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Civet coffee is considered as highly marketable and rare. This specialty coffee has a special flavor and higher price relative to regular coffee, and it is restricted in supply. Establishing a straightforward and efficient approach to distinguish Civet coffee for quality; likewise, consumer protection is fundamental. This study utilized visible spectroscopy as a non-destructive and quick technique to obtain the absorbance, ranging from 450 nm to 650 nm, of the civet coffee and non-civet coffee samples. Overall, 160 samples were analyzed, and the total spectra accumulated was 960. The data gathered from the first 120 samples were fed to the classification learner application and were used as a training data set. The remaining samples were used for testing the classification algorithm. The study shows that civet coffee bean samples have lower absorbance values in visible spectra than non-civet coffee bean samples. The process yields 96.7 % to 100 % classification scores for quadratic discriminant analysis and logistic regression. Among the two classification algorithms, logistic regression generated the fastest training time of 14.050 seconds. The application of visible spectroscopy combined with data mining algorithms is effective in discriminating civet coffee from non-civet coffee.

The report here is basically a research-based business idea for Starbucks Coffee Company that operates all over the world. The idea is line with the market dynamics and the needs of the target market i.e. the masses across the world. The idea is that Starbucks should start a separate line of coffee shops in various parts of the word that will serve Yerba Mate herbal coffee, tea and Beverages. This is a famous coffee and tea in South Africa that has extensive health benefits and falls in the domain of third wave of coffee for the specialty coffee lovers. This business idea will be implemented by Starbucks as a specific niche in the coffee or restaurant industry. Now since the population of world is facing high rates of obesity, and with increasing quality consciousness and love for specialty coffee, this business idea presents great opportunity for the company. The idea is based on research using market analysis and tools like PEST analysis.

Packaging design is a challenge for the development of micro-industries, especially to encounter high competition against well-known products. Unfortunately, most of micro-industries have limitations in term of packaging design and attractiveness. The purpose of this study was to design the right packaging prototype model for the micro-industries. The study applied the value engineering approach which consisted of information, creative, analysis, development, and recommendation stages. In the creative stage, the process included making the moodboards, sketches and digitizing designs as well as generating prototypes. Fuzzy AHP (Analytical Hierarchy Process) was applied in the analysis stage to obtain the weight of each performance parameter. From the analysis, it found that colour was the most significant parameter in determining packaging design of specialty coffee packaging. The most appropriate model recommendation as a representation of packaging for specialty coffee businesses for micro-scale industries was the flat bottom pouch type contained in alternative III. Keywords: fuzzy AHP, packaging design, prototype, value engineering

Untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics analysis was carried out on 18 coffee brews ranging in Specialty Coffee Association (SCA) cup scores. Six compounds highly predictive of low cup score were isolated from coffee using multidimensional preparative LC/MS and further evaluated by sensory recombination analysis with certified SCA quality graders. A significant decrease in cup score was demonstrated with four of the six compounds when added to a specialty coffee brew. High-resolution mass spectrometry and mono- and bidimensional nuclear magnetic resonance experiments were used to successfully elucidate four of the structures as 16α,17-dihydroxy

El café es uno de los principales productos agrícolas de exportación de Colombia y representa el sustento de miles de familias campesinas, pero la tendencia en el precio ha sido a la baja desde el fin del Pacto Cafetero y la viabilidad financiera de la producción es frecuentemente cuestionada. Frente a este panorama, el país ha venido incursionando en el reciente mercado de café especial, como una alternativa para mejorar el precio por medio de la producción de un grano de mayor calidad. Actualmente, no hay claridad en el país sobre las características económicas de este mercado, ni una definición objetiva de café especial que permita adelantar dicho análisis. Por lo tanto, el presente trabajo se centra en determinar un criterio estadístico del precio y, a partir de este, segmentar el mercado de exportación de café verde de Colombia entre café diferenciado y café comercial, buscando entender su tamaño y evolución en la última década. Los resultados de dicho ejercicio evidencian que el segmento de café diferenciado es pequeño comparado con el de café comercial, alcanzando el 13,59% de participación para el año de máximo valor. Aunque, sí se presenta un crecimiento continuo del segmento en valores absolutos para todos los años analizados. Adicionalmente, se realizaron regresiones que demuestran una correlación negativa entre el aumento del precio y la disminución de las toneladas exportadas para el mercado general, lo cual guarda relevancia para las expectativas que un gran productor de café como Colombia pueda fijarse frente a este mercado., Coffee is one of Colombia's leading agricultural export products and represents the livelihood of thousands of rural families, but the price trend has been downward since the end of the Coffee Agreement and the financial viability of production is frequently questioned. Faced with this scenario, the country has been entering the recent specialty coffee market as an alternative to improve the price through the production of a higher quality bean. Currently, there is no clarity in the country about the economic characteristics of this market nor an objective definition of specialty coffee that would allow this analysis to be carried out. Therefore, this paper focuses on determining a statistical price criterion and based on this, segmenting the Colombian green coffee export market between differentiated coffee and commercial coffee, seeking to understand its size and evolution in the last decade. The results of said exercise show that the segment of differentiated coffee is small compared to commercial coffee, reaching a 13.59% share for the year of maximum value. Although, there is a continuous growth of the segment in absolute values for all the years analyzed. Additionally, regressions were carried out that show a negative correlation between the increase in price and the decrease in tons exported for the general market. This is relevant for the expectations that a large coffee producer such as Colombia may set for this market.

El café es una de las bebidas más populares del mundo y su consumo cada vez crece más. El comercio electrónico ha transformado el comportamiento del consumidor y la forma de hacer compras de café no ha sido ajena a esta tendencia de adquisiciones en línea; de allí la importancia de entender la manera en que el comprador toma la decisión de compra en plataformas de comercio electrónico. La presente investigación determina los principales atributos que un consumidor del área metropolitana de Medellín, evalúa antes de tomar una decisión de compra en línea de café y cómo cada atributo participa en la decisión de compra. Para ello, se han establecido los principales atributos de los comercios electrónicos de productos y se ha analizado el comportamiento y la interacción del consumidor con cada uno de estos en los principales marketplaces de café de Colombia. Los datos han sido recolectados a través de la observación y el análisis de compras con ayuda de un Eye Tracker (dispositivo de seguimiento visual), y luego a través de entrevistas en profundidad semi-estructuradas con más de 14 participantes. Los resultados han revelado cuales son los atributos de evaluación de un consumidor a la hora de tomar la decisión de compra de café a través de una plataforma de comercio electrónico. Los resultados finales de la presente investigación son una herramienta útil para las empresas productoras y/o comercializadoras de productos y sub-productos de café que tienen el comercio en línea como uno de sus principales canales de distribución o planean tenerlo en un futuro., Coffee is one of the most popular beverages in the world and its consumption is growing every day. E-commerce has transformed consumer behavior, and the purchasing process has evolved the same way; hence, the importance of understanding the way in which the buyer makes the purchase decision online. This research determines the main attributes that a consumer in Medellin, Colombia, evaluate before making a coffee purchase decision online and how each attribute participates on it. For this purpose, the behavior and interaction with the main attributes of the main coffee e-commerce in Colombia has been analyzed. The data has been collected through observation and purchase analysis with the help of an Eye Tracker, and then through semi-structured interviews with more than 14 participants. The results have revealed the evaluation attributes of a consumer when making the purchase decision through a coffee electronic commerce platform. The results of this research are a useful tool for companies that produce and/or distribute coffee products that have online selling as one of their main distribution channels or plan to have it in the future.

