Production Of Specialty Coffees Research Articles

Physical–Chemical and Metataxonomic Characterization of the Microbial Communities Present during the Fermentation of Three Varieties of Coffee from Colombia and Their Sensory Qualities

The microbial composition and physical-chemical characteristics were studied during the coffee fermentation of three Coffea arabica L. varieties, Var. Tabi, Var. Castillo General® and Var. Colombia. Mucilage and washed coffee seeds samples were collected at different stages of fermentation. Mucilage microbiology characterization and metataxonomic analysis were performed using 16S rDNA sequencing to determine bacterial diversity and ITS sequencing for fungal diversity. Additionally, the microorganisms were isolated into pure cultures. The molecular diversity analyses showed similarities in microorganisms present during the fermentation of Var. Castillo General and Var. Colombia, which are genetically closely related; mixed-acid bacteria (Enterobacteriaceae, Tatumella sp.) and lactic acid bacteria (Leuconostoc sp., Weissella sp. and Lactobacillaceae) were common and predominant, while in Var. Tabi, acetic acid bacteria (Gluconobacter sp. and Acetobacter sp.) and Leuconostoc sp. were predominant. At the end of the fermentation period, the fungi Saccharomycodaceae, Pichia and Wickerhamomyces were found in Var. Castillo General and Var. Colombia, while in Var. Tabi, Saccharomycodaceae, Pichia and Candida were recorded. Sensory analyses of the coffee beverages were carried out (SCA methodology) for all samples. Var. Tabi had the highest SCA score, between 82.7 and 83.2, while for Var. Colombia, the score ranged between 82.1 and 82.5. These three coffee varieties showed potential for the production of specialty coffees influenced by spontaneous fermentation processes that depend on microbial consortia rather than a single microorganism.

Sustainable specialty coffee production: An agronomy perspective (A review)

Indonesia has several specialty coffee that have been marketed domestically and exported to foreign countries. The current focus of specialty coffee development is increasing production and quality of domestic coffee by paying attention to aspects of local wisdom. This review article was aimed to discuss several agronomical measures should be applied by coffee farmers in Indonesia. It is hoped that this effort will enrich the variety of high-value specialty coffees from various regions. To obtain specialty coffee products with good quality, coffee cultivation techniques that are in accordance with good agricultural practices (GAP), environmentally friendly, as well as adaptive to climate change, need to be supported. Therefore, it is necessary to apply sustainable coffee cultivation by 1) replanting and rejuvenating of coffee plantations using novel resilient cultivars, 2) planting shade trees, 3) pruning, 4) using organic fertilizer and biofertilizer, 5) rainwater harvesting and irrigation systems, 6) integrated pest, desease, and weed management, and 7) selective cherry harvest.

Potential of rust-resistant arabica coffee cultivars for specialty coffee production

Rust is the main disease affecting Coffea arabica, the most economically important coffee species. The objective of this study was to analyze C. arabica cultivars with different levels of rust resistance, including bean size, raw bean appearance, final sensory scores (FSS), and aroma and taste nuances of the coffee cup. The experiment was designed in randomized blocks (RBD) with three replications and 20 treatments (cultivars), totaling 60 experimental plots. The rust-susceptible cultivars IPR 100, Rubi MG 1192, and Topázio MG 1190 were compared with 17 rust-resistant cultivars. Cultivars IPR 103, MGS Aranãs, and Saíra II presented the highest percentages of high sieves, highest scores of raw bean appearance, and low percentages of mocha-type beans. All cultivars had FSS above 82 and were classified as specialty coffees. The cultivars with the highest FSS (Arara and Catiguá MG2) showed a greater diversity of coffee cup aroma and flavor nuances. Rust-resistant Arabica coffee cultivars are promising for the physical quality of beans and have potential for the specialty coffee market.

Effectiveness of a cherry coffee sorter prototype with image recognition using machine learning

The production of specialty coffees is the main objective of coffee growers worldwide and depends on the selection of optimal grains; however, especially in Latin America, they are processed manually and are influenced by subjectivity. The objective of the article was to verify the effectiveness of a cherry coffee sorting prototype with image recognition using machine learning in real time compared to the traditional method in the Valle Grande Association, Peru. Covolutional neural network processing was used. 24,000 images labeled in the Labellmg program of green, ripe, pinton, over-ripe and dry Catimor grains were trained with the YOLOv3 algorithm. The results describe the mechanical-electronic design and assembly procedure of the prototype with the necessary technical specifications for its replication; In addition, they demonstrate their effectiveness in reducing the selection time by approximately 3 hours, with a precision level of 94.0% in four samples of 100 kg of coffee. It is concluded that the prototype is a potential alternative, reducing cost, saving time and providing a useful tool to guarantee the selection of grains that allow obtaining quality higher than 83 SCAA points.

