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Purpose: Management zones (MZs) are the subdivision of a field into a few contiguous homogeneous zones to guide variable-rate application. Delineating MZs can be based on geostatistical or clustering approaches, however, the joint use of these approaches is not usual. Here, we show a joint use of both techniques. The objective of this manuscript is twofold: (1) compare different procedures for creating management zones and (2) determine the relation of the MZs delineated with i) coffee yield maps and ii) the summarizing power of each method for each input variable inside the MZs delineated. Methods: The techniques compared to summary spatial data were: (1) summarizing the variables into a soil fertility index (SFI), (2) the MULTISPATI-PCA technique, and (3) the multivariate Min/Max autocorrelation factors (MAF) approach. Then, clustering methods were applied to perform field partition into binary MZs (grouping lower and higher values of input variables). Results and discussion: The MAF approach achieved the best field partition regarding clustering metrics (McNemar’s test, Silhouette Score Coefficient, and variance reduction). In this paper we did not use yields as a cluster variable but as a measure of success. MAF also was the best one for separating low- from high-yielding areas over the MZs. The results show that the proposed approach could be effectively used for management zone delineation. Conclusions: This methodology facilitates evaluating innovative approaches in challenging spatial modeling scenarios, such as low-sampled fields with outliers. A wide range of summarization methods and clustering techniques are available, making this agnostic approach quite interesting for delivering MZ maps. This flexible approach can guide precision nutrient management in low-sampled areas, allowing the joint use of data science tools and agronomical knowledge to delineate variable rate application strategies. [ABSTRACT FROM AUTHOR]

Coffea stenophylla is a rare Coffea species boasting a flavor profile comparable to Arabica coffee (Coffea arabica) and has a good adaptability to lowland tropical climates. This species faces increasing threats from climate change, deforestation, and habitat fragmentation in its West African homeland. Using 1037 novel SNP markers derived from Genotyping-by-Sequencing (GBS), we revealed the presence of three distinct natural populations (mean Fst = 0.176) in Sierra Leone. Evidence of recent bottlenecks and small effective population size (118–140) was found across all three populations, reflecting the impact of recent anthropogenic disturbances on this species. Using a model-flexible inference approach, we unveiled a strong ancient bottleneck approximately 23,000 years ago, coinciding with the last glacial maximum (LGM), followed by post-glacial expansion and divergence into distinct genetic clusters. A comparative analysis between ex situ genebanks and natural populations detected a significant gap in genetic diversity, with two out of three natural populations missing from the ex situ genebank collection. These findings highlight the urgent need to improve conservation practices for C. stenophylla in Sierra Leone. The novel SNP markers developed in this study provided valuable tools to support future efforts in conservation and utilization of C. stenophylla genetic resources in West Africa. [ABSTRACT FROM AUTHOR]

Coffee quality, which ultimately is reflected in the beverage aroma, relies on several aspects requiring multiple approaches to check it, which can be expensive and/or time-consuming. Therefore, this study aimed to develop and calibrate an electronic nose (e-nose) coupled with chemometrics to approach coffee-related quality tasks. Twelve different metal oxide sensors were employed in the e-nose construction. The tasks were (i) the separation of Coffea arabica and Coffea canephora species, (ii) the distinction between roasting profiles (light, medium, and dark), and (iii) the separation of expired and non-expired coffees. Exploratory analysis with principal component analysis (PCA) pointed to a fair grouping of the tested samples according to their specification, indicating the potential of the volatiles in grouping the samples. Moreover, a supervised classification employing soft independent modeling of class analogies (SIMCA), partial least squares discriminant analysis (PLS-DA), and least squares support vector machine (LS-SVM) led to great results with accuracy above 90% for every task. The performance of each model varies with the specific task, except for the LS-SVM models, which presented a perfect classification for all tasks. Therefore, combining the e-nose with distinct classification models could be used for multiple-purpose classification tasks for producers as a low-cost, rapid, and effective alternative for quality assurance. [ABSTRACT FROM AUTHOR]

Rwanda has been a notable player in sustainable development in the last decades, particularly in light of its agricultural practices. This paper offers a multifaceted viewpoint on the challenges faced by Rwanda's specialty coffee sector. Our holistic approach to studying the situation and possibilities included fieldwork, site visits, informal interviews with various stakeholders, from farmers to governmental officials, and an extensive literature study to support our findings. We highlight the challenges of optimizing the domestic supply chain and the effects of such developments on rural livelihoods. Poverty and lacking resources require a nuanced view toward sustainability, as ecological and economic sustainability do not align. The paper presents how certification programs can function as indicators of sustainability and stresses the need for policy evaluations. We also discuss the unique challenges faced by smallholder farmers in Rwanda and how corporate interests may interfere with long‐term sustainable development. As Rwanda continues to develop, this paper argues that the resilience and ingenuity of its people are crucial in the ongoing development of sustainable agricultural systems. [ABSTRACT FROM AUTHOR]

