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Coffee is one of the most important agricultural commodities in the world, enjoyed by millions of people daily and serving as a key economic driver for many producing countries. Globally, coffee production and trade influence the livelihoods of millions of farmers and contribute significantly to national economies. In Ecuador, arabica and robusta coffees are cultivated. Coffee production has been gradually declining over the past 15 years, leading to a production crisis, as the sector is unable to meet the demand from the industrial sector and grain exporters. It is recognized that Ecuador cannot compete with other coffee-producing countries in terms of export volume; however, there is a real possibility of competing in differentiated markets with high-quality organoleptic coffees. This study aimed to assess the organoleptic potential of 22 promising robusta clones based on their productive performance, processed by the dry method. The cupping was conducted in the quality laboratory of the Pichilingue Tropical Experimental Station of INIAP, following the standards of the specialty coffee association, by a panel of three SCA-certified cuppers who evaluated 10 sensory attributes. The five superior clones (NP-4024 A4, NP-3018 A19, LE-A7, Nestlé 2, and LE-A1) stood out with sensory scores above 80 points SCA, excelling particularly in attributes such as acidity, aroma, and body. These characteristics indicate their potential for specialty coffee production. These five clones have the potential (p < 0.05) to produce fine robusta coffees, which can be used to reactivate coffee cultivation with a focus on specialty coffees.

Introduction: Performance evaluation is essential in defining supply chain strategies because the firm can find out how the business processes in the supply chain are running and formulate strategic policies. Kayumas coffee is one of Indonesia’s specialty coffee with a unique aroma and flavor originating from Kayumas Village, Situbondo District, East Java. Kayumas coffee supply chain needs to be evaluated because of the lack of competitiveness with other specialty coffees. Strategies are needed to improve supply chain performance, improve product quality, and reduce costs. This study aims to configure the supply chain of Kayumas specialty coffee structure, evaluate its performance, and determine performance improvement strategies. Methods: This study uses descriptive analysis to configure the supply chain structure and flow. Analysis of supply chain performance based on Supply Chain Operation Reference (SCOR) model then weighted with Analytic Network Process (ANP). Performance improvement strategies were formulated by a discussion with experts and then weighted with ANP. Results: The research results show that the Kayumas specialty coffee supply chain comprises farmers, farmer groups, distributors or resellers, and consumers. There are 6 performance indicators (metrics) to measure performance: perfect order fulfillment, order fulfillment cycle time, flexibility, total supply chain management cost, cost of goods sold, and cash-to-cash cycle time. Performance measurement shows that Kayumas specialty coffee supply chain performance is in the inferior category. Conclusion: The strategy needed to improve supply chain performance by reducing cost is a partnership between supply chain members to reach a price agreement.

Abstract Fermentation using starter cultures has been considered an alternative and economically viable technology for the production of specialty coffees. This type of technology promotes several benefits, such as increased sensory quality, control over the fermentation process, predictability of the final product and added value. Coffee (Coffea arabica L.) samples for this study were collected in Presidente Olegário - MG (2018/19 crop year) in the Cerrado region of Minas Gerais. The effects of natural fermentation and inoculation of the yeast Torulaspora delbrueckii and duration of fermentation (0, 24, 48, 72 and 96 hours) on the sensory and chemical quality (analysis of bioactive, volatile, and organic compounds and fatty acids) of coffee were evaluated. The objective of this study was to determine the effect of fermentation time and starter culture inoculation on the chemical composition of fermented coffees. Fermentation time significantly influenced the sensory description of the coffee beverage, with notes of honey, brown sugar and almond predominating up to 48 hours, for coffees fermented for 72 and 96 hours the notes described were and fruity, winey notes. The chemical composition was primarily influenced by fermentation time.

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.

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.

The aim of this paper is to examine how smart roasters, one of the forms of Digital Transformation (DX) in the field of coffee bean roasting, are involved in the process of building branding in the specialty coffee business, with a focus on the interaction between coffee roasting profile data and roasters. In recent years, as the specialty coffee market has expanded in Japan, an increasing number of roasters and coffee shops have introduced smart roasters. In this paper, we focus on smart roasters that promote DX of coffee roasting as a major element supporting the specialty coffee business and examine how they engage in the construction of coffee branding. To this end, we clarify the positioning of the specialty coffee business in the coffee industry in Japan. Through case studies, we describe how smart roasters are involved in the branding of specialty coffee shops and the role roasters play in this process.

