Coffee terroir: cupping description profiles and their impact upon prices in Central American coffees

Conley, Jamison; Wilson, Bradley

doi:10.1007/s10708-018-9949-1

Cited by 8 publications

(15 citation statements)

References 23 publications

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“…This difference can be attributed to terroir, since coffee is a product that has its value stipulated according to quality, which depends on the characteristics of the place where it is produced. Coffees of different topographical origin have different sensory scores and quality levels, confirming the results of Conley and Wilson (2020) and Joët et al (2010).…”

Section: Sensory Analysissupporting

confidence: 75%

Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees

Debona

Oliveira

Caten

et al. 2021

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In general, the process of roasting coffee uses a rotated fix drum or fluidized bed. Theoretically, the fluidized bed can provide more homogenous roastings throughout the process. Thus, in this study, we analyzed the sensorial and chemical attributes for two different coffees submitted to three roasting profiles using fluidized bed roaster. The coffees were roasted for a high temperature for a short time (HTST), medium temperature for a medium time (MTMT), and low temperature for a long time (LTLT). Sensory analysis was performed on the roasted coffees according to the SCA methodology and chemical analysis through mid-infrared spectroscopy. The results of sensory analysis indicated a preference for MTMT roasting for coffee grown at high altitude and HTST roasting for coffee grown at low altitude. Chemically, coffees show that LTLT and MTMT roasts are most distant from each other in their chemical composition when roasting low altitude coffee, whereas the HTST and MTMT roasts are the most distant from each other when roasting high altitude coffee.

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Section: Sensory Analysissupporting

confidence: 75%

Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees

Debona

Oliveira

Caten

et al. 2021

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“…Geeraert et al (2019) state that the best notes of coffee (particularly fragrance, aroma, flavor, acidity, and body) are obtained in the best-preserved regions or with the greatest presence of biodiversity, as is the case of Veracruz and Chiapas (Figure 1), because the quality is significantly affected by intensity crop management. This argument favored the protection of coffee associated with its origin (Avelino et al, 2005), which has generated national and international recognition through the appellation of origin granted to Veracruz in 2000 and Chiapas in 2003 Pérez, 2012), creating not only value for producers in those regions, but also shaping the strategies for sourcing and distributing the coffee production chain (Conley;Wilson, 2018). In this context, although in Mexico several options have been promoted and developed to increase the profitability of the crop, such as organic coffee, fair trade, the denomination of coffee origin, and specialty coffees (Pérez-Portilla et al, 2005;Toledo;Moguel, 2012;Escamilla-Prado et al, 2015), the truth is that few studies have been published to specifically explain the factors related to the quality of coffee (Sánchez et al, 2018;Buendía-Espinoza et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…One of them is specialty coffee (differentiated product with outstanding quality attributes), which generates potential and opportunities to obtain better prices (Tolessa et al, 2016). This market, in broad growth (from 14% in 2001 to 41% in 2017 in the United States) (Ufer;Lin;Ortega, 2019), is the result of the demand of consumers who want unique attributes in the beverage (and are willing to pay more) (Peñuela-Martínez;Zapata-Zapata;Durango-Restrepo, 2018), so quality plays a fundamental role and is decisive in the future commercial value of production (Conley;Wilson, 2018;Abubakar et al, 2019), which can become up to six times the value of a traditional coffee (Oyola;Trujillo;Gutierrez, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Consequently, the quality of a coffee cup and its distinctive sensory characteristics involve care throughout the production, processing, and storage chain (Oliveira et al, 2013;Sunarharum;Williams;Smyth, 2014;Abubakar et al, 2019). In this sense, the most widely used instrument to examine coffee quality is the sensory analysis which is based on the standards established by the Alliance for Coffee Excellence (Oliveira et al, 2013;Conley;Wilson, 2018;Sánchez et al, 2018). The evaluation is carried out through panels of trained tasters (Specialty Coffee Association of America -SCAA, 2015) that qualify on a scale of 0 to 10, various attributes such as fragrance (dry smell)/aroma (smell of infusion) (Bressanello et al, 2017), flavor, aftertaste (astringency), acidity, body, balance, sweetness, clean cup, uniformity and defects, where a sum greater than 80 points will be considered as special coffee (Di Donfrancesco;Gutierrez;Chambers, 2014;Tolessa et al, 2016;Oyola;Trujillo;Gutierrez, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Factors related to coffee quality, based on the “Cup of Excellence” contest in Mexico

Gumecindo-Alejo

Sánchez-Landero

Ortiz-Ceballos

et al. 2021

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Coffee farming in Mexico is an activity of great economic, social, cultural, and environmental importance. One of the strategies for obtaining better prices is so-called "specialty coffees", whose quality is evaluated through the "cup of excellence" contest. The aim of this work was to identify if there are factors related to the quality of coffee, based on the data provided by this contest. Information was obtained for the period 2012 to 2019 (since the event was suspended in 2020), but given the heterogeneity in the data, exclusion, and inclusion criteria were applied, examining only the years 2017 to 2019. Descriptive analyses show that, in Mexico, the coffee producing states of Veracruz and Chiapas predominate the highest scores, possibly because they are regions with the highest presence of biodiversity, which favors the quality of the coffee. A simple linear regression model also noted that quantitative variables (altitude, temperature, and precipitation) do not affect cup quality. Finally, a square chi analysis showed that the factors that affect the score are the process and mixing of varieties, which establish differences in the sensory characteristics of coffee, observing dependence between the two. It is concluded that the latter influence the score, where the washing process is best suited for coffees with an extraordinary quality profile, as well as the use of one or three varieties (particularly Arabica type) and that environmental and site components do not have a decisive effect on coffee cup quality.

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“…The observation of coffee terroir is possible when the roasting, grinding, and brewing steps are standardized [15]. Current assessment of the terroir of roasted coffee involves either the use of a scoring system developed by the specialty coffee association (SCA) [9] or the use of sensory descriptions with references made to growing locations [5].…”

Section: Introductionmentioning

confidence: 99%

Does Coffee Have Terroir and How Should It Be Assessed?

Williams

Barkla

Rose

et al. 2022

Foods

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The terroir of coffee is defined as the unique sensory experience derived from a single origin roasted coffee that embodies its source. Environmental conditions such as temperature, altitude, shade cover, rainfall, and agronomy are considered the major parameters that define coffee terroir. However, many other parameters such as post-harvest processing, roasting, grinding, and brewing can combine to influence the perception of terroir. In this review, we discuss the contribution of these parameters and their influence on coffee terroir. Assessment of terroir requires defined sensory descriptors, as provided by the World Coffee Research Lexicon, and standardized roast level, grind size, and brew method. The choice of the post-harvest processing method is often environmentally dependent, suggesting that an inclusion into the coffee terroir definition is warranted. Coffee terroir is often not intentionally created but results from the contributions of the Coffea species and variety planted, environmental and agricultural parameters, and both the harvest and post-harvest method used. The unique combination of these parameters gives the consumer a unique cup of coffee, reminiscent of the place the coffee was produced.

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Coffee terroir: cupping description profiles and their impact upon prices in Central American coffees

Cited by 8 publications

References 23 publications

Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees

Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees

Factors related to coffee quality, based on the “Cup of Excellence” contest in Mexico

Does Coffee Have Terroir and How Should It Be Assessed?

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