Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee

Pereira, Lucas Louzada; Guarçoni, Rogério Carvalho; Cardoso, Wilton Soares; Taques, Renato Côrrea; Moreira, Taís Rizzo; Silva, Samuel Ferreira da; Caten, Carla Schwengber ten

doi:10.1155/2018/6408571

Cited by 19 publications

(21 citation statements)

References 18 publications

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“…6). Inoculation of coffee at higher altitudes is not as effective as that performed at lower altitudes 2,48 . Since the fermentation process might be affected by the indigenous microbiota 49 , the microbial networks connections in each altitudinal zone might affect the growth of the inoculum.…”

Section: Discussionmentioning

confidence: 77%

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

Veloso

Silva

Cardoso

et al. 2020

Sci Rep

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In recent years, several studies have been developed to understand the impact of fermentation on the final quality of coffee and have indicated that postharvest processing could be a determinant of quality. However, a trend has appeared as a scientific counterpoint, indicating that the interactions between soil, fruit, altitude, and slope exposures with respect to the Sun are important to understand the behavior of the microbiome in coffee. Studies on the microbiota of coffee have addressed its role during the fermentation process, however the knowledge of indigenous microorganisms harbored in fruits and soil of coffee trees growing in fields are essential, as they can contribute to fermentation. Therefore, the aim of this work was to evaluate the influence of topographic and edaphic factors on the bacterial and fungal communities present in the soil and in the fruits of Coffea arabica trees. Samples of fruits and soil were collected from different growing areas at different altitudes and soil conditions. The microbial DNA was extracted and sequenced. The results showed the contribution of environmental factors in the structure of bacterial and fungal communities. The richness, evenness and diversity of the mycobiome and bacteriome were higher in the soil than in the fruits, independent of altitude. In addition, coffee trees at higher altitudes tended to have more bacteria shared between the soil and fruits. The co-occurrence/co-exclusion network showed that bacteria-bacteria connections were greater in higher altitudes. On another hand, fungi-fungi and fungi-bacteria connections were higher in low altitudes. This was the first study that evaluates in deep the influence of environmental factors in the microbiota habiting fruits and soil coffee trees, which may affect the coffee beverage quality.

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Section: Discussionmentioning

confidence: 77%

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

Veloso

Silva

Cardoso

et al. 2020

Sci Rep

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“…Worts 3 and 4 received only husk originated from the wet processing and remained in the process of fermentation for 24, 48 and 72 hours. Wort 3 received no addition of external microorganisms.After the fermentation period, worts 1, 2, 3 and 4 were washed and taken to dry in a suspended and covered yard[26].…”

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confidence: 99%

Improvement of the Quality of Brazilian Conilon through Wet Processing: A Sensorial Perspective

Pereira¹,

Moreli²,

Moreira³

et al. 2019

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Conilon coffee represents almost 20% of all coffee production in the Brazilian territory; however, it is inexpressive in relation to the sensory quality when compared to Arabica coffee. It is noteworthy that the coffee from the species Coffea canephora PIERRE has a denser sensorial profile, is less sweet, less acidic and with strong pronunciation of the body at the time of tasting. This study has unprecedentedly applied the use of starter cultures (yeast) to optimize and modify the metabolic pathways and consequently the sensorial quality perceived by Q-graders. The experiments were conducted in a randomized block design with five replicates, in the 3 × 4 factorial scheme, with three fermentation times-24, 48 and 72 hours and four wet processing tests-Washed, Yeast fermentation, Fully washed without yeast and Fully washed with yeast. The sensorial results indicate a new perspective for the application of wet processing with starter cultures for Conilon coffee. They indicate gains in sensory scale, opening a new phase of studies on spontaneous and induced fermentation for Conilon coffee in Brazil and worldwide.

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“…Sensory attributes were the most prevalent coffee quality parameters (n = 12) examined in the articles on light exposure. Eight of the 12 articles examining effects of increased light exposure on sensory attributes of coffee found a decrease in coffee quality (Muschler, 2001;Decazy et al, 2003;Silva et al, 2005Silva et al, , 2016Läderach et al, 2011;Bote and Vos, 2017;Pereira et al, 2018;Prado et al, 2018). Four articles found an increase in sensory attributes with increased light exposure (Bosselmann et al, 2009;Läderach et al, 2011;Silveira et al, 2016;Tolessa et al, 2017).…”

Section: Light Exposurementioning

confidence: 99%

Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora

et al. 2021

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Climate change is impacting crop performance and agricultural systems around the world with implications for farmers and consumers. We carried out a systematic review to synthesize evidence regarding the effects of environmental factors associated with climate change and management conditions associated with climate adaptation on the crop quality of a culturally-relevant perennial crop, coffee (Coffea arabica and Coffea canephora). Seventy-three articles were identified that addressed the study's research question including 42 articles on environmental factors, 20 articles on management conditions, and 11 articles on both. While variation was found between studies, findings highlight that coffee quality is vulnerable to changes in light exposure, altitude, water stress, temperature, carbon dioxide, and nutrient management. Both increases as well as decreases were found in secondary metabolites and sensory attributes that determine coffee quality in response to shifts in environmental and management conditions. The most consistent evidence identified through this systematic review includes the following two trends: (1) increased altitude is associated with improved sensory attributes of coffee and; (2) increased light exposure is associated with decreased sensory attributes of coffee. Research gaps were found regarding the effects of shifts in carbon dioxide, water stress, and temperature on the directionality (increase, decrease, or non-linear) of coffee quality and how this varies with location, elevation, and management conditions. This systematic review further identified the following research needs: (1) long-term studies that examine the interactive effects of multiple environmental factors and management conditions on coffee quality; (2) studies that examine the interaction between sensory attributes and secondary metabolites that determine coffee quality and; (3) studies on the feasibility of various climate-adaptation strategies for mitigating the effects of climate change on coffee quality. Evidence-based innovations are needed to mitigate climate impacts on coffee quality toward enhanced sustainability and resilience of the coffee sector from farm to cup.

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Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee

Cited by 19 publications

References 18 publications

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

Improvement of the Quality of Brazilian Conilon through Wet Processing: A Sensorial Perspective

Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora

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