Cultivating Coffee Quality—Terroir and Agro-Ecosystem

Lambot, Charles; Herrera, Juan Carlos; Bertrand, Benoît; Sadeghian, Siavosh; Benavides, Pablo; Gaitán, Álvaro

doi:10.1016/b978-0-12-803520-7.00002-5

Cited by 22 publications

(24 citation statements)

References 34 publications

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“…Pests and diseases are also a challenge for coffee growers and some are projected to cause more damage with climate change (Lambot et al 2017). The main coffee pests include the coffee berry borer, Hypothenemus hampei (Ferrari) (Coleoptera: Curculionidae: Scolytinae), the coffee leaf miner, Leucoptera coffeella (Guérin-Méneville) (Lepidoptera: Lyonetiidae), and the brown twig beetle, Xylosandrus morigerus (Blandford) (Coleoptera: Curculionidae: Scolytinae).…”

Section: Introductionmentioning

confidence: 99%

Effects of shade trees on robusta coffee growth, yield and quality. A meta-analysis

Piato

Lefort

Subía

et al. 2020

Agron. Sustain. Dev.

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Productivity of coffee plantations is threatened by both climate change and decreasing revenues of coffee growers. Using shade trees might protect against temperature variability, erosion and excessive radiation but there may be trade-offs in productivity and quality. While impacts of shade trees on arabica (Coffea arabica) have been reviewed, a global synthesis on robusta (Coffea canephora) coffee is lacking. We assessed how shade affects robusta growth and productivity, and what are the interactions and trade-offs. We conducted a systematic literature search in Web of Science and CAB Abstracts on 16 December 2019. Thirty papers fulfilled our inclusion criteria of being experimental studies on the impact of overstory trees with approximately half being from Brazil or India. Shade improved robusta tree growth and yield with some contrasting effects on physicochemical and biochemical properties. Shade (> 30%) was associated with reduced beverage quality. Significant interactions between shade and location, rainfall level and robusta clone were found. Among the clones tested, 06V, C153, LB1, GG229 and JM2 showed a higher productivity and growth (from + 17 to + 280%) under moderate shade (41–65%). This is the first meta-analysis of the effects of shade on robusta coffee. By synthesizing data from different studies, we highlight for the first time that the effect of shade on robusta coffee depends on tree age. Shade had positive impacts on older robusta trees (mean of 16 years), while the impact of shade on younger trees was either insignificant or negative. We highlight the importance of both clone type and tree ages. Research gaps included a lack of knowledge on the effects of shade with respect to coffee and shade tree age as well as interactive effects. More in-depth studies are needed to understand the mechanisms of how shade trees affect robusta coffee.

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Section: Introductionmentioning

confidence: 99%

Effects of shade trees on robusta coffee growth, yield and quality. A meta-analysis

Piato

Lefort

Subía

et al. 2020

Agron. Sustain. Dev.

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“…El paisaje es montañoso, con presencia de bosques naturales, áreas reforestadas con pino y en algunas fincas asociadas con café, se observan pequeñas corrientes de agua superficial que emergen del subsuelo usada, para riego, procesamiento y consumo humano. El paisaje cafetero es representativo de toda la provincia, es agroecológicamente apropiado para producción de café de calidad (Nahuamel 2013), utiliza variedades de la especie Coffea arabica, que tienen sabor fino (Toledo et al 2016), el sistema de cultivo de café de Cirialo es tradicional, convencional y orgánico certificado (Márquez 2015) con baja tecnología y bajo sombra de especies como guaba (Inga sp), nogal (Juglans neotropica), frutales como palta (Persea americana), naranja (Citrus sinensis) y mango (Mangifera indica) conformando sistemas agroforestales (SAF) que proveen sombra al cultivo, reciclan nutrientes, regulan la variabilidad climática, reducen la erosión y la densidad aparente, incrementan la infiltración del agua y proveen de nitrógeno al cultivo, a través de la fijación biológica del nitrógeno (Rapidel et al 2015, Odeny et al 2015, Lambot et al 2017, Sepúlveda y Carrillo 2015), protege al suelo de la erosión y evaporación (Villatoro-Sánchez et al 2015), reduce la transpiración y mitiga el estrés hídrico, adicionalmente provee servi-cios ecosistémicos (Cerda et al 2017) y disminuyen la necesidad de insumos externos. Realizan cosecha manual y selectiva, manejo integrado de plagas, podas de sanidad y de sombra; así mismo, procesan los granos mediante beneficio húmedo, incluyendo despulpado mecánico en máquinas con tambor o disco, fermentación natural y secado solar en tarimas, logrando cafés suaves lavados de gran calidad que se comercializan bajo criterios de calidad física a empresas independientes y cooperativas cafetaleras.…”