Cost and Profitability Analysis of Producing Specialty Coffee in El Salvador and Honduras

In Honduras and El Salvador, coffee (Coffea arabica) is one of the leading agricultural exports, and the share of specialty coffee is growing each year. However, despite the importance of specialty coffee production and exports, there is a knowledge gap regarding its cost structure and profitability, particularly those associated with labor costs. The specific objectives of the study were to determine the cost structure of specialty coffee in Honduras and El Salvador and to estimate the costs and profitability of producing specialty coffee in these countries. A semi-structured survey instrument was administered to 14 farmers in Honduras and El Salvador selected as a convenience sample to represent different farm sizes, regions, and specialty-conventional and organic production systems. Specialty-conventional refers to high-quality coffee with or without certifications. Then,cost-profitability models were developed using an economic cost approach, which considered cash, noncash cost, and the opportunity costs of inputs. The results showed that although both countries are neighbors and economically and culturally similar, the cost structure of producing specialty coffee differed significantly. Costs were lower and profits were higher in Honduras than in El Salvador, and the specialty-conventional coffee production system was more profitable than the organic production system.

Progeny selections of coffee cultivar 'Mundo Novo' with potential for the specialty coffee market

Coffee is one of the most popular beverages in the world with a global market worth over <inline-formula><tex-math id="Z-20230106103009">\begin{document}${\$\text{USD}} $\end{document}</tex-math><alternatives><graphic xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="BPR-2023-0001_Z-20230106103009.jpg"/><graphic xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="BPR-2023-0001_Z-20230106103009.png"/></alternatives></inline-formula> 100 billion. In Brazil, the Arabica coffee (<italic>Coffea arabica</italic>) cultivar 'Mundo Novo' is one of the most planted cultivars due to its high yield, growth vigor and stability. However, this traditional cultivar is generally not considered a good production source for specialty coffee. Exploring intra-cultivar variation and selecting 'Mundo Novo' progenies with superior sensory quality may provide a viable option for coffee producers targeting the rapidly expanding specialty coffee market. The present study analyzed cup quality attributes, agronomic characteristics and genetic identities of 14 genotypes selected from the putative progenies of 'Mundo Novo' and assessed their potential as specialty coffee in Brazil. Beverage quality was assessed using chemical and sensory analysis according to the methodology proposed by the Specialty Coffee Association (SCA) in six selected genotypes. High sensory quality, with sensory scores above 80 points was observed which qualified them in the very good and excellent quality categories. Genetic identities of the 14 selections were verified using 96 SNP markers, based on 57 reference cultivars from the coffee collection of EPAMIG (<italic>Empresa de Pesquisa Agropecuária de Minas Gerais</italic>), Brazil. Multivariant and Bayesian clustering analysis generated consistent results and confirmed that all the 14 selections were progenies of 'Mundo Novo'. Among them, the top three genotypes (SGAB 1, SGAB 7 and SGAB 8) were selected as promising genotypes, either for future genetic improvement or for direct use in the production of specialty coffee

Physical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing

The growing demand for better quality coffees has driven changes in the coffee production chain, mainly through the adoption of new technologies and management. Thus, this work was carried out aiming to evaluate the physical and sensorial quality of Arabica coffee cultivars, submitted to natural and pulped post-harvesting processing. The experiment was carried out following a randomized block design with three replications, in a split-plot scheme, with the plots consisting of five cultivars (Catucaí 2 SL, Catucaí 24/137, Catuaí IAC 44, Arara and Acauã); and the subplots by two processes, pulped and natural cherry. The harvest was carried out manually, harvesting the cherry fruits (ripe) in a sieve. The coffees were processed by the natural and pulped cherry methods. Drying was carried out on a covered suspended terrace, until the grains reached 11% ± 1 moisture (wet basis, bu). The following evaluations were carried out: sensorial analysis of the beverage according to the SCAA methodology, analysis of grain sieves according to the Official BrazilianCoffee Classification Protocol. The results show that all evaluated cultivars have a great potential for the production of specialty coffees in that studied environment. Differences were observed between cultivars both in the sensory quality of the beverage and in the grain size. Cultivar Arara presents a general average of final beverage grade higher than the other cultivars. Key-words: Arabica coffee; Coffee sieve size; natural processing; pulped cherries; specialty coffee.

