Search

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 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.

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]

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.

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]

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.

Building on the success of traditional fermented foods, the coffee industry has experienced a surge in research on the use of yeast in coffee bean fermentation. As the coffee industry continually seeks innovative approaches, it becomes crucial to understand the nuances of yeast's impact on coffee quality. This review explores the transformative impact of yeast on coffee fermentation and product quality. By investigating traditional (wet and dry processing) and emerging techniques (carbonic maceration and induced fermentation), it aims to understand how yeast selection and fermentation methods affect coffee's flavor, aroma, and quality. Additionally, this review provides critical discussions on underexplored topics, such as optimal storage conditions and health properties of fermented coffee, as well as regulatory, safety, and environmental concerns, offering a complete view of yeast's role in enhancing coffee's market appeal and quality. Based on criteria such as pectinolytic activity, stress tolerance, and aroma production, Saccharomyces cerevisiae and Pichia fermentans are the most studied yeasts affecting coffee quality. Their impact on the chemical of coffee is evident through the accumulation of aroma-enhancing compounds, such as alcohols, aldehydes, organic acids, esters, ketones, and terpenoids. Recent protocols involving co-inoculation between distinct yeast groups and lactic acid bacteria have emerged, exhibiting metabolic synergism and producing coffees with heightened body perception, improved aroma, and enhanced acidity. However, ongoing research is needed to explore novel fermentation systems, storage methods, and sustainable yeast biomass disposal practices, ensuring a more efficient and sustainable future for the coffee market. • Yeast fermentation enhances coffee flavor by producing unique aroma compounds. • Saccharomyces and Pichia have a strong potential to diversify coffee sensory profile. • Co-inoculation with lactic acid bacteria enriches coffee's body, acidity, and aroma. • Yeast fermentation can reduce harmful compounds, boosting coffee's health benefits. • Further research is needed on yeast selection and the optimal storage of fermented beans. [ABSTRACT FROM AUTHOR]

The specialty coffees of the Department of Nariño have been recognized worldwide for their excellent quality, but they have been affected by the inadequate handling of the product in its supply chain, specifically in the areas where it is stored, directly affecting its differential attributes, therefore which presents an approach to solve the problem of selection and location of possible potential areas, for the establishment of a distribution center, essential for its entire chain. In the present study, a decision-making approach with multiple criteria (MCDA) was applied, specifically the analytical hierarchy process (AHP) and weighted linear combination (WLC), with the incorporation of geographical criteria and their implementation in GIS (Geographical Information Systems), where 38 possible alternatives (Producing Municipalities) were evaluated for the establishment of a distribution center, using criteria previously identified with the help of experts in the areas of location, logistics, connectivity and specialty coffees, where those selected were: production Municipal, road connectivity and average temperatures. As results, maps of normalized and weighted criteria were generated according to the qualification or level of importance given by the experts through the model (AHP) and later using the weighted linear combination method (WLC) and GIS, the possible ideal areas were identified for the establishment of the distribution center. In conclusion, we can affirm that as the number of criteria increases, it implies greater complexity for decision-making, being of great help the implementation of technological tools such as GIS for the analysis and management of information in the resolution of this type of problems, which in the specific case of this project brought us closer to having a departmental overview of the possible ideal areas to establish a distribution center for specialty coffees. In detail, the methods and criteria used, data sets used, results obtained and discussion, finally the most significant conclusions, are described. [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]

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]

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 aim of this study is to explore the specialty coffee sector in Turkey as an emerging business and culinary culture. Semi-structured in-depth interviews are collected with individuals that work as baristas, managers, and sectorial experts, to examine how individuals who offer service within the market perceive the sector and consumers. Results show that individuals who work within the market embrace distinctive characteristics of specialty coffee and see coffee making as a life style. Symbolic value of specialty coffee is a substantial source of motivation for participants. Consumers' involvement with third wave is seen as limited. A major issue for the sector comes forward as the lack of standardization, which is observed through the instabilities within product and service quality and branding. Our study contributes to the existing literature as it demonstrates how specialty coffee culture emerges in a particular context, Turkey and examines third wave coffee with an interdisciplinary perspective. [ABSTRACT FROM AUTHOR]

Coffee, which aids us in learning about the cultural practices of a society, is an important consumption commodity not only in Turkey but throughout the world. In this study, various speciality coffees produced by coffee producers in Artuklu, the historical district of Mardin, the rapid change of cafes and the purchasing practices of consumers have been examined. Ethnographic interviews have also been conducted with coffee producers, cafe owners, and consumers. Coffee producers make various coffees, such as Turkish, Assyrian, Kurdish, Dibek, and cardamom, reflecting the multicultural structure of the city. Cafe owners and producers use expressions and images that emulate antiquity in their brands and logos. The cafes as “third places” become flamboyant spacious spaces leaving their traditional appearance behind. The consumption of new products by visitors of Mardin, an important place for domestic tourists, indicates a new class that seeks pleasure and experience in Turkey. [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]

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.