Section: Resultados Y Discusiónunclassified

Caracterización de la calidad física y sensorial de café de Cirialo – La Convención Cusco-Perú

Márquez-Romero

Huamán

Sánchez

et al. 2020

ReInTa

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Con la finalidad de caracterizar la calidad del café de Cirialo - La Convención – Cusco –Perú, se evaluaron 90 muestras de café (Coffea arabica L.) variedad Typica y Catimor, producidos entre 900 a 1710 m de altitud en la microcuenca de Cirialo. Se utilizó la metodología estandarizada de la Specialty Coffee Association of America (SCAA) para las variables calidad física y sensorial; las muestras de café cerezo se obtuvieron mediante cosecha selectiva, fermentación en el mismo día de cosecha, lavado con agua limpia y secado solar sobre mallas. Las muestras fueron evaluadas por tres catadores certificados Q Grader. Se concluye que la región de Cirialo presenta condiciones agroecológicas óptimas para la producción de café de alta calidad. Sus características físicas: café verde (83.57 %), rendimiento físico (81.11 %), defectos (1.97 %), densidad (741.00 g L-1), humedad (11.63 %) y cascarilla (16.36 %) mostraron que el café de Cirialo presenta buena calidad física. El promedio de calidad sensorial fue 82.17 puntos, aroma (7.56), sabor (7.51), sabor residual (7.37), acidez (7.54), cuerpo (7.48), uniformidad (10.00), balance (7.34), taza limpia (10.00), dulzor (10.00) y puntaje de catador (7.37), características que lo clasifican como café “Premium”.

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“…Karakter kualitas biji kopi berasal dari sifat genetik turunan khususnya karakter ukuran biji dan standar minuman yang diwakili oleh cita rasa, tingkat keasaman, dan body (Herrera dan . Kualitas cita rasa kopi bisa dipengaruhi oleh jenis biji, daerah tumbuh, dan proses budidayanya (Lambot et al, 2017). Selain itu, proses pengolahan pasca panen kopi dapat mengoptimalkan kualitas intrinsik suatu biji kopi (Sanz- Uribe et al, 2017).…”

Section: Pendahuluanunclassified

Identifikasi Profil Kualitas Kopi Sebagai Acuan Pengembangan Produk Spesialti Di Kawasan Menoreh, Kulon Progo, Yogyakarta

Amri¹,

Herawati

Nurhayati

et al. 2020

JIHP

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An understanding the characteristics of raw materials is important for the product development process. The characteristics and methods of processing of a coffee bean will affect its final quality and the taste of its brewed coffee. In Kulon-Progo Region, the coffee quality profile has not been identified clearly. Therefore, this research was conducted to identify the quality profile of coffee that grows in the Menoreh, Kulon Progo region so that it can be used as a guideline for further product development. Identification is carried out by testing the physical, chemical, and microbiological parameters and the taste of coffee grown in the Menoreh region, Kulon Progo. Physical, chemical and microbiological parameters testing is done by referring to SNI 1-3542-2004 concerning coffee powder. Taste testing is carried out with the help of expert panelists who refer to the SCAA Cupping Protocol. Based on this research results, the quality of Menoreh coffee has met the level I quality requirements of SNI 1-3542-2004 and has the potential to be developed into specialty coffee originating from the Special Region of Yogyakarta.

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Cultivating Coffee Quality—Terroir and Agro-Ecosystem

Cited by 22 publications

References 34 publications

Effects of shade trees on robusta coffee growth, yield and quality. A meta-analysis

Effects of shade trees on robusta coffee growth, yield and quality. A meta-analysis

Caracterización de la calidad física y sensorial de café de Cirialo – La Convención Cusco-Perú

Identifikasi Profil Kualitas Kopi Sebagai Acuan Pengembangan Produk Spesialti Di Kawasan Menoreh, Kulon Progo, Yogyakarta

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