Digital, La presente investigación tiene como objetivo analizar la factibilidad para la creación de una empresa procesadora y comercializadora de café tipo “especial” en el municipio de la Paz-Cesar. Teniendo en cuenta los referentes teóricos de los autores Cravens & Piercy (2007), Malhotra (2008), Martínez (2011), Miranda (2003) y Meza (2017) entre otros. Se encuentra estructurada mediante una metodología de tipo descriptiva; el diseño de la investigación es de campo, no experimental y transaccional. La muestra estuvo conformada por las unidades informantes 148 habitantes del municipio en mención, para ello se utilizó un cuestionario con 10 preguntas cerradas con elección múltiple. Tras analizar e interpretar los datos se obtuvieron unos resultados, se evidencio que existe un mercado por valor de 1.836 millones de pesos referente a 1275 consumidores, que la empresa puede llegar a comercializar 137700 unidades anuales, para ello se tiene una producción de 50842 kilogramos anuales provenientes del corregimiento de San José de Oriente, se necesitan una inversión de 368 millones para operar. Por otro lado; la empresa contara con 7 empleados y funcionara bajo la figura jurídica de una sociedad anónima simplificada; obteniendo utilidades de 94 millones de pesos y rentabilidad del 5%, al ser evaluada financiera arroja un VPN positivo de 91 millones TIR positiva del 13,61% y relación beneficio/costo de 25 centavos por cada peso invertido., The objective of this research is to analyze the feasibility for the creation of a "special" type coffee processing and marketing company in the municipality of La Paz-Cesar. Taking into account the theoretical references of the authors Cravens & Piercy (2007), Malhotra (2008), Martínez (2011), Miranda (2003) and Meza (2017) among others. It is structured through a descriptive methodology; the research design is field, non-experimental and transactional. The sample was made up of the informant units 148 inhabitants of the municipality in question, for which a questionnaire with 10 closed questions with multiple choice was used. After analyzing and interpreting the data, some results were obtained, it was evidenced that there is a market worth 1,836 million pesos referring to 1,275 consumers, that the company can market 137,700 units per year, for which there is a production of 50,842 kilograms per year coming from the village of San José de Oriente, an investment of 368 million is needed to operate. On the other hand; the company will have 7 employees and will function under the legal form of a simplified corporation; obtaining profits of 94 million pesos and profitability of 5%, when evaluated financially, it shows a positive NPV of 91 million positive IRR of 13.61% and a benefit/cost ratio of 25 cents for each peso invested., Pregrado, Administrador(a) Financiero, 1 ed, Resumen.....................................................................................................................11 Abstract.......................................................................................................................13 Introducción..................................................................................................................15 1. Problema de Investigación...................................................................................16 1.1. Planteamiento del Problema................................................................................16 1.1.1. Formulación del Problema............................................................................21 1.1.2. Sistematización del Problema......................................................................21 1.2. Objetivos de la Investigación................................................................................21 1.2.1. Objetivo General...........................................................................................21 1.2.2. Objetivos Específicos...................................................................................22 1.3. Justificación..........................................................................................................22 1.3.1. Teórica..........................................................................................................22 1.3.2. Metodológica................................................................................................22 1.3.3. Práctica.........................................................................................................23 1.3.4. Social............................................................................................................23 1.3.5. Temática o Conceptual.................................................................................24 1.4. Delimitación..........................................................................................................25 1.4.1. Conceptual...................................................................................................25 1.4.2. Temporal.......................................................................................................25 1.4.3. Espacial........................................................................................................25 1.4.4. Institucional...................................................................................................25 2. Marco Teórico.......................................................................................................26 2.1. Antecedentes........................................................................................................26 2.2. Bases Teóricas.....................................................................................................33 2.2.1. Factibilidad Café Especial..........................................................................33 2.2.2. Demanda......................................................................................................34 2.2.3. Oferta............................................................................................................34 2.2.4. Competencia................................................................................................34 2.2.5. Precio...........................................................................................................35 2.2.6. Estudio Técnico y Tecnológico.....................................................................35 2.2.7. Estudio Administrativo..................................................................................36 2.2.8. Estudio Financiero........................................................................................37 2.2.9. Sistemas de Variables..................................................................................39 3. Marco Metodológico.............................................................................................42 3.1. Tipo de Investigación............................................................................................42 3.2. Diseño de la Investigación....................................................................................42 3.3. Nivel de la Investigación.......................................................................................42 3.4. Población..............................................................................................................42 3.5. Muestra.................................................................................................................43 3.6. Fuentes y Técnicas para la Recolección de Información.....................................44 3.7. Recursos..............................................................................................................44 3.7.1. Humanos......................................................................................................44 3.7.2. Institucionales...............................................................................................44 4. Resultados............................................................................................................45 4.1. Estudio de Mercado..............................................................................................45 4.1.1. Descripción del Producto..............................................................................45 4.1.2. Uso del Café.................................................................................................46 4.1.3. Contenido Nutricional...................................................................................47 4.1.4. Análisis del Consumidor...............................................................................48 4.1.5. Análisis de la Competencia..........................................................................48 4.1.6. Análisis de Precio.........................................................................................57 4.1.7. Estrategias de Distribución...........................................................................57 4.1.8. Publicidad.....................................................................................................58 4.1.9. Marketing Directo.........................................................................................59 4.1.10. Marketing Digital...........................................................................................59 4.1.11. Plan de Ventas.............................................................................................60 4.2. Estudio Técnico y Tecnológico.............................................................................61 4.2.1. Producción....................................................................................................61 4.1.2. Macro Localización.......................................................................................62 4.2.2. Micro Localización........................................................................................62 4.2.3. Ubicación de la Materia Prima......................................................................63 4.2.4. Descripción del Proceso Productivo.............................................................65 4.2.5. Maquinaria y Equipo.....................................................................................68 4.2.6. Inventario de Equipos Requeridos...............................................................69 4.2.7. Mano de Obra Necesaria.............................................................................70 4.2.8. Mantenimiento..............................................................................................70 4.2.9. Distribución de la Planta...............................................................................70 4.3. Estudio Administrativo y Legal..............................................................................71 4.3.1. Estructura Organizacional de la Empresa....................................................72 4.3.2. Cargos y Funciones......................................................................................72 4.3.3. Estatutos y Reglamentos..............................................................................74 4.3.4. Personal y Salarios.......................................................................................74 4.3.5. Impacto Ambiental........................................................................................75 4.4. Estudio Contable y Financiero..............................................................................76 4.4.1. Inversiones...................................................................................................76 4.4.2. Costos Operacionales..................................................................................78 4.4.3. Gastos Operacionales..................................................................................80 4.4.4. Gastos de Administrativos............................................................................80 4.4.5. Otros Gastos Administrativos.......................................................................81 4.4.6. Amortización Gastos Diferidos.....................................................................81 4.4.7. Gastos de Venta...........................................................................................82 4.4.8. Punto de Equilibrio (Primer Año de Operación)............................................82 4.4.9. Estados Financieros.....................................................................................84 4.4.10. Flujo de Efectivo...........................................................................................86 5. Conclusiones........................................................................................................90 6. Recomendaciones................................................................................................92 Referencias Bibliográficas............................................................................................94 Apéndices.....................................................................................................................96 Apéndice A. Formato de Encuesta...............................................................................96

