Arabica Varieties Research Articles

Assembly and characterization of the complete chloroplast genome of the Colombian coffee varieties Caturra Chiroso, Bourbon Chiroso and Chiroso, Coffea arabica L. (Rubiaceae), with insights on their phylogenetic relationships

AbstractVarieties represent a defined group with differentiated characteristics derived through natural selection and/or selective breeding from within a species. In the Central-Andean region of Colombia (Urrao) there are three endemic varieties of the species Coffea arabica L [“Caturra Chiroso” (CCH), “Bourbon Chiroso” (BCH), and “Chiroso” (CHCH)], known as “Chiroso” group, globally renowned for their high quality and distinctive cup profile. Despite its significance, there is a lack of reported genomic resources or basic biological information for these. In this study, we conducted the first assembly and characterization of the complete chloroplast (Cp) genomes of these varieties and reconstructed their ancestry relationships. The Cp genomes were 155,188 bp in length (A = 30.93%; C = 19.06%; G = 18.37%; T = 31.64%); containing 131 genes, comprising 86 protein-coding genes, 8 rRNA genes, and 37 tRNA genes. They consisted of four subregions: the large single-copy (LSC) region (85,159 bp; 83 genes), the short single-copy (SSC) region (18,136 bp; 12 genes), and the inverted repeats IRA (25,944 bp; 18 genes) and IRB (25,945 bp; 18 genes). Likewise, among 26 intraspecific varieties analyzed, CCH + BCH formed a unique haplotype, and CHCH + Bourbon + Caturra formed another. CCH and BCH featured an exclusive Cytosine mutation (SNP: C/A), position 47,413 bp (intergenic spacer region trnT(UGU)-trnL(UAA)]. Likewise, a total of 445 short tandem repeats were found in the Cp genomes (dinucleotides: 370; trinucleotides: 71; tetranucleotides: 1). Finally, the three formed a well-supported monophyletic group with conspecific varieties, being more closely related to Eastern Ethiopian-origin varieties [e.g. Berbere region], as well as with traditional ones like Typica, Bourbon, and Caturra. These coffee varieties are a valuable new genetic resource for use as a gene source for genetic improvement, biotechnology, direct exploitation and cultivation worldwide.

Chemical profile of compounds in irrigated arabica coffee by ESI-MS

The use of irrigation in coffee aims productivity increase and better quality of the final product. The impacts of irrigation in productivity and quality are impressive. In this study, ten different varieties of Coffea arabica L., were cultivated with irrigation and no irrigation regimes and these samples were analyzed by direct infusion electrospray ionization mass spectrometry (ESI-MS), in positive mode. The constituents identified were choline; trigonelline; sucrose; βN-arachinoyl-5-hidroxytryptamide; βN-behenoyl-5-hidroxytryptamide; palmitoyl-linoleoyl (PL); dilinoleoyl (LL); dipalmitoyl-linoleoyl (PPL); palmitoyl-dilinoleoyl (PLL) and three new compounds reported in coffee – triacylglycerol (TG 54:6), phosphoethanolamine (PE 40:7) and 1-hexadecyl-2-dodecanoyl-glycero-3-phosphate It was possible to efficiently sort the groups of irrigated and non-irrigated using PLS-DA to obtain all the minimum requirements for evaluation of efficiency of the rating model. Sucrose and the ion m/z 431 (not identified) suffered a negative influence of irrigation. The trigonelline, and the ion m/z 723 (not identified) were influenced positively by irrigation. The cup test showed that the coffees cultivated in not-irrigated regime had slightly larger cupping notes that the ones cultivated under irrigation, probably because they presented higher sucrose content.

Biochemical composition and volatile profile analysis of three varieties of Coffea arabica and their correlation with the microclimate of Mount Tangkuban Perahu, West Java, Indonesia

