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Coffee sensory analysis is usually made by a sensory panel, which is formed by trained tasters, following the recommendations of the Specialty Coffee Association of America. However, the preference for a coffee is commonly determined by experimentation with consumers, who typically have no special skills in terms of sensory characteristics. Therefore, this study aimed at applying an intensive computational method to study sensory notes given by an untrained sensory panel, considering the probability distributions of the class of extreme values. Four types of specialty coffees produced under different processes and in varied altitudes in the mountainous region of Mantiqueira, Minas Gerais, were considered. We concluded that the generalized Pareto distribution can be applied to sensory analysis to discriminate types of specialty coffees. Furthermore, the method of importance sampling by Monte Carlo simulation showed greater variability considering a probabilistic model adjusted to identify specialty coffees. RESUMO A análise sensorial do Café supõe que um painel sensorial é formado por provadores treinados, de acordo com as recomendações da American Specialty Coffee Association. No entanto, a escolha determina que a preferência de um café é rotineiramente feita através da experimentação com os consumidores, que em grande parte não tem habilidades especiais em termos de características sensoriais. Por este fato, este estudo objetivou aplicar o método computacional intensivo no estudo de notas sensoriais a partir de um painel sensorial não treinado considerando as distribuições de probabilidade pertencentes à classe dos valores extremos. Assim, foram considerados quatro tipos de cafés especiais produzidos em diferentes processos e alturas na região serrana da Mantiqueira, em Minas Gerais. Concluiu-se que a distribuição generalizada de Pareto pode ser aplicada à análise sensorial para discriminar os diferentes tipos de cafés especiais e que o método de amostragem por importância por simulação de Monte Carlo, considerando o modelo probabilístico ajustado para identificar o café especial, com notas apresentaram a maior variabilidade.

Current climate change impact studies on coffee have not considered impact on coffee typicities that depend on local microclimatic, topographic and soil characteristics. Thus, this study aims to provide a quantitative risk assessment of the impact of climate change on suitability of five premium specialty coffees in Ethiopia. We implement an ensemble model of three machine learning algorithms to predict current and future (2030s, 2050s, 2070s, and 2090s) suitability for each specialty coffee under four Shared Socio-economic Pathways (SSPs). Results show that the importance of variables determining coffee suitability in the combined model is different from those for specialty coffees despite the climatic factors remaining more important in determining suitability than topographic and soil variables. Our model predicts that 27% of the country is generally suitable for coffee, and of this area, only up to 30% is suitable for specialty coffees. The impact modelling showed that the combined model projects a net gain in coffee production suitability under climate change in general but losses in five out of the six modelled specialty coffee growing areas. We conclude that depending on drivers of suitability and projected impacts, climate change will significantly affect the Ethiopian speciality coffee sector and area-specific adaptation measures are required to build resilience.

La volatilidad de los precios internacionales del café debido a la dinámica de oferta y demanda que caracteriza el mercado especulativo en bolsa ha llevado a que grandes importadores y procesadores de café sean los captadores del mayor margen de ingresos de este mercado (90%), en un mercado de consumo que crece año tras año. Colombia, a pesar de ser uno de los mayores productores de café que se comercializan en el contexto internacional, no se destaca en el campo de los mayores consumidores mundiales, lo cual abre un espectro de exploración en este mercado orientado al incremento del consumo interno del grano. El presente proyecto de investigación exploró desde el campo del mercadeo, posibles estrategias de marketing para incentivar el aumento de consumo interno de cafés especiales en las empresas manufactureras de Pereira. El enfoque desde el que se buscaba dar respuesta a la pregunta de investigación fue una mezcla entre el cualitativo, el descriptivo y el exploratorio. Para el propósito de la presente investigación, se usaron fuentes primarias y secundarias de información, utilizando entrevistas en profundidad, focus groups y fuentes secundarias tales como técnicas de recolección de información que ayudaron a encontrar la respuesta a la pregunta de investigación. Como hallazgo principal se encuentra que el bajo o inexistente consumo de cafés especiales se presenta por el desconocimiento generalizado sobre estos, por lo que se proponen diferentes estrategias a fin de subsanar estos vacíos., The volatility of international coffee prices due to the supply and demand dynamics that characterize the speculative market on the stock market has led to large coffee importers and processors being the captors of the highest income margin in this market (90%), in a consumer market that grows year after year. Colombia, despite being one of the largest coffee producers that are marketed in the international context, does not stand out in the field of the world's largest consumers, which opens a spectrum of exploration in this market aimed at increasing the domestic consumption of the grain. This research project explored, from the field of marketing, possible marketing strategies to encourage increased domestic consumption of specialty coffees in manufacturing companies in Pereira. The approach from which the answer to the research question was sought was a mixture of qualitative, descriptive and exploratory. For the purpose of the present research, primary and secondary sources of information were used, using in-depth interviews, focus groups and secondary sources such as information gathering techniques that helped to find the answer to the research question. As the main finding, it is found that the low or non-existent consumption of specialty coffees is presented by the general ignorance about them, which is why different strategies are proposed in order to fill these gaps.

