1. On the soil–bean–cup relationships in Coffea arabica L.
- Author
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Morales‐Ramos, Victorino, Escamilla‐Prado, Esteban, Ruiz‐Carbajal, Ricardo Abimael, Pérez‐Sato, Juan Antonio, Velázquez‐Morales, Juan Alberto, and Servín‐Juárez, Roselia
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COFFEE beans , *COFFEE plantations , *SOIL composition , *GREEN bean , *SOIL acidity , *SOIL sampling , *ESPRESSO - Abstract
BACKGROUND The relationships between soil and coffee beans variables were evaluated and then the influence of bean composition on cup quality attributes was computed by means of relation studies. A total of 139 coffee and soil samples were collected directly from the same number of coffee plantations in Chiapas, Mexico. RESULTS: In the elemental composition, only phosphorus, potassium, calcium, and copper in coffee beans had a significant (P < 0.05) relationship with the content of the same elements in soil. The level of macro‑ and microelements in the coffee bean affected some of the cup quality attributes, but variables such as texture, titratable acidity, and pH of water in soil had a major influence on those attributes. Caffeine, trigonelline, and 5‐caffeoylquinic acid in green coffee beans also had a significant influence (P < 0.05) on the sensory attributes of the beverage. CONCLUSION: The elemental composition of soil and coffee beans was important in explaining the cup quality attributes, but the most important variables influencing the sensory quality of coffee were altitude of plantations and moisture of coffee beans. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]
- Published
- 2020
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