Coffee consumption is becoming increasingly prevalent among a growing number of consumers worldwide. Despite ranking seventh in coffee consumption, Italy is the global coffee export leader, with almost 1000 coffee roasting companies across the country. As a product subject to increasing interest in sustainability, numerous studies address the economic, social and environmental challenges affecting coffee production. However, only a few evaluate the sustainability performance of roasting companies in consuming countries. This study examines the integration of corporate social responsibility (CSR) in business strategy to provide an overview of sustainability performance among Italian roasting companies. The analysis encompasses 78 sustainability practices across 49 businesses and assesses their communication to stakeholders. Furthermore, factors such as company size and specialty coffee sale were investigated for their influence on sustainability performance. The findings reveal a low commitment to sustainability within the Italian coffee sector, with 83.7% of companies in the first two stages of the five‐stage CSR assessment model. Although there is an interest in addressing product safety, quality, and consumer relations, responsible sourcing is often relegated to suppliers or voluntary sustainability standards. Communication is not effective, as more than half of the companies did not provide sustainability information on their websites. In this sample, the commitment to sustainability was directly related to the size of the business, and the same relationship was observed for roasters selling specialty coffees. [ABSTRACT FROM AUTHOR]

Peru is the ninth‐largest coffee producer and the largest organic coffee exporter worldwide. Specific modifications in the microbial consortia during fermentation control the flavor of coffee. It is still unclear how fermentation duration affects microbial communities. This study aimed to provide insights into the diversity and functional behavior of the bacterial microbiome during coffee fermentation in northern Peru using shotgun metagenomics. Accordingly, metagenomic DNA was extracted and sequenced from samples of the liquid fraction during the short fermentation process (SFP) in Amazonas (6 and 12 h) and long fermentation process (LFP) in Cajamarca (6, 12, 18, 24, and 36 h). Our findings indicate that common (e.g., Acetobacter, Lactobacillus, Leuconostoc, and Weissella) and unique (e.g., Acidiphilium and Methylobacterium) acid‐tolerant bacteria from the SFP and LFP play crucial roles and have a positive impact on the sensory qualities of coffee. Specifically, the LFP from San Ignacio might be associated with the high sensory quality of coffee based on the release of catalytic, hydrolase, oxidoreductase, transferase, and transporter enzymes in the InterPro and KEGG profiles. Additionally, these bacterial microorganisms metabolize several compounds (e.g., isoleucine, betaine, galactose, tryptophan, arginine, and cobalamin) into volatile compounds, mainly in the LFP, enhancing the flavor and aroma of coffees. This characteristic suggests that the LFP has a stronger effect on coffee quality than does the SFP on the basis of bacterial diversity and functional prediction. These findings provide new perspectives on the potential biotechnological uses of autochthonous microorganisms to produce superior‐quality coffee beans from northern Peru. [ABSTRACT FROM AUTHOR]

This study investigates the influence of product quality, brand image, and product taste on customer trust in Arabica coffee in Bandung. With the rising popularity of coffee consumption in the region, understanding the factors that drive customer trust is crucial for maintaining competitiveness in the coffee industry. Data was collected from Arabica coffee consumers through a structured survey, and analyzed using multiple regression analysis. The results indicate that all three factors--product quality, brand image, and product taste--positively and significantly affect customer trust. These findings suggest that Arabica coffee producers should focus on enhancing these attributes to foster stronger customer relationships and loyalty. The study contributes to the literature on customer behavior in the specialty coffee market and provides actionable insights for businesses to improve customer trust. [ABSTRACT FROM AUTHOR]

Copyright of Revista Entramado is the property of Universidad Libre Seccional Cali and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Specialty coffee appeared in the coffee industry in the 20th century with an emerging culture of developing a better appreciation of coffee through quality beans and improved brewing methods. It is a constantly growing market for business owners as well as a rising trend for consumers worldwide, including Thailand. For the past decade, we can see new coffee shops popping up on almost every corner of the street with new innovative coffee offerings; nevertheless, an increase in competition in the industry has also proven a demand. This study aims to test the relationship between customer satisfaction, attitudinal, and behavioral loyalty to a willingness to pay. This helps recognize the consumer profile of specialty coffee in Bangkok, Thailand, who are purchasing, experiencing, and have a preference toward specialty coffee as well as their behavior, characteristics, and factors affecting their choice. A survey design method was used with quantitative data gathered using online questionnaires from 401 random sampling of specialty coffee consumers in Thailand and analyzed with descriptive and inferential statistics. By better comprehending consumption and decision-making insights, coffee industry practitioners could formulate business strategies to attract and retain their customers. [ABSTRACT FROM AUTHOR]

Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography–mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included Enterobacter, Erwinia, Kluyvera, and Pantoea from the prokaryotic group, and Fusarium, Cladosporium, Kurtzmaniella, Leptosphaerulina, Neonectria, and Penicillium from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with Enterobacter, Kluyvera, and Serratia showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by Fusarium and Cladosporium, suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture. [ABSTRACT FROM AUTHOR]

The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes. In this context, this study aimed to characterize the final quality of the Arara cultivar Arabica coffee processed using the wet method and subjected to six drying methods: three conducted at the agro-industrial establishment (fixed-bed dryer, rotary drum dryer, and combined drying) and three laboratory-scale methods (convective oven, cast-tape drying, and suspended terrace). Drying was carried out to reduce the coffee's moisture content from an initial value of 46.2% on a wet basis (w.b.) to a final average value of 11.35% (w.b.). The fruits of in natura demucilaged coffee and the processed dry coffee beans were characterized for moisture, ash content, nitrogen compounds, lipids, total titratable acidity, organic acids, sugars, and the instrumental color of the beans. The sensory profile of the Arabica coffee was evaluated by five coffee specialists using the methodology proposed by the Specialty Coffee Association (SCA), and all the coffees were classified as a specialty. [ABSTRACT FROM AUTHOR]