Codot coffee from Tanggamus, Lampung is one of Indonesian specialty coffee with a very limited production. In this research, an authentication study for the Codot ground roasted coffee was conducted using UV-vis spectroscopy and chemometrics. A total of 330 samples of pure and adulterated Codot coffee was prepared. The adulterated Codot coffee samples were intentionally created by adding a regular coffee (non-Codot coffee) into pure Codot coffee samples with three levels of adulterations: low (10-20%), medium (30-40%), and high level (50-60%). All samples were 0,29 mm in particle size. The extraction procedure was performed with hot distilled water (98°C). The spectral data of coffee samples were acquired using a benchtop UV-visible spectrometer in the range of 190-1100 nm using a transmittance mode. The result showed that the pure and adulterated samples could be discriminated along PC1 and PC2 axis. The classification model was developed using LDA with 90,91% of accuracy could be obtained. The LDA model was used to classify the new samples and resulted in a sensitivity (SEN) of 100%, specificity (SPEC) of 76,67%, precision (PREC) of 78,13%, and accuracy (ACC) of 87,27% could be obtained. Using PLS regression, a PLS model was developed to quantify the percentages of Codot coffee adulteration and resulted in high of coefficient of determination both in calibration and validation (R2kal = 0,99 and R2val = 0,98). These results showed that UV-vis spectroscopy and chemometrics are suitable for authentication of Codot specialty coffee with RMSEP = 2,68% and RPD in prediction of 6,49. Keywords: authentication, LDA, PCA, PLS regression, UV-vis spectroscopy

Introducción. En los últimos años el área y la producción de café ha incrementado en Nariño, pero su sostenibilidad y rentabilidad se afectó por diversos factores. El aprovechamiento de atributos de calidad podría ser una alternativa para mejorar la actividad económica. Objetivo. Analizar la incidencia del manejo agronómico del sistema productivo de café variedad Castillo, sobre el rendimiento y la calidad del grano en el departamento de Nariño. Materiales y métodos. El trabajo se desarrolló durante 2018-2019 en cuatro municipios del departamento de Nariño, Colombia. Con sesenta unidades productivas (UPC) con café variedad Castillo. Se diseñó un instrumento mixto para la captura de información en predios y de variables in situ sobre el rendimiento y la calidad, con protocolos de la Specialty Coffee Association of America (SCAA) y la Federación Nacional de Cafeteros (FNC). Resultados. El 41,6 % de las UPC tenían predios sobre 1700 msnm, el 46,6 % se asoció con especies forestales, el 33,3 % con frutales o musáceas y el 20 % a libre exposición. El histograma de valores propios, permitió seleccionar cinco factores que explicaron el 52,69 % de variabilidad, las variables contribuyentes se relacionaron con: tipo de fertilizante, frecuencia, dosis de abono orgánico y densidad. El análisis de clasificación permitió conformar cuatro grupos, el cuarto con mayor número de UPC (35) pertenecía a la zona occidente, empleaba densidades de siembra >5500 plantas/hectárea y combinaba fertilizantes químicos y orgánicos. Conclusiones. Los sistemas mixtos con café bajo sombrío prevalecieron en su mayoría para el sistema productivo estudiado, de tal manera que no derivaron en composición de grupos diferenciales, como si hubo con la variabilidad en densidades de siembra, uso de abono orgánico y fraccionamiento de la fertilización. Estas variables de manejo agronómico influyeron en la obtención de diferencias para el rendimiento y la calidad de grano comercializable.

The detection of coffee bean defects is the most crucial step prior to bean roasting. Existing defect detection methods used in the specialty coffee bean industry entail manual screening and sorting, require substantial human resources, and are not standardized. To solve these problems, this study developed a deep learning algorithm to detect defects in coffee beans. The results reveal that when the pooling layer was used to enhance features and reduce neural dimensionality, some of the coffee been features were lost or misclassified. Therefore, a novel dimensionality reduction method was adopted to increase the ability of feature extraction. The developed model also overcame the drawbacks of padding causing blurred image boundaries and the dead neurons causing impeding feature propagation. Images of eight types of coffee beans were used to train and test the proposed detection model. The proposed method was verified to reduce the bias when classifying defects in coffee beans. The detection accuracy rate of the proposed model was 95.2%. When the model was only used to detect the presence of defects, the accuracy rate increased to 100%. Thus, the proposed model is highly accurate in coffee bean defect detection in the classification of eight types of coffee beans.

The objective of this study was to evaluate the sensory characteristics of coffees from Coffea arabica L. groups, in municipalities located in the Campo das Vertentes mesoregion, in the State of Minas Gerais. Natural and parchment coffees, after drying, consisted of 100% mature fruits. The experiment was carried out on 14 coffee farms located in the municipalities of Carmo da Mata, Oliveira, Santo Antonio do Amparo and Bom Sucesso, in the 2016/17 agricultural crop. In order to conduct the study, coffee fruit collections of nine groups of commercial cultivars were submitted to two types of post-harvest processing, known as “terrarium nut” and “parchment”, combinations that resulted in 250 samples. Sensory analysis was performed according to the protocol of the Specialty Coffee Association - SCA, with panelists accredited by the Coffee Quality Institute - CQI. The natural post-harvest processing (terrarium nut) showed higher scores for most groups of cultivars when compared to parchment processing. Cultivars Topazio, Bourbon Amarelo, Catucai Amarelo, Icatu Amarelo and Icatu Vermelho stood out with the highest averages for all sensory attributes. Key words: Coffee arabica L., sensory analysis, Specialty Coffee Association (SCA), quality.