Abstract. Firnabillah RA, Mustari E, Marwani E. 2024. Biochemical composition and volatile profile analysis of three varieties of Coffea arabica and their correlation with the microclimate of Mount Tangkuban Perahu, West Java, Indonesia. Biodiversitas 25: 3264-3276. The quality of coffee is determined by various biochemical compounds, including chlorogenic acid, caffeine, trigonelline, sucrose, and oil, as well as the volatile metabolite profile in coffee beans. Genetic factors and environmental conditions at the coffee cultivation site influence the composition of these compounds. This study aimed to analyze the biochemical composition and volatile profile of various coffee samples, including Ateng, Tim-Tim, and Sigarar Utang, and investigate their correlation with microclimate factors. Different analytical methods were used to examine the green beans, including High-Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS) for caffeine, chlorogenic acids, sucrose, and trigonelline, Soxhlet methods for oil content determination, and Gas Chromatography-Mass Spectrometry (GC-MS) for volatile compound analysis. The results showed distinct biochemical components and metabolite profiles among the three arabica coffee varieties. The Ateng variety had the highest concentrations of chlorogenic acid, while the Tim-Tim variety had the lowest content of these compounds. Trigonelline and caffeine content was similar across all varieties. Sucrose content was highest in the Sigarar Utang variety, while oil content was higher in the Ateng and Tim-Tim varieties compared to Sigarar Utang. Principal Component Analysis (PCA) showed significant metabolite variation among the three varieties, with PC1 and PC2 accounting for 69.2% of the variance. Furthermore, Partial Least Squares-Discriminant Analysis (PLS-DA) successfully distinguished the three varieties and identified potential biomarker compounds for classification. Additionally, the study discovered that the environmental factor, specifically light intensity affected the sucrose and oil compounds in arabica green beans coffee. The study concluded that the three varieties' biochemical composition and volatile metabolites differed. Certain compounds were found to correlate with measured microclimatic factor.

Haitian coffee agroforestry systems harbor complex arabica variety mixtures and under-recognized genetic diversity.

Though facing significant challenges, coffee (Coffea arabica) grown in Haitian agroforestry systems are important contributors to rural livelihoods and provide several ecosystem services. However, little is known about their genetic diversity and the variety mixtures used. In light of this, there is a need to characterize Haitian coffee diversity to help inform revitalization of this sector. We sampled 28 diverse farms in historically important coffee growing regions of northern and southern Haiti. We performed KASP-genotyping of SNP markers and HiPlex multiplex amplicon sequencing for haplotype calling on our samples, as well as several Ethiopian and commercial accessions from international collections. This allowed us to assign Haitian samples to varietal groups. Our analyses revealed considerable genetic diversity in Haitian farms, higher in fact than many farmers realized. Notably, genetic structure analyses revealed the presence of clusters related to Typica, Bourbon, and Catimor groups, another group that was not represented in our reference accession panel, and several admixed individuals. Across the study areas, we found both mixed-variety farms and monovarietal farms with the historical and traditional Typica variety. This study is, to our knowledge, the first to genetically characterize Haitian C. arabica variety mixtures, and report the limited cultivation of C. canephora (Robusta coffee) in the study area. Our results show that some coffee farms are repositories of historical, widely-abandoned varieties while others are generators of new diversity through genetic mixing.

Sustainable Tourism through Coffee: Agrotourism Development in Turekisa Village, East Nusa Tenggara

Agrotourism in Indonesia stands as a vital potential for development support. Indonesia boasts numerous agrotourism destinations, with one such developed site located in Turekisa Village, Ngada Regency, East Nusa Tenggara (NTT). This tourist destination has gained prominence due to its breathtaking natural beauty, often dubbed as the "land above the clouds," a reputation that continues to grow alongside the increasing number of visitors to the hills and the abundant natural resources, particularly the substantial coffee production at Bukit Wolobobo. The coffee cultivated around Bukit Wolobobo is of the Arabica variety. The aim of this study is to analyze strengths, opportunities, weaknesses, and threats, and to determine development strategies for coffee-based agrotourism in Turekisa Village, Ngada Regency. The research methodology employs SWOT analysis, drawing data from interviews with six key informants: the Head of Agriculture Department, Head of Tourism Department, Agricultural Extension Officer, Chairperson of the Coffee Farmers' Group, Tourism Management, and Community Leaders. The findings of this study indicate placement in Quadrant I, suggesting that the coffee plantation agrotourism in Turekisa Village needs to be maintained and further enhanced given its significant quality potential.