Specialty coffee has become increasingly consumed in recent years. The growth of the specialty coffee market has also led to a greater appreciation of the unique flavors and characteristics of different coffee species. Coffea arabica (Arabica coffee) and Coffea canephora (Canephora coffee, known internationally as Robusta) are the main species of most significant economic importance worldwide. This study aims to evaluate the use of Meyerozyma guilliermondii in the self-induced anaerobiosis fermentation (SIAF) of Coffea arabica and Coffea canephora. SIAF without inoculation (spontaneous fermentation) and with inoculation of yeast M. guilliermondii was conducted for five days in closed bioreactors. Volatiles and sensory analyses were performed in the roasted coffees. Twenty volatile compounds were identified in Arabica coffee and fifteen in Canephora coffee. The classes found were esters (7), pyrazines (7), ketones (4), alcohols (2), aldehydes (2), phenols (1), and pyrrole (1). Furfuryl alcohol was a significant compound for Arabica coffee, while 4-ethenyl-2-methoxyphenol was notable for Canephora coffee. M. guilliermondii increased significantly (p < 0.05) the score by over 3 points, improved the production of desirable volatile compounds (2-methylpyrazine, 2-ethylpyrazine, furfuryl alcohol, and 5-methylfurfural), enhanced the perception of sweetness and the sensory complexity of Canephora coffee. The SIAF method combined with M. guilliermondii can be a practical approach for improving the sensory quality of the Canephora coffee beverage. Spontaneous fermentation combined with the SIAF method resulted in an Arabica coffee beverage of good quality. [ABSTRACT FROM AUTHOR]

Copyright of Quarterly Journal of Marketing is the property of Japan Marketing Academy and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Interdisciplinar de Marketing (RIMAR) is the property of RIMAR - Revista Interdisciplinar de Marketing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This work aims to assess the physicochemical characteristics and final sensory quality of Yellow Catuai IAC 62 Arabica coffee fermented with Saccharomyces cerevisiae. For such a purpose, a Composite Central Rotational Design (CCRD) was performed to investigate how fermentation time,temperature and pH conditions, moisture content and concentration of sugars and organic acids affect its sensory quality on two different roast levels in accordance with Specialty Coffee Association (SCA) protocols. It was found that fructose concentration decreased from 12 g/L to around 5 g/L during fermentation, regardless of temperature condition. Furthermore, longer fermentation times and higher temperatures have lowered sucrose and glucose concentrations from 4 to 2 g/L and 7 g/L to zero, respectively. Glycerol concentration was higher as time and temperature increased, and optimal conditions ranged at temperatures between 24 °C and 32 °C from 35 to 45 h of fermentation time. pH decreased as fermentation time elapsed, but there was a more significant reduction due to higher temperatures, starting at around pH 5 and, lower than 4 under extreme conditions. Contents of organic acids such as acetic, propionic, succinic, and lactic acids, were measured at the final stage of each fermentation process under studied conditions. It was observed that coffee samples achieved final scores ranging from 81 to 85 (SCA score), even in longer times and extreme temperature conditions, thus all samples have been classified as specialty coffees. This work described the initial step towards parameterizing fermentation processes, given that the response variables of temperature and fermentation time, were optimal and enhanced the sensory quality of coffee as beverage. Saccharomyces cerevisiae, a commercial product which has already been made available for producers, can ensure an increase in the sensory quality of coffee. [ABSTRACT FROM AUTHOR]

Over the past two decades, Rwanda has positioned itself as a leading producer of specialty coffee. The strategic move from ordinary to specialty coffee has overall been economically beneficial to the country. However, the multitude of incentives provided by both the Government and international donors spawned a rush to build a large number of coffee washing stations (CWS) throughout Rwanda. This trend gave rise to an oversupply of these plants, with most operating below their processing capacity. Our study uses cost benefit analysis to estimate the economic welfare loss that Rwanda has suffered owing to the combined effect of the oversupply of CWS, the coffee zoning policy, and the government regulated cherry coffee prices. Our results reveal that, if the coffee industry were rendered more competitive by dint of a reduction in the number of CWS, then the annual savings to Rwanda would be substantial. Furthermore, farmers could potentially receive prices that are 150% higher than the mandated fixed prices they are currently been paid. Our analysis could potentially be beneficial to Rwandese policy makers in devising fairer incentives to keep farmers interested in coffee farming, thus ensuring the sustainability of the coffee value chain in the long term. [ABSTRACT FROM AUTHOR]

This work aims to assess the physicochemical characteristics and final sensory quality of Yellow Catuai IAC 62 Arabica coffee fermented with Saccharomyces cerevisiae. For such a purpose, a Composite Central Rotational Design (CCRD) was performed to investigate how fermentation time,temperature and pH conditions, moisture content and concentration of sugars and organic acids affect its sensory quality on two different roast levels in accordance with Specialty Coffee Association (SCA) protocols. It was found that fructose concentration decreased from 12 g/L to around 5 g/L during fermentation, regardless of temperature condition. Furthermore, longer fermentation times and higher temperatures have lowered sucrose and glucose concentrations from 4 to 2 g/L and 7 g/L to zero, respectively. Glycerol concentration was higher as time and temperature increased, and optimal conditions ranged at temperatures between 24 °C and 32 °C from 35 to 45 h of fermentation time. pH decreased as fermentation time elapsed, but there was a more significant reduction due to higher temperatures, starting at around pH 5 and, lower than 4 under extreme conditions. Contents of organic acids such as acetic, propionic, succinic, and lactic acids, were measured at the final stage of each fermentation process under studied conditions. It was observed that coffee samples achieved final scores ranging from 81 to 85 (SCA score), even in longer times and extreme temperature conditions, thus all samples have been classified as specialty coffees. This work described the initial step towards parameterizing fermentation processes, given that the response variables of temperature and fermentation time, were optimal and enhanced the sensory quality of coffee as beverage. Saccharomyces cerevisiae, a commercial product which has already been made available for producers, can ensure an increase in the sensory quality of coffee. [ABSTRACT FROM AUTHOR]

Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of coffee brews were linked to their antioxidant activity, as determined by the DPPH assay, and total polyphenol content (TPC) measured through the Folin–Ciocalteu reducing-capacity assay. The Columbia (C) espresso coffee type (omni-roasting) exhibited the highest antioxidant activity (86.31 ± 0.70) μmol/100 mL, with a TPC value of (44.41 ± 0.35) mg GAE/g. Quantitative analyses of caffeine and chlorogenic acid were conducted using high-performance liquid chromatography (HPLC). The evaluation of coffee aroma profiles involved the application of headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) and was complemented by sensory analysis following the Specialty Coffee Association (SCA) standard protocol. The predominant volatile compounds found in all samples included furans, phenols, pyrazines, and terpenes. The EY espresso type (medium dark roasting) had the highest levels of most coffee volatiles. The C cold brew type (omni-roasting) was rated as the preferred coffee in terms of its sensory characteristics and flavour. In summary, ES and CB were found to be more effective extraction methods for the parameters assessed. [ABSTRACT FROM AUTHOR]

Human geography has a history of engaging with place-based-quality products through a variety of concepts such as terroir, geographical indicators (GIs), and fictive places. While the efforts necessary to construct a "taste of place" have been explored, it remains unclear how a "taste of place" is established, and by whom. The article explores how relations between quality, products, and places are produced on the ground. More specifically, it addresses the question of what it takes to reconfigure a "taste of place." Based on ethnographic fieldwork carried out in 2017 concerning a coffee producer in Burundi, the article shows how Burundian coffee was reconfigured from an inferior commodity coffee to a sought-after specialty coffee. The findings show that reconfiguring "a taste of place" requires both material and symbolic quality attributes. By underlining the importance of material quality attributes that are place-dependent, it provides a different angle to the discursive approach to "taste of place" in human geography. The author concludes that creating a "taste of place" requires taming space into a consumable representation of place through discursive and material practices. [ABSTRACT FROM AUTHOR]

An untargeted gas chromatography-mass spectrometry (GC-MS) approach combined with sensory analysis was used to present the effects of different extraction methods (i.e., Pure Brew, V60, AeroPress, and French Press) on specialty graded Coffea arabica from Kenya. Partial Least Square Discriminant analysis and hierarchical clustering were applied as multivariate statistical tools in data analysis. The results showed good discrimination and a clear clustering of the groups of samples based on their volatile profiles. Similarities were found related to the filter material and shape used for the extraction. Samples extracted with paper filters (V60 and AeroPress) resulted in higher percentages of caramel-, and flowery-related compounds, while from metal filter samples (Pure Brew and French Press), more fruity and roasted coffees were obtained. Discriminant analysis allowed the identification of eight compounds with a high VIP (variable important in projection) discriminant value (i.e., >1), with 2-furanmethanol being the main feature in discrimination. Sensorial analyses were carried out through an expert panel test. The main evaluations revealed the French Press system as the lowest-scored sample in all the evaluated parameters, except for acidity, where its score was similar to V60. In conclusion, the data obtained from GC-MS analyses were in line with the sensorial results, confirming that the extraction process plays a fundamental role in the flavor profile of filter coffee beverages. [ABSTRACT FROM AUTHOR]

Copyright of Japan Marketing Journal is the property of Japan Marketing Academy and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The main aim of this study was to evaluate the impact of mechanical drying on the sensory quality of specialty coffee produced on three Colombian coffee farms. The technique involved a study of the coffee bean drying process parameters, such as temperature (35, 45 and 55°C), airflow (100 m³/min·m²) and thickness (0.2 m) for mechanical drying, vs conventional drying in the open sun until 11% of moisture content was reached. For mechanical drying, the effective diffusion coefficient, electrical conductivity and drying kinetics were evaluated. A sensory test was performed for three storage periods (3, 6 and 9 months) using the Specialty Coffee Association (SCA) protocol. The results showed that the effective diffusion coefficient varied from 3.21 to 8.02 × 10-7 m²/s for mechanical drying and from 4.21 × 10-11 m²/s for drying in the open sun. The time drying time was established at 20.35 ± 0.06, 29.10 ± 0.09 and 71.52 ± 0.11 hours for mechanical drying at 55°C, 45°C and 35°C respectively and 54.48 ± 11.37 hours for drying in the open sun system. The average moisture content at the end of all drying operations was 12.5%. Electrical conductivity rose from 11.71 to 16.86 µS/cm·g at drying temperatures ranging from 35 to 55°C. The sensory test revealed that storage duration had no effect on the quality of the coffee drink when in touch with the drying process, with mechanical drying yielding higher sensory ratings. The coffee beans were dried at 55°C, yielding coffee samples with SCA scores more than 85 points. In overall, it is determined that the convective mechanical drying method is a viable approach for the processing of specialty coffee beans since it allows for the retention of high-quality sensory qualities, allowing it to command higher market pricing. [ABSTRACT FROM AUTHOR]

