Parchment Coffee Research Articles

CÁLCULO DE LA HUELLA VIRTUAL DEL AGUA EN EL PROCESO PRODUCTIVO Y BENEFICIADO DE CAFÉ (Coffea arabica L.) EN HUATUSCO, MÉXICO, UTILIZANDO EL SOFTWARE CROPWAT 8.0

<p><strong>Background:</strong> The use and expenditure of water within agriculture is of vital importance, especially in coffee farming, therefore it is very important to know that the virtual water in the production of coffee beans, as well as in the process of wet processing (transformation of cherry coffee to dry parchment coffee), so far there is no data on the use of virtual water in coffee production in the study region. <strong>Objective:</strong> To determine the virtual water (green and gray) calculation of the virtual footprint by means of the FAO program CROPWAT 8.0 and the calculation of water expenditure in coffee mills in the region of Huatusco, Veracruz. <strong>Methodology:</strong> The program CROPWAT 8.0 was obtained, and normal climatological data were reviewed to obtain the data and to be able to make the calculations to obtain the virtual footprint, subsequently the water expenditure was measured in five wet coffee mills, for this purpose the mills were visited during the harvest season and the measurements could be made. <strong>Results:</strong> A total green and gray virtual footprint of 977.61 m<sup>3</sup>/kg of coffee produced in the field production process was estimated. In relation to the virtual water expenditure in the wet coffee mills where water expenditure was measured: two of the five mills analyzed had the following data: The third mill reached an expense of 566 m<sup>3</sup>/kg of processed cherry coffee and the five mill had an amount of 162 m3/kg of processed cherry coffee and an average of 155.13 m<sup>3</sup>/kg of processed coffee. In total, the virtual footprint obtained: green, gray and water consumption in the processing process was 1132.73 m<sup>3</sup>/kg of parchment coffee. The blue virtual footprint was considered zero since irrigation is not used in the region for coffee production. <strong>Implications:</strong> The data found are the pioneers in the calculation of the virtual footprint of the species <em>(Coffea arabica</em> L.) more studies on this subject are needed in the region which will raise awareness about the virtual footprint generated in the coffee production and processing process, as well as proposed alternatives for a more sustainable use. <strong>Conclusions:</strong> The virtual footprint obtained was high in the study region and like studies carried out in other countries, which indicates that there is an awareness of how much water is used in the production and processing of coffee, as well as its impact in the short, medium and long term.</p>

The fault tree analysis (FTA) to support management decisions on pesticide control in the reception of peruvian parchment coffee

The fault tree analysis (FTA) to support management decisions on pesticide control in the reception of peruvian parchment coffee

Experimental study of parchment coffee drying using the combined fluidization and microwave process: Analysis of drying curves and thermal imaging

In this study, several experimental drying conditions for parchment coffee were investigated using microwave-assisted fluidization. The experiments were carried out in a prototype equipment consisting of a multimode microwave equipment (700 W and 2.45 GHz frequency) with a drying chamber inside of the cavity. Fluidization was provided by a centrifugal blower (1500 rpm nominal) operating at different controlled speeds. The experimental design corresponded to three microwave power levels (0, 210 and 350 W) and different air speeds (0, 1.7 and 3.4 m/s) at 25 and 40 °C. The experimental moisture evolution and temperature distribution showed that fluidization homogenizes the temperature profiles. Thermographic images further indicated that intermediate microwave power levels (210 W) achieved high uniformity in surface temperature distribution. The combination of fluidization and microwaves facilitated a significant acceleration of the drying rate without exceeding temperature limits, thus preventing any adverse effects on the final product's quality.

