Search

Temperature control is the starting point for the development of controlled fermentation and improving coffee quality. The characteristics of coffee varieties can influence fermentation behavior. To evaluate the effect of the coffee variety on the behavior of controlled fermentation and on coffee quality, a completely randomized design was used with three varieties (Castillo, Cenicafé1 and Tabi) and two control temperatures (15 and 30 °C). Spontaneous fermentation was the control for each controlled process. The fermentation time, pH, glucose and lactic acid contents, as well as, the count of mesophiles, yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB), were assessed. The sensory quality of the coffee was classified as very good and excellent based on the variety, with averages above 82 Specialty Coffee Association (SCA) points. The highest values were for the Cenicafé1 variety. Fermentation behaviors were similar among varieties but not based on the given condition. Compared with spontaneous fermentation, the treatment at 15 °C prolonged the degradation of mucilage in more than 24 h; additionally, there were differences in the final pH values, less than 3.5 and close to 4.0, respectively. Quality was not significantly different between the controlled fermentation and the spontaneous fermentation (Wilcoxon test p > 0.05) or between fermentation temperatures (Kruskal–Wallis test p > 0.05). [ABSTRACT FROM AUTHOR]

Temperature control is the starting point for the development of controlled fermentation and improving coffee quality. The characteristics of coffee varieties can influence fermentation behavior. To evaluate the effect of the coffee variety on the behavior of controlled fermentation and on coffee quality, a completely randomized design was used with three varieties (Castillo, Cenicafé1 and Tabi) and two control temperatures (15 and 30 °C). Spontaneous fermentation was the control for each controlled process. The fermentation time, pH, glucose and lactic acid contents, as well as, the count of mesophiles, yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB), were assessed. The sensory quality of the coffee was classified as very good and excellent based on the variety, with averages above 82 Specialty Coffee Association (SCA) points. The highest values were for the Cenicafé1 variety. Fermentation behaviors were similar among varieties but not based on the given condition. Compared with spontaneous fermentation, the treatment at 15 °C prolonged the degradation of mucilage in more than 24 h; additionally, there were differences in the final pH values, less than 3.5 and close to 4.0, respectively. Quality was not significantly different between the controlled fermentation and the spontaneous fermentation (Wilcoxon test p > 0.05) or between fermentation temperatures (Kruskal–Wallis test p > 0.05).

The objectives of the study are to identify LULC types that have undergone changes due to quality coffee production and assess smallholders' perceptions of the LULC changes associated with their coffee production practices in Yirgacheffe coffee area, southern Ethiopia. The study used Landsat satellite images of 1988, 2003, and 2018 to examine the LULC change. In addition, household surveys and focus group discussions were carried out to assess land management practices in the study area. The findings show that forest coffee (FC) cover decreased at a rate of 1.02% per year in the 30-year time, which was mostly changed to semi-forest and semi-plantation coffee cover. The study area has also experienced an increase in semi-plantation cover (0.07% per year), semi-forest coffee (0.9% per year) over the study period, showing a gradual decrease in vegetation cover. This also suggests that a major driving force for the local LULC change is the increasing demand for coffee in the global and national market, as evident from the increasing trend of coffee export from Ethiopia. Survey data show that quality coffee production drives coffee agroforest conversion while it has potitive effects on land management practices by smallholders. Reducing the current heavy dependence of livelihoods on coffee as the single most important commodity is likely to enhance sustainability of the coffee agroforests in the area. [ABSTRACT FROM AUTHOR]

This study aimed to perform a bioclimatic comparison of wet processing facilities of coffee in Colombia, with three typical types of Colombian coffee region, through computer simulation, specifically evaluating the effect of heat and steam generated by mechanical drying machines, and natural ventilation area on the temperature and relative humidity within these facilities. The effect of the natural ventilation area was observed, to greater area of natural ventilation, lower temperature and relative humidity, i.e. it was observed that typology b behaved better bioclimatically than typology a. The indoor environment of type a (stepped type), had a greater biological risk of proliferation of fungi and bacteria, with an average temperature of 27.5 °C, and average internal relative humidity of 70.6%. In type c, as its mechanical drying machine protrudes from the building, and expel the vapor and heat produced in the drying process to the external environment, showed the best bioclimate conditions for parchment coffee, with an average temperature of 23.5 °C and average internal relative humidity of 65.5% most of the time.

Copyright of Brazilian Review of Economics & Agribusiness / Revista de Economia e Agronegócio is the property of Brazilian Review of Economics & Agribusiness / Revista de Economia e Agronegocio 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 study aimed to perform a bioclimatic comparison of wet processing facilities of coffee in Colombia, with three typical types of Colombian coffee region, through computer simulation, specifically evaluating the effect of heat and steam generated by mechanical drying machines, and natural ventilation area on the temperature and relative humidity within these facilities. The effect of the natural ventilation area was observed, indicating that the greater the natural ventilation area, the lower the temperature and relative humidity, i.e. it was observed that typology b behaved better bioclimatically than typology a. The indoor environment of type a (stepped type), had a greater biological risk of proliferation of fungi and bacteria, with an average temperature of 27.5 °C, and average internal relative humidity of 70.6%. In type c, as its mechanical drying machine protrudes from the building, and expel the vapor and heat produced in the drying process to the external environment, showed the best bioclimate conditions for parchment coffee, with an average temperature of 23.5 °C and average internal relative humidity of 65.5% most of the time. [ABSTRACT FROM AUTHOR]

Abstrak Penelitian ini bertujuan untuk meningkatkan pendapatan produsen kopi bubuk berskala industri kecil/rumah tangga. Sedangkan secara khusus penelitian ini bertujuan untuk mendesain mesin pengupas kulit tanduk biji kopi yang dapat meningkatkan kuantitas dan kualitas biji kopi. Hasil penelitian menunjukkan bahwa mesin pengupas kulit tanduk biji kopi yang didesain dapat memisahkan kulit tanduk biji kopi sekitar 94 %, dan 6 % dari biji kopi yang tidak terkupas karena ukurannya yang kecil. Biji kopi yang sudah terpisah dari kulit tanduknya tersebut, 98 % dalam keadaan utuh (tidak pecah) dan hanya sekitar 2 % yang tidak utuh (pecah) karena ukuran biji kopi yang besar. Hal ini menunjukkan bahwa mesin pengupas yang telah didesain sudah dapat meningkatkan kualitas dan kuantitas biji kopi. Kata kunci : kopi, kulit tanduk, kualitas kopi, kuantitas kopi, mesin pengupas, Abstract Generally, this study aims to improve income industrial-scale ground coffee producer households. While this study specifically aims to design a horn skinner machine coffee beans that can improve the quantity and quality of coffee beans. Horn skinner machine coffee beans that are designed to separate the skin of the beans horn about 94%, and 6% of the coffee beans that do not disintegrate because of their small size. The coffee beans have been separated from the shell horns, 98% intact (not broken) and about 2% that is not intact (broken) because of the large size of coffee beans. This suggests that machine has been designed to improve the quality and quantity of coffee beans. Keywords: coffee, leather horn, quality coffee, quantity coffee, skinner machine

This study aimed to compare the bioclimate and energy consumption of two coffee wet processing facilities in Colombia, with two typical types of Colombian coffee, using computer simulation. Specifically, we evaluated the effect of the heat generated by machines and the effect of the natural ventilation area on temperature and relative air humidity inside these buildings and their energy consumption. The postharvest plant with typology b gave the best results in terms of temperature and relative humidity suitable to preserve the quality of the coffee bean. Its approximate energy consumption was 30% of the total consumed by typology a. [ABSTRACT FROM AUTHOR]