Physicochemical and cup quality of coffee as affected by processing methods and growing locations

References

• Abrar, S., & Negussie, M. (2020). Manual for coffee quality laboratory. Ethiopian Institute of Agricultural Research (EIAR).
   Google Scholar
• Addis, A. T., Yadessa, G. B., Bote, A. D., Obso, T. K., & Abdelhamid, M. (2022). The coffee processing method had a more pronounced effect than location and production systems on the overall quality of Kaffa biosphere reserve coffees. International Journal of Agronomy, 2022, 1–9. https://doi.org/10.1155/2022/9913578
   Web of Science ®Google Scholar
• Allison, A. M. A., & Chambers, E. R. (2000). The importance of caffeine as a flavor component in beverages. Journal of Sensory Studies, 15(4), 449–457. https://doi.org/10.1111/j.1745-459X.2000.tb00282.x
   Web of Science ®Google Scholar
• Ameyu, M. A. Mohammed, W. & Shimber, T.(2017). Evaluation of harvesting and postharvest processing method on raw quality attributes of green Arabica Coffee beans produced in Hararghe, eastern Ethiopia. International. Journal of Plant Breeding and Crop Science, 4(2), 187–196.
   Google Scholar
• AOAC, Official Methods of Analysis of AOAC INTERNATIONAL. (2016). 20th. AOAC International.
   Google Scholar
• Ashenafi, A., Abush, T., Sentayehu, A., & Lemi, B. (2018). Heterosis and combining ability of coffee quality traits in Southwestern Ethiopian origin coffee hybrids. Ethiopian Journal of Applied Science and Technology, 9(1), 60–70.
   Google Scholar
• Barbosa, M. D. S. G., dos Santos Scholz, M. B., Kitzberger, C. S. G., & de Toledo Benassi, M. (2019). Correlation between the composition of green arabica coffee beans and the sensory quality of coffee brews. Food Chemistry, 292, 275–280. https://doi.org/10.1016/j.foodchem.2019.04.072
   PubMed Web of Science ®Google Scholar
• Bastian, F., Hutabarat, O. S., Dirpan, A., Nainu, F., Harapan, H., Emran, T. B., & Simal-Gandara, J. (2021). From plantation to cup: Changes in bioactive compounds during coffee processing. Foods, 10(11), 2827. https://doi.org/10.3390/foods10112827
   PubMed Web of Science ®Google Scholar
• Bhumiratana, N., Wolf, M., Chambers IV, E., & Adhikari, K. (2019). Coffee drinking and emotions: Are there key sensory drivers for emotions?. Beverages, 5(2), 27.
   Web of Science ®Google Scholar
• Birhanu, B., Daniel, K., & Tirufat, D. (2013). Quality and value chain analyses of Ethiopian coffee. Journal of Agriculture and Social Research (JASR), 13(2), 35–41.
   Google Scholar
• Cheng, B., Furtado, A., Smyth, H. E., & Henry, R. J. (2016). Influence of genotype and environment on coffee quality. Trends in Food Science & Technology, 57, 20–30. https://doi.org/10.1016/j.tifs.2016.09.003
   Web of Science ®Google Scholar
• dos Santos Scholz, M. B., Kitzberger, C. S. G., Durand, N., & Rakocevic, M. (2018). From the field to coffee cup: Impact of planting design on chlorogenic acid isomers and other compounds in coffee beans and sensory attributes of coffee beverage. European Food Research and Technology 244, 1793–1802.
