Exploring Arabica coffee cup quality: Correlations with green bean growing conditions, physicochemical properties, biochemical composition, and volatile aroma compounds

Genetic, geographic, and climatic factors shape the physicochemical and biochemical properties of coffee (Coffea arabica), which in turn shape its sensory complexity. While research has explored these influences individually, the combined impact on sensory quality remains unclear. This study examines the relationships between coffee growing geographic and climatic conditions, physicochemical properties, biochemical composition, volatile compounds, and sensory attributes in green Arabica beans. Beans from diverse Ethiopian coffee-growing origins were analyzed for their physicochemical characteristics by using official methods in dry matter basis: HPLC for biochemical composition, HS-SPME-GC-MS for volatile compounds, and sensory evaluation by expert cuppers. Results revealed significant variability in key characteristics, including hundred-bean weight (14.53–17.28 g), moisture content (8.5 %–11.87 %), crude fat (10.39 %–16.83 %), pH (4.3–5.41), and titratable acidity (1.93–3.02 mL of NaOH per gram). Biochemical composition also varied, with caffeine (0.88–1.07 g/100 g), chlorogenic acid (3.7–8.2 g/100 g), trigonelline (0.48–2.31 g/100 g), and sucrose (5.8–15.7 g/100 g) differing across regions. Significant correlations emerged between the geographic and climatic conditions, bean properties, and volatile compounds, contributing to sensory notes such as citrus, fruity, floral, mocha, and spicy. Multi-factor analysis explained 60 % of variability, underscoring the impact of geographic and climatic factors on the beans' physicochemical, biochemical, and sensory properties. By linking these variables to coffee quality, this study highlights their role in enhancing traceability, authenticating origin, and preserving the unique qualities of green Arabica beans across regions.