Consumers' preference for the origin and quality attributes associated with production of specialty coffees: Results from a cross-cultural study

Sepúlveda, Wílmer S.; Chekmam, Louiza; Maza, María T.; Mancilla, Nelson O.

doi:10.1016/j.foodres.2016.03.039

Cited by 63 publications

(73 citation statements)

References 26 publications

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“…Growers and their families are often exposed to difficult social conditions. Therefore, coffee producers in Poland should engage more often in the rights of children, for example, in projects such as Save the Children, a campaign consisting in organizing practical and vocational educational activities to prepare students in Tanzania, for example, to start a professional activity related to growing coffee [64].…”

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confidence: 99%

Segmentation of Coffee Consumers Using Sustainable Values: Cluster Analysis on the Polish Coffee Market

Maciejewski

Mokrysz²,

Wróblewski

2019

Sustainability

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Producers and retailers are the driving force behind the adoption of the idea of sustainability. It has been found that while preparing their product range offer, many still pay attention to the same set of criteria: size of the customers’ earnings, how often they shop, and how much they buy when shopping. In general, sustainable values applied by consumers in their purchasing decisions are rarely taken into account in consumer segmentation. The aim of this study is to recognize if values such as environmental protection, producers’ ethical behavior, fair trade or maximizing the utility function of consumption are important factors in the purchasing process of coffee and if they can be used as segmentation variables. The discussed findings come from a standardized online survey conducted on a sample of 800 Polish coffee consumers in July 2018. The obtained results are discussed by employing multi-dimensional analyses, such as exploratory factor analysis (EFA) and cluster analysis (CA). In consequence, six segments of coffee consumers are identified and described: “responsible, aspiring to be connoisseurs”, “loyal coffee enthusiasts”, “pragmatic users”, “coffee laypersons”, “sophisticated connoisseurs”, and “consumerists, connoisseurs, but not at any price”. Among the identified segments, the most often indicated sustainable consumption values refer to “responsible, aspiring to be connoisseurs”, and the least often to “consumerists, connoisseurs, but not at any price”. The conclusions may be used by manufacturing and trade enterprises operating in the coffee market to respond to the identified needs and expectations of consumers.

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confidence: 99%

Segmentation of Coffee Consumers Using Sustainable Values: Cluster Analysis on the Polish Coffee Market

Maciejewski

Mokrysz²,

Wróblewski

2019

Sustainability

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“…Samoggia and Reidel () provided evidence that the two most important factors influencing coffee purchase and consumption are sensory attributes and functional motives. Sepúlveda, Chekmam, Maza, and Mancilla () affirmed that price influences purchase behavior as the type of coffee changes from traditional to social‐content. The likelihood of purchasing social‐content or organic coffee is lower than the intention to purchase traditional coffee.…”

Section: Introductionmentioning

confidence: 99%

Sensory attributes of coffee beverages and their relation to price and package information: A case study of Colombian customers’ preferences

Barahona

Jaimes

Yang

2020

Food Science & Nutrition

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Sensory analysis is a powerful tool for creating profiles of food and beverages based on information perceived by the human senses. This paper investigates 18 of the most popular Colombian coffees. Individuals from nine different cities assessed products in two different ways: degree of presence (absence) of sensory properties and degree of acceptance (liking). The results focused on identifying variations in sensory evaluations due to the city, as well as classification of the products according to their degree of acceptance or rejection, and investigating associations between sensory attributes, price, and label–package information. A correspondence analysis allowed us to investigate the variation introduced by the factor city. The most preferred/rejected products were identified through preference mapping. The level of intensity of the smelling sensory attribute positively affects the price and the information presented at the product´s label–package. However, tasting attributes negatively affects price and perceptions of the product´s label–package information. We conclude that smelling sensory attributes has greater impact on purchase intentions than tasting attributes. Decision‐makers should manage scent, price, and label–package characteristics wisely because they are part of the first experience of the customer.

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“…With increasing coffee consumption, consumers pay more attention to the quality of the coffee -taste, appearance and information about coffee origin, post-harvesting process, roast level, grind size and preferred brewing technique. The highest quality coffee is characterized by a fruity, nutty flavour and pleasant acidity, bitterness that defines the composition of the specialty coffee volatile compounds (Sepúlveda et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Specialty coffee is coffee which has been standardized from the coffee plantation process until its delivery to the consumer, in compliance with all quality standards, to highlight the characteristics of the beverage. The main criterion for specialty coffee is to provide the taste, aroma and texture qualities to the coffee beverage (Sepúlveda et al, 2016;Kim et al, 2018;).…”

Section: Introductionmentioning

confidence: 99%

Quality of specialty coffee: balance between aroma, flavour and biologically active compound composition: review

Laukaleja¹,

Krūma²

2018

Research for Rural Development

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Specialty coffee, according to Specialty Coffee Association of America (SCAA) standards, is coffee which has been standardized from the coffee plantation process until its delivery to the consumer, in compliance with all quality standards, to highlight the characteristics of the beverage. With increasing coffee consumption, more attention is focused not only on the flavour and texture of the drink, but also on the impact of coffee on health. The beneficial effects of coffee on human health are mainly based on a wide range of biologically active components. The coffee composition of the biologically active compounds and flavour compounds are influenced differently by almost all technological processes. The aim of this review was to summarize recent scientific developments about composition of aroma, flavour and biologically active compounds in specialty coffee and evaluate the best possibilities to balance health promoting and flavour attributes. Specialty coffee mainly focuses on fruity, floral, sweet and acidic notes in coffee, which are opposite to phenolic compound aroma characteristics during roasting process. In conclusion, roasting temperature significantly influences all biologically active compounds and important aroma, flavour volatiles in coffee. All compound concentration, except coffee melanoidins, decreases during roasting process. Light-medium roast level could provide stability among floral, fruity aroma, flavour notes and biologically active compounds (phenolic compounds and coffee melanoidins) in coffee.

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Consumers' preference for the origin and quality attributes associated with production of specialty coffees: Results from a cross-cultural study

Cited by 63 publications

References 26 publications

Segmentation of Coffee Consumers Using Sustainable Values: Cluster Analysis on the Polish Coffee Market

Segmentation of Coffee Consumers Using Sustainable Values: Cluster Analysis on the Polish Coffee Market

Sensory attributes of coffee beverages and their relation to price and package information: A case study of Colombian customers’ preferences

Quality of specialty coffee: balance between aroma, flavour and biologically active compound composition: review

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