   Web of Science ®Google Scholar
• Elfinesh, F., Ali, M., Gezahegn, B., Weyessa, G., & Romeo, F. V. (2022). Coffee drying and processing method influence quality of arabica coffee varieties (Coffee arabica L.) at Gomma I and Limmu Kossa, Southwest Ethiopia. Journal of Food Quality, 2022, 1–8. https://doi.org/10.1155/2022/9184374
   Web of Science ®Google Scholar
• Eshetu, E. F., Tolassa, K., Mohammed, A., Berecha, G., & Garedew, W. (2022). Effect of processing and drying methods on biochemical composition of coffee (coffea arabica L.) varieties in Jimma Zone, Southwestern Ethiopia. Cogent Food & Agriculture, 8(1), 2121203. https://doi.org/10.1080/23311932.2022.2121203
   Web of Science ®Google Scholar
• Ethiopian Commodity Exchange. (2015). Coffee contracts.
   Google Scholar
• Farah, A., De Paulis, T., Moreira, D. P., Trugo, L. C., & Martin, P. R. (2006). Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees. Journal of Agricultural and Food Chemistry, 54(2), 374–381. https://doi.org/10.1021/jf0518305
   PubMed Web of Science ®Google Scholar
• Fassio, L., Malta, M. R., Carvalho, G. R., Liska, G. R., De Lima, P. M., & Pimenta, C. J. (2016). Sensory description of cultivars (Coffea arabica L.) resistant to rust and its correlation with caffeine, trigonelline, and chlorogenic acid compounds. Beverages, 2(1), 1. https://doi.org/10.3390/beverages2010001
   Google Scholar
• Fibrianto, K., Yuwono, S. S., & Hasyati, N. (2021, March). Just about right analysis of coffee leaves tea bitterness and astringency by modifying brewing temperature and time. In IOP Conference Series: Earth and Environmental Science, Jember, East Java, Indonesia (Vol. 672, No. 1, p. 012053). IOP Publishing.
   Google Scholar
• Franca, A. S., & Oliveira, L. S. (2008). Chemistry of defective coffee beans. Food Chemistry Research Developments, 4(1), 105–138.
   Google Scholar
• Garuma, H., Berecha, G., & Abedeta, C. (2015). Influence of coffee production systems on the occurrence of coffee beans abnormality: Implication on coffee quality. Asian Journal of Plant Sciences, 14(1), 40–44. https://doi.org/10.3923/ajps.2015.40.44
   Google Scholar
• Gonzalez-Rios, O., Suarez-Quiroz, M. L., Boulanger, R., Barel, M., Guyot, B., Guiraud, J. P., & Schorr-Galindo, S. (2007). Impact of “ecological” post-harvest processing on coffee aroma: II. Roasted coffee. Journal of Food Composition and Analysis, 20(3–4), 297–307. https://doi.org/10.1016/j.jfca.2006.12.004
   Web of Science ®Google Scholar
• Haile, M., & Kang, W. H. (2019). The harvest and post-harvest management practices’ impact on coffee quality. Coffee-Production and Research, 1–18. https://doi.org/10.5772/intechopen.82913
   Google Scholar
• Hameed, A., Hussain, S. A., Ijaz, M. U., Ullah, S., Pasha, I., & Suleria, H. A. R. (2018). Farm to consumer: Factors affecting the organoleptic characteristics of coffee. II: Postharvest processing factors. Comprehensive Reviews in Food Science and Food Safety, 17(5), 1184–1237. https://doi.org/10.1111/1541-4337.12365
   PubMed Web of Science ®Google Scholar
• Howard, B. (2011). Factors influencing cup quality in coffee. Rwanda: Global Coffee Quality Research Initiative, 30.
