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Purpose: Management zones (MZs) are the subdivision of a field into a few contiguous homogeneous zones to guide variable-rate application. Delineating MZs can be based on geostatistical or clustering approaches, however, the joint use of these approaches is not usual. Here, we show a joint use of both techniques. The objective of this manuscript is twofold: (1) compare different procedures for creating management zones and (2) determine the relation of the MZs delineated with i) coffee yield maps and ii) the summarizing power of each method for each input variable inside the MZs delineated. Methods: The techniques compared to summary spatial data were: (1) summarizing the variables into a soil fertility index (SFI), (2) the MULTISPATI-PCA technique, and (3) the multivariate Min/Max autocorrelation factors (MAF) approach. Then, clustering methods were applied to perform field partition into binary MZs (grouping lower and higher values of input variables). Results and discussion: The MAF approach achieved the best field partition regarding clustering metrics (McNemar’s test, Silhouette Score Coefficient, and variance reduction). In this paper we did not use yields as a cluster variable but as a measure of success. MAF also was the best one for separating low- from high-yielding areas over the MZs. The results show that the proposed approach could be effectively used for management zone delineation. Conclusions: This methodology facilitates evaluating innovative approaches in challenging spatial modeling scenarios, such as low-sampled fields with outliers. A wide range of summarization methods and clustering techniques are available, making this agnostic approach quite interesting for delivering MZ maps. This flexible approach can guide precision nutrient management in low-sampled areas, allowing the joint use of data science tools and agronomical knowledge to delineate variable rate application strategies. [ABSTRACT FROM AUTHOR]

Coffea stenophylla is a rare Coffea species boasting a flavor profile comparable to Arabica coffee (Coffea arabica) and has a good adaptability to lowland tropical climates. This species faces increasing threats from climate change, deforestation, and habitat fragmentation in its West African homeland. Using 1037 novel SNP markers derived from Genotyping-by-Sequencing (GBS), we revealed the presence of three distinct natural populations (mean Fst = 0.176) in Sierra Leone. Evidence of recent bottlenecks and small effective population size (118–140) was found across all three populations, reflecting the impact of recent anthropogenic disturbances on this species. Using a model-flexible inference approach, we unveiled a strong ancient bottleneck approximately 23,000 years ago, coinciding with the last glacial maximum (LGM), followed by post-glacial expansion and divergence into distinct genetic clusters. A comparative analysis between ex situ genebanks and natural populations detected a significant gap in genetic diversity, with two out of three natural populations missing from the ex situ genebank collection. These findings highlight the urgent need to improve conservation practices for C. stenophylla in Sierra Leone. The novel SNP markers developed in this study provided valuable tools to support future efforts in conservation and utilization of C. stenophylla genetic resources in West Africa. [ABSTRACT FROM AUTHOR]

Coffee quality, which ultimately is reflected in the beverage aroma, relies on several aspects requiring multiple approaches to check it, which can be expensive and/or time-consuming. Therefore, this study aimed to develop and calibrate an electronic nose (e-nose) coupled with chemometrics to approach coffee-related quality tasks. Twelve different metal oxide sensors were employed in the e-nose construction. The tasks were (i) the separation of Coffea arabica and Coffea canephora species, (ii) the distinction between roasting profiles (light, medium, and dark), and (iii) the separation of expired and non-expired coffees. Exploratory analysis with principal component analysis (PCA) pointed to a fair grouping of the tested samples according to their specification, indicating the potential of the volatiles in grouping the samples. Moreover, a supervised classification employing soft independent modeling of class analogies (SIMCA), partial least squares discriminant analysis (PLS-DA), and least squares support vector machine (LS-SVM) led to great results with accuracy above 90% for every task. The performance of each model varies with the specific task, except for the LS-SVM models, which presented a perfect classification for all tasks. Therefore, combining the e-nose with distinct classification models could be used for multiple-purpose classification tasks for producers as a low-cost, rapid, and effective alternative for quality assurance. [ABSTRACT FROM AUTHOR]

Peru is the ninth‐largest coffee producer and the largest organic coffee exporter worldwide. Specific modifications in the microbial consortia during fermentation control the flavor of coffee. It is still unclear how fermentation duration affects microbial communities. This study aimed to provide insights into the diversity and functional behavior of the bacterial microbiome during coffee fermentation in northern Peru using shotgun metagenomics. Accordingly, metagenomic DNA was extracted and sequenced from samples of the liquid fraction during the short fermentation process (SFP) in Amazonas (6 and 12 h) and long fermentation process (LFP) in Cajamarca (6, 12, 18, 24, and 36 h). Our findings indicate that common (e.g., Acetobacter, Lactobacillus, Leuconostoc, and Weissella) and unique (e.g., Acidiphilium and Methylobacterium) acid‐tolerant bacteria from the SFP and LFP play crucial roles and have a positive impact on the sensory qualities of coffee. Specifically, the LFP from San Ignacio might be associated with the high sensory quality of coffee based on the release of catalytic, hydrolase, oxidoreductase, transferase, and transporter enzymes in the InterPro and KEGG profiles. Additionally, these bacterial microorganisms metabolize several compounds (e.g., isoleucine, betaine, galactose, tryptophan, arginine, and cobalamin) into volatile compounds, mainly in the LFP, enhancing the flavor and aroma of coffees. This characteristic suggests that the LFP has a stronger effect on coffee quality than does the SFP on the basis of bacterial diversity and functional prediction. These findings provide new perspectives on the potential biotechnological uses of autochthonous microorganisms to produce superior‐quality coffee beans from northern Peru. [ABSTRACT FROM AUTHOR]