Purpose: This study was performed to determine the best-blended specialty coffee for customers upon sampling and evaluating the quality characteristics of five kinds of coffee, Colombia Supremo (CS), Costa-rica Tarrazu (CT), Colombia Supremo Decaffeine (CSD), Indonesia Mandelling (IM), and India Robusta (IR). Methods: Five kinds of specialty coffee green beans were extracted after roasting, and we measured the pH, brix, solid contents, caffeine, theobromine, trigonelline, and chlorogenic acid contents, and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activities. Results: The pH of IR was the highest at 5.71±0.01, the °brix and solid contents were the highest in CS at 1.20 ± 0.10 °Brix and 0.83±0.05 °Brix, respectively. Total branched chain amino acids (63.58 ± 0.12 mg/g) and the sum of taste-related amino acids, such as serine, alanine, glutamic acid (67.84±0.10 mg/g), were the highest in CS. In IR, caffeine content was the highest as well as theobromine (29.32±0.07 mg/g and 0.74±0.01 mg/g, respectively). Meanwhile, CSD showed the highest contents of trigonelline and chlorogenic acid (0.97±0.02 mg/g and 0.94±0.01 mg/g, respectively). The DPPH radical scavenging activity of CS was at 90.54±0.18%, which was the highest among the tested coffees. Conclusion: Among the five kinds of specialty coffees, CS had the high solid contents and superior DPPH radical scavenging activities, and CSD has high levels of trigonelline and chlorogenic acid, but low levels of caffeine. If they were blended, this new specialty coffee would have high levels of anti-oxidative activities with a good taste and a low amount of caffeine.

The specialty coffee market has grown significantly in the past decades and has several cultivars with productive potential. The objective of this study was to evaluate the sensory profile of the beverage produced from Coffea arabica L. genotypes based on postharvest processing and to identify cultivars with the greatest genetic potential for coffee cultivation in the city of Araponga, Minas Gerais, Brazil. The experiment was a randomized complete block design with two replicates and 11 genotypes with different levels of resistance to rust. The sensory profile demonstrated an interaction between the genotype and the processing technique. Five of the genotypes presented total scores above 85 points according to the SCAA protocol. Moreover, two of these genotypes yielded heightened sensory notes after undergoing dry processing. The selection of coffee genotypes should consider the level of technology involved in the drying of the coffee beans, which preserves the potential quality of the beverage.

Valuation in markets of ambiguously appraised products is often performed by a group of recognized experts using centralized evaluation frameworks. Current business practices and technologies allow these participants to fluidly switch their role from evaluator to consumer. We name participants who occupy both roles as critic-buyer. We draw on the theories of the role transition and endowment effects to theorize the effects of critic-buyers on the final price of goods. We further posit that critics' participation tends to evolve into a network of critic-buyers, which also affects price. We build an affiliation network of critics and test whether centrality in this network relates to final price. Using data from a specialty coffee sales platform, our results show that the transition of critics to critic-buyers positively affects prices by reinforcing these participants' commitment to the product. Therefore, this transition should be encouraged.

Cup tasting is the most important tool to access the quality of coffee beans. However, the use of sensory evaluation alone can present some problems, since bias from the previous knowledge of a particular sample and health conditions of the taster can influence the results. Given the well-established potential of spectroscopic methods in coffee quality evaluation, in the present study, we sought to evaluate the potential of FTIR spectroscopy for quantitative evaluation of specialty coffee quality. Samples of specialty coffee were provided by the Federacao dos Cafeicultores do Cerrado Mineiro and Fazenda Barinas. They were roasted in IKAWA coffee roaster, analyzed by a group of Q-graders, and submitted to FTIR analysis. Physicochemical analyses (pH, titratable acidity, brix, total solids, and browning compounds) were also employed to show potential differences. Only pH showed significant difference between the beverages. PLS results showed consistent models for predicting the quality previously given by the cuppers, with low values of RMSEC and RMSEP (0.23 both). Also, the models showed high values of Rc (0.99) and Rv (0.97). The whole spectra were considered as important to classify the coffees by their quality, showing the complexity of the beverage.

Background The aim of this study was to evaluate the performance of yeasts Saccharomyces cerevisiae CCMA 0200 and Torulaspora delbrueckii CCMA 0684 in Mundo Novo and Catuai varieties processed by the wet method and the impact on sensory quality and compounds profile. The microbiota was evaluated by surface plating, and the compounds were evaluated by high-performance liquid chromatography and gas chromatography-mass spectrometry. Sensorial analysis was performed using the cupping test (Specialty Coffee Association). Results T. delbrueckii CCMA 0684 was better adapted to the process and remained for up to 72 h of drying. Eighteen volatile compounds were detected in green coffee and 75 in roasted coffee. 2-Furanmethanol propanoate and 2-ethyl-3,5-dimethylpyrazine were identified only in the inoculated treatments, and these are important contributors to the coffee aroma. All treatments received scores greater than 80 in the sensory analysis. Conclusion T. delbrueckii CCMA 0684 presented better results in relation to the sensorial analysis and is preferable for the varieties and processing method studied. The use of starter cultures is a viable method with which to obtain high-quality coffees with a distinct flavor and thus add to value to the product. © 2019 Society of Chemical Industry.

Opportunities open a coffee shop in the mall and office buildings are still very open because for the city, drink coffee together has become a necessity. Everyone loved the coffee and coffee atmosphere relaxed, loose and information enjoyed while chatting, chat/browsing internet, small meeting or discussion. More than that the coffee shop has become a strategic place to make a deal and business negotiation or a place to spend time waiting for hours jammed in the capital. Café Republic (KKR) is the concept of specialty coffee bar espresso coffee made from ingredients of real coffee from various parts of Indonesia elected and diverse. KKR offer experience (experience) coffee with coffee bar atmosphere to enjoy a coffee ritual into something fun. This concept is made different from the coffee shop that currently exists in Indonesia.

The shift from Fordism to Post-Fordism has led to the emergence of new socioeconomic arrangements as well as the proliferation of new urban cultural forms. These developments have coincided with gentrification and the arrival of the new middle classes in inner-city neighbourhoods resulting in the emergence of new consumption spaces and new urban cultures. Focusing on Glasgow's West End with a vibrant urban scene, this paper explores some characteristics of the new urban middle classes and their motivations for frequenting and patronising new urban consumption scenes. Drawn on a case study of specialty coffee bars, the study argues that specialty coffee consumers through their everyday consumption preferences and sharing a set of ethical dispositions and cultural practices, subjectively and objectively define and demarcate their sense of class.

Indonesian arabica coffee is now a special coffee and is the best type of coffee, with a distinctive aroma because it has a special market. Its potential development in Indonesia is still very open, especially with the shift of ordinary coffee consumers to specialty coffee. This study aims to analyze the sustainability of Bawakaraeng Arabica coffee farming. This research was conducted in Sinjai Barat Subdistrict, Sinjai Regency, which took place from May to August 2017. Sampling / respondents were conducted randomly as many as 60 farmers. The data obtained were analyzed using the Multidimensional Scaling (MDS) approach which was the development of the Raled SBH method. The results showed that the production and income of Bawakaraeng Arabica coffee farming was less profitable for farmers because income per month for arabica coffee (peco) was approximately Rp. 340,981 and for Arabica coffee (logs) income per month Rp. 439,618, this is far below the minimum wage (UMP) of South Sulawesi province of Rp. 2,435,625 per month. Development of Arabica Bawakaraeng coffee farming based on ecological dimensions, economic dimensions, socio-cultural dimensions, infrastructure and technology dimensions, unsustainable legal and institutional dimensions.