Coffee is a popular hobby beverage with a unique flavor, while its quality has been affected by several reported factors, including the particle size and shape of the ground coffee, the contact time between the ground coffee and the water, the direction of the water flow, and other issues related to post-processing equipment. This study investigated the direction and stability of water flow in three types of coffee filter cups during coffee extraction using three different grind sizes while also evaluating the effects of physicochemical properties (including pH, total dissolved solids (TDS), color, and antioxidant abilities) and bioactivities (total phenols content (TPC), total flavonoid content (TFC), caffeine, chlorogenic acid, and trigonelline) contents extracted from coffee. This study showed that pour-over coffee preparation using fine-ground coffee resulted in high TDS content (780–799 ppm) in all filter cups, while a filter cup of prime filter type II (PF2) with medium-ground coffee yielded similar results (790 ppm). In addition, the optimum TDS content and color appearance were obtained using a ground coffee (14 g) to water (270 g) ratio to prepare pour-over coffee. Taken together, this study indicated that the use of PF2 filter cups has satisfactory performance in terms of flow direction and stability. Moreover, the pour-over coffee produced by PF2 filter cups allows the realization of high-quality and high-bioactive substance content of the coffee under the constraints arising from using the same commercial coffee beans.

Specialty coffee, comprising a tenth of the global coffee trade, is distinguished by its strict quality requirements and traceable origins. The diverse flavor profiles of specialty coffee raise demands on providers to serve individual taste preferences. Prior research has not sufficiently explored how to predict customer preferences for specific flavor profiles or how these preferences influence behavioral intentions such as revisiting or recommending a café. This study hypothesized that customer involvement, the extrinsic factors of coffee experience, and culinary risk-taking would predict flavor preference, which would in turn affect behavioral intentions. In an experiment involving 47 participants, individuals tasted and evaluated two espresso flavor profiles in a counterbalanced order. Results showed that taking pleasure in buying coffee, an aspect of involvement, significantly predicted preference for a distinctly acidic single-origin flavor profile over a more conventional blend. However, factors such as interest in involvement, sensory and service quality aspects of the café experience, and culinary risk-taking in coffee consumption were not significant predictors of coffee preference. Furthermore, there was no significant relationship between coffee preference and the intention to revisit or recommend the establishment, though individual evaluations of each coffee were predictive of these behavioral intentions. These results refine the existing theory linking specialty coffee consumption and consumer behavior, particularly highlighting the role of acidity in flavor preferences. They also confirm the link between the sensory experience of tasting specialty coffee and subsequent behavioral intentions, applicable across diverse flavor profiles.

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 ℃), 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 ℃, 45 ℃ and 35 ℃ 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 ℃. 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 ℃, 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.

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.

The aim of this study was to determine the effect of various methods of processing, such as natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the contents of heavy metals in green and roasted specialty coffees from various countries of origin (Ethiopia, Kenya, Rwanda, Burundi, Guatemala, Nicaragua, and Peru). The heavy metals aluminium (Al), nickel (Ni), chromium (Cr), cadmium (Cd), copper (Cu), and lead (Pb) were identified by a multi-element technique using inductively coupled plasma mass spectrometry. Mercury (Hg) content was determined by atomic absorption spectrometry. The processing method affected the contents of Hg, Al, Ni, Cr, Cd, and Pb in the green and roasted coffees (p

The possible application of a simple analytical method based on a UV (ultraviolet) spectral dataset coupled with SIMCA (soft independent modeling of class analogy) for authentication of Indonesian specialty ground roasted coffee with different botanical and geographical indications (GIs) was demonstrated. Three types of Indonesian specialty ground roasted coffee were used: GIs arabica coffee from Gayo Aceh (96 samples), GIs liberica coffee from Meranti-Riau (119 samples), and GIs robusta coffee from Lampung (150 samples) with 1 g weight of each sample. All samples were extracted using hot distilled water and 3 mL aqueous filtered samples were pipetted into a 10 mm quartz cell. Original UV spectral datasets were recorded in the range of 190–399 nm. The pre-processed spectral dataset was generated using three simultaneous different preprocessing techniques: moving average smoothing with 11 segments, standard normal variate (SNV), and Savitzky-Golay (SG) first derivative with window size and polynomial order value of 11 and 2. The supervised classification based on the SIMCA method was applied for preprocessed selected spectral data (250–399 nm). The PCA data showed that GIs coffee with different botanical and geographical indications can be well separated. The SIMCA classification was accepted with 100 % of correct classification (100 % CC). This dataset demonstrated the potential use of UV spectroscopy with chemometrics to perform simple and affordable authentication of Indonesian specialty ground roasted coffee with different botanical and geographical indications (GIs).