Competitiveness of Toraja Specialty Coffee in the Global Market: Porter’s Diamond Model

From 2017 to 2020, there has been a notable increase in Indonesia’s coffee exports. This expansion can be closely linked to the diplomatic efforts undertaken by the government. Research on the export competitiveness of Toraja coffee in the global market has not been widely found. The aim of this study is to understand the competitiveness of Toraja coffee in the global market based on its competitive advantages and to identify the factors that may influence the performance of Toraja coffee’s export competitiveness in the global market. This research, we use Porter’s Diamond Model’s four dimensions to identify crucial development indicators to enhance the competitiveness of Toraja specialty coffee. The most recent data used in this study, which used secondary sources and a descriptive methodology, from 2018-2021. According to the data source of literature review which was publications from the Scopus database founded 25 document results with keywords: Toraja and coffee, processed by VOSviewer software, researchers finding that Toraja coffee relating to the competitiveness in the global market need to be explore more. The result of this research indicates that Toraja specialty coffee production is a superior product and provides the long-term well-being of the people of South Sulawesi.

Adherence and concordance among Q‐Graders in the sensory analysis of coffees

AbstractIn any sensory analysis, it is important to investigate whether the tasters agree with each other, because they can assign scores in a correlated, but not the concordant way. This work investigated the adherence and the concordance among tasters of the coffee sensorial analysis of the Arabica and Conilon varieties, and their impacts on the final quality ratings of these varieties. The samples were obtained from regions of the Espirito Santo state, Brazil, and were evaluated by six tasters, with five repetitions and four treatments, totaling 120 observations. Nonparametric statistical techniques were used to compare the distribution of grades, and Lin's concordance coefficient was used to analyze the concordance among tasters. The Factor Analysis by Principal Components revealed that different distributions and disagreements among tasters affect, mainly, the sensorial attributes body, overall, flavor and acidity, thus changing the final result of the evaluation and, consequently, the final quality ratings of the products. These results allow new approaches in conducting the coffee sensorial analysis.Practical applicationsThe production of specialty coffees brings an excellent opportunity to add value, especially for small producers, or family producers on properties where the relief and climate make harvesting difficult, such as the mountain regions of the state of Espírito Santo, Brazil. This new perspective allows small producers to participate in contests to promote their product, which can be sold at different prices in the national and international markets. However, if the quality assessment methods suffer some kind of interference, the final evaluation may be unfair, or at least, incompatible with the reality of each product. The objective of this study is not to disqualify the current evaluation methods, but to justify improvements in these methods, which must be appreciated and improved by evaluators in the area.

Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee

Microbial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study evaluated the effects of physiological changes in seed viability on the sensory quality of the beverage using starter cultures through self-induced anaerobic fermentation (SIAF) in Coffea arabica L. for natural and pulped coffee. The yeasts were monitored by real-time polymerase chain reaction (qPCR). High-performance liquid chromatography (HPLC) detected citric, malic, and succinic acids in all fermented coffees. Furthermore, lactic acid was mainly identified in those coffees processed by the SIAF method. Volatile compounds (40) were detected by gas chromatography-mass spectrometry (GC-MS). Alterations in physiological quality were identified, with decreased embryonic viability and cell membrane damage by tetrazolium and electrical conductivity tests. All fermented coffees obtained scores above 80 points. The Torulospora delbrueckii yeast got the best score (86.50) in pulped coffee, and the Candida parapsilosis yeast received the highest score (85.90) in the natural coffee using the SIAF method. The coffees were characterized by aromas and flavors of citrus, caramel, honey, chocolate, and chestnut. The coffee fermentation process with yeast inoculation affected the coffee bean viability but not the beverage's sensory quality, indicating that the use of yeast starters by SIAF favors the production of specialty coffees with differentiated sensory characteristics.