Rwanda has been a notable player in sustainable development in the last decades, particularly in light of its agricultural practices. This paper offers a multifaceted viewpoint on the challenges faced by Rwanda's specialty coffee sector. Our holistic approach to studying the situation and possibilities included fieldwork, site visits, informal interviews with various stakeholders, from farmers to governmental officials, and an extensive literature study to support our findings. We highlight the challenges of optimizing the domestic supply chain and the effects of such developments on rural livelihoods. Poverty and lacking resources require a nuanced view toward sustainability, as ecological and economic sustainability do not align. The paper presents how certification programs can function as indicators of sustainability and stresses the need for policy evaluations. We also discuss the unique challenges faced by smallholder farmers in Rwanda and how corporate interests may interfere with long‐term sustainable development. As Rwanda continues to develop, this paper argues that the resilience and ingenuity of its people are crucial in the ongoing development of sustainable agricultural systems. [ABSTRACT FROM AUTHOR]

Coffee consumption is becoming increasingly prevalent among a growing number of consumers worldwide. Despite ranking seventh in coffee consumption, Italy is the global coffee export leader, with almost 1000 coffee roasting companies across the country. As a product subject to increasing interest in sustainability, numerous studies address the economic, social and environmental challenges affecting coffee production. However, only a few evaluate the sustainability performance of roasting companies in consuming countries. This study examines the integration of corporate social responsibility (CSR) in business strategy to provide an overview of sustainability performance among Italian roasting companies. The analysis encompasses 78 sustainability practices across 49 businesses and assesses their communication to stakeholders. Furthermore, factors such as company size and specialty coffee sale were investigated for their influence on sustainability performance. The findings reveal a low commitment to sustainability within the Italian coffee sector, with 83.7% of companies in the first two stages of the five‐stage CSR assessment model. Although there is an interest in addressing product safety, quality, and consumer relations, responsible sourcing is often relegated to suppliers or voluntary sustainability standards. Communication is not effective, as more than half of the companies did not provide sustainability information on their websites. In this sample, the commitment to sustainability was directly related to the size of the business, and the same relationship was observed for roasters selling specialty coffees. [ABSTRACT FROM AUTHOR]

This study investigates the influence of product quality, brand image, and product taste on customer trust in Arabica coffee in Bandung. With the rising popularity of coffee consumption in the region, understanding the factors that drive customer trust is crucial for maintaining competitiveness in the coffee industry. Data was collected from Arabica coffee consumers through a structured survey, and analyzed using multiple regression analysis. The results indicate that all three factors--product quality, brand image, and product taste--positively and significantly affect customer trust. These findings suggest that Arabica coffee producers should focus on enhancing these attributes to foster stronger customer relationships and loyalty. The study contributes to the literature on customer behavior in the specialty coffee market and provides actionable insights for businesses to improve customer trust. [ABSTRACT FROM AUTHOR]

Copyright of Revista Entramado is the property of Universidad Libre Seccional Cali and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Specialty coffee appeared in the coffee industry in the 20th century with an emerging culture of developing a better appreciation of coffee through quality beans and improved brewing methods. It is a constantly growing market for business owners as well as a rising trend for consumers worldwide, including Thailand. For the past decade, we can see new coffee shops popping up on almost every corner of the street with new innovative coffee offerings; nevertheless, an increase in competition in the industry has also proven a demand. This study aims to test the relationship between customer satisfaction, attitudinal, and behavioral loyalty to a willingness to pay. This helps recognize the consumer profile of specialty coffee in Bangkok, Thailand, who are purchasing, experiencing, and have a preference toward specialty coffee as well as their behavior, characteristics, and factors affecting their choice. A survey design method was used with quantitative data gathered using online questionnaires from 401 random sampling of specialty coffee consumers in Thailand and analyzed with descriptive and inferential statistics. By better comprehending consumption and decision-making insights, coffee industry practitioners could formulate business strategies to attract and retain their customers. [ABSTRACT FROM AUTHOR]

Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography–mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included Enterobacter, Erwinia, Kluyvera, and Pantoea from the prokaryotic group, and Fusarium, Cladosporium, Kurtzmaniella, Leptosphaerulina, Neonectria, and Penicillium from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with Enterobacter, Kluyvera, and Serratia showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by Fusarium and Cladosporium, suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture. [ABSTRACT FROM AUTHOR]

Introduction: Performance evaluation is essential in defining supply chain strategies because the firm can find out how the business processes in the supply chain are running and formulate strategic policies. Kayumas coffee is one of Indonesia’s specialty coffee with a unique aroma and flavor originating from Kayumas Village, Situbondo District, East Java. Kayumas coffee supply chain needs to be evaluated because of the lack of competitiveness with other specialty coffees. Strategies are needed to improve supply chain performance, improve product quality, and reduce costs. This study aims to configure the supply chain of Kayumas specialty coffee structure, evaluate its performance, and determine performance improvement strategies. Methods: This study uses descriptive analysis to configure the supply chain structure and flow. Analysis of supply chain performance based on Supply Chain Operation Reference (SCOR) model then weighted with Analytic Network Process (ANP). Performance improvement strategies were formulated by a discussion with experts and then weighted with ANP. Results: The research results show that the Kayumas specialty coffee supply chain comprises farmers, farmer groups, distributors or resellers, and consumers. There are 6 performance indicators (metrics) to measure performance: perfect order fulfillment, order fulfillment cycle time, flexibility, total supply chain management cost, cost of goods sold, and cash-to-cash cycle time. Performance measurement shows that Kayumas specialty coffee supply chain performance is in the inferior category. Conclusion: The strategy needed to improve supply chain performance by reducing cost is a partnership between supply chain members to reach a price agreement.

