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

Tassew, Addis Alemayehu; Yadessa, Gezahegn Berecha; Bote, Adugna Debela; Obso, Taye Kufa

doi:10.1016/j.heliyon.2021.e07790

Cited by 23 publications

(23 citation statements)

References 35 publications

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“…e coffees are grown on clayey soils and soils that have a high molybdenum content. As reported by Tassew et al [42] and Abebe et al [41], the positive influence of fine-textured soils was observed on the cup quality of Ethiopian coffee. Furthermore, the coffees have a relatively high bean moisture content that is directly related to increased soil potassium, calcium, magnesium, sodium, organic carbon content, and high soil pH.…”

Section: Discussionsupporting

confidence: 62%

The Coffee Processing Method Had a More Pronounced Effect than Location and Production Systems on the Overall Quality of Kaffa Biosphere Reserve Coffees

Tassew

Yadessa

Bote³

et al. 2022

International Journal of Agronomy

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A comprehensive examination of the physical and cup quality of Kafa Biosphere Reserve coffees was essential to identify the inherent qualities of the coffees in connection with the area’s soil physical and chemical characteristics. As a result, preliminary coffee quality data was acquired from bean physical and cup quality examination of coffees derived through a three-stage nested design combining districts (Gimbo, Gawata, and Decha), coffee production systems (forest, semiforest, and garden), and coffee processing methods (wet, semiwet, and dry). Representative soil samples were collected according to the sampling structure and analyzed following the standard procedures. Multiple factor analysis and Pearson’s correlation coefficient analysis were applied to the collected data. According to the results of multiple factor analysis, the Gimbo and Decha districts are not significantly different from each other in terms of coffee quality. However, they are substantially different from the Gawata district in terms of coffee quality. Similarly, within each district, there are no clear differences in coffee production systems. However, the production systems of districts varied significantly. The coffee processing method had a pronounced effect on the overall quality and preliminary grade, physical and raw quality variables of coffee. Screen retention (14) was correlated with soil iron, but it was related negatively to boron and sodium contents. A significant and positive relationship was observed between green coffee bean moisture content and soil potassium, calcium, magnesium, boron, sodium, organic carbon, silicon content, and soil pH. A positive and significant relationship between soil molybdenum and the coffee quality variable was observed across the studied districts whereas most soil micronutrients, specifically, zinc, sulfur, and manganese, were significantly and negatively related to the organoleptic qualities of the coffees. Further investigation that includes the effects of elevation is recommended in future studies.

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Section: Discussionsupporting

confidence: 62%

The Coffee Processing Method Had a More Pronounced Effect than Location and Production Systems on the Overall Quality of Kaffa Biosphere Reserve Coffees

Tassew

Yadessa

Bote³

et al. 2022

International Journal of Agronomy

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“…Handpicked cherry beans are important to get a better coffee's quality. However, maintaining the quality of coffee depends on the suitable processing method [5]. The differences of coffee characteristics such as aroma, flavor, and experiences is resulted by different processes [6].…”

Section: Introductionmentioning

confidence: 99%

Improving coffee quality through yeast addition in the fermentation process to support sustainable coffee production

Mariyam

Kistanti

Karyadi

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Indonesia is the fourth largest country in the world as a coffee producer. Coffee has complex chemical structure with volatile and non-volatile compounds, this composition has an important role in the distinctive coffee’s taste. Fermentation is an important stage in coffee processing, it has a direct effect on the coffee’s quality. So far, many people have done traditional fermentation relying on natural microbes in fresh coffee. The purpose of this study was to improve coffee’s quality by controlled fermentation using added yeast, thereby encouraging the sustainability of coffee production. The coffee cherries were taken from a coffee plantation in Merapi mountain area, Yogyakarta. Yeast isolates used were Saccharomyces cerevisiae and Pichia kudriavzevii. The experimental processes of fermentation were carried out on three different environmental variables, namely: fermentation in bioreactor with inoculum, fermentation in bioreactor without inoculum, and traditional fermentation in an open container. Coffee cherries were peeled by pulper machine then kept underwater for 72 hours, except for fermentation in an open container. Data logger was used to monitor the temperature changes, the moisture content, brix, PH, and color change were measured for each 24 hours during fermentation. From the data analyzed, the moisture content and brix were increased during fermentation. The result indicated that fermentation by yeast addition raised acidity in the final coffee result, this can be shown from the PH result that eventually decreased from 5.83 to 5.49 and 6.15 to 4.29, respectively. The maximum temperature for both yeast species addition was reached at a 24 to 48 hours period. The result showed that the color parameter (LAB) was elevated, except the lightness value from Pichia kudriavzevii fermentation. Result in this study revealed that the type of microorganism will determine the characteristics of the coffee produced, such as the acidity. The specific taste and aroma compound were generated during fermentation by different yeast species.

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“…Altogether, these findings suggest that the drift of these compounds under changing temperatures might be predominantly genotype-related. In a more recent study also performed in Ethiopia, C. arabica grown under diverse forests covers and densities (Tassew et al, 2021), also reported that cup quality organoleptic attributes (acidity, body, raw total, flavor, and cup total values) as well as grade were significantly and positively affected by shade and increasing elevation.…”

Section: Shade Effects On Organoleptic Attributesmentioning

confidence: 87%

Shaded-Coffee: A Nature-Based Strategy for Coffee Production Under Climate Change? A Review

Koutouleas

Sarzynski

Bordeaux³

et al. 2022

Front. Sustain. Food Syst.

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Coffee is deemed to be a high-risk crop in light of upcoming climate changes. Agroforestry practices have been proposed as a nature-based strategy for coffee farmers to mitigate and adapt to future climates. However, with agroforestry systems comes shade, a highly contentious factor for coffee production in terms of potential yield reduction, as well as additional management needs and interactions between shade trees and pest and disease. In this review, we summarize recent research relating to the effects of shade on (i) farmers' use and perceptions, (ii) the coffee microenvironment, (iii) pest and disease incidence, (iv) carbon assimilation and phenology of coffee plants, (v) coffee quality attributes (evaluated by coffee bean size, biochemical compounds, and cup quality tests), (vi) breeding of new Arabica coffee F1 hybrids and Robusta clones for future agroforestry systems, and (vii) coffee production under climate change. Through this work, we begin to decipher whether shaded systems are a feasible strategy to improve the coffee crop sustainability in anticipation of challenging climate conditions. Further research is proposed for developing new coffee varieties adapted to agroforestry systems (exhibiting traits suitable for climate stressors), refining extension tools by selecting locally-adapted shade trees species and developing policy and economic incentives enabling the adoption of sustainable agroforestry practices.

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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

Cited by 23 publications

References 35 publications

The Coffee Processing Method Had a More Pronounced Effect than Location and Production Systems on the Overall Quality of Kaffa Biosphere Reserve Coffees

The Coffee Processing Method Had a More Pronounced Effect than Location and Production Systems on the Overall Quality of Kaffa Biosphere Reserve Coffees

Improving coffee quality through yeast addition in the fermentation process to support sustainable coffee production

Shaded-Coffee: A Nature-Based Strategy for Coffee Production Under Climate Change? A Review

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