Root traits and biomass production of drought‐resistant and drought‐sensitive arabica coffee varieties growing under contrasting watering regimes

AbstractDrought is a major factor affecting coffee production, and different genotypes exhibit varying degrees of resistance to drought stress. We examined root traits and biomasses of drought‐resistant (74110, Angafa, Bultum, Chala, and Gawe) and drought‐sensitive (75227, Koti, Melko CH2, Menasibu, and Mokah) Coffea arabica varieties at seedling stage under contrasting watering regimes (water stressed and well watered) for 30 days followed by 15 days of recovery to identify the association between drought resistance and root traits and dry matter partitioning, and the impact of drought stress on growth performance of arabica coffee varieties. We used a split‐plot design with three blocks, where watering regime was the whole‐plot factor and variety was the subplot factor. During water‐stress and recovery periods, the interaction effect between watering regime and variety significantly affected root traits and dry matter partitioning, while the watering‐regime main effect affected biomass. We observed a higher (1) tap root diameter (0.34 cm), lateral root number (80.7), and root volume (4.7 cm−3) for 74110; (2) lateral root number (79.3), specific root length (24.8 cm g−1), and root‐mass ratio (0.41 g g−1) for Bultum; and (3) root length density (3.3–5.2 cm cm−3), root angle (42.6°–47.8°), root‐mass ratio (0.40–0.42 g g−1), and root‐shoot ratio (0.67–0.72 g g−1) for Angafa, Chala, and Gawe under water‐stressed condition. During both study periods, biomasses were much lower under water‐stressed than under well‐watered condition. The findings show the association between drought resistance and root traits and dry matter partitioning, and the impact of drought stress on growth performance of young arabica coffee.

Diversity of Leaf Fungal Endophytes from Two Coffea arabica Varieties and Antagonism towards Coffee Leaf Rust.

Coffee has immense value as a worldwide-appreciated commodity. However, its production faces the effects of climate change and the spread of severe diseases such as coffee leaf rust (CLR). The exploration of fungal endophytes associated with Coffea sp. has already found the existence of nearly 600 fungal species, but their role in the plants remains practically unknown. We have researched the diversity of leaf fungal endophytes in two Coffea arabica varieties: one susceptible and one resistant to CLR. Then, we conducted cross-infection essays with four common endophyte species (three Colletotrichum sp. and Xylaria sp. 1) and Hemileia vastatrix (CLR) in leaf discs, to investigate the interaction of the endophytes on CLR colonisation success and severity of infection. Two Colletotrichum sp., when inoculated 72 h before H. vastatrix, prevented the colonisation of the leaf disc by the latter. Moreover, the presence of endophytes prior to the arrival of H. vastatrix ameliorated the severity of CLR. Our work highlights both the importance of characterising the hidden biodiversity of endophytes and investigating their potential roles in the plant-endophyte interaction.

Impact of adopting improved Arabica varieties on the livelihood of organic coffee producers’ of Ethiopia: Continuous treatment approach

Impact of adopting improved Arabica varieties on the livelihood of organic coffee producers’ of Ethiopia: Continuous treatment approach

Enhancement of Coffee Quality Attributes by Combining Processing Methods and Varieties

The intricate framework of attributes that define coffee quality, from varietals to processing methods, presents a comprehensive array of sensory experiences that influence consumption patterns. This research delves into the complex relationship between the characteristics of coffee beans, specifically varietal distinctions, applied processing methodologies, and the resulting sensory attributes, across both Arabica and Robusta species. Utilizing comprehensive linear mixed model analyses, this study examines the sensory intricacies, with a notable emphasis on flavor, aroma, and acidity, and their correlation with different countries of origin. Drawing from a diverse dataset that encompasses various global regions, our findings underscore the pivotal role of regional nuances in shaping the sensory evaluation of coffee. While Arabica beans exhibited certain distinct sensory attributes anchored to specific processing methods and regions, Robusta beans presented variations that were more nuanced. The results align with the existing literature, emphasizing the integral role of regional influences in coffee evaluations. This study reveals that specific Arabica varieties, such as Bourbon and Pacamara, enhance flavor when processed using the ‘Natural/Dry’ method. Meanwhile, certain Robusta beans processed with one of the methods showcased improved flavor scores. These insights provide the coffee industry with targeted strategies, reshaping cultivation and processing to meet discerning consumer preferences.

