Coffee Science (E-Journal)
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Sensory evaluation and color of Coffea arabica coffee from the Central Mexican Highlands
Get PDFCoffee is cultivate d worldwide at an average altitude of 1,500 m worldwide, but in Mexico is typically cultivated around 1,200 m. However, in Temas caltepec, Mexico State, coffee is grownat 2,100 m, resulting in a slower development process that yields a “differentiated quality.” This quality has been nationally recognized atthe “Cup of Excellence” competition, where coffees scoring above ninety points out of a hundred have received the “presidential award.” Thisrecognition has enabled these coffees to be sold as “specialty” coffeeat auction to Europe and Asia, fetching higher prices per pound and thus improving economic returns. In this study, wescientifically validate these claims by evaluating sensory quality in the cup and color ofthe bean. , for which two toasting sta rt temperatures were used. The color in roasted coffee is derived from caramelization due to the high temperatures to which it is subject ed during this process. This characteristic has an intrinsic influence for the taster even though it is not objectively measured during the cupping process. For this reason, it was decided to carry out the measurement in this research. In 2022, Arabica coffee beans of the Caturra variety were harvested from Temascaltepec using a natural process. The coffee was roasted according to the Specialty Coffee Association (SCA) protocol at five time intervals (8, 9, 10, 11, and 12 min) starting fromtwo initial roasting temperatures (210 and 215 °C). The roasted coffee was evaluated using thesensory analysis protocol of the SCA, which assessed fragrance/aroma; flavor, aftertaste, acidity, body, and balance; sweetness, uniformity, and cleanliness. In addition, we quantified the color of the coffee bean using a colorimeter. Sensory evaluation indicated that the best treatment was 215 °C/10min, with a predominant vanilla aroma (balsamic-sweet aromatic family) and an L* value of 13, suggesting a medium roast that may retain its functional properties. All treatments yielded values within proposed standards for a medium roast.
Key words: Aroma; specialty coffee; flavor; Hunder la
Global competitiveness of coffee products: A comparative study of Indonesia and Vietnam
Get PDFThe competition and performance gap between Indonesia and Vietnam coffee underscore the importance of Indonesia assessing its global competitiveness against Vietnam. The study aims to analyze the competitiveness of Indonesian and Vietnamese coffee in international trade, focusing on green beans, roasted coffee, and instant coffee as the primary products of the coffee industry. Assessing export performance necessitates comparative analysis with competitor countries like Vietnam. The data comprises export statistics of both robusta and arabica coffee from Indonesia and Vietnam obtained from the UN Commodity Trade database, covering 2004 to 2021. The Revealed Comparative Advantage (RCA) and Revealed Symmetric Comparative Advantage (RSCA) methods were used to analyze Indonesia’s and Vietnam’s coffee competitiveness. The study analyzed the Trade Balance Index (TBI) to measure the trade balance of export commodities. The study result stated that Indonesia’s competitiveness in green bean coffee is lower than Vietnam’s. Vietnam surpasses Indonesia in the instant coffee market after facing reduced competitiveness from Indonesia between 2014 and 2020. Regarding roasted coffee exports, the two countries do not have a comparative advantage in international trade. In comparing TBI results, it is evident that green beans and instantcoffee products from Vietnam and Indonesia possess a comparative advantage for export, with an average TBI of 0.97, 0.63, 0,91, and 0.52, respectively. Moreover, although roasted coffee in both countries lacks a comparative advantage, it still focuses on exports. To improve the competitiveness of Indonesian coffee, it is necessary to implement good agricultural practices to ensure consistency and quality, and government policies and regulations are vital to incentivize investment and innovation in upstream coffee processing, thereby fostering a solid industry.