Estudio etnofarmacológico del género Coffea y compuestos de importancia biológica

Coffee is native to Ethiopia and it was used originally as a food and fermented beverage in Arab countries due to its stimulating effect. The “Moka” infusion of green and/or roasted beans then became popular in Europe. The genus Coffea (Rubiaceae) comprises more than 100 species; the best known are C. arabica and C. canephora and their hybrids Colombia, Oro Azteca and Costa Rica 95, which are resistant to the rust fungus. The predominant commercial production (70%) is of C. arabica due to its cup quality, low caffeine content and fine aroma. C. canephora is mainly used as a base for instant coffee. The main consumers are the United States and countries in the European Union. As producers, Brazil and Vietnam stand out; Mexico is the tenth largest producer, with Chiapas being the major producer and Guerrero standing out for its production of organic and specialty coffee by indigenous communities. Coffee beans are rich in phenolic compounds such as chlorogenic acids (CGAs) and alkaloids such as caffeine and trigonelline, the contents of which are reduced after the beans are roasted. Trigonelline and CGAs confer aroma, bitterness and astringency to coffee. The main biological effects of CGAs are associated with its antioxidant, anti-inflammatory and antidiabetic properties, and as neurostimulating for caffeine.

Assessing the sustainability of Arabica coffee-growing householders in the Montanhas do Espírito Santo’ geographic indication region, Brazil: an integrated case study

Coffee growing is an important activity for the income of farms and the production of specialty coffees should be encouraged. However, it is necessary that this process respects the principles based on the economic, environmental, and social axes of sustainability. This research was carried out in the municipality of Conceição do Castelo, State of Espírito Santo, Brazil aiming to assess the initial benchmark of the sustainability of three farms. The results showed a gap in the three axes with intervention needs mainly related to economic standards, followed by social and environmental. Different interventions and adaptations need to be used on each farm aiming to reach better levels of adequacy according to sustainability criteria; however, the values of the families and their limitations must be respected, particularly the economic, social, and cultural conditions. The three coffee farms need adjustments for the production of specialty coffees, mainly related to economic criteria. In this way, farms will be able to reach new markets, add value to coffee beans, increase farm income and develop sustainability.

Influence of postharvest processing on the quality and sensory profile of groups of arabica coffee genotypesc.

This study combined qualitative and quantitative approaches to obtain a better understanding of the sensory quality of beverages made from Arabic coffee genotypes subjected to different processing methods. Over 3 consecutive years, 270 accessions of Arabic coffee from the germplasm collection of Minas Gerais State, Brazil, were sensorially characterized after dry postharvest processing. At the end of this period, the 26 genotypes with the greatest potential for the production of specialty coffees were subjected to dry and wet processing. Granulometry and sensory quality were evaluated by scoring and describing the sensory profiles of the samples. Adequate management during all postharvest stages maintained the potential coffee quality, regardless of processing. All of the coffees studied were classified as special. There was variation in the perceived nuances of the sensory attributes among the groups of genotypes and as a function of postharvest processing, with emphasis on the increased frequency of high levels of sweetness in wet processing. Among the aroma/flavor sensory attributes, the caramel subcategory, as a long and pleasant aftertaste, were predominant in all of the genotypes studied, regardless of the type of processing. The differences in the perceptions of aroma/flavor and aftertaste in different processes were easier to identify in the commercial cultivars studied, as well as in the Bourbon accessions of Timor Hybrid and their derivatives. The access MG 0159 Maragogipe Hybrid F1 stood out in terms of all of the evaluated characteristics, regardless of the processing method used. © 2022 Society of Chemical Industry.

Grounds for Collaboration: A Model for Improving Coffee Sustainability Initiatives

Smallholder coffee producers are the foundation of the specialty coffee industry and are currently facing a set of challenges that threaten the sustainability of the industry. Movement towards a more sustainable specialty coffee sector requires strong collaboration between interdisciplinary researchers and industry stakeholders to develop research projects and interventions that address critical social, economic, and environmental threats to the industry. To improve upon past sector initiatives it is essential that cross-sector collaboration better incorporate and center coffee farmers’ voices, which have often been absent from top-down interventions. This article describes one such collaboration, which investigated agronomic and market system needs of the Guatemalan smallholder coffee sector. We conducted participatory interviews with 33 coffee producers and 22 non-producer key informants, and used mixed-methods analysis of the interview data to better understand the key challenges facing smallholder coffee producers in Guatemala. The following factors emerged: pests and diseases, climate change, price, labor, nutrient management, market access, yield, nurseries and transplants, and technical assistance. Cross-sector, interdisciplinary collaborations that directly address these areas would directly improve the long-term sustainability of the coffee industry by reducing pressures currently limiting specialty coffee production. This research framework can also serve as a model for others interested in conducting interdisciplinary, cross-sector research.

Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii

Specialty coffee can be developed by the application of explicit microorganisms or starters to obtain desired fermentation. In the present study, natural fermentation (NF) of Arabica coffee was carried out spontaneously, the other set was inoculated with Pichia kudriavzevii (Y) starter culture (isolated, identified and mass cultured). The effect of microbial fermentation, metagenomics, production of functional metabolites, volatiles and their sensorial aspects were studied. The bioprocess illustrated cohesive interface of coffee nutrients and microbial communities like Mycobacterium, Acinetobacter, Gordonia, etc., in NF, Lactobacillus and Leuconostoc were prevailing in Y. The Pichia and Rhodotorula dominated in both the groups. The bioactivity of bacteria and fungi induced complex changes in physicochemical features like pH (4.2–5.2), Brix° (9.5–3.0), and metabolic transition in sugar (3.0–0.7%), alcohol (1.4–2.7%), organic acids modulating flavour precursors and organoleptics in the final brew. In the roasted bean, Y exhibited higher sugar (42%), protein (25%), polyphenol (3.5%), CGA (2.5%), caffeine (17.2%), and trigonelline (2.8%) than NF. The volatile profile exhibited increased flavour molecules like furans, ketones, and pyrazines in Y, besides lactone complexes. The organoleptics in Y were highlighted with honey, malt and berry notes. P. kudriavzevii coffee fermentation could be beneficial in specialty coffee production and enhancement of distinct characteristic flavours.

Geospatial Distribution of the Quality of the Coffee of Minas Gerais by Methods of Data Mining Techniques

The state of Minas Gerais is located in one of the most privileged Brazilian regions for the production of high-quality coffees. Due to its large territorial extension and environmental variation, it favors the production of specialty coffees with a great diversity of flavor and aroma. These differences are related to the peculiar characteristics of each microregion, particulary climate variations, altitude, latitude and production systems. Although the relationship between environmental characteristics and coffee productivity in different biomes is already well explored, its relationship with beverage quality still requires research. Given the need for more information on areas with potential for special coffee production, this paper proposes to associate data concerning to sensorial quality of coffees in the Cafés of Minas Quality Contest, with climatic and geographical variations of each state region, applying association rules for data mining, used to understand the aptitude of the state through the generation of rules that describe the most relevant patterns in the data. The climatic, geographical and classificatory information of the coffee samples is the result of the database of the contest participants in 2007 and 2008. The results demonstrate that with data mining techniques it was possible to associate the regions with the greatest potential with the climatic and geographical characteristics of the environment.

Beverage quality of Coffea canephora genotypes in the western Amazon, Brazil

This study aimed to evaluate the beverage quality of Coffea canephora genotypes in different environments of the western Amazon to assist plant selection and new cultivar development. To analyze beverage quality, samples of cherry coffee beans were collected separately for each genotype from clonal competition trials installed in the municipalities of Ouro Preto do Oeste, Alta Floresta do Oeste, Porto Velho, and Ariquemes in Rondônia State and Rio Branco in Acre State (Brazil). The beverage quality was assessed using the Robusta Cupping Protocol, which attribute to each genotype a score in a range from 0 to 100, highlighting nuances. Analysis of variance and principal components using reference points were used to quantify genotype x environment interaction (G x E). The analysis of variance indicated that genotypic and G x E interaction effects were significant (p &lt; 0.01). By using a centroid dispersion method, we could identify four clones of low, eight of specific (to favorable or unfavorable environments), and seven of broad adaptability to the environments. The clones BRS 2314, 11, and 17 had average quality scores above 80 in all environments, with potential for specialty coffee production. The clones BRS 1216, BRS 3220, and BRS 3193 presented unstable behavior, with beans of higher quality in some of the evaluated environments. Such inconsistency in clone behavior is caused by unpredictable changes in plant performance in different environments. Our results indicate that both genotypic (clones) and G x E interaction effects are important for the expression of coffee beverage quality. However, the clones BRS 3213, BRS 3210, and BRS 2299 had less prominent nuances, with lower potential for specialty coffee production.