Physicochemical characterization of coffee parchment of species Coffea arabica variety Castillo®

Physicochemical characterization of coffee parchment of species Coffea arabica variety Castillo®

HS-SPME-GC-MS combined with metabolomic approach to discriminate volatile compounds of Brazilian coffee from different geographic origins

Coffee, primarily the Coffea arabica variety, is a significant agricultural product in Brazil, well-known for its flavor, which is intimately tied to its chemical composition. In this study, we assessed the volatile compounds found in arabica coffee beans from various Brazilian regions using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Mass spectra from these volatile compounds were cross-referenced with the NIST and WILEY libraries. Furthermore, the data obtained through GC-MS analysis were subjected to a metabolomics approach utilizing the MS-DIAL software. Principal component analysis (PCA) categorized the samples into three distinct groups, while Partial Least Squares (PLS) identified the volatile compounds responsible for the similarities and differences among these groups. Our findings revealed variations in the composition of volatile compounds based on the coffee's origin. Additionally, the results demonstrated that altitude plays a significant role in aroma composition, with higher altitudes associated with a more diverse and remarkable aroma, whereas lower altitudes were linked to a lower aroma quality.

Valorization of coffee bean husk via pressurized liquid extraction for production of physicochemical extract

AbstractBACKGROUNDIn this study, obtaining phytochemical compounds from coffee bean husk (Arabica variety) under pressurized conditions (PLE) was investigated. For this, an experimental design was applied to evaluate the efficiency of the extraction in different conditions of temperature, solvent to husk ratio, and composition of the hydroethanolic solvent, and to determine the maximum extraction conditions of total phenolic acids (TPA). The dry extract obtained under different conditions and by Soxhlet extraction was characterized.RESULTSThe conditions evaluated in the PLE showed that the composition of the hydroethanolic solvent had a greater influence on the results and the maximum extraction of TPA in the liquid extract (3.61 mg CAE 100 ghusk−1) was achieved with 50% (v/v) ethanol in solvent, 45 mL g−1 and 80 °C. Under these operational conditions, the extract obtained showed high mass yield (GY) and antioxidant activity (AA). Under pressurized conditions, synergism between operational variables and the presence of phytochemical compounds could be observed. Comparing the techniques, PLE provided a higher GY and AA, demonstrating the efficiency and selectivity of this technique in obtaining biologically active compounds. The main phenolic acids identified in the dry extract were gallic and chlorogenic, indicating an important role as an antioxidant and suggesting potential for its use.CONCLUSIONPLE is a potential method for green extraction to obtain a phytochemical extract from coffee bean husk; when associated with the recovery of compounds by obtaining the dry extract, PLE presents advantages related to storage and handling, thus representing a starting point for the development of nutraceuticals that can be easily used as ingredients or additives in the chemical industry. © 2023 Society of Chemical Industry (SCI).

Using 1H low-field NMR relaxometry to detect the amounts of Robusta and Arabica varieties in coffee blends

Low-field nuclear magnetic resonance (LF-NMR) is a method of widespread use in food research due to its non-destructive character and the relatively low cost of the instruments, allowing the determination of oil / fat contents and the achievement of images of different types of food materials, among other uses. In this work, 1H LF-NMR relaxometry was used to distinguish the contributions due to Arabica and Robusta coffee varieties present in coffee blends. As the method detects preferentially the NMR signals due to phases with high molecular mobility, which exhibit longer values of the 1H transverse relaxation time (T2), the difference in the oil contents associated with Arabica and Robusta coffee was the key factor responsible for the detection of the contributions due to each variety. The analysis presented in this work showed that the relative hydrogen index is a useful parameter to be used in quantitative analyses of the contents of each coffee variety present in the blends. The results illustrate the high potential of applicability of LF-NMR relaxometry as a screening tool for quality control and adulteration detection of coffee-related products.

Impacts of Fermentation on the Phenolic Composition, Antioxidant Potential, and Volatile Compounds Profile of Commercially Roasted Coffee Beans