Key words: Coffee; comparative advantage; competitiveness; export performance; market trends; trade
Changes in the Chemical Compound and Sensory Profiles of Liberica Fermentation (Coffea liberica) with Cellulolytic Bacteria Alcaligenes sp and Exiguobacterium indicum
Get PDFJambi Province, particularly in Tanjung Jabung Barat Regency, Indonesia, is a crucial producer of Liberica coffee known as Liberika Tungkal Komposit (Libtukom). This variety of Liberica coffee (Coffea liberica) thrives in lowland regions, particularly peatlands. It grows best in slightly acidic soil with a pH between 6.0 and 6.5, which helps the plant absorb nutrients and resist pests more effectively. A significant post-harvest method to improve the quality and yield of Liberica coffee involves fermentation using cellulolytic bacteria, Alcaligenes sp. And Exiguobacterium indicum, found in civet digestive tracts. Fermentation enhances the coffe’s flavor, aroma, and quality, mimicking that of civet coffee. The primary objective of this study was to refine the sensory characteristics of Liberica coffee, improve its proximate composition, preserve its bioactive compounds, and boost its antioxidant properties. The fermentation was conducted over 24 hours and 48 hours periods, with roasting temperatures set at light (170 ºC), medium (190 ºC), and dark (210 ºC). The process began with the preparation of bacterial inoculum, followed by fermentation, roasting, and grinding. Sensory evaluation, proximate analysis, and chemical profiling (via FTIR, LC-MS, antioxidant activity, and total phenolic content) were then performed. The findings revealed that fermented Liberica coffee exhibited improved sensory attributes, achieving specialty-grade status at medium roasting temperatures. There was a decrease in moisture and ash content, an increase in fat content, and a reduction in carbohydrate and protein levels. The FTIR analysis showed the preservation of existing compounds, while LC-MS identified bioactive components based on their retention times and molecular weights. Additionally, the fermented coffee demonstrated increased antioxidant activity and total phenolic content compared to non-fermented samples. This study highlights the potential of fermentationtechnology to enhance the quality and health benefits of Liberica coffee significantly.
Key words: Coffee liberica; chemical compound; fermentation; sensory profile
Sensory evaluation of Poncokusumo Liberica Coffee based on bean size and post-harvest processing
Get PDFCoffea liberica from local farm in Poncokusumo, Indonesia has several accessions identified, unfortunately there has been no further sensory research to develop it into high quality coffee products. This study was aimed to evaluate the sensory attributes of different liberica coffee accessions from a local farm in Poncokusumo based on beans size and post-harvest processes. Liberica coffee green beans were dried using two processes: natural and wine, followed by measuring its bean size. The beans were roasted using three roasting levels (light, medium, and dark), and sensory attributes were tested using a cupping test with nine trained panelists based on Specialty Coffee Association (SCA) guidelines. The findings show that the bean size and post-harvesting processes affected the coffee’s sensory quality. The highest total score was 77.69 for beans that were dried by natural process and roasted at a light level. Compared to wine processing which earns a “good” score, the optimal drying technique for liberica coffee beans that receive a “very good” grade was natural processing. The flavor of liberica coffee was most optimal at light to medium roasting levels, which produced “very good” results that differed from dark levels. The link between bean size, post-harvest, and sensory attribute values demonstrates that the size and procedure of coffee processing is an important sequence to be observed in order to improve the result to the highest quality. It is expected that the findings of this study can be applied to examine the quality standards of local liberica coffee products in Poncokusumo.
Key words: Coffea Liberica; sensory attributes; post-harvesting process; beans size; Poncokusumo
Evaluation of the behavior of coffee stored in cooled and natural environments
Get PDFThe market value of coffee is strongly influenced by loss of quality, which makes storage one of the main steps in the entire production chain. The finite element method (FEM) and computational fluid dynamics (CFD) are numerical and computational techniques that facilitate the simulation of agricultural product storage systems. Computational modeling satisfactorily represents real experimentation, simplifies decision-making, and reduces costs. This study aimed to analyze mocha coffee storage for 6 months in a cooled environment with temperatures between 15 and 18 °C and in a natural environment. The water content, bulk density, specific heat, thermal conductivity, and thermal diffusivity were determined and colorimetry and sensory analysis were applied to compare initial and final samples of the product after storage. It was found that the water content and specific heat were the only properties that presented significant changes. Through sensory analysis, it was observed that the quality of the coffee was the same for both systems. A computational model was developed to simulate the heat transfer process during storage. The comparison of the simulation results with the experimental results for the temperature distribution in the grain mass showed overall mean relative errors of 2.34% for the natural environment and 5.74% for the cooled environment.