This chapter provides an approach to how the notion of territory as a process can be problematized as current and past benchmarks of modernization, based on two cases in Colombia: specialty coffee in Narino and steel mill development in Boyaca state. We investigate the senses of ‘territory’ as localized processes, leading to a discussion about these two specific contexts. Coffee and steel have marked narratives in Colombia that allow us to problematize the ways of visualizing ‘national development’ and thus understand territories designated as peripheral underdevelopment narratives, and to interrogate their use and integration into national modernization discourses. By addressing two spatially and temporally distinct contexts—the Colombian centre-east in the Sogamoso Valley in the mid-twentieth century, and the south-west of the Colombian Massif in Narino’s northern region in the present period—it is possible to analyse two modernization experiences that constitute specific meanings of territorial organization and disputes.

In this research, a potential application of using portable spectrometer equipped with an integrating sphere to authenticate Indonesian specialty coffee was described. 20 samples of specialty and normal ground roasted coffee was used as samples. Each sample has about 1.33 gram in weight and particle size of 297 micrometer. Spectral data in the range of 900-1657 nm was acquired in diffuse reflectance mode using a portable fiber optic NIR-Quest InGaAs spectrometer (Ocean Optics, USA) equipped with an integrating sphere (ISP-REF, Ocean Optics, USA) with 1.645 nm interval. The integrating sphere is coated with Spectralon® and installed a built-in tungsten-halogen light source. Partial least squares-discriminant analysis (PLS-DA) was used to classify the samples into two groups: specialty coffee (labelled as 1) and normal coffee (labelled as 0). The result demonstrated that the best PLS-DA model was obtained with Rcal2=0.97 and Rval2=0.91 for calibration and validation, respectively. This achievement suggested that the proposed NIR spectral acquisition using portable NIR spectrometer equipped with an integrating sphere is potential to establish an authentication system for ground roasted Indonesian specialty coffee in direct and fast measurement.

El café en el Perú es el primer producto de exportación agrícola por lo cual la calidad del café es de suma importancia para competir con otros países productores de café, entre las zonas de cultivo del café en el Perú está la provincia de Sandia ubicado en la región Puno esta zona se caracteriza por tener un café de buena calidad. El objetivo es determinar la calidad física y la calidad de taza de café de dos zonas de cultivado de la provincia de Sandia, departamento de Puno, la metodología utilizada para la determinación de la calidad física consistió en determinar el contenido de humedad del grano de café, el número de malla utilizada para determinar el tamaño del grano de café y el número de defectos encontrados en una determinada muestra de café y para la determinar de la calidad de taza de café se utilizó la metodología diseñada por la Asociación de Cafés Especiales de América. Con respecto a la calidad física se reportaron variaciones de defectos a los 950 m.s.n.m. se encontraron desde 1 hasta 30 defectos en el café y entre los 1320 a 1340 m.s.n.m. hay entre 5 hasta 25 defectos del café, en la calidad de la taza de café en zona ubicada a los 950 m.s.n.m. se obtuvo puntuaciones de 83.75 puntos con una clasificación de muy bueno y en la zona entre los 1320 a 1340 m.s.n.m. se obtuvo una puntuación de 86.50 puntos con una calificación de excelente.

Mingting Li (Natalia), founder of Ingenuity Coffee (Guangzhou Yona Import And Export Co., Limited), has four years of working experience in the Coffee Industry. As a Q-Grader, Natalia has also been invited as an international judge of COE (Cup of Excellence) in Brazil. Ingenuity Coffee is dedicated to seeking for green Specialty Coffee beans globally. Currently, it imports and sells green beans from Brazil, Ethiopia and Colombia, and is committed to promoting Brazilian Specialty Coffee in China.