Enfoque metodológico para el aprovechamiento de mermas de transformación agrícola basado en manufactura esbelta: Caso de estudio en una finca cafetera en Colombia

Improvements in production systems that use the lean manufacturing approach known as “Lean” have the objective of eliminating or reducing waste or process inefficiencies (muda). This approach is increasingly adopted by different industrial sectors, including agriculture. Although Lean improvements are traditionally applied to existing processes from cultivation to distribution, opportunities to intervene in processing wastes (losses) are left aside. This article presents a methodological approach framed in five Lean principles, made up of six activities aimed at the design of new processes that make use of the losses generated by harvesting and agricultural transformation. The methodological approach is applied in a Colombian coffee farm where parchment coffee transformation processes are developed. A parallel losses composting process is designed that transforms defective, green, overripe beans, coffee pulp, mucilage and husk. The results show that by applying the methodological approach on the coffee farm, a level of losses transformation of 86% is achieved. Molting is also reduced for both the current parchment coffee production line and the composting line to 35% and 50% respectively. The main reductions are reprocessing and waiting times. Finally, a 30.3% reduction is obtained in the time of activities that do not add value, making both the current and proposed processes more efficient and with better delivery times.

Improving productivity of arabica coffee genotype G1 through potassium fertilization

Abstract One of the determinants of coffee productivity is the availability of nutrients in the soil, with potassium being among the essential nutrients required to enhance productivity. Therefore, this study aimed to determine the optimal potassium fertilizer dosage needed to increase the productivity of Arabica coffee plants of the G1 genotype. This study was conducted in the experimental garden of Syiah Kuala University in Bener Meriah Regency, Aceh Province, Indonesia using a Non-Factorial Randomized Block Design (RBD). A total of 132 Arabica coffee trees of genotype G1 were randomly selected based on specific criteria, such as 8 years of age, planted with a spacing of 2.5 x 2.5 m, pruned properly, grown under moderately dense shade of Leucaena trees, and well-maintained. The treatments included a control group without potassium fertilizer and multiple groups receiving potassium fertilizers at 29, 58, 87, 116, and 145 kg K2O per hectare. These potassium sources were derived from potassium chloride (KCl) fertilizer containing 58% K2O and Rice Husk Ash containing 2% K2O, respectively. This resulted in 11 treatment units, each comprising 3 coffee trees replicated 4 times, for a total of 44 treatment units. The results showed that potassium fertilization from KCl and Rice Husk Ash had a significant effect on the increased productivity of Arabica coffee genotype G1. The effect was observed based on the number of productive branches per tree, clusters per branch, fruits per cluster, fruits per tree, the weight of red cherries per tree, parchment coffee per tree, green beans per tree, and the green beans yield at 14% moisture content. The optimal potassium fertilizer dosage was 145 kg K2O per hectare, equivalent to 250 kg KCl or 156.25 g KCl per tree. Additionally, it was observed that potassium sourced from KCl was more effective than potassium from Rice Husk Ash due to the longer time the latter takes to improve the productivity of Arabica coffee.

Behavior of 33 coffee (Coffea sp.) accessions of the Catimor type in San Ramón, Chanchamayo, Perú

Coffee has been cultivated in Peru for over 100 years, and since then, various commercial varieties have been introduced, mostly informally, although this approach has been changing in recent years, benefiting national coffee farming. Within this context, documenting the presence of Catimors is necessary, as it is an important group of varieties with presence in all coffee-producing areas. This study aimed to understand the characteristics of 33 Catimor-type coffee accessions in San Ramón, Chanchamayo, Peru. The study was conducted during the 2018-2019 coffee growing season. The location was at the Coffee Germplasm Bank of the National Agrarian University La Molina (BGC-UNALM), located on the "La Génova" estate, in San Ramón, Chanchamayo, Peru, at an altitude of 965 meters above sea level, 11°05.70' LS and 75°20.969' LO. Thirty-three accessions were analyzed with 5 replications each, evaluating the incidence of rust (%), infestation level of coffee berry borer (%), number of harvests, weight of one hundred ripe fruits (g), weight of pulp of one hundred ripe fruits (g), weight of one hundred seeds (g), cherry coffee yield (quintal [qq] ha-1), dry parchment coffee yield (qq ha-1), and the ratio of dry parchment coffee to cherry coffee. Considering that the finalweight in kg of each field harvest was obtained and then transformed into quintals (1 qq equals 46 kg). The results showed that Catimors are a group of varieties whose main characteristic is resistance to coffee rust. In this trial, 11 out of the 33 evaluated accessions had zero incidence, meaning they showed no symptoms of the disease during the study period. They also showed a high yield of dry parchment coffee; in this case, the most outstanding accessions were UNACAF-70 and UNACAF-114, with 54.582 qq ha-1and 42.88 qq ha-1; respectively. It was concluded that Catimors can be used in integrated management programs for coffee rust in Peru due to their resistance to coffee rust and high yield.