Key words: Coffee; postharvest; storage
Characterization of active-aroma wheel in contemporary coffee processes via gas chromatography–olfactometry, and sensory perspective
Get PDFThis research is to study the difference in chemical changes during fermentation, between the new fermentation processes. Aroma descriptors and sensorial assessments can be effectively used to tailor made fermentation processes. Coffee cherries (Coffea arabica L. var. Catimor) were treated with three different processes as followed: 1) Dry process (control), 2) Semi-carbonic maceration process (SCM): Carbon dioxide gas was injected to replace oxygen, and 3) Yeast process: coffee cherries were fermented by commercial yeast strain Saccharomyces cerevisiae var cerevisiae. SCM and Yeast processes were both incubated at 17±1oC until mucilage of pulped coffee and pectin layer reached to 4.2-4.3 of pH value. Low air temperatures (20-33 oC), low relative humidity (25-60%) to dry coffee samples to the desired 12.5% moisture content was used. The chemical component of the intact mucilage during fermentationwas analyzed. The active-aroma attributes of roasted coffee were qualified and intensified by gas chromatography–olfactometry, categorized as followed: Enzymatic, Sugar browning, Dry distillation and Aromatic, and translated into an active-aroma wheel. The quality cup scores were evaluated by certified Q arabica graders, according to the standard of the Specialty Coffee Association. Results shows that, when compared to Control, SCM and Yeast process had a greater potential when it comes to increasing active-aroma attributes (twenty, twenty-nine, and twenty-two active-aroma attributes respectively). The fermentation process of SCM and Yeast process changes the post fermentation chemical composition of coffee cherry, a decrease in pH value, and an increase in acidity and ethanol. Both processes resulted in an improvement in aromatic attributes of roasted coffee, in both types and intensities. In line with the cup quality’s final scores of 81.50, and 82.83 (specialty coffee), respectively, both processes scored higher than the Dry process(79.42 cup score), with coffee from Yeast process scoring the highest in significant difference.
Key words: Coffee; active-aroma wheel; semi-carbonic maceration process; yeast process; gas chromatography-olfactometry
Mapping of coffee land zoning based on sensory attributes of wine coffee
Get PDFThe primary aimed of this study is to carry out land zoning of Arabica coffee area based on the characteristics of organoleptic sensory attributes with the optimal taste of coffee wine at different levels of altitudes. The study was conducted on the hillsides of Mount Bawakaraeng Lompobattang, South Sulawesi Province which has Arabica coffee plants at different altitudes, namely, 1000-1200 m.asl (A), 1200-1400 m.asl (B), 1400-1600 m.asl (C), and 1600-1800 m.asl (D). Quality tests of coffee beans and organoleptic sensory attribute taste tests were carried out including fragrance or aroma, flavor, aftertaste, acidity, body, uniformity, balance, clean cup, sweetness, overall, and taint or defect. The results of the study showed that the coffee beans were classified as quality 1 with large bean size; while the characteristics of uniformity, clean cup, and sweetness are the basic or essential characteristics of the coffee beans tested in this study because they showed the highest score of 10 and this score is consistent for all levels of altitudes. The results of compiling organoleptic sensory attribute data and satellite imagery analysis were used for mapping potential coffee fields with Specialty Grade, covering area of 20,025.54 ha or equal to 2.00% of the research area of 1,011,693 ha. In addition, coffee land zones can also be mapped with the level of coffee wine taste based on the distribution pattern of dominant organoleptic sensory attributes at different altitude. The order of the optimal level of coffee wine taste can be written as the land zoning, as follows: D > B > C > A. The land zoning D covers an area of 3,351.60 ha; B 5,738.53 ha; C 4,381.27 ha; and A 3,552.10 ha. Overall, it can be concluded that the taste of wine coffee tends to be better or optimal as the level of altitude increases.Key words: Altitude; anaerobic fermentation; geographic information system; hillsides; specialty grade
Analysis and technical optimization of processing condition for better quality of robusta coffee production
Get PDFThe wet processing of robusta coffee starts with harvesting coffee cherries, followed by sorting the cherries, pulping, fermentation, washing, drying, hard skin hulling, bean sorting, and packaging. Soaking fruit before pulping is an alternative for coffee farmers to delay the pulping process if time does not allow it. The fermentation process aims to remove mucus that is firmly attached to the hard skin. The addition of L. casei microbes can accelerate the process but affect the final taste. The study aimed to optimize the duration of soaking and fermentation processes for obtaining coffee beans with a minimum number of unpeeled beans, minimum partially black bean value, maximum taste quality, and to identify volatile components that play a role in forming the best steeping aroma after the coffee beans are roasted, ground and brewed. Experiments and data analysis were carried out using the Response Surface Method design. The optimization results showed that 24 hours of soaking and 24 hours of fermentation were the optimum treatment based on the criteria for unpeeled beans response, partially black bean value, and total taste score with a desirability value of 0.721. The identified volatile compounds (43) include 9 aldehyde group compounds, 3 alcohols, 4 furans, 5 heterocyclic N, 6 ketones, 1 organic acid, 3 phenols, 10 pyrazines, and 2 thiols. The spicy and chocolaty aroma produced was also the highest among treatments, namely 8.98% and 7.74%. The treatment without soaking and fermentation had the highest percentages of caramelly and nutty areas, namely 23.14% and 21.35%, respectively.