Fermented coffee beans are believed to have significantly different compositions of phenolic and volatile compounds and physicochemical properties compared to unfermented coffee beans. This study evaluated the effects of fermentation on coffee beans at a commercially roasted level by characterizing their phenolic compounds and semi-quantifying their volatile compounds using liquid chromatography–electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and headspace/gas chromatography–mass spectrometry (HS-SPME-GC-MS). Coffee beans from two varieties of Coffea arabica, Geisha (G) and Bourbon (B), both fermented beans had higher contents of total phenolic compounds (G: 33.52 mg/g; B: 29.95 mg/g), total flavonoid (G: 0.42 mg/g; B: 0.35 mg/g), total tannins (G: 3.49 mg/g; B: 3.18 mg/g), and higher antioxidant potential in all assays. In total, 131 phenolic compounds were tentatively characterized via LC-ESI-QTOF-MS/MS, where 73 and 65 phenolic compounds were characterized from fermented Geisha and Bourbon, respectively. Regarding GC-MS, the fermented coffee beans had higher levels of phenols, pyrazines, furan, and furanic compounds. These findings substantiated that fermented coffee beans exhibit elevated levels of phenolic and volatile compounds and greater antioxidant activity, which could contribute to relatively higher nutritional values and organoleptic properties.

Does acclimation in distinct light conditions determine differences in the photosynthetic heat tolerance of coffee plants?

Worldwide coffee production is threatened by climate change, which highlights the importance of heat tolerance studies. Here we tested the hypothesis that photosynthetic heat tolerance in coffee varieties changes according to acclimation to distinct light conditions. Furthermore, we tested if heat tolerance is associated with the habitat of origin of the coffee species. We evaluated heat tolerance using chlorophyll fluorescence in varieties of Coffea arabica (Mundo Novo and Catuai Amarelo) and C. canephora (Conilon) grown in a common garden under two conditions: high (HS) and low (LS) sunlight. Leaf traits associated with leaf cooling were evaluated in plants grown in LS and HS and associations of heat tolerance with these traits were determined. The varieties tested had high photosynthetic heat tolerance, with temperatures above 54 °C leading to a 50% reduction in Fv /Fm (T50 ). The heat tolerance of each Coffea variety was unaffected by growth in distinct light conditions. Leaves of plants grown in LS were larger and had a lower fraction of the leaf area occupied by stomata (nast ). Heat tolerance was positively associated with leaf size and negatively with nast . C. canephora exhibited higher heat tolerance than C. arabica. The limited plasticity of heat tolerance in response to acclimation under distinct light conditions contradicts the prediction that plants acclimated to HS would have higher photosynthetic heat tolerance than those acclimated to LS. Our results on heat tolerance among Coffea species/varieties in HS and LS indicate the possibility of selection of varieties for better acclimation to ongoing climate changes.

Genetic profiling of locally registered Philippine coffee using molecular markers linked to resistance against diseases and pests

Abstract. Santos NRS, Magat MB, Mondragon MV, Cao EP, Santos DMC. 2023. Genetic profiling of locally registered Philippine coffee using molecular markers linked to resistance against diseases and pests. Biodiversitas 24: 4136-4144. Coffee is a major commodity in the Philippines, but diseases and pests have hampered local production. Natural resistance could help increase production by eradicating infestation or lessening the symptoms of infection and minimizing the need for chemical control. Hence, this study aims to screen local Coffea arabica varieties, whose beans are prized for their superior taste and aroma, using genetic markers. These markers are linked to resistance against Coffee Leaf Rust (CLR, caused by Hemileia vastatrix), Coffee Berry Disease (CBD, caused by Colletotrichum kahawae), and Root Knot Nematode (RKN, Meloidogynespp.). The Arabica samples were obtained from the Bureau of Plant Industry in Baguio City, Benguet, a main distributor of coffee seedlings to farmers. C. canephora and C. liberica trees from Cavite State University, Indang, Cavite, were used as control samples. Results reveal that the registered NSIC-2008-Cf-A-05 (Red Bourbon) Arabica tree contains a unique haplotype in a region of chromosome 3. This region has been linked to the SH3 gene, which confers resistance against CLR, a promising result for infested areas. However, all Arabica samples are inferred to be susceptible to CBD and RKN. Hence, NSIC-2008-Cf-A-05 is a potential source for resistance genes specifically against CLR in future breeding programs.

Effect of extrusion process on the obtention of a flour from coffee pulp Coffea arabica variety red Caturra and its use in bakery products.

The online version contains supplementary material available at 10.1007/s13197-023-05797-x.