Purpose- The impacts of eight dimensions, including customer communication, customer relationship management, customer satisfaction, customer loyalty, strategy management, customer trust, and service quality, on the business of specialty coffee shops were investigated, Methodology- A questionnaire was designed to collect the data from 197 valid respondents; Structural Equation Modeling (SEM) was utilized to analyze the data, and finally, Smart PLS was employed to validate the structural model. Findings- Nine of the eleven hypothesized relationships were confirmed and supported, while two were not supported. Conclusion- Results of this study can provide business owners of specialty coffee shops with valuable information and management implications.

All the characteristics of the mountainous environment directly influence the coffee crops, and subsequently, on the final coffee note, that reflects the quality of the beverage produced in a region. Despite increasing coffee research, little is known about the influence of the water indices, factors, and the elements of climate on top-quality coffee production potential. Thus, the present study was carried out aiming to analyze the water indices, causes, and aspects of clime, to identify those that most contribute to the potential production of high-quality Arabica coffee beverages in a mountain environment. We considered harvesting the coffee fruits at the cherry stage in 26 municipalities in the Matas de Minas region in the Atlantic Forest Biome in the eastern state of Minas Gerais, and the International Cup of Excellence method was adopted for the sensory evaluation. The principal components analysis and the multiple linear regression (MLR) were used to relate the local environmental variables with the final grade of the coffee beverage. As a result, the Multiple Linear Regression model showed the value of 0.63 for R2. This result means that the joint variability of all the variables considered explained 63% of the changes in coffee beverage quality. And the altitude impact on the grade achieved for the coffee beverage produced in the Matas de Minas region, represented by β, was 0.008068, meaning that for every 100 meters of increase in the altitude, there is an approximate increment of 0.8 points in the final note achieved for the coffee beverage. Among all the environmental characteristics studied, the climatic factor altitude was the main contributor to the coffee top-quality production potential in the Matas de Minas region. Todas las características del entorno montañoso influyen directamente en los cultivos de café y, posteriormente, en la nota final de la bebida de café, que refleja la calidad de la bebida producida en una determinada región. A pesar de la creciente investigación sobre el café, se sabe poco sobre la influencia de los índices hídricos, factores y elementos del clima en el potencial de la producción de café de alta calidad. A pesar del aumento de la investigación sobre el café, se sabe poco sobre la influencia de los índices de agua, factores y elementos del clima en el potencial de la producción de café de alta calidad. Así, el presente estudio se realizó con el objetivo de analizar los índices hídricos, causas y aspectos del clima, para identificar aquellos que más contribuyen al potencial de producción de bebidas de café de alta calidad en el ambiente montañoso. Para lograr el objetivo, se evaluó el café arábica. Los cafés en la etapa de maduración de la cereza fueron considerados en 26 municipios de la región de Matas de Minas Gerais, en el Bioma de la Mata Atlántica, en el este de Minas Gerais, y se adoptó el método de la Taza International Cup of Excellence para la evaluación sensorial. Se utilizó el análisis de componentes principales y la regresión lineal múltiple (MLR) para relacionar la variable ambiental local con la nota final de la bebida de café producida en la región. Como resultado, el modelo de Regresión Lineal Múltiple presentó un valor de 0.63 para R2. Este resultado significa que la variabilidad conjunta de todas las variables consideradas explicó el 63% de los cambios en la calidad de la bebida de café. Y el impacto de la altitud en la puntuación alcanzada por la bebida de café que se produce en la región de Matas de Minas, representada por β, fue de 0,008068, lo que significa que por cada 100 metros de aumento de altitud, hay un aumento aproximado de 0,8 puntos en la nota final lograda para la bebida de café. Entre todas las características ambientales estudiadas, el factor climático altitud fue el principal contribuyente al potencial de producción de café de alta calidad en la región de Matas de Minas. Todas as características do ambiente montanhoso influenciam diretamente nas lavouras de café e, subsequentemente, na nota final do café, que reflete a qualidade da bebida produzida em determinada região. Apesar do aumento da pesquisa sobre café, sabe-se pouco sobre a influência dos índices hídricos, fatores e elementos do clima no potencial de produção de café de alta qualidade. Assim, o presente estudo foi realizado objetivando analisar os índices hídricos, causas e aspectos do clima, para identificar aqueles que mais contribuem para o potencial de produção de bebidas de café arábica de alta qualidade no ambiente montanhoso. Foram considerados os cafés no estágio de maturação de cereja, em 26 municípios da região de Matas de Minas, no Bioma Mata Atlântica, no leste de Minas Gerais, e adotados o método International Cup of Excellence para a avaliação sensorial. Utilizou-se a análise de componentes principais e a regressão linear múltipla (RMM) para relacionar as variáveis ambientais locais com a nota final da bebida de café. Como resultado, o modelo de Regressão Linear Múltipla apresentou o valor de 0,63 para R2. Esse resultado significa que a variabilidade conjunta de todas as variáveis consideradas explicou 63% das mudanças na qualidade da bebida de café. E o impacto da altitude na nota alcançada para a bebida de café produzida na região das Matas de Minas, representada por β, foi de 0,008068, ou seja, para cada 100 metros de aumento de altitude, há um incremento aproximado de 0,8 pontos na nota final alcançada para a bebida de café. Dentre todas as características ambientais estudadas, o fator climático altitude foi o principal contribuinte para o potencial de produção de café de alta qualidade na região das Matas de Minas.

Specialty Coffee ist hochwertiger Kaffee, welcher direkt von KaffeefarmerInnen bezogen wird. Durch die enge Beziehung zwischen ProduzentInnen und KonsumentInnen findet ein Wissensaustausch und eine Qualitätssteigerung statt. Hochwertige Bohnen mit komplexen Geschmäckern, ähnlich wie bei Wein und fairer Bezahlung der ProduzentInnen im Anbaugebiet ist für viele schon ein Muss. Die Digitalisierung und der Online Vertrieb werden hingegen von vielen sogenannten Third Coffee Wave RösterInnen außer Acht gelassen. Forschungsansatz war ein Mixed-Method-Modell aus ExpertInneninterviews und verdeckter Umfrage. Die Forschungsfrage dieser Arbeit behandelte die Erstellung eines initialen Geschäftsmodells, welches mittels Business Modell Canvas entworfen und anhand der Ergebnisse aus den Interviews verbessert wurde. Das finale Geschäftsmodell wurde mit einer Fake Door im KundInnenmarkt exponiert. Durch die gewonnen Daten konnte die Zielgruppe näher beschrieben werden, wobei herauskam, dass die Frische der Bohnen und die korrekte Zubereitung dieser bei den KundInnen zu Hause die größten Herausforderungen sein werden. Diese Forschungsarbeit zeigt auf, welche Aspekte in der Gestaltung eines Geschäftsmodells für den Online Vertrieb von Specialty Coffee zu beachten sind und definiert einen KundInnenmarkt der als Basis für weitere Forschung dient.*****Specialty Coffee is high-quality coffee that is sourced directly from the coffee farmer. Through the close relationship between producers and consumers, there is an exchange of knowledge and an increase in quality. High-quality beans with complex flavors similar to wine and fair payment of producers in the growing region is already a must have. Digitalization and online sales, are ignored by many Third Coffee Wave roasters. The research approach was a mixed-method model consisting of expert interviews and a hidden survey. The research question of this thesis dealt with the creation of an initial business model, which was designed using Bus