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 Ambeu Preanger Pangalengan is a community of Arabica Java Preanger coffee connoiseurs and producers, located in Pangalengan. Along with the demand for the proliferation of producers and specialty coffee shops in Pangalengan, Ambeu Preanger assists several Small-Medium Enterprises (SMEs) related to the coffee industry in Pangalengan, namely Kawitan Coffee, Nagoya Coffee, Koffie Nyalse, Pangalengan Coffee House, Oeching Salapan, Ghoz Coffee, Sucker Soul, Coffee 4 Wheels, and Himmah Coffee. Then, from the survey process and data search in the field, we obtained information that not all SMEs in the coffee industry in Pangalengan have an ideal visual identity. In fact, they need a graphic visual identity as a representative of the image that will later be displayed on a website that is proclaimed as a digital storefront for these SMEs. Therefore, Telkom University team decided to design a graphic standard manual, which can help community to strive for a visual identity that is representative of their business, and is still in line with the brand image of Ambeu Preanger Pangalengan itself. Keywords: graphic standard manual, Pangalengan coffee community, specialty coffee, visual identity Abstrak Ambeu Preanger Pangalengan adalah komunitas penggiat Kopi Arabica Java Preanger yang berlokasi di Pangalengan. Seiring dengan tuntutan menjamurnya produsen serta kedai kopi specialty di Pangalengan, Ambeu Preanger mendampingi beberapa UMKM yang terkait dengan industri kopi di Pangalengan, yaitu Kawitan Coffee, Nagoya Coffee, Koffie Nyalse, Rumah Kopi Pangalengan, Oeching Salapan, Ghoz Coffee, Sucker Soul, Coffee 4 Wheels, dan Himmah Coffee. Lalu, dari proses survey dan pencarian data di lapangan, kami memperoleh informasi bahwa belum semua UMKM industri kopi yang ada di Pangalengan memiliki identitas visual yang ideal. Padahal, identitas visual grafis diperlukan oleh mereka sebagai perwakilan citra yang kelak ditampilkan di sebuah website yang dicanangkan sebagai etalase digital dari para UMKM ini. Oleh karena itu, tim Pengabdian Masyarakat Telkom University memutuskan untuk merancang panduan standar manual grafis, yang dapat membantu para mitra untuk mengupayakan hadirnya visual yang representatif sesuai dengan identitas bisnis yang mereka usung, serta masih sejalan dengan citra dari Ambeu Preanger Pangalengan itu sendiri. Kata kunci: identitas visual, komunitas kopi Pangalengan, kopi specialty, standar manual grafis

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.

Coffee beverage presents unique organoleptic characteristics of aroma and taste. These sensory attributes depend on the chemical composition of the brewed coffee. Our objectives were to determine the sensory quality of the coffee beverage obtained by different brewing methods as assessed by untrained tasters and to characterize the solid residues of this extraction using the medium infrared spectrum. Four brewing methods were evaluated by 124 untrained consumers. The infusion method presented better global impression and preference of these consumers than the other brewing methods. Significant changes in the chemical composition of the coffee residues were observed. These changes influenced the acceptance of the consumers and can be due to the potential of retention or filtering of organic compounds by the brewing method. Thus, there was a sensory quality difference among the brewing methods and the infrared spectrum indicated the need to distinguish the classes of organic compounds for a better understanding of how coffee brewing interacts with the chemical composition.

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.

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.

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.

Study aim: we aimed to outline the direct trade of specialty coffees’ global research and adoption, highlighting its contributions, limitations and theoretical and empirical gaps, providing insights for future studies. Method: integrative systematic review of selected academic materials from the Web of Knowledge, SciELO, Scopus, Science Direct and Scholar Google databases, as well as technical materials from the Specialty Coffee Association and the Perfect Daily Grind portals, which were analyzed using the qualitative and open grid categorical content analysis technique. Main results: we identified three categories of contributions associated with Direct Trade - "Relationship and Coordination", "Origin and Sustainability" and "Quality and Differentiation" and three categories of its limitations - "Conceptual and Regulatory", "Execution and Monitoring" and "Potential of Transformation and Accessibility". Despite its potential to contribute to the promotion of the sustainability of this market, Direct Trade is not the only solution to the many and complex challenges of the activity. Therefore, it should be adapted to local realities and be carefully adopted, preferably in conjunction with other initiatives aimed at opening different markets and reaching different consumer audiences. Relevance/originality: this is the first systematic review of the subject, required by the rapid growth of studies in the field, despite its currentness and only recent expansion of the debate. Theoretical/methodological contributions: we presented a new concept of Direct Trade, subdivided the practice into two perspectives - relational and transactional – and elaborated a framework for its realization.

