Sensory profiles of 13 coffee samples from the Huila Region, Colombia were evaluated using two different sensory panels: a highly trained descriptive sensory panel and a group of Q-certified coffee cuppers. The trained panel consisted of six descriptive panelists who developed a lexicon to evaluate and then test the coffee samples. Four "cuppers" scored the same samples based on the Specialty Coffee Association of America "cupping protocol." In addition, cuppers generated tasting notes to characterize the different coffee samples. Data indicated little overlap between the two methods and a low relationship between the two different sets of terms. Moreover, tasting notes by cuppers indicate lack of agreement on the terms used to describe samples, with only four terms used by more than two assessors to describe a single coffee product out of a total of 59 terms used by the cuppers. The results indicate that the cupping method and sensory descriptive methods provide different information that cannot be used as an alternative to each other when describing coffee products. Instead, the results suggest that the two types of data may be used synergistically to evaluate the quality and the sensory properties to better characterize coffee samples. PRACTICAL APPLICATIONSThis research shows that "expert" coffee cupper data and trained sensory panel data cannot be used interchangeably. Thus, for research purposes sensory panel information is necessary for tracking changes in sensory properties.

Despite several efforts to quantify the effectiveness of forest certification in developing sustainable use of forest resources, there is little evidence that certified forests are more effective in conserving fauna than non‐certified managed forest. To evaluate the impact of forest certification on the fauna, we compared the biodiversity in reference sites (n = 23), Forest Stewardship Council (FSC) certified management sites (n = 24) and non‐FSC management sites (n = 20) in the Tahuamanu region of Peru, during the dry season of 2017. Specifically, we determined if the acoustic space used (ASU), soundscapes composition, and the bird richness and composition significantly varied among the three management types. Variation in ASU was best explained by management type and mean ASU in the FSC sites was significantly greater than the reference and non‐FSC sites, possibly suggesting greater richness of acoustically active species. An ordination analysis of the soundscapes showed that there was a significant difference among the three management types. There was greater dissimilarity in soundscape composition between the FSC and non‐FSC sites, and greater overlap between FSC and reference sites. Bird identifications resulted in 11,300 detections of 226 bird species. Bird species richness and composition were not significantly different among the management types, indicating, in this context, that birds may not be the best indicators of different management strategies. The weak discrimination by the bird community is likely due to their dispersal ability, undisturbed primary forest matrix, and the occurrence of bamboo patches. The differences in ASU among the management types were most likely due to differences in acoustically active insects, which may be more sensitive to changes in microhabitat differences. Our findings correspond with the conclusions of other studies that certified forests can maintain levels of fauna biodiversity similar to those of undisturbed primary forest in the Amazon region.

The objective of this work was to study the influence of two postharvest processing methods on the biochemical composition and sensory analysis of a Colombian specialty coffee. For this purpose, coffee beans (Coffea arabica) of the Castillo variety were collected and processed using the wet and semi-dry methods, and the drying process was conducted in a sun drier prototype with a plastic parabolic cover, with a maximum drying air temperature of 50 °C; green coffee beans were managed according to the official Specialty Coffee Association cupping protocol and roasted to a medium and dark degree. Physicochemical determinations (pH, color, titratable acidity, caffeine content, and chlorogenic acid quantification) in green coffee and roasted coffee beans were performed; the sensory analysis was performed by a panel of trained tasters. The wet and semi-dry processing methods resulted in differences in color parameters, pH values, and caffeine content. However, the titratable acidity, chlorogenic acid, and sensory evaluation did not have any difference; therefore, the type of coffee processing method used is not relevant to the final chemical properties of the roasted coffee (i.e., the Castillo variety) evaluated in this study; the coffee cup score is also not affected, and the post-fermentation washing process can be dispensed with.

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