Wibowo NA, Mangunwardoyo W, Santoso TJ, Yasman. 2021. Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821. Biodiversitas 22: 3922-3928. Fermentation is one of the post-harvest steps that influence the quality of coffee. This study aims to determine the sensory quality of Liberica coffee beans cv. Liberoid Meranti (LiM) fermented using a consortium of bacteria from saliva Arctictis binturong Raffles, 1821 with varying fermentation periods. Fermentation was performed in a wet process for 0, 4, 8, 12-hours in triplicate. The parameters observed were caffeine, protein, and fat content. The sensory quality of brewed coffee was conducted refers to the standard Speciality Coffee Association (SCA). The data obtained were processed with Minitab version 16 for Windows and analyzed using ANOVA with a level of 5% and followed by a post hoc test. The results showed that coffee fermented for 0, 4, 8, 12 hours has protein content of 15.31-15.67%; 15.09-16.62%; 12.71-13.07%; 14.64-14.69%; fat content of 9.48%; 10.20%; 9.96%; 10.21%; and caffeine content of 1.05%; 0.99%; 0.96%; 1.02%, respectively. The length of the fermentation period affects significantly (p

This study aims to determine the background of the emergence of modern coffee shops in the city of Medan, the development of modern coffee shops in the city of Medan, and the contribution of modern coffee shops as a public space for the people of Medan. This research uses the Heuristic method with a qualitative approach. The type of research used is field research with data collection techniques through direct observation of 7 modern coffee shops and 1 traditional coffee shop in the city of Medan, interviews with 38 informants and literature studies. The results of the study showed that the emergence of modern coffee shops in Medan could not be separated from the influence of the presence of Starbucks coffee outlets, the influence of sachet coffee, urban lifestyle and the growing popularity of locally produced coffee such as Aceh coffee and North Sumatra specialty coffee. The development of the number of modern coffee shops in the city of Medan since 2013 every year shows a significant increase. Until 2019 there were at least 282 modern coffee shops in the city of Medan. Nowadays, modern coffee shops contribute as a place for visitors to do some activities, such as a coffee shop, a place to work on assignments, a meeting place, a place to hang out, a place for celebrations, or a place to simply meet friends.

In the context of animal protection, the trend of digested coffees such as Kopi Luwak produced by civet cats in captivity should not be endorsed. Previous studies on such coffees may have been flawed by sample selection and misclassification. As wild civets may prefer Coffea liberica beans, due to their higher sugar content, the chemical differences may be caused by the Coffea species difference combined with a careful selection of ripe, defect-free cherries by the animals, rather than changes caused by digestion. This may also explain the observed differences between Kopi Luwak from wild civets (mainly C. liberica) compared to the one from animals in captivity (typically fed with C. arabica and/or C. canephora).

Coffee chain enterprises in Nan province were small groups, most of businesses interdependent with other business in Nan coffee industry. This research studied about sustainable supply chain in Nan’s coffee chain enterprises from the beginning as coffee agriculture to selling coffee to customers. Coffee shop in Nan downtown use the coffee beans that cultivate and process in Nan, for this reason that farmers are able to sale more beans, not only to coffee manufactories but also to SMEs coffee houses. Moreover, to increase number of new specialty coffee drinkers. The researchers founded that government agencies included governor, ministry of Tourism and Sports etc. also supported Nan’s coffee products and travelling follow coffee places. Besides, the growth rate of Nan coffee chain enterprises made new blood returned their homes in order to start coffee businesses. Accordingly, Nan new generations continue coffee business which conform to Nan dominant. This research aimed to conduct new entrants in coffee chain industry and other industries about sustainable industry in each hometown.

O café arábica é um dos produtos agrícolas de maior expressão dentro do mercado nacional de commodities e possui grande importância para a balança comercial nacional. É um produto no qual a qualidade sensorial está diretamente relacionada ao valor comercial no mercado final, então, aprimorar tal qualidade pode significar aumento da renda do cafeicultor e de toda a região na qual este produto foi produzido. O tipo de processamento desempenha papel fundamental nas características sensoriais finais do produto, e nesse contexto a etapa de fermentação se destaca na alteração da qualidade. Neste trabalho foi estudado a qualidade sensorial final e as características físico-químicas do café arábica, da cultivar Catuaí Amarelo IAC-62, produzido na região de Carmo do Paranaíba – Minas Gerais. O café colhido manualmente, no estágio de cerejas amarelas foi inoculado com a levedura Saccharomyces cerevisiae, para a fermentação. Foi realizado um Planejamento Composto Central Rotacional (PCCR), para avaliar a etapa de fermentação com relação às variáveis tempo e temperatura de fermentação, e obtendo como respostas pH da massa fermentativa, umidade do fruto (durante o processo), teor de açúcares e ácidos orgânicos (HPLC) e qualidade sensorial avaliada pela metodologia da Associação de Cafés Especiais (Specialty Coffee Association – SCA), em dois níveis de torra diferentes (média clara e média). Foram determinadas as equações de ajuste à nota final dos cafés, em ambos os níveis de torra proporcionando um primeiro passo para a otimização da etapa da fermentação em campo. Independente do ensaio realizado em +α ou -α, observou-se que os cafés, mesmo em níveis extremos de tempo e temperatura, se comportaram sensorialmente similares com relação às notas finais (no geral entre 81 e 85), sendo que todos foram classificados como cafés especiais. A concentração de frutose variou apenas com o tempo de fermentação e não com a temperatura, enquanto a sacarose e glicose decresceram com o avanço da temperatura e do tempo. O glicerol foi formado dependendo de ambas as variáveis, e sua concentração aumentou com o tempo e com o aumento da temperatura. O pH se comportou conforme foi descrito na literatura, decrescendo durante o avanço do tempo, porém mais intensamente com as maiores temperaturas. Alguns ácidos foram medidos ao final da fermentação como o acético, propiônico, succínico e lático. Na avaliação sensorial, os atributos aroma, uniformidade, ausência de defeitos e doçura não foram afetados pelas diferentes condições de fermentação, nem pelo tipo de torra. A acidez da bebida foi influenciada pela fermentação, nos experimentos de torra clara, e maiores extensões da etapa de fermentação parecem contribuir positivamente para este atributo. Além disso, o maior grau de torra parece provocar redução na acidez da bebida. O atributo corpo foi influenciado pela fermentação, mas não pela torra, enquanto o sabor residual foi influenciado por ambos. O equilíbrio da bebida também foi afetado pela fermentação, e graus mais elevados de torra parecem influenciá-la de forma negativa. Quanto à avaliação global, as temperaturas de fermentação mais elevadas aumentaram as notas deste atributo, mas o efeito de torra não pôde ser bem estabelecido. Por meio da Análise de Componentes Principais foi possível correlacionar aroma, sabor, acidez, corpo, sabor residual, equilíbrio e nota geral como os atributos que tiveram maior influência e alta contribuição para o perfil sensorial do café Arabica coffee is one of most expression agricultural products on national commodities market and has a great importance on national trade balance and it’s a product which sensorial quality is directly related to final commercial price, and so, increase such quality may mean an increase on coffee producer final income and such of entire coffee production region. Processing type plays an important role on final sensorial quality, and on this context, fermentation step stands out on quality changes. On this work, were studied the arabica coffee’s final sensorial quality and physicochemical characteristics, of a Yellow Catuai IAC 62, produced on Carmo do Paranaiba (Minas Gerais State) Region. Coffee fruits were handpicked, only ripe yellow cherries were selected, inoculated with Saccharomyces cerevisiae for fermentation. An experimental design were done by a Composite Central Rotational Design (CCRD) to evaluate fermentation process related to fermentation time and temperature and getting as responses fermentative mass pH, fruit moisture (just as process were conducted), sugars and organic acids content (HPLC) and sensorial quality by Specialty Coffee Association (SCA) on two different roasts levels (light medium roast and medium roast). There were determined fit equations to final coffee scores, on both roasts’ levels providing a first step for field process optimization. Independent of test (from – α to + α), it was observed that coffees, even in extreme time and temperature, behave sensorially similarly related to final scores (in general from 81 to 85 in SCA score table), being all of them classified as specialty coffees. Fructose content vary only with fermentation time and not with temperature, while sucrose and glucose contents decreased while time and temperature advances. Glycerol was formed depending on both variables, and its content increase with time and temperature increase. pH behaved just as described by literature, decreasing with time advance, and more intensely as temperature increases. Organic acids such as acetic, propionic, succinic and lactic were measured at final fermentation. Sensorial evaluation attributes such aroma, uniformity, clean cup were not affected by different fermentation conditions not by roast level. Coffee drink’s acidity was affected by fermentation, mainly on light roasts tests, and increase of time seams to positively contribute for this attribute. Besides, more intense roasts levels seem to provoke acidity attribute score decrease. Attribute body were influenced by fermentation, but not by roast level, while residual taste was influenced by both. Drink balance was also affected by fermentation, and on more intense roast levels seems to influence it negatively. As for the global evaluation, higher fermentation temperatures increased this attribute scores, but roast influence couldn’t be determinate. By Main Component Analysis were possible to correlate aroma, flavor, body, residual taste, balance and final score as those ones with greater influence on contribution for coffee’s sensorial profile. Dissertação (Mestrado)