Microbial diversity associated with spontaneous coffee bean fermentation process and specialty coffee production in northern Colombia

Coffee fermentation involves the action of microorganisms, whose metabolism has a significant influence on the composition of the beans and, consequently, on the beverage's sensory characteristics. In this study, the microbial diversity during the wet fermentation of Coffea arabica L. in the Sierra Nevada of Santa Marta (SNSM) in Colombia was explored by high-throughput sequencing and the resulting cup quality through the standards of the Specialty Coffee Association. The taxonomic assignment of sequence reads showed a high microbial diversity comprised of 695 bacterial and 156 fungal genera. The microbial community was dominated by the Lactic Acid Bacteria (LAB) Leuconostoc, the yeast Kazachstania, and the Acetic Acid Bacteria (AAB) Acetobacter. Co-occurrence relationships suggested synergistic patterns between populations of LAB-AAB, yeasts-AAB, Leuconostoc-Prevotella, LAB-ABB-Selenomonas, and yeasts-fungi-nonLAB-nonAAB, which may result in the production of metabolites that positively impact the sensory attributes of coffee. The beverages produced were classified as specialty coffees, and their score was positively influenced by the fungal richness and the abundance of unclassified Lactobacillales, Pichia, and Pseudomonas. The findings show the richness and microbial diversity of the SNSM and serve as input for future research such as the analysis of microbial-derived metabolites and the establishment of starter cultures in coffee processing that guarantee the generation of high-quality beverages, the standardization of processes, the reduction of economic losses, and the production of value-added products that allow taking advantage of specialty coffee market.

The potential for income improvement and biodiversity conservation via specialty coffee in Ethiopia.

The specialty coffee sector represents opportunities for coffee farmers and other actors due to increased value within the supply chain, driven by elevated consumer purchase prices. We investigated these relationships up to the export stage, as well as the potential for specialty coffee to improve stakeholder participation in biodiversity conservation. Household data was collected from a sample of 272 coffee farmers belonging to five primary cooperatives, in the heavily forested area of Yayu, in the Illubabor administrative zone of Oromia regional state in south-western Ethiopia, for the 2017/2018 harvest season. Qualitative and quantitative data, gathered between 2015 and 2019, from focus group discussions, was used to supplement the survey and to explain the empirical findings. We show that the income from coffee (and thus household income) can be increased, in some cases substantially, via participation in the specialty coffee market. The unit price for coffee was much higher than standard market prices and those including certification premiums. Whilst quality is a key factor for specialty coffee, income increases via the specialty market are caveat bound. In particular, there is a critical requirement for efficient and effective cooperative management, and we provide suggestions for improvements. In the long-term, more focus is needed to increase the financial and human capacities of Ethiopian coffee cooperatives, to make them more effective partners in the specialty coffee value chain. The high conversion rates from harvested to clean exportable specialty coffee (8:1, or higher) is identified as a major constraint on profitability. We show that specialty coffee can bring about positive environmental benefits. Elevating coffee prices and farm profitability to bring household income levels to around or above the global poverty line may ensure the continuation of forest coffee production, and thus the retention of forest. The increases in income via specialty coffee production, reported in the study, were achieved without increasing land use or the application of environmentally costly inputs. Moreover, analysis of satellite data shows that a large proportion of the coffee farms surveyed retain a level of forest cover and quality approaching primary (undisturbed) forest, and that the coffee production area at Yayu has not experienced any significant deforestation (since 2000). We recommend that coffee premiums linked to environmental benefit should demonstrate clearly defined and appropriate metrics, as we have demonstrated here for forest (canopy) quality and coverage (area).

Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes

AbstractThe production of specialty coffee has several factors and parameters that are added up in the course of production, so that the quality is expressed in the act of consumption. Based on this scenario, this study included the analysis of ten genotypes of arabica coffee, the materials being subjected to irrigated and rainfed water regimes, in a low altitude region, to identify responses for sensory and physical–chemical quality. The genotypes were evaluated in a split-plot scheme with a randomized block design, with three replications. Arabica coffee fruits were harvested with 80% cherry seeds and processed by the wet method. Subsequently, the characteristics related to physical–chemical and sensory analyses were evaluated. The genotypes of the Paraíso group showed great variability for the physical–chemical and sensory variables for rainfed and irrigated regimes. The genotypes of the Catuaí group, however, showed less variability for sensory characteristics in both cultivation environments and for physical–chemical characteristics in the irrigated regime. In the sensorial data set, the genotypes Catuaí 144 CCF and Catuaí 144 SFC (when irrigated) and Paraíso H 419-3-3-7-16-2, Paraíso H 419-3-3-7-16-11 and Catucaí 24-137 (rainfed cultivation), are more favourable to the production of specialty coffee at low altitude.