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.

Non-linear regression models in the management of accumulated production of parchment coffee in Peru

Parchment coffee results from washing the coffee cherry, and its production has achieved a significant increase in the coffee-growing regions of Peru. Knowing the production pattern of this grain is essential to help coffee producers make decisions in the economic and social sector. As growth curves generally have sigmoidal behavior, which is well fit by non-linear models, this study aimed to model the cumulative production pattern of parchment coffee as a function of time (in months) in the year 2022, comparing the fit of the non-linear Logistic, Gompertz and von Bertalanffy models. The cumulative national production, and production of the departments of Huánuco and San Martín, in Peru, were analyzed. Data used to fit the models were obtained from the Ministry of Development and Irrigation (MIDAGRI) of Peru. To check the assumptions of normality, homoscedasticity, and independence of residuals, the Shapiro-Wilk, Breusch-Pagan, and Durbin-Watson tests were used, respectively. The model parameters were estimated using the least squares method using the Gauss-Newton algorithm in the R software. The goodness-of-fit of the models was tested using goodness-of-fit measures such as Coefficient of Determination (R2), Residual Standard Deviation (RSD), Akaike Information Criterion (AIC), and nonlinearity measures. Based on the models’ goodness-of-fit measures, the Gompertz model with a first-order autoregressive error term (AR1) fit best to national production data, and the Logistic model was the most suitable for describing the production of the departments of Huánuco, and San Martín.

Physical and mechanical properties of Arabica coffee (Coffea arabica L.) cherries and beans in Rwanda

Arabica coffee is worldwide predominated and accounts for about 97% of Rwandan coffee production. Up to 70% of exported washed coffee is pulped using high-capacity coffee pulping machines while the remaining is pulped by smallholder farmers. However, the lack of information on coffee beans can affect depulping activity, especially when using locally-made pulping machines. Therefore, this study aimed to investigate Arabica coffee's physical and mechanical properties from eight districts of Rwanda to improve the pulping process. The coffee parameters were investigated using precision measuring instruments and statistically analysed using One-Way ANOVA, one-sample t-test, and the Turkey multi-comparison method in GraphPad Prism 9.3.1 software. The investigation found the mean length of 15.40 mm, 12.12 mm and 11.85 mm, the width of 13.03 mm, 8.26 mm and 8.15 mm, the thickness of 13.03 mm, 4.88 mm and 4.87 mm for Arabica cherries, wet parchment beans and dried parchment beans, respectively. Their corresponding average mass of 1.53 g, 0.43 g, and 0.173 g, the density of 1.006 g/mL, 0.894 g/mL and 0.390 g/mL for Arabica cherries, wet parchment beans, and dried parchment beans, respectively. The Arabica showed a true volume of 1.531 mL and 0.271 mL for cherries and dried coffee beans, respectively. The wet parchment coffee was dried from 29.9 to 10.8% wb. The dried parchment beans showed a coefficient of static-friction and fracture force of 0.585 and 29.85±6.81 kgf, respectively. The other parameters evaluated for cherries and dried parchment coffee beans include moisture content, true volume, density, porosity, sphericity, and angle of repose. The results showed that coffee's size, mass, densities, and diameters from different districts are significantly different at Pvalue < 0.05 and also showed a perfect correlation. Each of the above coffee parameters provides the general information needed to develop a pulping machine for cherries. Therefore, the small-scale coffee pulping machine should be developed, and properly adjusting the pulping unit to enhance the performance of the machine based mainly on the size, fracture force, and density of the 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.

Probabilistic Risk Characterization of Heavy Metals in Peruvian Coffee: Implications of Variety, Region and Processing.