Abstract Fermentation using starter cultures has been considered an alternative and economically viable technology for the production of specialty coffees. This type of technology promotes several benefits, such as increased sensory quality, control over the fermentation process, predictability of the final product and added value. Coffee (Coffea arabica L.) samples for this study were collected in Presidente Olegário - MG (2018/19 crop year) in the Cerrado region of Minas Gerais. The effects of natural fermentation and inoculation of the yeast Torulaspora delbrueckii and duration of fermentation (0, 24, 48, 72 and 96 hours) on the sensory and chemical quality (analysis of bioactive, volatile, and organic compounds and fatty acids) of coffee were evaluated. The objective of this study was to determine the effect of fermentation time and starter culture inoculation on the chemical composition of fermented coffees. Fermentation time significantly influenced the sensory description of the coffee beverage, with notes of honey, brown sugar and almond predominating up to 48 hours, for coffees fermented for 72 and 96 hours the notes described were and fruity, winey notes. The chemical composition was primarily influenced by fermentation time.

Coffee quality, which ultimately is reflected in the beverage aroma, relies on several aspects requiring multiple approaches to check it, which can be expensive and/or time-consuming. Therefore, this study aimed to develop and calibrate an electronic nose (e-nose) coupled with chemometrics to approach coffee-related quality tasks. Twelve different metal oxide sensors were employed in the e-nose construction. The tasks were (i) the separation of Coffea arabica and Coffea canephora species, (ii) the distinction between roasting profiles (light, medium, and dark), and (iii) the separation of expired and non-expired coffees. Exploratory analysis with principal component analysis (PCA) pointed to a fair grouping of the tested samples according to their specification, indicating the potential of the volatiles in grouping the samples. Moreover, a supervised classification employing soft independent modeling of class analogies (SIMCA), partial least squares discriminant analysis (PLS-DA), and least squares support vector machine (LS-SVM) led to great results with accuracy above 90% for every task. The performance of each model varies with the specific task, except for the LS-SVM models, which presented a perfect classification for all tasks. Therefore, combining the e-nose with distinct classification models could be used for multiple-purpose classification tasks for producers as a low-cost, rapid, and effective alternative for quality assurance.

Coffea stenophylla is a rare Coffea species boasting a flavor profile comparable to Arabica coffee (Coffea arabica) and has a good adaptability to lowland tropical climates. This species faces increasing threats from climate change, deforestation, and habitat fragmentation in its West African homeland. Using 1037 novel SNP markers derived from Genotyping-by-Sequencing (GBS), we revealed the presence of three distinct natural populations (mean Fst = 0.176) in Sierra Leone. Evidence of recent bottlenecks and small effective population size (118–140) was found across all three populations, reflecting the impact of recent anthropogenic disturbances on this species. Using a model-flexible inference approach, we unveiled a strong ancient bottleneck approximately 23,000 years ago, coinciding with the last glacial maximum (LGM), followed by post-glacial expansion and divergence into distinct genetic clusters. A comparative analysis between ex situ genebanks and natural populations detected a significant gap in genetic diversity, with two out of three natural populations missing from the ex situ genebank collection. These findings highlight the urgent need to improve conservation practices for C. stenophylla in Sierra Leone. The novel SNP markers developed in this study provided valuable tools to support future efforts in conservation and utilization of C. stenophylla genetic resources in West Africa.

This paper explores the work experiences of specialty coffee baristas in São Paulo, Brazil, considering specifically the role of passion and aspiration. Through ethnographic profiles of four baristas, it reveals how the pursuit of a good life through employment extends beyond immediate economic gain, but that there are complexities in converting forms of capital within the café workplace which are shaped by Brazil’s social context and distinct histories and hierarchies around food service labor. Success and longevity in the position was shaped by baristas’ preexisting capital, and heavily mediated by socioeconomic status; although certain baristas faced more precarious trajectories, they called upon discourses of passion to mitigate challenges inherent in lower-waged food service work. By exploring the experiences and aspirations of baristas in Brazil, this paper sheds light on the complex dynamics of social mobility and labor in emerging connoisseur and artisan markets. [ABSTRACT FROM AUTHOR]

Background: Coffee fermentation process influences the final coffee composition and the sensory aspects which define the quality of the beverage. In this study, coffee fruits underwent spontaneous self-induced anaerobic fermentation using samples with two percentages of immature fruits in submerged and solidstate processing. The effects on the physicochemical composition and sensory quality of coffees were evaluated. Results: The two percentages of immature fruits corresponded to 11.0 and 0.3% of unripe fruits. The percentage of immature fruits significantly altered the initial content of sugars (sucrose, glucose, and fructose), ash, and titratable acidity. The water addition during the fermentative process did not significantly influence final moisture, proteins, citric acid, and propionic acid concentrations. Compared to the solidstate, the submerged process gave rise to coffees with lower concentrations of ethanol, glycerol, ash, lipids, succinic, and acetic acids. Coffee fermented with 0.3% of immature fruits showed higher lactic acid production in submerged fermentation (67.44 mg/g), and higher concentrations of ethanol (42.84 mg/g) and glycerol (1.68 mg/g) in solid-state fermentation. All coffees produced were classified as specialty coffees with a score above 84 points. However, the submerged fermented coffee with 11% immature fruit stood out with notes of caramel, brown sugar, honey, orange, lemon, floral, nut, yellow and red fruits. Conclusions: This study confirmed that spontaneous fermentation can be used to produce specialty coffees. Differentiation in sensory attributes can be achieved through the addition of water and varying the percentage of green fruits during the fermentation process. Up to 11% of immature fruits did not compromise coffee quality. [ABSTRACT FROM AUTHOR]