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 &lt, 0.001, p &lt, 0.011 and p &lt, 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.

With its origin-centric value proposition, the specialty coffee industry seeks to educate consumers about the value of the origin of coffee and how the relationship with farmers ensures quality and makes coffee a premium product. While the industry has widely used stories and visual cues to communicate this added value, research studying whether and how these efforts influence consumers' experiences is scarce. Through three experiments, we explored the effect of images that evoke the terroir of coffee on the perception of premiumness. Our results revealed that online images that resembled the broad origin of coffee (i.e., a farm) could influence premiumness expectations of coffee (Experiment 1). Similarly, a virtual reality environment that depicted this broad origin (vs. a control but not a city atmosphere) could enhance the perception of coffee premiumness for non-expert consumers (Experiment 2) and the enjoyment of the experience for coffee professionals (Experiment 3). Importantly, we found that congruence between the coffee and the virtual reality (VR) atmospheres mediated how much non-experts enjoyed the experience (Experiment 2). VR atmospheres also influenced expectations of sweetness and acidity for non-experts (Experiment 2). These findings serve as a steppingstone for further exploration of the effects of congruence between visual cues and product/brand attributes on premiumness expectations and perception, and more generally on consumer experience. From a practical standpoint, this study provides insights into key aspects for the development of immersive virtual product experiences.

Coffee fermentation involves the action of microorganisms, whose metabolism has a significant influence on the composition of the beans and, consequently, on the beverage's sensory characteristics. In this study, the microbial diversity during the wet fermentation of Coffea arabica L. in the Sierra Nevada of Santa Marta (SNSM) in Colombia was explored by high-throughput sequencing and the resulting cup quality through the standards of the Specialty Coffee Association. The taxonomic assignment of sequence reads showed a high microbial diversity comprised of 695 bacterial and 156 fungal genera. The microbial community was dominated by the Lactic Acid Bacteria (LAB) Leuconostoc, the yeast Kazachstania, and the Acetic Acid Bacteria (AAB) Acetobacter. Co-occurrence relationships suggested synergistic patterns between populations of LAB-AAB, yeasts-AAB, Leuconostoc-Prevotella, LAB-ABB-Selenomonas, and yeasts-fungi-nonLAB-nonAAB, which may result in the production of metabolites that positively impact the sensory attributes of coffee. The beverages produced were classified as specialty coffees, and their score was positively influenced by the fungal richness and the abundance of unclassified Lactobacillales, Pichia, and Pseudomonas. The findings show the richness and microbial diversity of the SNSM and serve as input for future research such as the analysis of microbial-derived metabolites and the establishment of starter cultures in coffee processing that guarantee the generation of high-quality beverages, the standardization of processes, the reduction of economic losses, and the production of value-added products that allow taking advantage of specialty coffee market.

The postharvest processing factors including cherry processing methods highly influence the final quality of coffee beverages, especially in the composition of several coffee metabolites such as glucose, fructose, the amino acid (glutamic acid), and chlorogenic acids (CGA) as well as trigonelline contents. In this research, UV spectroscopy combined with chemometrics was used to classify a ground roasted Lampung robusta specialty coffee according to differences in the cherry processing methods. A total of 360 samples of Lampung robusta specialty coffee with 1 g of weight for each sample from three different cherry processing methods were prepared as samples: 100 samples of pure dry coffee (DRY), 100 samples of pure semi-dry coffee (SMD), 100 samples of pure wet coffee (WET) and 60 samples of adulterated coffee (ADT) (SMD coffee was adulterated with DRY and WET coffee). All samples were extracted using a standard protocol as explained by previous works. A low-cost benchtop UV-visible spectrometer (Genesys™ 10S UV-Vis, Thermo Scientific, Waltham, MA, USA) was utilized to obtain UV spectral data in the interval of 190–400 nm using the fast scanning mode. Using the first three principal components (PCs) with a total of 93% of explained variance, there was a clear separation between samples. The samples were clustered into four possible groups according to differences in cherry processing methods: dry, semi-dry, wet, and adulterated. Four supervised classification methods, partial least squares–discriminant analysis (PLS-DA), principal component analysis–linear discriminant analysis (PCA-LDA), linear discriminant analysis (LDA) and support vector machine classification (SVMC) were selected to classify the Lampung robusta specialty coffee according to differences in the cherry processing methods. PCA-LDA is the best classification method with 91.7% classification accuracy in prediction. PLS-DA, LDA and SVMC give an accuracy of 56.7%, 80.0% and 85.0%, respectively. The present research suggested that UV spectroscopy combining with chemometrics will be highly useful in Lampung robusta specialty coffee authentication.