Heavy metals are chemical contaminants, toxic, potentially carcinogenic and/or mutagenic, stable, persistent and are of concern in the food chain. The risk to the consumer of the presence of inorganic arsenic (iAs), cadmium (Cd), chromium (Cr), mercury (Hg) and lead (Pb) in five varieties (Bourbon, Típica, Catimor, Caturra and Pache) of parchment coffee from five regions (Amazonas, Cajamarca, Cusco, Huánuco and San Martín) was investigated in this study. A predictive model of the stages of coffee bean hulling, roasting and infusion was built to simulate the process. The results by region showed significant differences in which San Martín had the highest iAs, Cr and Pb values. The variety was only significant for Cr, of which Pache presented the highest concentration. The Cd and Hg values were below the detection limits. The hazard index (HI) was less than 1 for iAs, Cd, Cr and Hg and the combination of margin of exposure and the probability of exceedance (MOE-POE) for Pb indicated that an adverse health effect was not likely. The cancer risk (CR) for iAs and Pb in the 95th percentile was considered as both high and acceptable, respectively.

Efficiency of Lactiplantibacillus plantarum JT-PN39 and Paenibacillus motobuensis JT-A29 for Fermented Coffee Applications and Fermented Coffee Characteristics.

To develop a process for low-cost and ecologically friendly coffee fermentation, civet gut bacteria were isolated and screened to be used for fermentation. Among 223 isolates from civet feces, two bacteria exhibited strong protease, amylase, lipase, pectinase, and cellulase activities. By analyzing 16S rDNA phylogeny, those bacteria were identified to be Lactiplantibacillus plantarum JT-PN39 (LP) and Paenibacillus motobuensis JT-A29 (PM), where their potency (pure or mixed bacterial culture) for fermenting 5 L of arabica parchment coffee in 48-72 h was further determined. To characterize the role of bacteria in coffee fermentation, growth and pH were also determined. For mixed starter culture conditions, the growth of PM was not detected after 36 h of fermentation due to the low acid conditions generated by LP. Coffee quality was evaluated using a cupping test, and LP-fermented coffee expressed a higher cupping score, with a main fruity and sour flavor, and a dominant caramel-honey-like aroma. Antioxidant and anti-foodborne pathogenic bacteria activity, including total phenolic compounds of PM and LP fermented coffee extracts, was significantly higher than those of ordinary coffee. In addition, LP-fermented coffee expressed the highest antibacterial and antioxidant activities among the fermented coffee. The toxicity test was examined in the murine macrophage RAW 264.7 cell, and all fermented coffee revealed 80-90% cell variability, which means that the fermentation process does not generate any toxicity. In addition, qualifications of non-volatile and volatile compounds in fermented coffee were examined by LC-MS and GC-MS to discriminate the bacterial role during the process by PCA plot. The flavors of fermented coffee, including volatile and non-volatile compounds, were totally different between the non-fermented and fermented conditions. Moreover, the PCA plot showed slightly different flavors among fermentations with different starter cultures. For both the cupping test and biological activities, this study suggests that LP has potential for health benefits in coffee fermentation.

Design and evaluation of a hybrid solar dryer for postharvesting processing of parchment coffee

Due to the extended drying time open-sun and solar drying of coffee procedures undergo, the development of microorganisms, mycotoxins and molds threaten the product. Alternatives such as mechanical dryers are available, nevertheless, their running costs and setups are usually expensive and unaffordable for small-scale coffee growers. Therefore, this research aimed to design, build and evaluate a hybrid solar dryer which mixes solar and mechanical drying principles. It uses a traditional solar tunnel-type dryer as a base featuring a biomass burner which uses coffee trunks left from the yearly crop renovation as biofuel. A heat exchanger heats the drying air, afterwards blown into a plenum chamber that homogenizes the air's static pressure before crossing the coffee bed, ensuring an even moisture removal. Also, the hybrid unit includes a photovoltaic system to obtain a fully self-sufficient drying unit. The newly developed dryer was tested under three different configurations: Solar and mechanical day and night (C1), solar during the day and mechanical during the night (C2) and fully solar with non-mechanical aid (C3). The results displayed a notable drying time reduction in the three evaluated configurations: C1 reduced the drying time by 70.47%, C2 by 45.75% and C3 by 21.5%. Also, the predictive model for different plenum chamber heights was obtained through computational fluid dynamics simulations, where the ideal height was 0.25 m. A biomass consumption of 1.9 kg h−1 was registered. Also improved temperature and relative humidity profiles were achieved. Its design easily adapts to the existing tunnel and parabolic-type solar dryers.