The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes. In this context, this study aimed to characterize the final quality of the Arara cultivar Arabica coffee processed using the wet method and subjected to six drying methods: three conducted at the agro-industrial establishment (fixed-bed dryer, rotary drum dryer, and combined drying) and three laboratory-scale methods (convective oven, cast-tape drying, and suspended terrace). Drying was carried out to reduce the coffee's moisture content from an initial value of 46.2% on a wet basis (w.b.) to a final average value of 11.35% (w.b.). The fruits of in natura demucilaged coffee and the processed dry coffee beans were characterized for moisture, ash content, nitrogen compounds, lipids, total titratable acidity, organic acids, sugars, and the instrumental color of the beans. The sensory profile of the Arabica coffee was evaluated by five coffee specialists using the methodology proposed by the Specialty Coffee Association (SCA), and all the coffees were classified as a specialty. [ABSTRACT FROM AUTHOR]

The aim of this paper is to examine how smart roasters, one of the forms of Digital Transformation (DX) in the field of coffee bean roasting, are involved in the process of building branding in the specialty coffee business, with a focus on the interaction between coffee roasting profile data and roasters. In recent years, as the specialty coffee market has expanded in Japan, an increasing number of roasters and coffee shops have introduced smart roasters. In this paper, we focus on smart roasters that promote DX of coffee roasting as a major element supporting the specialty coffee business and examine how they engage in the construction of coffee branding. To this end, we clarify the positioning of the specialty coffee business in the coffee industry in Japan. Through case studies, we describe how smart roasters are involved in the branding of specialty coffee shops and the role roasters play in this process.

Coffee is a popular hobby beverage with a unique flavor, while its quality has been affected by several reported factors, including the particle size and shape of the ground coffee, the contact time between the ground coffee and the water, the direction of the water flow, and other issues related to post-processing equipment. This study investigated the direction and stability of water flow in three types of coffee filter cups during coffee extraction using three different grind sizes while also evaluating the effects of physicochemical properties (including pH, total dissolved solids (TDS), color, and antioxidant abilities) and bioactivities (total phenols content (TPC), total flavonoid content (TFC), caffeine, chlorogenic acid, and trigonelline) contents extracted from coffee. This study showed that pour-over coffee preparation using fine-ground coffee resulted in high TDS content (780–799 ppm) in all filter cups, while a filter cup of prime filter type II (PF2) with medium-ground coffee yielded similar results (790 ppm). In addition, the optimum TDS content and color appearance were obtained using a ground coffee (14 g) to water (270 g) ratio to prepare pour-over coffee. Taken together, this study indicated that the use of PF2 filter cups has satisfactory performance in terms of flow direction and stability. Moreover, the pour-over coffee produced by PF2 filter cups allows the realization of high-quality and high-bioactive substance content of the coffee under the constraints arising from using the same commercial coffee beans.

Specialty coffee, comprising a tenth of the global coffee trade, is distinguished by its strict quality requirements and traceable origins. The diverse flavor profiles of specialty coffee raise demands on providers to serve individual taste preferences. Prior research has not sufficiently explored how to predict customer preferences for specific flavor profiles or how these preferences influence behavioral intentions such as revisiting or recommending a café. This study hypothesized that customer involvement, the extrinsic factors of coffee experience, and culinary risk-taking would predict flavor preference, which would in turn affect behavioral intentions. In an experiment involving 47 participants, individuals tasted and evaluated two espresso flavor profiles in a counterbalanced order. Results showed that taking pleasure in buying coffee, an aspect of involvement, significantly predicted preference for a distinctly acidic single-origin flavor profile over a more conventional blend. However, factors such as interest in involvement, sensory and service quality aspects of the café experience, and culinary risk-taking in coffee consumption were not significant predictors of coffee preference. Furthermore, there was no significant relationship between coffee preference and the intention to revisit or recommend the establishment, though individual evaluations of each coffee were predictive of these behavioral intentions. These results refine the existing theory linking specialty coffee consumption and consumer behavior, particularly highlighting the role of acidity in flavor preferences. They also confirm the link between the sensory experience of tasting specialty coffee and subsequent behavioral intentions, applicable across diverse flavor profiles.