The present project aims to identify the feasibility of integrate a specialty coffee shop in a cooperative of coffee farmers in Toraja (Indonesia). The main objective is providing new sources of income to the coffee farmers, which does not benefit fairly from the increase demand of coffee consumption. For this purpose, was collected information about the coffee market and performance of the cooperative Perhimpunan Petani Kopi Toraja in 2019 before Covid-19 pandemic. From data bases and market participants, as well from interviews and a survey. This data was analyzed to support the strategy definition, using the PPKT’s strengths of control the upstream supply chain of specialty Arabica coffee from Toraja, with knowledge from the experience in the industry. Capable to respond to the increase demand of coffee consumption and search for experiences. From the strategy definition it is conceptualized the business with focus on a specialty coffee shop that provides a full experience, showing and teaching the full process from the coffee plantation to the cup of coffee. Per consequence it makes the consumers perceive the high quality of this specialty coffee, while enjoying a memorable experience with all the senses involved, in the coffee shop and coffee tour. As following it is defined the marketing variables to operationalize this concept, with a consequent plan of actions to implement the project, with the economic analysis of the business plan. This economic analysis evidence an estimation of positive results, concluding the viability to proceed with the Saleco coffee shop. O presente projeto visa identificar a viabilidade de integração de uma cafeteria numa cooperativa de agricultores de café em Toraja. O objetivo principal é fornecer novas fontes de rendimento aos agricultores, que não beneficiam de forma justa do aumento da procura por café. Para isso, foram recolhidas informações sobre o mercado do café e performance da cooperativa Perhimpunan Petani Kopi Toraja a partir de bancos de dados e intervenientes no mercado, além de entrevistas e um questionário. Informação referente à pré-pandemia covid-19 Esses dados foram analisados para apoiar a definição da estratégia, usando os pontos fortes da PPKT de controlo da cadeia de abastecimento do café Arabica especial de Toraja, aliado à experiência na indústria e capacidade de responder ao aumento da procura de experiências e consumo de café. A partir da definição da estratégia conceptualiza-se o negócio com foco numa cafeteria de café especial que proporciona uma experiência completa, mostrando e ensinando todo o processo desde as plantações do café até à chávena. O que por consequência faz com que os consumidores percebam a elevada qualidade deste café especial, enquanto desfrutam de uma experiência memorável com todos os sentidos envolvidos, na cafeteria e no tour efetuado a todo este processo. A seguir são definidas as variáveis de marketing para operacionalizar este conceito, seguido de um plano de ações para a implementação do projeto, com a análise económica do plano de negócios. Esta análise económica evidencia uma estimativa de resultados positivos, concluindo a viabilidade de prosseguir com a cafeteria Saleco.

The objective of this work was to describe the sensory profile of 11 arabica coffee genotypes with different levels of resistance to rust and to evaluate their genetic potential for the production of specialty coffees. The experiments were conducted in three coffee producing municipalities, in the region of Matas de Minas, in Minas Gerais state, Brazil. The experimental design was a randomized complete block design with three replicates and 11 genotypes with different levels of resistance to rust. The sensory analyses of the beverage, which was produced from coffee harvested in the cherry stage, were carried out according to the methodology proposed by the Specialty Coffee Association of America. All genotypes resistant and moderately resistant to rust presented potential for specialty coffee production. The expression of attributes of sensorial quality is distinct in different environments, which increases the marketability and increases the demanded price for specialty coffees. The correlations between attributes were environmentally dependent. The fragrance/aroma, balance, and aftertaste attributes presented correlation higher than 0.8 with the total score in all evaluated environments.

One of the biggest challenges in markets where products have ambiguous values (like fine art, specialty coffee, and wine) is to determine the structure of the market. As products in these markets are unique and values are private, it is difficult to determine its market structure using traditional methods. In this chapter, we present a method to determine the market structure of ambiguously valued products using bidding data from auctions. We create a sociomatrix of artists based on bidders revealed bidding preferences and uncover the market structure with artists as the unit of analysis. We demonstrate our approach using bidding data from an online auction of Modern Indian Art. This approach resulted in the extraction of a two-dimensional art market structure with color and price being the two dimensions. This chapter concludes with a discussion on the implications and limitations of our approach, and directions for future research.

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.