Impact of different varieties and mature stages on phytochemicals from Coffea arabica and Coffea robusta leaves

In the present study, we analysed the presence of anti-nutrients (tannins and phytates) in coffee leaves and subsequently explored the phytochemicals from Indian coffee leaves across different species, varieties and stages of maturity (young and mature). The phytochemicals investigated included total phenolics (TP), 5-caffeoylquinic acid (5-CQA), quercetin, caffeine, trigonelline and mangiferin. Our findings revealed that coffee leaves contained 0.83–1.18% phytates and 14.04–14.46% tannins. The highest levels of TP were recorded in the young leaves of Kent's (79.62 ± 3.5 mg CQAE/g) and C × R (75.90 ± 3.8 mg CQAE/g) varieties of Arabica and Robusta respectively. 5-CQA and quercetin were in the range of 5–20 mg/g and 2–14 mg/g while caffeine and trigonelline were found between 0.2 and 8 mg/g and 9.26–19.12 mg/g respectively. Mangiferin was observed to be present only in the Arabica varieties at the levels of 2–8 mg/g. The matured leaves exhibited a 50–60% reduction in phytochemicals compared to the young leaves. The principal component analysis (PCA) unveiled a substantial correlation between phytochemicals and antioxidant activities, with PC1 and PC2 accounting for 63.1% and 19.9% of the total variance, respectively. Our study highlights the influence of species, varieties and maturity level on the phytochemicals from coffee leaves. The leaves generated from coffee estate agronomic practices hold great potential for commercialization and the development of innovative value-added products, thereby contributing to a more sustainable coffee industry.

Fingerprinting FTIR-ATR Fraksi Kopi Robusta dan Arabika serta Korelasinya terhadap Aktivitas Antioksidan

Coffee has a positive effect on health due to its high content of antioxidant compounds. The potential antioxidant activity of coffee is strongly influenced by its chemical compound profile. This study aimed to analyze the effect of different solvents on the chemical metabolites profile, antioxidant activity, and to determine the relevant chemical functional groups which positively contribute to the coffee’s antioxidant activity. In this study, methanolic extract of coffee samples from robusta and arabica varieties were fractionated by liquid-liquid fractionation method using four solvents with different polarities. ABTS (2,2'-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) and cupric reducing antioxidant capacity (CUPRAC) assays were applied to measure the antioxidant activity of the coffee fractions. Fourier Transform Infrared- Attenuated Total Reflectance (FTIR-ATR) based chemometric approach was used to identify the compound functional groups as the fingerprinting profile of the coffee fractions. Correlation between the FTIR-ATR fingerprinting with the antioxidant activity of the coffee fractions was studied using multivariate data analysis, i.e. Principal Component Analysis (PCA) and Orthogonal Partial Least Squares (OPLS). From this study, a reliable PCA model to evaluate the effect of different solvents to FTIR-ATR fingerprinting profile was produced. The correlation between FTIR-ATR fingerprinting profile with the antioxidant activity and the characterization of the chemical functional groups relevant to its antioxidant activity can be analyzed by a reliable OPLS model obtained. This study suggests that the highest antioxidant potential in coffee is found in ethyl acetate fraction both in robusta and arabica coffee samples, while the relevant chemical functional groups having positive correlation to antioxidant activity of coffee were phenol, carbonyl, cyclohexane, aromatic, amide, phenyl, amino, and alkene groups.

Chemical and Biological Characterization of Green and Processed Coffee Beans from Coffea arabica Varieties.

Coffee is one of the most consumed beverages in the world; its production is based mainly on varieties of the Coffea arabica species. Mexico stands out for its specialty and organic coffee. In Guerrero, the production is done by small indigenous community cooperatives that market their product as raw material. Official Mexico Standards stipulate the requirements for its commercialization within the national territory. In this work, the physical, chemical, and biological characterizations of green, medium, and dark roasted beans from C. arabica varieties were carried out. Analysis by HPLC showed higher chlorogenic acid (55 mg/g) and caffeine (1.8 mg/g) contents in the green beans of the Bourbon and Oro Azteca varieties. The caffeine (3.88 mg/g) and melanoidin (97 and 29 mg/g) contents increased according to the level of roasting; a dissimilar effect was found in the chlorogenic acid content (14.5 mg/g). The adequate nutritional content and the sensory evaluation allowed the classification of dark-roasted coffee as premium coffee (84.25 points) and medium-roasted coffee as specialty coffee (86.25 points). The roasted coffees presented antioxidant activity without cytotoxic effects; the presence of CGA and caffeine supports the beneficial effects of drinking coffee. The results obtained will serve as a basis for making decisions on improvements to the coffees analyzed.