Specialty coffee has become increasingly consumed in recent years. The growth of the specialty coffee market has also led to a greater appreciation of the unique flavors and characteristics of different coffee species. Coffea arabica (Arabica coffee) and Coffea canephora (Canephora coffee, known internationally as Robusta) are the main species of most significant economic importance worldwide. This study aims to evaluate the use of Meyerozyma guilliermondii in the self-induced anaerobiosis fermentation (SIAF) of Coffea arabica and Coffea canephora. SIAF without inoculation (spontaneous fermentation) and with inoculation of yeast M. guilliermondii was conducted for five days in closed bioreactors. Volatiles and sensory analyses were performed in the roasted coffees. Twenty volatile compounds were identified in Arabica coffee and fifteen in Canephora coffee. The classes found were esters (7), pyrazines (7), ketones (4), alcohols (2), aldehydes (2), phenols (1), and pyrrole (1). Furfuryl alcohol was a significant compound for Arabica coffee, while 4-ethenyl-2-methoxyphenol was notable for Canephora coffee. M. guilliermondii increased significantly (p < 0.05) the score by over 3 points, improved the production of desirable volatile compounds (2-methylpyrazine, 2-ethylpyrazine, furfuryl alcohol, and 5-methylfurfural), enhanced the perception of sweetness and the sensory complexity of Canephora coffee. The SIAF method combined with M. guilliermondii can be a practical approach for improving the sensory quality of the Canephora coffee beverage. Spontaneous fermentation combined with the SIAF method resulted in an Arabica coffee beverage of good quality. [ABSTRACT FROM AUTHOR]

Colombia is the third largest coffee producer in the world and is recognized for its superior quality product. Nariño, it is the most representative agricultural activity but with low sophistication in the transformation processes. The objective of this study was to develop a coffee of Nariño origin that possesses the acceptability and functionality of Ganoderma lucidum. The total polyphenol content was determined using the Folin-Ciocalteu method, antioxidant activity using the DPPH method, and evaluation of structural functional groups using Fourier-transform infrared spectroscopy (FTIR) for the fruiting body and mycelial biomass of G. lucidum. The total polyphenol content and antioxidant activity were higher in the mycelial biomass (41,67 ± 4,35 mg EAG/g and 6,49 ± 0,99 µmol Eq Trolox/g extract) compared to the fruiting body (14,31 ± 1,85 mg EAG/g and 4,80 ± 0,25 µmol Eq Trolox/g extract). The IR spectra of the fruiting body and mycelial biomass showed similarity in both spectra, among the peaks, broad and strong bands, indicating that their chemical composition is similar, but not in concentration. In the development of coffee, mycelial biomass of G. lucidum was added in three concentrations (6, 8 and 10 %), and the sensory profile of the cup was evaluated following some of the cupping protocols of the SCAA (Specialty Coffee Association of America). The results of the sensory analysis for the samples with 8 and 10 % mycelial biomass in coffee showed an increase in their scores, reaching nearly the scores of the control sample, and these scores remained relatively constant at 8 and 9 points, placing the enriched coffee within the SCAA range as an excellent and extraordinary coffee, respectively. This demonstrates a promising method for the direct application of mycelial biomass in food for the development of functional foods. [ABSTRACT FROM AUTHOR]

Copyright of Quarterly Journal of Marketing is the property of Japan Marketing Academy and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Interdisciplinar de Marketing (RIMAR) is the property of RIMAR - Revista Interdisciplinar de Marketing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This work aims to assess the physicochemical characteristics and final sensory quality of Yellow Catuai IAC 62 Arabica coffee fermented with Saccharomyces cerevisiae. For such a purpose, a Composite Central Rotational Design (CCRD) was performed to investigate how fermentation time,temperature and pH conditions, moisture content and concentration of sugars and organic acids affect its sensory quality on two different roast levels in accordance with Specialty Coffee Association (SCA) protocols. It was found that fructose concentration decreased from 12 g/L to around 5 g/L during fermentation, regardless of temperature condition. Furthermore, longer fermentation times and higher temperatures have lowered sucrose and glucose concentrations from 4 to 2 g/L and 7 g/L to zero, respectively. Glycerol concentration was higher as time and temperature increased, and optimal conditions ranged at temperatures between 24 °C and 32 °C from 35 to 45 h of fermentation time. pH decreased as fermentation time elapsed, but there was a more significant reduction due to higher temperatures, starting at around pH 5 and, lower than 4 under extreme conditions. Contents of organic acids such as acetic, propionic, succinic, and lactic acids, were measured at the final stage of each fermentation process under studied conditions. It was observed that coffee samples achieved final scores ranging from 81 to 85 (SCA score), even in longer times and extreme temperature conditions, thus all samples have been classified as specialty coffees. This work described the initial step towards parameterizing fermentation processes, given that the response variables of temperature and fermentation time, were optimal and enhanced the sensory quality of coffee as beverage. Saccharomyces cerevisiae, a commercial product which has already been made available for producers, can ensure an increase in the sensory quality of coffee. [ABSTRACT FROM AUTHOR]

Over the past two decades, Rwanda has positioned itself as a leading producer of specialty coffee. The strategic move from ordinary to specialty coffee has overall been economically beneficial to the country. However, the multitude of incentives provided by both the Government and international donors spawned a rush to build a large number of coffee washing stations (CWS) throughout Rwanda. This trend gave rise to an oversupply of these plants, with most operating below their processing capacity. Our study uses cost benefit analysis to estimate the economic welfare loss that Rwanda has suffered owing to the combined effect of the oversupply of CWS, the coffee zoning policy, and the government regulated cherry coffee prices. Our results reveal that, if the coffee industry were rendered more competitive by dint of a reduction in the number of CWS, then the annual savings to Rwanda would be substantial. Furthermore, farmers could potentially receive prices that are 150% higher than the mandated fixed prices they are currently been paid. Our analysis could potentially be beneficial to Rwandese policy makers in devising fairer incentives to keep farmers interested in coffee farming, thus ensuring the sustainability of the coffee value chain in the long term. [ABSTRACT FROM AUTHOR]

