The postharvest treatment and processing of fresh coffee cherries can impact the quality of the unroasted green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through two different wet and dry methods to monitor differences in the microbial community structure and in substrate and metabolite profiles. The changes were followed throughout the postharvest processing chain, from harvest to drying, by implementing up-to-date techniques, encompassing multiple-step metagenomic DNA extraction, highthroughput sequencing, and multiphasic metabolite target analysis. During wet processing, a cohort of lactic acid bacteria (i.e., Leuconostoc, Lactococcus, and Lactobacillus) was the most commonly identified microbial group, along with enterobacteria and yeasts (Pichia and Starmerella). Several of the metabolites associated with lactic acid bacterial metabolism (e.g., lactic acid, acetic acid, and mannitol) produced in the mucilage were also found in the endosperm. During dry processing, acetic acid bacteria (i.e., Acetobacter and Gluconobacter) were most abundant, along with Pichia and non-Pichia (Candida, Starmerella, and Saccharomycopsis) yeasts. Accumulation of associated metabolites (e.g., gluconic acid and sugar alcohols) took place in the drying outer layers of the coffee cherries. Consequently, both wet and dry processing methods significantly influenced the microbial community structures and hence the composition of the final green coffee beans. This systematic approach to dissecting the coffee ecosystem contributes to a deeper understanding of coffee processing and might constitute a state-of-the-art framework for the further analysis and subsequent control of this complex biotechnological process.IMPORTANCE Coffee production is a long process, starting with the harvest of coffee cherries and the on-farm drying of their beans. In a later stage, the dried green coffee beans are roasted and ground in order to brew a cup of coffee. The on-farm, postharvest processing method applied can impact the quality of the green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through wet and dry processing in four distinct variations. The microorganisms present and the chemical profiles of the coffee beans were analyzed throughout the postharvest processing chain. The up-to-date techniques implemented facilitated the investigation of differences related to the method applied. For instance, different microbial groups were associated with wet and dry processing methods. Additionally, metabolites associated with the respective microorganisms accumulated on the final green coffee beans.

Global warming is a major threat to agriculture worldwide. Between 2008 and 2013, some coffee producing countries in South and Central America suffered from severe epidemics of coffee leaf rust (CLR), resulting in high economic losses with social implications for coffee growers. The climatic events not only favored the development of the pathogen but also affected the physiological status of the coffee plant. The main objectives of the study were to evaluate how the physiological status of the coffee plant modified by different environmental conditions impact on the pathogenesis of CLR and to identify indicators of the physiological status able to predict rust incidence. Three rust susceptible genotypes (one inbred line and two hybrids) were grown in controlled conditions with a combination of thermal regime (TR), nitrogen and light intensity close to the field situation before being inoculated with the rust fungus Hemileia vastatrix. It has been demonstrated that a TR of 27-22°C resulted in 2000 times higher sporulation than with a TR of 23–18°C. It has been also shown that high light intensity combined with low nitrogen fertilization modified the CLR pathogenesis resulting in huge sporulation. CLR sporulation was significantly lower in the F1 hybrids than in the inbred line. The hybrid vigor may have reduced disease incidence. Among the many parameters studied, parameters related to photosystem II and photosynthetic electron transport chain components appeared as indicators of the physiological status of the coffee plant able to predict rust sporulation intensity. Taken together, these results show that CLR sporulation not only depends on the TR but also on the physiological status of the coffee plant, which itself depends on agronomic conditions. Our work suggests that vigorous varieties combined with a shaded system and appropriate nitrogen fertilization should be part of an agro-ecological approach to disease control.

The objective was to set up a pilot scale process for robusta (Coffea canephora) industrial propagation by somatic embryogenesis in liquid media. A batch production of pre-germinated embryos was initiated once every 2 mo. in 2003 and 2004, then every mo. in 2005. Each run batch requires 4 to 6 mo. to produce the pre-germinated somatic embryos and consists of three phases: (1) the development of torpedo stage embryos in Erlenmeyer flasks, (2) pregermination in temporary immersion bioreactors to allow maturation from the torpedo stage to the cotyledonary stage, (3) maintaining the embryos under storage conditions before their shipment to coffee producing countries. Starting from 1 kg of embryogenic calluses, a total of 4.4 million pregerminated embryos for 17 clones were produced over 3 yr. This embryo number was enough to potentially regenerate 2 million plants, as the global embryo-to-plantlet conversion rate was estimated to 46% after acclimatization and complete germination in the greenhouse. At the end of April 2006, 600,000 somatic seedlings were transferred into plastic bags in nurseries or were already planted in the fields, mainly in Thailand. The current capacity allows the production of 2.5 million embryos per year, equivalent to a potential of about 1.0 million plantlets. The technical package has recently been transferred to National Institutes in Mexico, Thailand, and Vietnam.

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Coffea canephora is subject to enormous competitive challenges from other crops, especially for farmer sustainability and consumer requirements. Coffee breeding programs have to focus on specific traits linked to these two key targets, such as quality character, largely depending on the bean's biochemical composition and field yield. Two segregating populations A and B, from crosses between a hybrid (Congolese×Guinean) FRT58 parental clone and a Congolese FRT51 genotype and between two Congolese parents FRT67 and FRT51, respectively, were used to characterize the quantitative trait loci (QTL) involved in agronomic and biochemical traits. A consensus genetic map was established using 249 SSRs covering 1,201 cM. Three QTL detection models per population with MapQTL (model I) and MCQTL (model II) followed by a connected population approach with MCQTL (model III) were compared based on their efficiency, precision for QTL detection, and their genetic effect assessment (additive, dominance, and parental-favorable allele). The analysis detected a total of 143 QTLs, 60 of which were shared between the three models; 28 found with two models; and two, 13, and 40 specific from models I, II, and III, respectively. The last model III based on connected populations is much more efficient in detecting QTLs with low variance explained and led to the genetic characterization of favorable allele. Thanks to this comparison of three QTL detection models on our quantitative genetic study, we will give a new insight for coffee breeding programs dedicated to managing complex agronomic or qualitative traits.

The quality of coffee is influenced by many factors such as coffee variety, agricultural and postharvest conditions, roasting parameters, and brewing. The pleasure of drinking coffee may be affected by off-notes such as burnt, green, earthy, or fermented. Their presence is related to the variety, fermentation during postharvest processing, or over-roasting of the beans. Sensory expert panels trained for the evaluation of coffee are able to detect off-notes and select coffees by well-defined quality criteria. The application of instrumental approaches detecting quality markers related to the perceived off-notes is shown to be useful to assist sensory panels. This paper describes the discovery of a new marker compound related to the fermented off-note occasionally perceived in coffees. The application of untargeted chemometric methods on volatile compounds revealed correlations between individual compounds and the sensory attribute. The new marker compound was identified as ethyl formate, which can be measured in the headspace of roasted and ground coffee by various analytical techniques including online proton transfer reaction mass spectrometry.

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