Coffee is one of the most popular beverages in the world due to its flavor, aroma, energy content, and complex nutritional profile. Many factors affect coffee's characteristics, including its origin, storage, and roasting conditions. In this context, this study analyzes 100% Arabica medium-roasted coffee from six countries (El Salvador, Guatemala, Brazil, the Democratic Republic of the Congo, Ethiopia, and Colombia) to assess its total polyphenols, individual polyphenols, total antioxidant capacity, hydro- and liposoluble vitamins, and PAHs using analytical techniques such as high-performance liquid chromatography (HPLC), FT-NIR spectrometry, UV-VIS spectrophotometry, and photochemiluminescence. A total of 67 samples were collected from Romanian general and specialty stores. According to the study, coffee composition varies by origin, pedo-climatic characteristics, and store (general or specialty). The highest values for total polyphenols, polyphenols, and antioxidant capacity were obtained for Ethiopian coffee. The highest values of lipids and proteins were obtained in El Salvador and Guatemala, B1 and B2 in Brazil, B3 and B6 in Ethiopia, α- and β-tocopherol in Brazil, D. R. Congo, and Ethiopia. Specialty coffee had significantly higher levels than general store coffee for all investigated parameters. All coffee samples analyzed were within the maximum allowed levels for PAHs as set by regulations concerning food contaminants. [ABSTRACT FROM AUTHOR]

Between 2010-20, specialty cafés emerged in Mexico that led to a significant change to café work culture. Using protagonists' oral accounts, this article examines the rise of specialty café culture in two Mexican cities (Puebla City and Oaxaca City) and how and why specialty coffeeshop owners and baristas participated in this rise. The article argues that specialty café owners and baristas were crucial actors in the emergence of a specialty café culture in Mexico. Subsequently, specialty cafés offered new working conditions for baristas as well as owners. These conditions created jobs of passion, led to job-satisfaction for these urban workers, and facilitated positive service-work experiences. Overall, this paper exposes how specialty cafés grew, why people decided to participate in this growth and how they interpreted their participation in this experience. Moreover, this paper adds to the history and study of coffee by approaching café culture in a coffee-producing country and by prioritising the focus on café workers instead of agricultural labour. [ABSTRACT FROM AUTHOR]

There are still many micro-business actors who package their products with the appearance of less attractive packaging. However, it is not easy for micro-business actors to create product packaging ideas that is able to be accepted by the broad market. This study aimed to determine the attributes of packaging labels, determine the most influential graphic elements, and generate tone and manner for label specialty coffee packaging. Label attribute was analyzed with FAST and Pairwise Comparison methods. The graphic element was analyzed with the QFD method. The visual perception was analyzed with the Mind Mapping method quantified by the PCA method. It was concluded that experts expect more product information clarity and the impression of premium products on coffee packaging labels. In addition, experts also expect convenience in reading the information needed on packaging labels. Based on graphic element analysis, the priorities of the graphic element of packaging were 1) identity of the coffee product; 2) text hierarchy; 3) color labels; and 4) typical label style. The must-have tone and manner for specialty coffee packaging labels were familiar (friendly), premium, simple, and special. [ABSTRACT FROM AUTHOR]

Copyright of ESIC Market. Economic & Business Journal is the property of ESIC Business & Marketing School and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With respect to specialty coffee, the flavor profile and peculiarities of the aforementioned characteristics are even more relevant knowing the expectations of consumers to find, in a cup of coffee, unicity bestowed by its origin and post-harvesting processes. In this work, which dealt with 46 lots of specialty Arabica coffee, we used HS-SPME/GC–MS to detect the volatile compounds in green coffees together with those in the same coffees roasted at three different levels to identify whether differences in headspace composition were ascribable to the origin, the post-harvesting processes, and the roasting profiles. The main results are related to the discriminant power of the volatile compounds in green coffee, which are impacted by the origins more than the post-harvesting processes. Compounds such as linalool and 2,3-butanediol were more concentrated in natural coffees, while hexanal was more concentrated in washed varieties (p < 0.05). In roasted coffees, the differences in composition were due to roasting levels, countries of origin, and the post-harvesting processes, in descending order of significance. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agricultural Engineering / Jurnal Keteknikan Pertanian is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Business Development Strategies is the property of ECORFAN-Mexico S.C. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, an investigation of the microbial community structure and chemical changes in different layers of a static coffee beans fermentation tank (named self-induced anaerobic fermentation—SIAF) was conducted at different times (24, 48, and 72 h). The microbial taxonomic composition comprised a high prevalence of Enterobacteriaceae and Nectriaceae and low prevalence of lactic acid bacteria and yeast, which greatly differs from the traditional process performed in open tanks. No major variation in bacterial and fungal diversity was observed between the bottom, middle, and top layers of the fermentation tank. On the other hand, the metabolism of these microorganisms varied significantly, showing a higher consumption of pulp sugar and production of metabolites in the bottom and middle layers compared to the top part of the fermentation tank. Extended processes (48 and 72 h) allowed a higher production of key-metabolites during fermentation (e.g., 3-octanol, ethyl acetate, and amyl acetate), accumulation in roasted coffee beans (acetic acid, pyrazine, methyl, 2-propanone, 1-hydroxy), and diversification of sensory profiles of coffee beverages compared to 24 h of fermentation process. In summary, this study demonstrated that SIAF harbored radically different dominant microbial groups compared to traditional coffee processing, and diversification of fermentation time could be an important tool to provide coffee beverages with novel and desirable flavor profiles. [ABSTRACT FROM AUTHOR]