The main aim of this study was to evaluate the impact of mechanical drying on the sensory quality of specialty coffee produced on three Colombian coffee farms. The technique involved a study of the coffee bean drying process parameters, such as temperature (35, 45 and 55 ℃), airflow (100 m3/min∙m2) and thickness (0.2 m) for mechanical drying, vs conventional drying in the open sun until 11% of moisture content was reached. For mechanical drying, the effective diffusion coefficient, electrical conductivity and drying kinetics were evaluated. A sensory test was performed for three storage periods (3, 6 and 9 months) using the Specialty Coffee Association (SCA) protocol. The results showed that the effective diffusion coefficient varied from 3.21 to 8.02 × 10−7 m2/s for mechanical drying and from 4.21 × 10−11 m2/s for drying in the open sun. The time drying time was established at 20.35 ± 0.06, 29.10 ± 0.09 and 71.52 ± 0.11 hours for mechanical drying at 55 ℃, 45 ℃ and 35 ℃ respectively and 54.48 ± 11.37 hours for drying in the open sun system. The average moisture content at the end of all drying operations was 12.5%. Electrical conductivity rose from 11.71 to 16.86 µS/cm∙g at drying temperatures ranging from 35 to 55 ℃. The sensory test revealed that storage duration had no effect on the quality of the coffee drink when in touch with the drying process, with mechanical drying yielding higher sensory ratings. The coffee beans were dried at 55 ℃, yielding coffee samples with SCA scores more than 85 points. In overall, it is determined that the convective mechanical drying method is a viable approach for the processing of specialty coffee beans since it allows for the retention of high-quality sensory qualities, allowing it to command higher market pricing.

Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography–mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included Enterobacter, Erwinia, Kluyvera, and Pantoea from the prokaryotic group, and Fusarium, Cladosporium, Kurtzmaniella, Leptosphaerulina, Neonectria, and Penicillium from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with Enterobacter, Kluyvera, and Serratia showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by Fusarium and Cladosporium, suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture.

The aim of this study was to determine the effect of various methods of processing, such as natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the contents of heavy metals in green and roasted specialty coffees from various countries of origin (Ethiopia, Kenya, Rwanda, Burundi, Guatemala, Nicaragua, and Peru). The heavy metals aluminium (Al), nickel (Ni), chromium (Cr), cadmium (Cd), copper (Cu), and lead (Pb) were identified by a multi-element technique using inductively coupled plasma mass spectrometry. Mercury (Hg) content was determined by atomic absorption spectrometry. The processing method affected the contents of Hg, Al, Ni, Cr, Cd, and Pb in the green and roasted coffees (p

The possible application of a simple analytical method based on a UV (ultraviolet) spectral dataset coupled with SIMCA (soft independent modeling of class analogy) for authentication of Indonesian specialty ground roasted coffee with different botanical and geographical indications (GIs) was demonstrated. Three types of Indonesian specialty ground roasted coffee were used: GIs arabica coffee from Gayo Aceh (96 samples), GIs liberica coffee from Meranti-Riau (119 samples), and GIs robusta coffee from Lampung (150 samples) with 1 g weight of each sample. All samples were extracted using hot distilled water and 3 mL aqueous filtered samples were pipetted into a 10 mm quartz cell. Original UV spectral datasets were recorded in the range of 190–399 nm. The pre-processed spectral dataset was generated using three simultaneous different preprocessing techniques: moving average smoothing with 11 segments, standard normal variate (SNV), and Savitzky-Golay (SG) first derivative with window size and polynomial order value of 11 and 2. The supervised classification based on the SIMCA method was applied for preprocessed selected spectral data (250–399 nm). The PCA data showed that GIs coffee with different botanical and geographical indications can be well separated. The SIMCA classification was accepted with 100 % of correct classification (100 % CC). This dataset demonstrated the potential use of UV spectroscopy with chemometrics to perform simple and affordable authentication of Indonesian specialty ground roasted coffee with different botanical and geographical indications (GIs).

Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of coffee brews were linked to their antioxidant activity, as determined by the DPPH assay, and total polyphenol content (TPC) measured through the Folin–Ciocalteu reducing-capacity assay. The Columbia (C) espresso coffee type (omni-roasting) exhibited the highest antioxidant activity (86.31 ± 0.70) μmol/100 mL, with a TPC value of (44.41 ± 0.35) mg GAE/g. Quantitative analyses of caffeine and chlorogenic acid were conducted using high-performance liquid chromatography (HPLC). The evaluation of coffee aroma profiles involved the application of headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) and was complemented by sensory analysis following the Specialty Coffee Association (SCA) standard protocol. The predominant volatile compounds found in all samples included furans, phenols, pyrazines, and terpenes. The EY espresso type (medium dark roasting) had the highest levels of most coffee volatiles. The C cold brew type (omni-roasting) was rated as the preferred coffee in terms of its sensory characteristics and flavour. In summary, ES and CB were found to be more effective extraction methods for the parameters assessed. [ABSTRACT FROM AUTHOR]