Arabica coffee (Coffea arabica L.) grows naturally as an understory shrub in the moist evergreen montane forests of Southwest Ethiopia. In response to an increasing local human population pressure and a growing coffee demand on the world market, coffee producing forests are increasingly managed to boost coffee yield. Here we compared organoleptic coffee quality between natural coffee producing forests, large coffee agroforests, and small coffee agroforests. Accounting for variability in Arabica coffee genotype and environment, we found that blind consensus scores, given by a panel of certified Q-Grade cuppers, were negatively affected by increasing forest management intensity. Importantly, only coffee from natural coffee producing forests qualified as specialty coffee following the Specialty Coffee Association of America's standards. We suggest that the most important drivers of deteriorating coffee quality include decreased shade levels and changing micro-climate and biotic interactions. Due to the low yields of coffee in natural coffee producing forests and the lack of quality price premiums, Ethiopian smallholder farmers are inclined to optimize for coffee quantity, rather than for quality, causing a significant challenge for the conservation of Ethiopian natural coffee producing forests. ispartof: JOURNAL OF ENVIRONMENTAL MANAGEMENT vol:231 pages:282-288 ispartof: location:England status: published

Specialty coffee is sold in a very expensive price. Specialty coffee is usually consumed as a single origin (without mixed with other coffee). For this reason, the detection of impurities (authentication) in specialty coffee is a very important process to be performed. In this study, UV-visible spectroscopy combined with PLS-DA method were used to discriminate between two specialty coffees from South Sulawesi (Kalosi and Toraja). A number of 100 ground roasted coffee samples were used for Kalosi and Toraja, respectively (1 gram each sample). A standard aqueous extraction procedure of the coffee samples using distilled water was performed and the spectral data of aqueous samples of Kalosi and Toraja coffee were acquired in transmittance mode using a UV-Visible spectrometer (Genesys™ 10S UV-Vis, Thermo Scientific, USA). The result showed that using PLS-DA method, all prediction samples were correctly classified into their corresponding classes with 100% rate for sensitivity, specificity, and accuracy, respectively.

Product sensory information, an external cue, could greatly influence consumer enjoyment of hedonic products like coffee. The question is what type of sensory information, subjective (e.g., aroma, flavor and body) or objective (e.g., origin, varieties and production practices), has a higher impact on consumer product experience accounting for heterogeneous taste sensitivity. We examine this question using a between-subject experiment where participants were either given subjective, objective or no sensory information of a specialty coffee. Participants were classified as either supertasters or other tasters using the 6-n-propylthiouracil (PROP) paper strip. The results indicate that, compared to objective sensory information and no information, subjective sensory information results in a higher taste rating and a higher preference level for the coffee. More importantly, subjective information positively influences PROP supertasters’ purchase likelihood for coffee, without necessarily affecting their bitterness perception of the coffee tasted.

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.

Learning outcomes The main pedagogical objectives of the case are: illustrate how Latin American companies dedicated to the production and harvesting of commodities can be vertically integrated to gain a larger share of the value created throughout the production chain. Understand how futures and options contracts in commodities can be used to hedge price risk on long and short positions in the underlying products. Understand how option contracts add value by hedging risk in those contexts where the counterparty has optionality. Discuss the implications of Fair Trade for commodity traders and producers. Case overview/synopsis In the case, Hernan Arosamena, CFO of The Specialty Coffee Trading Co. (TSCT), faces the challenge of designing an effective strategy to hedge the price risk caused by the increasing demand of the so-called Fair Trade coffee. Hernan Arosamena decides to review how the company has typically managed the price risk in its business transactions using future contracts to then incorporate the additional elements that trading Fair Trade coffee may entail. The typical price risk hedging strategy involves the use of coffee future contracts in long and short positions to ensure that the company obtains the desired margin in its coffee trading negotiations. To hedge the exposure to the risk of fluctuations in the price of coffee when the company sells Fair Trade coffee requires the additional use of put options. Complexity academic level The case is appropriate for students enrolled in courses or specialization programs at both the undergraduate and graduate levels. Supplementary materials Teaching notes are available for educators only. Subject code CSS 5: International Business.