Agtron method is widely used in the industry to determine roasting degrees in whole and ground coffee but it suffers from some inconveniences associated with unavailability of equipment, high cost, and lack of reproductive results. This study investigates the feasibility to determine roasting degrees in coffee beans and ground specialty coffees using near-infrared (NIR) spectroscopy combined with multivariate calibration based on partial least squares (PLS) regression. Representative data sets were considered to cover all Agtron roasting profiles for whole and ground coffees. Proper development of models with outlier evaluation and complete validation using parameters of merit such as accuracy, adjust, residual prediction deviation, linearity, analytical sensitivity, and limits of detection and quantification are presented to prove their performance. The results indicated that predictive chemometric models, for intact coffee beans and ground coffee, could be used in the coffee industry as an alternative to Agtron, thus digitalizing the roasting quality control.

Specialty coffee has gained immense popularity for its unique flavor and improved quality. There are large varieties of coffee trending every day due to the widened demand. Still, specialty coffee holds its place for its distinct processing inside the animal digestive system. Specialty coffees are also considered the most expensive due to coffee varieties with novelty in processing which leads to limited availability and less productivity. The digested coffee's uniqueness and rarity led to higher consumer demand, which paved the way for animal abuse in captivity and the production of fake authenticity to tackle the increased market requirement. In the context of coffee processing through conventional methods, the application of enzymes and microbes has brought about an improvement in coffee fermentation. Much research has been focused on the isolation of microbial cultures from the animal excreta and gastrointestinal tract. This review emphasizes the types of specialty coffee, its uniqueness compared to the traditional varieties, the bio-processing method of specialty coffee inside the animal gut and its taste profile.

Background Specialty coffee fascinates people with its bountiful flavors. Currently, flavor descriptions of specialty coffee beans are only offered by certified coffee cuppers. However, such professionals are rare, and the market demand is tremendous. The hypothesis of this study was to investigate the feasibility to train machine learning (ML) and deep learning (DL) models for predicting the flavors of specialty coffee using near-infrared spectra of ground coffee as the input. Successful model development would provide a new and objective framework to predict complex flavors in food and beverage products. Results In predicting seven categories of coffee flavors, the models developed using the ML method (i.e. support vector machine) and the deep convolutional neural network (DCNN) achieved similar performance, with the recall and accuracy being 70-73% and 75-77% respectively. Through the proposed visualization method - a focusing plot - the potential correlation among the highly weighted spectral region of the DCNN model, the predicted flavor categories, and the corresponding chemical composition are presented. Conclusion This study has proven the feasibility of applying ML and DL methods on the near-infrared spectra of ground coffee to predict specialty coffee flavors. The effective models provided moderate prediction for seven flavor categories based on 266 samples. The results of classification and visualization indicate that the DCNN model developed is a promising and explainable method for coffee flavor prediction. © 2021 Society of Chemical Industry.

Submitted by Glauber de Assunção Moreira (glauber.moreira@ufba.br) on 2022-06-13T20:02:53Z No. of bitstreams: 1 Dissertação de Mestrado.pdf: 3070353 bytes, checksum: 5e51b720b664595da3103b97f1f5b122 (MD5) Approved for entry into archive by Biblioteca de Administração (bibadm@ufba.br) on 2022-06-17T14:54:32Z (GMT) No. of bitstreams: 1 Dissertação de Mestrado.pdf: 3070353 bytes, checksum: 5e51b720b664595da3103b97f1f5b122 (MD5) Made available in DSpace on 2022-06-17T14:54:32Z (GMT). No. of bitstreams: 1 Dissertação de Mestrado.pdf: 3070353 bytes, checksum: 5e51b720b664595da3103b97f1f5b122 (MD5) Previous issue date: 2021-01-06 Essa pesquisa propõe um e-marketplace colaborativo para comercialização de café especial em grão cru beneficiado produzidos no município de Barra do Choça/BA. A proposta apresentada, representa uma aproximação entre os conceitos de e-marketplace e rede de colaboração, estando estes integrados através do sistema de reputação. Para tal, levantou os principais critérios de diferenciação do café como “especial” e os fatores que possibilitam alcançar tal diferenciação. Buscou-se, também, verificar o conhecimento dos cafeicultores acerca de tais critérios e fatores; as dificuldades destes no mercado de café e o interesse e disponibilidade para o uso de um e-marketplace para atualização, compartilhamento de experiências e comercialização do seu produto. Em termos teóricos, a pesquisa colabora para o aprofundamento do entendimento das temáticas utilizadas, a saber: E-marketplace, Web 2.0, Rede de Colaboração e Sistema de Reputação. This project aims to propose a collaborative e-marketplace focused on the commercialization of special coffee, in processed raw beans, produced in the municipality of Barra do Choça / BA. The proposal presented in this document represents an approximation between the concepts of e-marketplace and collaboration network, which are integrated through the reputation system. Therefore, it raised the main criteria for differentiating coffee as “special” and the factors that make it possible to achieve such differentiation. It also verified the knowledge of coffee growers about such criteria and factors; the difficulties of these in the coffee market and the interest and availability to use an e-marketplace to update, share experiences and commercialize their product. In theoretical terms, the research collaborates to understand the following themes: E-marketplace, Collaboration Network, Web 2.0, and Reputation System.

In Tanggamus region, Robusta coffee is mainly planted in the mountainous area (more than 600 meters above sea level) resulted in a high quality of Robusta coffee. In 2014, Robusta coffee from Tanggamus region got a certificate of geographic indication from Indonesian government and regarded as one of Indonesian specialty coffee. In ground roasted coffee, it is difficult to discriminate between specialty coffee and normal coffee (non-specialty coffee). To establish a fair trading of specialty coffee from Tanggamus region, it is highly desired to develop an easy and cheap analytical method for specialty coffee authentication. In this research, we utilize UV-visible spectroscopy and chemometrics methods to discriminate specialty coffee from normal coffee both quantitatively and qualitatively. A number of 180 samples of Tanggamus specialty coffee with different adulteration level was prepared. All samples were subjected to an extraction procedure using a hot distilled water. Spectral acquisition was done using a UV-visible spectrometer in the range of 190-1100 nm. Principal component analysis (PCA) and partial least squares (PLS) regression was applied for qualitative and quantitative analysis, respectively. The result of qualitative analysis showed that the samples can be clustered into three groups of adulteration (low, middle and high) using PC1 and PC2 with total 96% of explained variance. The best calibration model was achieved using preprocessed spectra with R2=0.99 and RMSECV=2.08%. The result of prediction was accepted with SEP=2.38% and RPD=7.292.