Human geography has a history of engaging with place-based-quality products through a variety of concepts such as terroir, geographical indicators (GIs), and fictive places. While the efforts necessary to construct a "taste of place" have been explored, it remains unclear how a "taste of place" is established, and by whom. The article explores how relations between quality, products, and places are produced on the ground. More specifically, it addresses the question of what it takes to reconfigure a "taste of place." Based on ethnographic fieldwork carried out in 2017 concerning a coffee producer in Burundi, the article shows how Burundian coffee was reconfigured from an inferior commodity coffee to a sought-after specialty coffee. The findings show that reconfiguring "a taste of place" requires both material and symbolic quality attributes. By underlining the importance of material quality attributes that are place-dependent, it provides a different angle to the discursive approach to "taste of place" in human geography. The author concludes that creating a "taste of place" requires taming space into a consumable representation of place through discursive and material practices. [ABSTRACT FROM AUTHOR]

An untargeted gas chromatography-mass spectrometry (GC-MS) approach combined with sensory analysis was used to present the effects of different extraction methods (i.e., Pure Brew, V60, AeroPress, and French Press) on specialty graded Coffea arabica from Kenya. Partial Least Square Discriminant analysis and hierarchical clustering were applied as multivariate statistical tools in data analysis. The results showed good discrimination and a clear clustering of the groups of samples based on their volatile profiles. Similarities were found related to the filter material and shape used for the extraction. Samples extracted with paper filters (V60 and AeroPress) resulted in higher percentages of caramel-, and flowery-related compounds, while from metal filter samples (Pure Brew and French Press), more fruity and roasted coffees were obtained. Discriminant analysis allowed the identification of eight compounds with a high VIP (variable important in projection) discriminant value (i.e., >1), with 2-furanmethanol being the main feature in discrimination. Sensorial analyses were carried out through an expert panel test. The main evaluations revealed the French Press system as the lowest-scored sample in all the evaluated parameters, except for acidity, where its score was similar to V60. In conclusion, the data obtained from GC-MS analyses were in line with the sensorial results, confirming that the extraction process plays a fundamental role in the flavor profile of filter coffee beverages. [ABSTRACT FROM AUTHOR]

There are still many micro-business actors who package their products with the appearance of less attractive packaging. However, it is not easy for micro-business actors to create product packaging ideas that is able to be accepted by the broad market. This study aimed to determine the attributes of packaging labels, determine the most influential graphic elements, and generate tone and manner for label specialty coffee packaging. Label attribute was analyzed with FAST and Pairwise Comparison methods. The graphic element was analyzed with the QFD method. The visual perception was analyzed with the Mind Mapping method quantified by the PCA method. It was concluded that experts expect more product information clarity and the impression of premium products on coffee packaging labels. In addition, experts also expect convenience in reading the information needed on packaging labels. Based on graphic element analysis, the priorities of the graphic element of packaging were 1) identity of the coffee product; 2) text hierarchy; 3) color labels; and 4) typical label style. The must-have tone and manner for specialty coffee packaging labels were familiar (friendly), premium, simple, and special.

Abstract Ambeu Preanger Pangalengan is a community of Arabica Java Preanger coffee connoiseurs and producers, located in Pangalengan. Along with the demand for the proliferation of producers and specialty coffee shops in Pangalengan, Ambeu Preanger assists several Small-Medium Enterprises (SMEs) related to the coffee industry in Pangalengan, namely Kawitan Coffee, Nagoya Coffee, Koffie Nyalse, Pangalengan Coffee House, Oeching Salapan, Ghoz Coffee, Sucker Soul, Coffee 4 Wheels, and Himmah Coffee. Then, from the survey process and data search in the field, we obtained information that not all SMEs in the coffee industry in Pangalengan have an ideal visual identity. In fact, they need a graphic visual identity as a representative of the image that will later be displayed on a website that is proclaimed as a digital storefront for these SMEs. Therefore, Telkom University team decided to design a graphic standard manual, which can help community to strive for a visual identity that is representative of their business, and is still in line with the brand image of Ambeu Preanger Pangalengan itself. Keywords: graphic standard manual, Pangalengan coffee community, specialty coffee, visual identity Abstrak Ambeu Preanger Pangalengan adalah komunitas penggiat Kopi Arabica Java Preanger yang berlokasi di Pangalengan. Seiring dengan tuntutan menjamurnya produsen serta kedai kopi specialty di Pangalengan, Ambeu Preanger mendampingi beberapa UMKM yang terkait dengan industri kopi di Pangalengan, yaitu Kawitan Coffee, Nagoya Coffee, Koffie Nyalse, Rumah Kopi Pangalengan, Oeching Salapan, Ghoz Coffee, Sucker Soul, Coffee 4 Wheels, dan Himmah Coffee. Lalu, dari proses survey dan pencarian data di lapangan, kami memperoleh informasi bahwa belum semua UMKM industri kopi yang ada di Pangalengan memiliki identitas visual yang ideal. Padahal, identitas visual grafis diperlukan oleh mereka sebagai perwakilan citra yang kelak ditampilkan di sebuah website yang dicanangkan sebagai etalase digital dari para UMKM ini. Oleh karena itu, tim Pengabdian Masyarakat Telkom University memutuskan untuk merancang panduan standar manual grafis, yang dapat membantu para mitra untuk mengupayakan hadirnya visual yang representatif sesuai dengan identitas bisnis yang mereka usung, serta masih sejalan dengan citra dari Ambeu Preanger Pangalengan itu sendiri. Kata kunci: identitas visual, komunitas kopi Pangalengan, kopi specialty, standar manual grafis

Ethiopian specialty coffee is exported to the international market based on the cup quality classification; however, there is limited information on the chemical characteristics. In this study, dry and wet-processed sixteen Ethiopian specialty coffee genotypes were investigated for total polyphenols, chlorogenic acids, caffeine, and trigonelline at different stages using UV-Vis spectrophotometric and Rapid Separation Liquid Chromatographic methods. Cup qualities of green coffee beans and brewed coffee were also assessed by professional cuppers. The results indicated that the bioactive compounds and cup qualities were significantly influenced by genotypes, green bean processing methods, and medium roasted-ground and brewed coffees. It was shown that the percentage of reduction in total polyphenols, chlorogenic acids, caffeine, and trigonelline concentrations were 77.3%, 82.5%, 47.8%, and 70.6%, respectively as the beans are transformed to brew. This study also fills the gap of information on the influence of processes and correlation to cup quality with bioactive compounds.