C. canephora (syn. C. robusta) is distinctive due to its rising industrial value and pathogen resistance. Both altitude and post-harvest methods influence coffee cup quality; however, modest information is known about this coffee species. Therefore, the aim of this study was to determine the relationship between four different altitudes and post-harvest processes (dry, honey, and wet) to the improvement of the organoleptic quality of the C. canephora congolensis and conilon drink. For dry processing, congolensis and conilon showed the lowest scores in terms of fragrance/aroma, flavour, aftertaste, salt–acid, bitter–sweet, and body. Above 625 m, coffees from dry, honey, and wet processes increased scores in their sensory attributes, but there was no difference at such high altitudes when comparing post-harvest samples. Dry-processed coffee samples had total scores over 80 points at high altitudes. Conilon was perceived to have the best sensory attributes at high altitudes using honey processing. In general, the wet-processed congolensis and conilon samples had a tastier profile than dry-processed ones. [ABSTRACT FROM AUTHOR]

BACKGROUND: After the harvest, green coffee beans are dried on the farm using several methods: the wet process, natural process, pulped natural process, or mechanical demucilaging. This study evaluated how the choice of a specific processing method influenced the volatile organic compounds of the coffee beans, before and after roasting, and the sensory characteristics of the beverage. Coffea arabica beans of two varieties (cv. Mundo Novo and cv. Catuai Vermelho) were subjected to these four processing methods on a single farm in the Cerrado area of Brazil. RESULTS: Analysis by gas chromatography–mass spectrometry headspace solid‐phase microextraction identified 40 volatile organic compounds in green coffee beans and 37 in roasted beans. The main difference between post‐harvest treatments was that naturally processed green beans of both varieties contained a different profile of alcohols, acids, and lactones. In medium‐roasted beans, those differences were not observed. The coffee beverages had similar taste attributes but distinct flavor profiles. Some of the treatments resulted in specialty‐grade coffee, whereas others did not. CONCLUSION: The choice of a specific post‐harvest processing method influences the volatile compounds found in green beans, the final beverage's flavor profile, and the cupping score, which can have a significant impact on the profitability of coffee farms' operations. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Coffee is popular in Taiwan, and opening a café is one of the top choices for those who wish to start a new business. The high attrition rate reported in the 2020 White Paper on Small and Medium Enterprises in Taiwan hints the intense challenges that privately owned cafés must overcome to stay in business. This study administered a semi-structured in-depth interview on winners of the World Coffee Champions (of the World Coffee Events) and performed narrative research to explore the difficulties these baristas have experienced in a highly unstable, dynamic environment and the trajectory and path. The results indicated that these individuals all exhibited exceptional and dynamic perception and opportunity-seizing abilities relative to procedures, business positioning, and paths. Their adaptive business models have enabled them to successfully start their business, reach greater heights in entrepreneurship and in cultural value, thus turning them into leaders in the industry. The dynamic capabilities development of these entrepreneurs can be divided into three stages: three dimensions, three advanced procedures, and three spirits. With this, the study drew the following conclusion: by constantly striking a balance between individuality and market value, the champion baristas allow the two to achieve greatest synergy. A dynamic capability matrix was developed, dividing entrepreneurs into four levels: worker, artisan, expert, and master. This study provides prospective coffee entrepreneurs, and those who have started their business, a chance to examine their capabilities and position from the shoulder of giants. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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The Specialty Coffee Association (SCA) sensory analysis protocol is the methodology that is used to classify specialty coffees. However, because the sensory analysis is sensitive to the taster's training, cognitive psychology, and physiology, among other parameters, the feasibility of instrumental approaches has been recently studied for complementing such analyses. Spectroscopic methods, mainly near infrared (NIR) and mid infrared (FTIR—Fourier Transform Infrared), have been extensively employed for food quality authentication. In view of the aforementioned, we compared NIR and FTIR to distinguish different qualities and sensory characteristics of specialty coffee samples in the present study. Twenty-eight green coffee beans samples were roasted (in duplicate), with roasting conditions following the SCA protocol for sensory analysis. FTIR and NIR were used to analyze the ground and roasted coffee samples, and the data then submitted to statistical analysis to build up PLS models in order to confirm the quality classifications. The PLS models provided good predictability and classification of the samples. The models were able to accurately predict the scores of specialty coffees. In addition, the NIR spectra provided relevant information on chemical bonds that define specialty coffee in association with sensory aspects, such as the cleanliness of the beverage. [ABSTRACT FROM AUTHOR]

This study proposes a selection strategy to be applied to a large number of coffee accessions, which can be useful when exploring many genotypes in breeding programs for beverage quality. Over three consecutive years, 270 Arabica coffee accessions from the germplasm collection of Minas Gerais, Brazil, were sensorially characterized. At the end of this period, the 20 genotypes with the greatest potential for specialty coffee production were selected, which were subjected to a second sensory characterization. Additionally, we determined the genetic correlations between the attributes that make up the final beverage score. We did not identify an attribute that was more important than the others in the organoleptic performance of the studied accessions. Through the proposed method, we identified genetic variation in our original population and selected five accessions with beverage quality considered excellent according to the SCA classification. These accessions were planted in field conditions of highly specialized farms to study their interaction with the cultivation environment and to promote the increase in production of such coffees. Additionally, the five selected accessions are being used in crosses with elite cultivars in order to create new segregation. We conclude that estimation of the heritability of each accession, the use over the years of common check cultivars with known performance, and extreme careful of experimental precision in the entire processes allow adequate comparisons. [ABSTRACT FROM AUTHOR]