Companies have been under pressure from different sectors of society to make their processes more environmentally sustainable, a fact that drives the joint adoption of Lean and Green production systems. Studies relating these systems have intensified in the past decade and follow a growth trend. However, this can be considered a relatively new field with many gaps to be filled. One of these gaps is found in the agricultural sector, where no studies relating Lean and Green have been identified. The main contribution of this article is to develop a model for the evaluation of the integration of Lean and Green systems (Lean Green Synergy – LGS) through the formulation of a conceptual framework. In order to demonstrate the viability of the model, a case study was carried out on a set of six specialty coffee producing properties, located in the state of Quindio, Colombia. The research carried out provides a non-subjective means to establish the maturity of the Lean and Green systems and establishes 20 metrics capable of providing the information necessary to carry out the LGS calculations. The calculation method described allows the replication of the model and its adaptation to other sectors by defining the appropriate metrics for it, encouraging the joint adoption of Lean and Green systems.

This study investigates the effects of material and symbolic quality attributes on the Cup of Excellence specialty coffee quality scores and prices. The estimates from the quality score equations suggest that material attributes are important determinants, but symbolic attributes have a greater explanatory power. The hedonic price estimations show that specialty coffee prices are mainly determined by symbolic attributes and market conditions such as the number of coffees in the auction. Overall, the study reveals that fruity, floral, sweet, spice, and sour acid are cuppers' and buyers' most favorite coffee flavors and aromas.

The processes of maturation, harvest and post-harvest coffee of are strictly related to the physical and chemical modifications that can affect the sensorial quality of the coffee, being decisive factors in the choice of the appropriate management to reach the desired quality standard. The objective of this research was to identify the sensorial attributes of the Coffee Association of American (SCAA) protocol of coffee cultivars grown in the same geographic space, with fruit collection on two faces of exposure to solar radiation from the same plants subsequent post-harvest processing by wet and dry route. The study was conducted in Minas Gerais, in the city of Monte Carmelo. Six cultivars of Coffea arabica L. species were evaluated. The fruit collection in two exhibitions faces the solar radiation from the same plants with subsequent post-harvest processing via wet and dry. In view of the results it can be concluded that there was a better discrimination of sensory attributes among postharvest cafes obtained in the sun face plant processes, the cultivar Obata had the highest final score between the years of assessment and all cultivars showed potential for the production of specialty coffees, with the lowest scores attributed to genetic material Iapar-59. Key words: Coffeea arabica L., specialty coffees, sensory evaluation, specialty coffee association of America, quality.

The chemical complexity of coffee influences the sensory evaluation of the beverage, the main method used to define the quality of the coffee. In view of the subjectivity that method offers, we propose the association of an instrumental method with multivariate calibration (PLS and GA-SVR) to predict the quality of arabica coffee as support for sensory analysis. Arabica coffee samples were submitted to sensory evaluation using the Specialty Coffee Association (SCA) protocol and HS-SPME-GC/MS analysis. The models presented RMSEp results from 0.20 to 0.25, within the evaluation range the quality levels of sensory attributes (0.25). For the fragrance/aroma attribute, a value of R2p equal to 0.8503 was reached. 15 volatile compounds were identified as responsible for predicting the quality of arabica coffee, among which, 1-nonadecene was first reported as an impact compound in the prediction of important sensory attributes.

The near-infrared spectrometry combined with the one-class classification method was applied as quality control of the agroforestry-grown specialty coffee. A total of 34 samples were analyzed in this study. Spectral data were obtained using a NIR portable and different pre-treatment strategies for baseline correction were evaluated. Unsupervised pattern recognition (PCA and HCA) techniques were performed. The construction of the classification model was carried out using the dd -SIMCA algorithm with 19 samples acquired directly from producers that are recognized for the best quality control of the specialty type coffee. In order to test the model, 15 samples of non-specialty type, obtained in local markets, were evaluated. The classification model with the highest correct classification rate (CCR) scored 100% and 87% in the validation and test groups, respectively. The results demonstrated that the application of this strategy was successful in verifying the authenticity of specialty type agroforestry-grown coffee samples.

The relationship between coffee quality and sustainability is typically analysed using symbolic quality attributes, not material quality. This article provides a bottom-up perspective of Burundi's current competitive advantage in the global coffee market: material quality. The research agenda was embedded within the operations of a Burundian coffee washing station and describes critical business practices for producing and selling high material quality coffee. We argue that these business practices represent quality governance mechanisms that are significantly different from the exogenous and fixed criteria of sustainability certifications and labels. Such quality governance mechanisms are an important trading trend to recognize and understand in a producing country such as Burundi that is unable to effectively compete in the certified coffee market because of the small size and irregularity of its supply.