Coffee beverage presents unique organoleptic characteristics of aroma and taste. These sensory attributes depend on the chemical composition of the brewed coffee. Our objectives were to determine the sensory quality of the coffee beverage obtained by different brewing methods as assessed by untrained tasters and to characterize the solid residues of this extraction using the medium infrared spectrum. Four brewing methods were evaluated by 124 untrained consumers. The infusion method presented better global impression and preference of these consumers than the other brewing methods. Significant changes in the chemical composition of the coffee residues were observed. These changes influenced the acceptance of the consumers and can be due to the potential of retention or filtering of organic compounds by the brewing method. Thus, there was a sensory quality difference among the brewing methods and the infrared spectrum indicated the need to distinguish the classes of organic compounds for a better understanding of how coffee brewing interacts with the chemical composition.

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The main aim of this study was to evaluate the impact of mechanical drying on the sensory quality of specialty coffee produced on three Colombian coffee farms. The technique involved a study of the coffee bean drying process parameters, such as temperature (35, 45 and 55°C), airflow (100 m³/min·m²) and thickness (0.2 m) for mechanical drying, vs conventional drying in the open sun until 11% of moisture content was reached. For mechanical drying, the effective diffusion coefficient, electrical conductivity and drying kinetics were evaluated. A sensory test was performed for three storage periods (3, 6 and 9 months) using the Specialty Coffee Association (SCA) protocol. The results showed that the effective diffusion coefficient varied from 3.21 to 8.02 × 10-7 m²/s for mechanical drying and from 4.21 × 10-11 m²/s for drying in the open sun. The time drying time was established at 20.35 ± 0.06, 29.10 ± 0.09 and 71.52 ± 0.11 hours for mechanical drying at 55°C, 45°C and 35°C respectively and 54.48 ± 11.37 hours for drying in the open sun system. The average moisture content at the end of all drying operations was 12.5%. Electrical conductivity rose from 11.71 to 16.86 µS/cm·g at drying temperatures ranging from 35 to 55°C. The sensory test revealed that storage duration had no effect on the quality of the coffee drink when in touch with the drying process, with mechanical drying yielding higher sensory ratings. The coffee beans were dried at 55°C, yielding coffee samples with SCA scores more than 85 points. In overall, it is determined that the convective mechanical drying method is a viable approach for the processing of specialty coffee beans since it allows for the retention of high-quality sensory qualities, allowing it to command higher market pricing. [ABSTRACT FROM AUTHOR]

Between 2010-20, specialty cafés emerged in Mexico that led to a significant change to café work culture. Using protagonists' oral accounts, this article examines the rise of specialty café culture in two Mexican cities (Puebla City and Oaxaca City) and how and why specialty coffeeshop owners and baristas participated in this rise. The article argues that specialty café owners and baristas were crucial actors in the emergence of a specialty café culture in Mexico. Subsequently, specialty cafés offered new working conditions for baristas as well as owners. These conditions created jobs of passion, led to job-satisfaction for these urban workers, and facilitated positive service-work experiences. Overall, this paper exposes how specialty cafés grew, why people decided to participate in this growth and how they interpreted their participation in this experience. Moreover, this paper adds to the history and study of coffee by approaching café culture in a coffee-producing country and by prioritising the focus on café workers instead of agricultural labour. [ABSTRACT FROM AUTHOR]

Coffee is one of the most popular beverages in the world due to its flavor, aroma, energy content, and complex nutritional profile. Many factors affect coffee's characteristics, including its origin, storage, and roasting conditions. In this context, this study analyzes 100% Arabica medium-roasted coffee from six countries (El Salvador, Guatemala, Brazil, the Democratic Republic of the Congo, Ethiopia, and Colombia) to assess its total polyphenols, individual polyphenols, total antioxidant capacity, hydro- and liposoluble vitamins, and PAHs using analytical techniques such as high-performance liquid chromatography (HPLC), FT-NIR spectrometry, UV-VIS spectrophotometry, and photochemiluminescence. A total of 67 samples were collected from Romanian general and specialty stores. According to the study, coffee composition varies by origin, pedo-climatic characteristics, and store (general or specialty). The highest values for total polyphenols, polyphenols, and antioxidant capacity were obtained for Ethiopian coffee. The highest values of lipids and proteins were obtained in El Salvador and Guatemala, B1 and B2 in Brazil, B3 and B6 in Ethiopia, α- and β-tocopherol in Brazil, D. R. Congo, and Ethiopia. Specialty coffee had significantly higher levels than general store coffee for all investigated parameters. All coffee samples analyzed were within the maximum allowed levels for PAHs as set by regulations concerning food contaminants. [ABSTRACT FROM AUTHOR]