Value Chain Analysis for Robusta Coffee in Kodagu District of Karnataka

The present study was conducted in the Kodagu district of Karnataka. Simple descriptive statistics tools like averages and percentages were used to estimate the cost of production, returns, price spread and margins made. The study results indicated that the coffee growers share in export price (66.49 per cent) is a little high in parchment coffee production than in dry cherry coffee production (40.54 per cent), which was attributed to the value-addition activities undertaken by the coffee grower's. Thus, the study indicated the opportunities for coffee growers to move up in the value chain and thereby increase their share in export prices.

Analysis of the agroindustry processing of wet and dry arabic coffee, in the western region of Honduras

This research arose from the academy, with the purpose of making scientific contributions to the country's coffee sector, and determining the yield of processed coffee by studying yields, in two compact ecological milling centers in Honduras, in Matazano, Pinabetal, Talgua Lempira and El Pinal, San Juan de Opoa,,Copán. In addition, to know the volume and/or measure when receiving cherry or grape coffee, and in order to produce coffee that has a moisture percentage between (11 - 12) %. Obtaining the following results for a dry parchment coffee, samples from a standard plant &lt; 900 masl 19% yield, Composition of the High Grown coffee bean "900-1200 masl" with 21% and Composition of the Stricty High Grown coffee bean &gt; 1200 masl, averaging for all altitudinal floors of 21% CPS, yields for producer gold yield averages of 18% for standard plant, High Grown coffee 18% and Strictly High Grown coffee 19%. Respectively for gold exportable according to cupping laboratory analysis 15% average weight in the three different altitudinal floors. Likewise, the samples of the different altitudinal floors were sensory evaluated, with the purpose of determining the quality of the coffee, finding scores of 82.5% in the standard central coffee, 84.5% in High Grown coffee and 89.5% Stricty High Grown coffee, likewise in accordance with a systematization process found in the compact ecological process, the document characterized wet and dry processing throughout the coffee supply chain. Finally, in the measurement of the yields of the green bean, it was determined by analysis of variance and Duncan's separation test that there are significant differences between the three types of altitudinal floors (masl) evaluated, and each evaluated height has different yields of dry where a directly proportional relationship between height and coffee weight yield is denoted.

Analysis of the agroindustry processing of wet and dry arabic coffee, in the western region of honduras

This research arose from the academy, with the purpose of making scientific contributions to the country's coffee sector, and determining the yield of processed coffee by studying yields, in two compact ecological milling centers in Honduras, in Matazano, Pinabetal, Talgua Lempira and El Pinal, San Juan de Opoa,,Copán. In addition, to know the volume and/or measure when receiving cherry or grape coffee, and in order to produce coffee that has a moisture percentage between (11 - 12) %. Obtaining the following results for a dry parchment coffee, samples from a standard plant &lt; 900 masl 19% yield, Composition of the High Grown coffee bean "900-1200 masl" with 21% and Composition of the Stricty High Grown coffee bean &gt; 1200 masl, averaging for all altitudinal floors of 21% CPS, yields for producer gold yield averages of 18% for standard plant, High Grown coffee 18% and Strictly High Grown coffee 19%. Respectively for gold exportable according to cupping laboratory analysis 15% average weight in the three different altitudinal floors. Likewise, the samples of the different altitudinal floors were sensory evaluated, with the purpose of determining the quality of the coffee, finding scores of 82.5% in the standard central coffee, 84.5% in High Grown coffee and 89.5% Stricty High Grown coffee, likewise in accordance with a systematization process found in the compact ecological process, the document characterized wet and dry processing throughout the coffee supply chain. Finally, in the measurement of the yields of the green bean, it was determined by analysis of variance and Duncan's separation test that there are significant differences between the three types of altitudinal floors (masl) evaluated, and each evaluated height has different yields of dry where a directly proportional relationship between height and coffee weight yield is denoted.