   Google Scholar
• Joët, T., Laffargue, A., Descroix, F., Doulbeau, S., Bertrand, B., Kochko, A. D., & Dussert, S. (2010). Influence of environmental factors, wet processing and their interactions on the biochemical composition of green arabica coffee beans. Food Chemistry, 118(3), 693–701. https://doi.org/10.1016/j.foodchem.2009.05.048
   Web of Science ®Google Scholar
• Kassaye, T., Alemayehu, D., Belew, D., & Boeckx, P. (2019). Biochemical composition of Ethiopian coffees (Coffea arabica L.) as influenced by variety and postharvest processing methods. African Journal of Food Science, 13(2), 48–56. https://doi.org/10.5897/AJFS2018.1770
   Google Scholar
• Kassaye, T., D’heer, J., Duchateau, L., & Boeckx, P. (2017). Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee. Journal of the Science of Food and Agriculture, 97(9), 2849–2857. https://doi.org/10.1002/jsfa.8114
   PubMed Web of Science ®Google Scholar
• Khapre, Y., Kyamuhangire, W., Njoroge, E. K., & Kathurima, C. W. (2017). Analysis of the diversity of some arabica and robusta coffee from Kenya and Uganda by sensory and biochemical components and their correlation to taste. IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 11(10), 39–43.
   Google Scholar
• Kulapichitr, F., Borompichaichartkul, C., Fang, M., Suppavorasatit, I., & Cadwallader, K. R. (2022). Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai arabica green coffee beans. Food Chemistry, 366, 130504. https://doi.org/10.1016/j.foodchem.2021.130504
   PubMed Web of Science ®Google Scholar
• Legese, H. (2019). Assessment of mycotoxigenic fungi and their toxins in coffee (Coffea Arabica L.) from major coffee growing areas of Jimma Zone, Southwest Ethiopia [ Masters dissertation]. Jimma University.
   Google Scholar
• Lemi, B., Alamerew, S., Ayano, A., & Daba, G. (2018). Genotype environment interaction and yield stability of Arabica coffee (Coffea arabica L.) genotypes. African Journal of Agricultural Research, 13(4), 210–219. https://doi.org/10.5897/AJAR2017.12788
   Google Scholar
• Merga Sakata, W., Gebreselassie Abtew, W., Garedew, W., & Piga, A. (2022). Organoleptic quality attributes and their association with morphological traits in Arabica Coffee (Coffea arabica L.) genotypes. Journal of Food Quality, 2022, 1–10. https://doi.org/10.1155/2022/2906424
   Web of Science ®Google Scholar
• Mohammed, W., Astatkie, T. & Boeckx, P. (2022). Effect of growing conditions and postharvest processing on arabica coffee bean physical quality features and defects. Heliyon, 8(4).
   Google Scholar
• Mulindwa, J., Kaaya, A. N., Muganga, L., Paga, M., Musoli, P., Sseremba, G., Wagoire, W. W., & Bitalo, D. N. (2022). Cup quality profiles of Robusta coffee wilt disease resistant varieties grown in three agro‐ecologies in Uganda. Journal of the Science of Food and Agriculture, 102(3), 1225–1232. https://doi.org/10.1002/jsfa.11460
   PubMed Web of Science ®Google Scholar
• Nugroho, D., Basunanda, P., & Yusianto, Y. (2020). Performance of biochemical compounds and cup quality of Arabica coffee as influenced by genotype and growing altitude. Pelita Perkebunan (A Coffee and Cocoa Research Journal), 36(1), 1–23. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v36i1.409
   Google Scholar
• Patui, S., Clincon, L., Peresson, C., Zancani, M., Conte, L., Del Terra, L., Navarini, L., Vianello, A., & Braidot, E. (2014). Lipase activity and antioxidant capacity in coffee (Coffea arabica L.) seeds during germination. Plant Science, 219–220, 19–25. https://doi.org/10.1016/j.plantsci.2013.12.014
   PubMed Web of Science ®Google Scholar
• Ribeiro, L. S., Ribeiro, D. E., Evangelista, S. R., Miguel, M. G. D. C. P., Pinheiro, A. C. M., Borém, F. M., & Schwan, R. F. (2017). Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective. LWT-Food Science and Technology, 82, 32–38. https://doi.org/10.1016/j.lwt.2017.04.008