Edaphoclimatic conditions, planting altitudes, soil, the microbiome of plants and fruits, genotypes, and postharvest processing are variables that contribute to the chemical and sensory quality of the coffee. Thus, the objective of this study was to evaluate the impacts of planting altitude and fermentation of fruits on the chemical and sensory quality of the coffee using Nuclear Magnetic Resonance (NMR) and Linear Discriminant Analysis (LDA). Cherry coffees were harvested in eight points of altitudes between 826 and 1078.08 m. A completely randomized design with e planting altitudes, five fermentation processes, and five repetitions was performed. Lipids, trigonelline, citrate, and malate were the compounds that most contribute to the chemical discrimination of coffee in the altitudes below 969 m. While, in the high altitudes (> 1000 m), this discrimination was due to the HMF, quinic acid, caffeine, and formic acid, and the global notes of coffee beverages were higher than 80 points. In fermented coffee, the LDA of the chemical data indicates the formation of five clusters, showing how the compounds can suffer changes depending on the form of processing used in coffee. The best score of beverage was observed in samples of 1078.08 m under dry fermentation and only in samples of 969 m was observed a significant difference in the sensory score between spontaneous fermentation and induced fermentation. Thus, coffee sensory scores were dependent on planting and fermentation methods and NMR and LDA techniques proved important in chemical and sensory discrimination of coffees. [ABSTRACT FROM AUTHOR]

Ethiopian specialty coffee is exported to the international market based on the cup quality classification; however, there is limited information on the chemical characteristics. In this study, dry and wet-processed sixteen Ethiopian specialty coffee genotypes were investigated for total polyphenols, chlorogenic acids, caffeine, and trigonelline at different stages using UV-Vis spectrophotometric and Rapid Separation Liquid Chromatographic methods. Cup qualities of green coffee beans and brewed coffee were also assessed by professional cuppers. The results indicated that the bioactive compounds and cup qualities were significantly influenced by genotypes, green bean processing methods, and medium roasted-ground and brewed coffees. It was shown that the percentage of reduction in total polyphenols, chlorogenic acids, caffeine, and trigonelline concentrations were 77.3%, 82.5%, 47.8%, and 70.6%, respectively as the beans are transformed to brew. This study also fills the gap of information on the influence of processes and correlation to cup quality with bioactive compounds. [ABSTRACT FROM AUTHOR]

The spatial and social aspects of food chains have recently become of an increasing interest for geographers. One of the most important agricultural commodities and most popular beverages is coffee which has become a subject of growing body geographical research. Over the past decades, coffee consumption has undergone significant transformation often divided into so-called three waves of coffee consumption. Their onset, however, has not been uniform across the globe and the post-socialist countries have experienced recent developments with substantial delay. The most recent third wave has been initiated by the actors in the last stages of the coffee chain - small-scale coffee roasters as a response to growing demand for quality. The third wave coffee roasters are a relatively new phenomenon on Slovak market which has not been studied yet and our paper aims to fill this gap. The main purpose of our paper has been to map them, explain their development in the context of the three waves and investigate their spatial distribution. The development and geographical distribution of third wave coffee roasters are closely related to the economic condition and reflect the socioeconomic disparities within the country. As our data has shown, the third wave roasters concentrate disproportionally in prosperous urban areas. The relationship between the number of roasters and the distance from the nearest regional centre is well described by exponential function. The surge of third wave coffee is associated with changing sentiments in consumer culture – backlash against mass consumerism and growing interest in alternative consumption which is emblematic to affluent urban consumers. Central and eastern Europe is experiencing growing demand for coffee and specialty market has not yet reached its ceiling which makes third wave coffee a perspective segment. Although the pandemic has caused short-term downturn, nonetheless, it likely will not affect the positive outlook in long-term. [ABSTRACT FROM AUTHOR]

Summary: Specialty coffee (SC) has been showing an increasing interest from the consumers which appreciate its traceability and the peculiar flavours from each single origin. Additionally, the processes to which coffee fruits underwent to get green coffee characterise the beans in terms of macromolecules acting as substrates during the roasting. This work evaluates via sensory analysed eight SC, roasted at light, medium, and dark level, submitted to Italian espresso extraction, to assess how different roasting levels exalt the expected cup profile obtained by the suppliers via cupping in origin countries. Finally, roasted beans were characterised for physico‐chemical features (pH, titratable acidity, caffeine, melanoidins, polyphenols and acrylamide). Sensory analysis demonstrated that the intermediate roasting level and espresso extraction match better attributes from in‐origin cupping. Melanoidins (mmol g−1 coffee d.b.) was able to discriminate among roasting levels (light 0.12 ± 0.01; medium 0.13 ± 0.003; dark 0.14 ± 0.01; α = 0.05). Acrylamide analyses ensured compliance with the food safety standards (light 301.9 ± 37.2 ppb; medium 126.1±19ppb; dark 107.9 ± 22.5ppb). Physico‐chemical features were able to cluster samples from different origins within the same roasting level (α = 0.05). Results showed correlations (α = 0.01) between sensory analysis and physico‐chemical values: direct for caffeine and astringency, reverse for perceived acidity in relation to astringency, roasted, dried fruits and nutty notes. [ABSTRACT FROM AUTHOR]

Coffee flavor is considerably influenced by the quality of green coffee beans. Therefore, specialty coffee has a richer aroma, higher acidity, and a more distinct flavor profile compared to commercial coffee. The current methods for evaluating specialty coffee quality are mainly SCA sensory evaluation and complementary techniques such as taste sensing systems and NIRS. However, because the flavor profiles of specialty coffees have become complex over the years, we propose a new quality index method based on physicochemical numerical values. [ABSTRACT FROM AUTHOR]