Thermophysical properties of parchment coffee: New Colombian varieties

AbstractThe thermophysical properties of coffee have a special partaking during the drying process since a material‐depending heat and mass transfer occurs between the bean and the drying air. Conditional to the thermophysical properties of the parchment coffee, the drying can be more or less efficient, affecting the final quality and seed safety. Several coffee varieties have been studied; however, the National Coffee Research Center of Colombia has developed new highly productive coffee varieties resistant to different diseases: Cenicafé 1 and Castillo®. Nevertheless, the thermophysical properties of these specific varieties were not yet investigated; moreover, the availability of information related to these properties of different coffee varieties in the literature is relatively scarce. Thus, this study targeted to determine the parchment coffee thermophysical properties of these new varieties at five different moisture contents % (wb): 53%, 42%, 32%, 22% and 11%, using optimized techniques and methods to ensure high accuracy and exactness. It was found that the new varieties have larger, heavier, and denser beans; it was also seen that the bulk thermal conductivity and the bulk‐specific heat are higher in these varieties than in the older ones. It was also revealed that the length, width, thickness, and surface area did not change as the moisture was removed, whereas the bulk density, kernel density, mass, bulk‐specific heat, and bulk thermal conductivity decreased as the moisture was reduced. Displaying better thermophysical properties will improve the drying and roasting processes; hence, a better final product can be expected from these varieties.Practical applicationsKnowing the thermal and physical properties of these new varieties will allow the growers and coffee processing facilities to predict, simulate and control different post‐harvesting processes such as pulping, fermentation, drying, storing, and roasting. Also, the already developed mathematical models to estimate coffee drying times can be updated, improving the accuracy of the predictions, bed porosities, mass, and heat transfer in order to safeguard the innocuousness of the product.

Economic evaluation of solar drying process for washed coffee in mixteca region of Oaxaca state, México

Solar drying is an alternative innovation to process where product is exposed to direct sunlight and outdoors and where final quality is not always optimal. Solar dryers are installations that require little capital and low maintenance costs, are easy to build and use any locally available material. Objective of this work was to evaluate economic efficiency of drying process of washed coffee beans using a solar dryer built with regional materials. Study was carried out during 2022 coffee harvest, in a passive semi-parabolic greenhouse solar dryer, with an external cover of 36 m2 as a collector. Results showed a unit cost of $11.29 MXN on average to dry a kilogram of washed coffee and transform it into parchment coffee; the benefit/cost ratio was 1.40 and the investment recovery period was determined in one months, values that make solar drying unit a highly profitable option.

Phenotypic Performance Evaluation of the Coffee Variety Marsellesa® over 1400 meters a.s.l. as an Alternative for Coffee Growing

Most studies on coffee varieties have focused on resistance to several conditions, evaluating a maximum of two varieties at altitudes below 1,000 m a.s.l. To fill this gap, the present study aims to find phenotyping differences across Marsellesa, Red Caturra, and Catimor coffee crops evaluated over 1,400 m a.s.l. Experimentally, this work was divided into three plots (1,477., 1,548, and 1,797 m a.s.l.) with three treatments and three repetitions, totaling 27 experimental plots. We tested the resistance to rust and Cercospora, and the organoleptic quality was assessed by an expert coffee taster with a SCA Q-Grader Coffee Certificate. We found similar results in the three cultivars, with high production (around 1 t/ha of dry parchment coffee) in their first year. The Caturra variety showed a higher plant height. Marsellesa showed the best resistance to rust with a 0 % incidence; however, the three crops were susceptible to Cercospora. We concluded that Marsellesa coffee adapts to the humid montane forest zone over 1,400 m a.s.l. with good organoleptic properties and better rust resistance. Marsellesa has been used in the area for the last two years; therefore, this specialty coffee shows rust resistance and helps the small farmer meet the international market’s expectations.