[Display omitted] • Target metabolite profiling supported the characterization of specialty coffee beans. • The geographical origin influenced specialty coffeés chemical profile and quality. • Post-harvesting processing can enhance the content of health-beneficial compounds. Specialty coffee beans are those produced, processed, and characterized following the highest quality standards, toward delivering a superior final product. Environmental, climatic, genetic, and processing factors greatly influence the green beans' chemical profile, which reflects on the quality and pricing. The present study focuses on the assessment of eight major health-beneficial bioactive compounds in green coffee beans aiming to underscore the influence of the geographical origin and post-harvesting processing on the quality of the final beverage. For that, we examined the non-volatile chemical profile of specialty Coffea arabica beans from Minas Gerais state, Brazil. It included samples from Cerrado (Savannah), and Matas de Minas and Sul de Minas (Atlantic Forest) regions, produced by two post-harvesting processing practices. Trigonelline, theobromine, theophylline, chlorogenic acid derivatives, caffeine, caffeic acid, ferulic acid, and p -coumaric acid were quantified in the green beans by high-performance liquid chromatography with diode array detection. Additionally, all samples were roasted and subjected to sensory analysis for coffee grading. Principal component analysis suggested that Cerrado samples tended to set apart from the other geographical locations. Those samples also exhibited higher levels of trigonelline as confirmed by two-way ANOVA analysis. Samples subjected to de-pulping processing showed improved chemical composition and sensory score. Those pulped coffees displayed 5.8% more chlorogenic acid derivatives, with an enhancement of 1.5% in the sensory score compared to unprocessed counterparts. Multivariate logistic regression analysis pointed out altitude, ferulic acid, p- coumaric acid, sweetness, and acidity as predictors distinguishing specialty coffee beans obtained by the two post-harvest processing. These findings demonstrate the influence of regional growth conditions and post-harvest treatments on the chemical and sensory quality of coffee. In summary, the present study underscores the value of integrating target metabolite analysis with statistical tools to augment the characterization of specialty coffee beans, offering novel insights for quality assessment with a focus on their bioactive compounds. [ABSTRACT FROM AUTHOR]

[Display omitted] • Arabica (CA) and canefora (CC) coffees were treated with steam and three loads of asparaginase. • Steam treatment reduced acrylamide formation in CA and CC by about 32%. • Asparaginase treatment (ASPT) reduced acrylamide up to 68% in medium roasts. • Chlorogenic acids were reduced by 15–25% in light medium and medium roasts. • Consumers did not perceive negative changes in sensory aspects after ASPT. Acrylamide is an amide formed in the Maillard reaction, with asparagine as the primary amino acid precursor. The intake of large amounts of acrylamide has induced genotoxic and carcinogenic effects in hormone-sensitive tissues of animals. The enzime asparaginase is one of the most effective methods for lowering the formation of acrylamide in foods such as potatoes. However, the reported sensory outcomes for coffee have been unsatisfactory so far. This study aimed to produce coffees with reduced levels of acrylamide by treating them with asparaginase while retaining their original sensory and bioactive profiles. Three raw samples of Coffea arabica , including two specialty coffees, and one of Coffea canephora were treated with 1000, 2000, and 3000 ASNU of the enzyme. Asparagine and bioactive compounds (chlorogenic acids-CGA, caffeine, and trigonelline) were quantified in raw and roasted beans by HPLC and LC-MS, while the determination of acrylamide and volatile organic compounds was performed in roasted beans by CG-MS. Soluble solids, titratable acidity, and pH were also determined. Professional cupping by Q-graders and consumer sensory tests were also conducted. Results were analyzed by ANOVA-Fisher, MFA, PCA and Cluster analyses, with significance levels set at p ≤ 0.05. Steam treatment alone decreased acrylamide content by 18.4%, on average, and 6.1% in medium roasted arabica and canefora coffees. Average reductions of 32.5–56.0% in acrylamide formation were observed in medium roasted arabica beans when 1000–3000 ASNU were applied. In the canefora sample, 59.4–60.7% reductions were observed. However, steam treatment primarily caused 17.1–26.7% reduction of total CGA and lactones in medium roasted arabica samples and 13.9–22.0% in canefora sample, while changes in trigonelline, caffeine, and other evaluated chemical parameters, including the volatile profiles were minimal. Increasing enzyme loads slightly elevated acidity. The only sensory changes observed by Q-graders and or consumers in treated samples were a modest increase in acidity when 3000 ASNU was used in the sample with lower acidity, loss of mild off-notes in control samples, and increased perception of sensory descriptors. The former was selected given the similarity in chemical outcomes among beans treated with 2000 and 3000 ASNU loads. [ABSTRACT FROM AUTHOR]

• Adulteration of specialty coffees with low-quality ones resulting in illegal profit. • Identify adulterations in specialty coffees using multielement analysis by ICP-MS. • Evaluate the performance of one-class classifiers: dd -SIMCA, OCRF, and OCPLS. • OCRF and OCPLS models exhibited good sensitivity, specificity, and reliability rates. • This study is a pioneer using ICP-MS combined with those one-class methods. Due to the lucrative nature of specialty coffees, there have been instances of adulteration where low-cost materials are mixed in to increase the overall volume, resulting in illegal profit. A widely used and recommended approach to detect possible adulteration is the application of one-class classifiers (OCC), which only require information about the target class to build the models. Thus, this work aimed to identify adulterations in specialty coffees with low-quality coffee using multielement analysis determined by ICP-MS and to evaluate the performance of one-class classifiers (dd -SIMCA, OCRF, and OCPLS). Therefore, authentic specialty coffee samples were adulterated with low-quality coffee in 25 % to 75 % (w/w) proportions. Samples were subjected to acid decomposition for analysis by ICP-MS. OCPLS method presented the best performance to detect adulterations with low-quality coffee in specialty coffees, showing higher specificity (SPE = 100 %) and reliability rate (RLR = 94.3 %). [ABSTRACT FROM AUTHOR]

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.

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 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.

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]

Copyright of Internext: Revista Electrônica de Negócios Internacionais da ESPM is the property of Associacao Escola Superior de Propaganda e 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.)

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.