Key words: Coffee beans; fermentation; soaking; technical optimization; volatile compound
Growth promoting fungi increase the quality of Coffea canephora seedlings Pierre ex a. Froehner
Get PDFGrowth promoting fungi have shown an important role in the development of agricultural crops. Among these fungi, the genus Trichoderma stands out, and the entomopathogenic fungi of the genus Beauveria and Metarhizium have been gaining greater importance. Thus, the aim of the present study was to evaluate the vegetative growth of conilon coffee seedlings inoculated with growth promoting fungi. For the production of seedlings, cuttings of clone A1 of conilon coffee were used, in standard substrate. The growth promoting fungi Trichoderma harzianum, Beauveria bassiana and Metarhizium anisopliae were used at a concentration of 1 x 107 conidia.mL-1, inoculated via soil and leaf. Vegetative growth evaluations were performed at 180 days after cutting. The treatments corresponded to a 4 x 2 factorial arrangement, in a randomized block design, with three replications, totaling 24 plots. The data were submitted to analysis of variance and the means compared by the Scott-Knott grouping method (p ≤ 0.05). The treatments did not promote gains in plant height, stem diameter, root length, root fresh mass, leaf area, shoot/root fresh and dry mass of conilon coffee seedlings. Growth promoting fungi T. harzianum and B. bassiana promoted a greater number of leaf pairs, greater fresh mass of aerial part and greater dry mass of aerial part. Additionally, T. harzianum promoted greater root dry mass in conilon coffee seedlings. Only for the parameter number of leaf pairs, the inoculation via soil was greater than via leaf, while for the other parameters there was no difference regarding the inoculation method.
Key words: Conilon coffee; Trichoderma harzianum; Beauveria bassiana; Metarhizium anisopliae
Caffeine and chlorogenic acid content of Coffea canephora cultivars in different environments
Get PDFCoffee plants of the Coffea canephora species are currently grown in tropical regions throughout the world, and both greater yield efficiency and greater beverage quality are important considerations. The aim of this study is to characterize the content of caffeine and of chlorogenic acids of C. canephora cultivars in different environments. According to the maturation cycle of each clone, samples of cherry coffee were collected from ten cultivars evaluated in the environments of Porto Velho, RO, Ouro Preto do Oeste, RO and Manaus, AM. These environments with contrasting characteristics represent most of the coffee fields established in the Am and Aw climate types in Latossolos Vermelhos and Latossolos Amarelos, typical of the Western Amazon. The results were analyzed considering the factorial design to quantify the effects of genotypes, of environments, and of the genotype × environment interaction (GE) on the caffeine and chlorogenic acid contents. Regardless the significant GE effects, the caffeine and chlorogenic acid content exhibited predominantly genetic control. In comparison to the caffeine, the chlorogenic acid content was more affected by the environment effects, displaying more variations in the genotypes performance across the environments. The significant positive association between the caffeine and chlorogenic acid contents favors the selection of plants that simultaneously have greater or lower contents of both traits. The selection of clone BRS3210 resulted in a selection gain of 14.99% in caffeine content, while the cultivation of the clone BRS3193 yielded a selection gain of 10.81% in chlorogenic acid content. The selection of clone BRS2299 resulted in a reduction of 21.85% in caffeine content and of 9.15% in chlorogenic acid content.
Key words: Conilon; robusta; western Amazon; genotype × environment interaction