Association of Altitude and Solar Radiation to Understand Coffee Quality

Abstract

The consumer market has a strong tendency to consume specialty coffees, making it essential to understand the influence of environmental conditions, such as solar radiation and altitude, on coffee quality. This study aimed to analyze the physical and sensory quality of Arabica coffee as a function of different altitudes and incident solar radiation on the coffee tree. The study was carried out in the city of Manhuaçu-MG, Brazil. Three altitudes (950, 1050 and 1150 m above mean sea level) and two sides of coffee exposure to solar radiation (east face: morning sun and west face: afternoon sun) were studied in two post-harvest processing (natural and peeled cherry). Sensory attributes, granulometry and occurrence of coffee defects were evaluated, in order to verify if there was variation in the physical and sensorial characteristics of the coffee. It was found that at an altitude of 1150mamsl, on the exposed face of the plant that received the afternoon sun, there was the formation of better-quality coffee, when compared to the face that received the morning sun. On the other hand, at lower altitudes, coffees from the face of the plant exposed to the morning sun showed a greater association with physical and sensory quality parameters.

An insight into the impact of climate factors associated with altitude on wheat volatiles’ fingerprints at harvest using multivariate statistical analysis

“…ASR was important for durum wheat too; indeed ASR, which is an index of quantity of radiation captured, affects the biomass produced by monocrops, and limiting radiation is responsible for abnormalities and disorders in plants 38 . Solar radiation also seems to affect the physical properties and the perceived flavor of green coffee beans 39 …”

Influence of Cultivars and Cultivation Land Slope on Sensory Quality of Gayo Arabica Coffee

“…Coffee plants cultivated in sloping land tend to receive sunlight during the optimal periods. Sloping areas facing east tend to receive more optimal morning sunlight, while sloping areas facing west will receive sunlight in the afternoon (Ferreira et al, 2022).…”

“…Researchers assume that the Gayo arabica coffee cultivar planted on a sloping land expanse can maximize the genetic potential and the coffee quality so that the photosynthesis process occurs better and the fruit matures perfectly. It is thought that coffee cultivated on sloping land expanse and at a higher cultivation area tends to receive shorter but more optimal sunlight, especially in the morning and afternoon, which is adjusted to the position of the land facing east or west throughout the day from morning to afternoon at lower temperatures (Ferreira et al, 2022). This condition causes photosynthesis to occur slowly, and the chemical composition changes in coffee cherry flesh during ripening to occur more efficiently.…”

“…The land stretch position allegedly influences coffee quality because the light intensity received by coffee plants varies according to its relative position to the sunlight (Hameed et al, 2018;Zaidan et al, 2017). An influence study of the cultivation area height and land position according to the sun direction in the morning and evening shows that coffee grown in the highlands tends to produce good sensory quality if the land position receives afternoon sunlight and vice versa for coffee planted in the lowlands (Ferreira et al, 2022;Pereira et al, 2018).…”

Coffee—From Plant to Cup

“…The investigation of the influence of roasting profiles on coffee quality, the development of genetic markers for disease resistance, and the analysis of the effects of altitude on soil quality and microbial communities further enriched our understanding of coffee production and quality. In this sense, Ferreira et al [21] also explored the influence of environmental factors such as altitude and solar radiation on the sensory and physical quality of Arabica coffee. In an era where consumer preference for specialty coffees is burgeoning, the researchers highlighted the nuanced role that the environment plays in shaping the sensory experience of coffee.…”