   Web of Science ®Google Scholar
• Rodriguez, Y. F., Guzman, N. G., & Hernandez, J. G. (2020). Effect of the postharvest processing method on the biochemical composition and sensory analysis of arabica coffee. Engenharia Agrícola, 40(2), 177–183. https://doi.org/10.1590/1809-4430-eng.agric.v40n2p177-183/2020
   Web of Science ®Google Scholar
• Ruxton, C. H. S. (2008). The impact of caffeine on mood, cognitive function, performance and hydration: A review of benefits and risks. Nutrition Bulletin, 33(1), 15–25. https://doi.org/10.1111/j.1467-3010.2007.00665.x
   Google Scholar
• Scholz, M. B. D. S., Prudencio, S. H., Kitzberger, C. S. G., & Silva, R. S. D. S. F. D. (2019). Physico-chemical characteristics and sensory attributes of coffee beans submitted to two post-harvest processes. Journal of Food Measurement and Characterization, 13(1), 831–839. https://doi.org/10.1007/s11694-018-9995-x
   Web of Science ®Google Scholar
• Shitaye Gure, A. M., Garedew, W., & Bekele, G. (2014). Effect of mucilage removal methods on the quality of different coffee (Coffea arabica L.) varieties in Jimma, South Western Ethiopia. World Applied Sciences Journal, 32(9), 1899–1905.
   Google Scholar
• Spence, C., & Carvalho, F. M. (2019). Assessing the influence of the coffee cup on the multisensory tasting experience. Food Quality and Preference, 75, 239–248. https://doi.org/10.1016/j.foodqual.2019.03.005
   Web of Science ®Google Scholar
• Sualeh, A., Kassaye, T., & Mohammed, A. (2020). Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia. Heliyon, 6(12), e05812. https://doi.org/10.1016/j.heliyon.2020.e05812
   PubMed Web of Science ®Google Scholar
• Subedi, R. N. (2010). Comparative analysis of dry and wet processing of coffee with respect to quality in Kavre District, Nepal [ Master’s Thesis]. Wageningen University, pp. 43–51.
   Google Scholar
• Tadesse, F. T., Jemal, Y., & Abebe, H. (2016). Effect of green coffee processing methods and roasting temperatures on physical and cup quality of Sidama coffee, Southern Ethiopia. Journal of Nutritional Ecology and Food Research, 3(1), 44–50. https://doi.org/10.1166/jnef.2016.1119
   Google Scholar
• Tassew, A. A., Yadessa, G. B., Bote, A. D., & Obso, T. K. (2021). Influence of location, elevation gradients, processing methods, and soil quality on the physical and cup quality of coffee in the Kafa biosphere reserve of SW Ethiopia. Heliyon, 7(8), e07790. https://doi.org/10.1016/j.heliyon.2021.e07790
   PubMed Web of Science ®Google Scholar
• Taye, E., Kufa, T., Netsere, A., Shimber, T., Yilma, A., & Ayano, T. (2008). Research on Arabica coffee field management. Ethiopian Institute of Agricultural Research.
   Google Scholar
• U.S. Department of Agriculture, Foreign Agricultural Service. (2023). Coffee Annual: 2023 [ET2023-0014].
   Google Scholar
• Velásquez, S., & Banchón, C. (2023). Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: A short review. Journal of Food Science and Technology, 60(10), 2526–2538. https://doi.org/10.1007/s13197-022-05569-z
   Web of Science ®Google Scholar
• Worako, T. K., van Schalkwyk, H. D., Alemu, Z. G., & Ayele, G. (2008). Producer price and price transmission in a deregulated Ethiopian coffee market. Agricultural Economics Research, Policy and Practice in Southern Africa, 47(4), 492–508. https://doi.org/10.1080/03031853.2008.9523812
   Google Scholar
• Worku, M., De Meulenaer, B., Duchateau, L., & Boeckx, P. (2018). Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method. Food Research International, 105, 278–285. https://doi.org/10.1016/j.foodres.2017.11.016
   PubMed Web of Science ®Google Scholar