF) or starter culture fermentation (SCF) was applied. Each method was conducted over periods of 24, 48, and 72 h. For this purpose, two-hundred-liter bioreactors were used, along with two control treatments. Numerous parameters were monitored throughout the fermentation process. A comprehensive chemical profiling and sensory analysis, adhering to the guidelines of the Specialty Coffee Association, were conducted to evaluate the influence of these fermentation processes on the flavor, aroma, and body characteristics of the coffee beverage across multiple dimensions. Data analysis and predictive modeling were performed using machine learning techniques. This study found that NC exhibited a higher production of acids (citric, malic, succinic, and lactic) compared to PC, resulting in distinct chemical and sensory profiles. The decision tree showed that fructose and malic and succinic acids were identified as the main factors enhancing sensory notes during cupping. SMF promoted higher concentrations of lactic acid, while SSF led to increased ethanol content. Consequently, the SIAF process enhances the sensory quality of coffee, adding value to the product by generating diverse sensory profiles.

Impact of single and mixed cultures of yeasts and lactic acid bacteria in coffee fermentation and cup quality

AbstractSaccharomyces cerevisiae LBTF 21.3, Pichia manshurica LBTF 21.1, and Leuconostoc lactis LBTF 21.1 were used as single and mixed cultures in coffee fermentations. Fermentations carried out in glass jars with P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 showed higher fermentation rates than S. cerevisiae LBTF 21.3/P. manshurica LBTF 21.1 or S. cerevisiae LBTF 21.3/Leuc. lactis LBTF 21.1. The highest cup quality was reached with P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 (83.0 points). Full factorial design (22) carried out with P. manshurica LBTF 21.1 revealed that the higher proportion of water added before the fermentation resulted in higher production of acetic acid. A contrary effect of this variable was observed on the production of lactic acid with Leuc. lactis LBTF 21.1. Fermentations conducted in bioreactor evidenced the production of acetaldehyde by P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1, P. manshurica LBTF 21.1, and Leuc. lactis LBTF 21.1. Additionally, the highest cup quality was reached in fermentations with P. manshurica LBTF 21.1 (82.5 points) followed by Leuc. lactis LBTF 21.1 (81.5 points) and P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 (81.0 points). Fermentations of coffee with single and mixed cultures are interesting strategies for the improvement of the sensory quality.

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.

Effect of coffee roasting on the cupping quality of coffee

Effect of coffee roasting on the cupping quality of coffee

Harmonizing Drying Time, Layer Thickness, and Drier Zones for Drying Kinetics: Quality and Safety of Solar Tunnel-Dried Wet-Processed Parchment Coffee (Coffea arabica L.).

Tunnel solar dryer is the recently used drying method for better quality and safety of parchment coffee. However, the higher variation of drying temperature and RH along the long tunnel solar dryer results in a heterogeneous environment in the tunnel, which could make parchment coffee dried at different times or with different moisture contents. This study is aimed at investigating the effect of solar tunnel dryer zones at different zones of the dryer, divided into three zones from the inlet to the exit side of the drier and drying layer thicknesses on the drying time, drying kinetics, physicochemical, sensory, and fungal growth loads of parchment coffee. Furthermore, seven mathematical models were evaluated to select the best-fitting model for a specific zone to predict drying time. Results showed that dryer zones significantly (p < 0.05) interacted with layer thickness for most of the measured parameters except titratable acidity and sensory properties. The dryer zone, coupled with the reduction in drying layer thickness, caused an increase in effective diffusivity and moisture removal rate and reduced drying time. The drying time to reach constant moisture content varied from 14 to 17 hours. Overall raw bean, cup, and total quality varied from 36.3 to 37, 48 to 51, and 84.3 to 87.3%, respectively. Values for physicochemical parameters ranged from 5.3 to 6.9 (pH), 2.1 to 2.6% (titratable acidity), 2.3 to 4.3°Brix TSS, 10.9 to 15.2% (ether extract), 39.2 to 53.5GAE/g (total phenolic content), and 38.5 to 59.2 (DPPH scavenging capacity). The fungal infection percentage at the end of drying varied from 4 to 93.3%, which could be associated with potential mycotoxin formation if recommended conditions were not maintained. In general, for better quality, similar drying times, and a lesser fungal load, it is recommended to use 4, 5, and 6 cm layer thickness in zones one, two, and three, respectively. The drying kinetics of parchment coffee in different dryer zones with different drying layer thicknesses showed variation. Zone one at 2 and 4 cm layer thicknesses is best described by the Verma model. Four- and six-centimetre layer thicknesses in zones 2 and 3 are best described by the modified Midilli model.