The research that aimed to analyze the relationship between altitude and shade of Arabica coffee plants on the taste of coffee has been conducted. This study uses an organoleptic analysis method that refers to the Specialty Coffee Association of America (SCAA) Standard with parameters are fragrance, acidity, body, flavor, after taste, and balance. Coffee flavor test results at all altitudes, coffee beans in the presence of shade have a positive effect on forming flavor, body, quality after taste, and balance, where the flavor of Arabica coffee in shaded conditions has a higher rating scale. In addition, based on the classification of taste quality, Arabica coffee in shaded conditions is included in the category of specialty Arabica coffee with a total scoring is 82.50 to 83.75.

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.

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.

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.

So far, the main Arabica coffee breeding programmes in Latin America have focused on the selection of varieties adapted to intensive full-sun farming systems. Meanwhile, little attention has been paid to breeding varieties specifically adapted to shade, which is the main characteristic of agroforestry systems (AFS). Yet the specialty coffee sector is currently expanding and seeking specific sensory qualities related to exotic varieties and no breeding programme exists to create new varieties for this type of market. Two trials were set up: one in full sun and the other under shade. F1 hybrids and their parents (pure lines and Ethiopian accessions) were studied in a factorial-crossing design to measure tree volume, yield (3 years), bean size, the bean NIRS signature and the final cupping score. Bean size and the final cupping score seemed to be relatively unaffected by shading. Strong maternal heritability was observed for bean size. In the trials, F1 hybrids produced “75–80%” more than the maternal lines and “40–50%” more than the male parents in the shade trial and in the full-sun trial, respectively. By choosing the F1 hybrid, it is possible to increase productivity under both shade and full sun while simultaneously achieving good sensory qualities. Selecting a F1 hybrid for “specialty coffee” seems exceptional. This raises a fundamental issue concerning the maternal heritability of seed biochemical composition. We conclude that selection under shade is essential for the selection of varieties adapted to AFS.

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.

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.

Specialty coffee is one form of coffee products that has developed into a niche market in the last five years in Indonesia. The development of the specialty coffee market starts from the many coffee shops that have sprung up in urban areas. This study focuses on the efficiency analysis of the Argopuro specialty coffee distribution channel. Argopuro as a single origin and new producer of specialty coffee requires a study of distribution channels that have been running in the past three years in order to develop efficient channels. Research location is located in Tlogosari Village, Sumbermalang Sub-district, Situbondo Regency. The sampling method is taken by non-probabling sampling by focusing on actors in each distribution channel. The sample consisted of 20 assisted farmers, 1 processor and 7 home roasters. The results of the study showed that the farmer share obtained by farmers in the Argopuro specialty coffee business is 36%. While the marketing strategy of each distribution chain actor includes; farmers (48%), processors (53%), and roastery (48%). Percentage of profit and cost ratio is obtained evenly between market institutions. Prossesor has a profit ratio of 83% and costs 73%. While roastery has a profit ratio of 73% and a cost ratio of 80%. Based on these indicators, the Argopuro specialty coffee distribution channel is efficient in terms of margin share, profit share and cost share. However, the purchase price at the farmer level needs to be considered so that the portion of the farmer share can be increased.

Although the consumer culture field has addressed the role of ritual processes in consumption, no research has yet identified how connoisseur consumers, through ritual practices, establish and manipulate their distinction from other consumers. Drawing on key concepts from ritual theory, this research addresses the role played by ritual in connoisseurship consumption and consumers’ taste. In conducting an ethnographic study on connoisseurship consumption, the first author immersed himself in the North American specialty coffee context—Toronto, Montreal, Seattle, and New York—from August 2013 to July 2014. He used long interviews and participant observation to collect data, which was then interpreted using a hermeneutic approach. We introduce the taste transformation ritual, theorizing the process that converts regular consumers into connoisseur consumers by establishing and reinforcing differences between mass and connoisseurship consumption. We develop a broader theoretical account that builds on consumption ritual and taste formation.

The aim of this first part of the study was to estimate the greenhouse gas (GHG) emission and fixation balance in specialty coffee production in the Department of Antioquia, Colombia. The results show that an average of 1,068 kg CO2 per kg of coffee cherry produced is fixed. The fixation and emission balance was positive of 0.271 kg CO2e / kg coffee cherry. Total GHG emission was 0,816 kg CO2e per kg coffee cherry. Emissions due to loss of carbon from soil organic matter, organic matter incorporation and coffee leaf litter decomposition, were 84.3% of total emissions and the remaining 15.7% was due to emissions from nitrogen fertilization.