Specialty coffee markets that recognize coffee-quality price premiums can improve business conditions for smallholders and promote agro-ecological practices. We studied the Relationship Coffee Model (RCM), a business model that supports long-term partnerships between coffee buyers and smallholders based on product quality. We examined how biophysical conditions and production practices affect smallholders’ ability to participate in this model. Furthermore, we considered common unobservable variables driving growers’ participation such as farm soil quality and connection to social networks. In turn, we evaluated key environmental, socio-economic and technological outcomes, including tree and bird population diversity. Our estimations indicated that RCM participants employed more sustainable resource management practices, had better access to credit and were more informed and optimistic about the coffee business. However, we did not find significant farm-gate price differences. Increased adoption of organic farming and shade-grown systems to elevate coffee quality can stimulate sustainable business strategies. Copyright © 2018 John Wiley & Sons, Ltd and ERP Environment

Coffee with the right traits can command impressive prices in the specialty coffee market. While much of the attention to terroir—the taste of place—in coffee has focused on region, the details of place matter too. For farmers, paying attention to the details of coffee landscapes is important to create the distinctive flavors prized in these markets. This article explores how farmers in the Tarrazu coffee region of Costa Rica use systems of traceability based on details of the landscape and the coffee that grows in it to create coffee that “tastes of something.” Instead of seeing traceability and terroir as different kinds of production with different logic, these farmers see traceability as a key piece of terroir‐based high‐value production.

The storage method is one way to maintain coffee quality. Storage with aluminum foil and plastic (PP) packaging is an effective and safe technology to protect coffee grounds. Specialty coffee powder cannot be accepted if the organoleptic score is below 80, for that it is necessary to estimate the shelf life. This study aims to analyze the quality degradation of Bondowoso arabica coffee powder based on specialty standards using the SCAA protocol during storage with aluminum foil packaging and compare it with plastic packaging (PP) and estimated the shelf life of Bondowoso arabica ground coffee products based on flavor value parameters using the arrhenius method. Coffee powder quality degradation with plastic packaging (PP) is faster than aluminum foil packaging. This is because plastic packaging on the fourth day with a temperature of 40°C is not meet specialty standards. The greater the temperature used, the greater the decrease in quality. The shelf life of coffee powder uses aluminum foil packaging, which is 3 days at 40°C, 2 days at 50°C, and 1.3 days at 60°C. Whereas with plastic packaging (PP), the shelf life is shorter, which is 2 days at 40°C, 1.2 days at 50°C and 1 day at 60°C. Keyword: accelerated Shelf-Life Testing (ASLT), aluminum foil, arabica coffee, packaging, shelf

Purpose The purpose of this paper is to examine the early stages of the transition to specialty coffee in Burundi and the role of an agribusiness support program as a catalyst for this transition. Design/methodology/approach This study uses two years of panel data (2007 and 2012) to analyze changes in technology adoption among coffee washing stations (CWSs) and how the adoption of improved technologies affects coffee quality. Findings Programmatic investment in Burundi’s coffee value chain resulted in a significant shift in adoption of processing technologies by CWSs. Producers who processed at these stations saw a significant increase in the quality of their coffee and forged sustainable trade relationships with international buyers. Research limitations/implications Future research should investigate the incentives and barriers of producers to invest in production boosting practices. Originality/value This is one of the first empirical papers that analyzes Burundi’s transition from ordinary to specialty coffee and how programmatic investments in improved technologies has helped to make the change possible.

Coffee has the characteristic of ripening unevenly. Production through wet process favors ripe berries. The fraction of green and green-cane fruit on the coffee tree is normally treated as an inferior quality product. The objective of this work was to evaluate the physical and sensorial aspects of the quality of green-cane and cherry coffee produced through wet process. Batches of coffee were separated according to ripeness and pulped. Drying was carried out on raised patios until reaching 11% wb. After processing, the beans were selected and classified by size. The sensorial analysis was performed through cupping using the scale of the Brazilian Specialty Coffee Association (BSCA). The experiment was installed at DBC with seven blocks each containing four plots, the source of variance being the ripeness on two levels: cherry and green-cane. The data was submitted to variance analysis (ANOVA) and the averages compared using F test at 5%. Green-cane coffee presented better yield both in sieving and dry mass, as well as a higher quantity of defects. The final cup quality rating did not differ in regard to ripeness. The pulped green-cane coffee may have added value for its beverage quality. Key words: Sensory analysis, processing, classification, grains, yield.

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.