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). [ABSTRACT FROM AUTHOR]

Classification of specialty coffees is based mainly on sensory qualities that demand high training and onerous analysis of baristas. The consumption of specialty coffees has been growing owing to consumers' preference for better quality products. This work reports an integrated approach of sample preparation (statistical mixture design), instrumental techniques (spectroscopy and chromatography), and multivariate analysis (exploratory factor analysis) to discriminate specialty and traditional roasted commercial coffees, previously classified by the SCA (Specialty Coffee Association) cupping method. Factor analysis indicated that the fingerprint spectra obtained with aqueous and dichloromethane extracts provided the most divergent metabolite information. Aqueous extract promoted better discrimination for specialty and traditional coffee. Among the techniques used, chromatographic separation and UV-vis spectrophotometry detected metabolites that discriminated the coffees. The mid-infrared fingerprint showed lower discrimination between coffees. Factor loadings indicated that secondary metabolites related to better beverage quality correlate with the specialty coffees. The main metabolites responsible for discriminations were chlorogenic acids, trigonelline, organic acids, lipids, and fatty acids. This study presents for the first time the differentiation of traditional and specialty commercial coffee, using different analytical techniques, through its metabolomic profiles integrated with chemometric tools. These results highlight an alternative method of metabolomic approach for specialty coffee classification. Graphical Abstract [ABSTRACT FROM AUTHOR]

The specialty coffee industry is growing and, as a result, there is an accelerated interest in modulating roast profiles to present customers with new and diverse sensory experiences. The present study investigates the chemical and sensory effects of subtle variations in the 'development time' phase of the coffee roasting process. Four roast profiles were studied through sensory descriptive analysis (DA), gas chromatography-mass spectrometry (GC-MS), and nuclear magnetic resonance (NMR). Multivariate analysis showed clear separation of DA, GC-MS, and NMR data. A prolonged development time facilitated a statistically significant shift in the chemical and sensory profile of the coffee. The findings suggest that a short development time increases the fruity, sweet and acidic characteristics of the coffee, whereas a longer development time shifts the balance towards a more roasty, nutty, and bitter profile. The results provide evidence that supports the effect of subtle roast profile modulations. This lays a strong foundation for the inclusion of development time as a critical control parameter in the certification system of the Specialty Coffee Association, quality control, and product development strategies. [ABSTRACT FROM AUTHOR]

Despite the diversity of consumption and class practices of the new urban middle classes within and between societies, they share some qualities. Focusing on the lifestyles and mentalities of regulars of specialty coffee bars in Tehran, Glasgow and Amsterdam, this study explores common characteristics of this group. Our ethnography suggests that through their everyday consumption practices, coffee people share a set of ethical dispositions and cultural practices among which this article focuses on the metropolitan body, cosmopolitanism and environmentalism. [ABSTRACT FROM AUTHOR]

This study uses data from 1,024 coffee producing households to address two critical questions regarding the role of cooperatives in Rwanda's coffee sector: Does cooperative membership increase adoption of best practices and coffee productivity? and do cooperatives improve farm household welfare? Using a propensity score matching technique to account for selection bias, we find that cooperatives are a critical institution for building farmer capacity, promoting adoption of improved technologies and inputs, and increasing productivity. We discuss the role that cooperatives can play in increasing farmer welfare and reestablishing the coffee sector as a pillar of growth in the country. [ABSTRACT FROM AUTHOR]

During the dry processing of coffee, beans are classified by size, shape, weight, and color, resulting in the commercial preparation requested by the client, who can be of American, European, or other descent. The preparations consist of a combination of bean sizes and shapes, with a specified maximum number of defects. The objective of this work was to evaluate the effect of the shape and size of the bean of the three main Catimors grown in Mexico, i.e., Colombia, Costa Rica, and Oro Azteca, on the cupping quality attributes of the beverage. The results showed that there was no significant difference between the cupping quality parameters of the Colombia and Costa Rica varieties, whereas Oro Azteca exhibited a final score significantly lower compared to those varieties. For beans of size 13/64 (Z13), significant differences were found between bean forms (flat, peaberry, and mixed) of the Colombia variety. Flat (FL) beans scored almost seven points higher in the final score compared to peaberries (PE). In coffee beans of size Z14 or Z15, mixed (MI) samples scored equal or significantly higher than FL samples in the three varieties. Small beans (Z13 and Z14) of samples not separated by shape (PE and FL together) obtained equal or significantly higher scores in the cup quality attributes of the beverage compared to bigger beans. It was demonstrated that the shape and size of the coffee bean significantly affect the cup quality parameters depending upon the variety. [ABSTRACT FROM AUTHOR]

In Brazil, specialty coffee is a burgeoning market, stimulated by product-related events, research and opening of specialized coffee shops. However, there is a paucity of public domain information and statistics about Brazilian specialty coffee consumers' characteristics and buying behavior. Through a descriptive and quantitative research, based on 834 self-administered questionnaires analyzed through descriptive and multivariate statistics, this paper builds a general profile of the Brazilian specialty coffee consumer. Furthermore, it verifies the applicability of the 'connoisseurship' and 'third wave' concepts to the national market and identifies three distinct consumer groups - regular consumers, enthusiasts, and experts - that differ by their level of interest and engagement with specialty coffee, shown by their product acquisition criteria and consumption motivations. There were similarities between Brazilian connoisseurs and coffee professionals, here combined in the same cluster and named 'experts', which leads to important questions about the current context of the Brazilian specialty coffee market. [ABSTRACT FROM AUTHOR]