Specialty coffee has emerged from the coffee industry of the 20th century, with a culture on developing a better appreciation of coffee through quality beans and improved brewing methods. Consumer’s knowledge for specialty coffee has changed in recent years through the development of the international coffee industry. As a result, this trend has grown in South Africa. This study, therefore, identifies a consumer profile and the specialty coffee consumption behaviour in Gauteng, South Africa. A survey design method was used with quantitative data gathered using questionnaires and a probability stratified and simple random sampling of speciality coffee consumers in Gauteng and analysed with descriptive and inferential statistics. The results indicated that consumers are demanding quality specialty coffee with a preference for knowledgeable baristas. Consumers have been shown to have positive perceptions of specialty coffee with a market demand for the product. Globalisation has brought international expertise into the local industry thus further developing the quality and expectation of consumers. However, the education of consumers and the local hospitality industry are a perceived gap in the further growing of the specialty coffee culture in South Africa. A recommendation of this study is for the specialty coffee industry to emphasise their specialty coffee development, with a particular focus on educating consumers in Gauteng, because of the rise of specialty coffee by combining local expectations with international knowledge.

The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were naturally processed and COL was fermented anaerobically. Green beans from COL (COL-GR) and NIC (NIC-GR) were roasted at two levels, light roasting (COL-LIGHT and NIC-LIGHT) and darker roasting (COL-DARK and NIC-DARK), at final temperatures of 210 °C (10 min) and 215 °C (12 min), respectively. Quantitative analyses of PPH identified caffeoylquinic acids (CQA), feruloylquinic acids, and dicaffeoylquinic acids. Isomer 5-CQA was present at the highest levels and reached 60.8 and 57.7% in COL-GR and NIC-GR, 23.4 and 29.3% in COL-LIGHT and NIC-LIGHT, and 18 and 24.2% in COL-DARK and NIC-DARK, respectively, of the total PPH. The total PPH contents were highest in COL-GR (59.76 mg/g dry matter, DM). Roasting affected the contents of PPH, CAF, and AA (p < 0.001, p < 0.011 and p < 0.001, respectively). Nickel and cadmium contents were significantly higher in the COL-GR than in the NIC-GR beans. Darker roasting decreased AA content, but light roasting maintained similar amounts of CAF and total PPH.

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.

Since the last major international coffee crisis, in the 1990s, the production of specialty coffee has been considered one of the main market alternatives for small farmers. However, the increase in world consumption of this type of coffee has also attracted the attention of major exporters, roasters and retailers, with consequent standardization of production. On the one hand, the entry in such markets has important benefits for small producers, particularly in countries recognized by the production of lower quality coffee and insufficient collective organization of farmers, as the Brazilian case, on the other hand, external regulation and the role of large companies have extended the differences of power and distribution of value along the productive spacial circuit. Therefore, this article aim to examine the paradox resulting from the insertion of small producers of the Associação dos Agricultores familiares do Córrego D’Antas, Poços de Caldas (MG), in the Fairtrade market. For this, starts the debate on globalization and standardization of specialty coffee production. Then deepens the analysis in Fairtrade and finally, it highlight the benefits and challenges faced by Assodantas.

The associations are important to support farmers who wish to trade on agroindustrial systems, playing a coordinating officer role. Due to the increasing number of associations in the agroindustrial system of specialty coffee in Brazil, demand is created by studies that describe the role of these associations in support of the business of its members. It has developed as a general goal, describe and analyze the role of a growers association in supporting the business of Brazilian producers of specialty coffees. We conducted a case study that examined both the influence of the actions of this association in the affairs of its members as externalities generated to Brazilian producers of specialty coffees. It appears that the organization studied is evidence of an important coordinating officer to support businesses in agribusiness systems. The findings of the study ratify the theory that this type of organization contributes to the buildup of trust among partners, lessens information asymmetry and reduces transaction costs.

The low farm-gate price of agricultural commodities is commonly caused by low quality and complicated value chain. Quality improvement and direct selling through Mediated Partnership Model (Motramed) are conducted to increase farm-gate price and bargaining power of smallholder farmers. In Indonesia, Motramed has been applied in several coffee producing regions, such as Flores, Kintamani and East Java. This research aimed to understand the influence of quality improvement and direct selling activities through Motramed on market chain, farm-gate price and household coffee farmers’ income in Indonesia. This research was conducted in Kintamani in 2013. This research also used farm-gate data in several specialty coffee producing regions, including Flores (Bajawa and Ruteng), Kintamani and East Java that collected during 2010 and 2011. I incorporated both quantitative and qualitative research methods to explore and analyse the data. Household farmer survey, semi-structured interview with coffee stakeholders including farmers, collectors, exporters, government officials and NGOs; and field observation were used for collecting the data. The research shows that quality improvement activity in the farm level and direct selling through Motramed has