Efecto de las condiciones de cultivo, las características químicas del suelo y el manejo de grano en los atributos sensoriales de café (Coffea arabica L.) en taza

Salazar, Juan Carlos Suárez; Burgos, Engelberto Rodríguez; Bautista, Ervin Humprey Durán

doi:10.15446/acag.v64n4.44641

Cited by 6 publications

(7 citation statements)

References 10 publications

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“…Group 3 comprises estate 7 and showed values greater than the overall mean for most variables analyzed, except for Mn (12.2mg/Kg), S (2.4mg/Kg), density (0.94g/Kg), and cup quality score (79.67%); this last variable was very similar to the overall mean of the population analyzed (80.5%). Suárez et al (2015) indicated a high association between the sensory attributes of cup quality and the chemical characteristics of the soil; furthermore, the authors determined that acid soils with high Fe and Al contents lead to intermediate and high-quality coffee cups. The same study reported that low cup quality was associated with moderately acid soils with high Cu, Zn, S contents, and low Ca and Mg contents.…”

Section: Resultsmentioning

confidence: 98%

“…Therefore, this study could not establish the effect of certain soil variables on the physical and organoleptic quality of the coffee beverage. Accordingly, cup quality should be considered a multifactorial variable that depends on the genotype, environment, and the interaction between these two components (Suárez et al, 2015;Ramos and Criollo, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…Several studies found that the highest scores for the sensory attributes of the cup are obtained from shade-grown coffee at higher elevations. This demonstrates the need to adequately manage tree cover along with elevation (Suárez et al, 2015). The effects of shade trees on coffee production are difficult to characterize since studies often omit important data or do not quantify them; for instance, intensity and quality of the radiation that reaches the tree canopy, daily and seasonal fluctuations in temperature and relative humidity, nutrition, and overlooked crop management conditions (DaMatta and Ramalho, 2006;DaMatta and Rodríguez, 2007).…”

Section: Resultsmentioning

confidence: 99%

“…Palabras clave: puntaje; calidad; ecotopos; suelo; clima; análisis multivariado. and quality (Montilla et al, 2008;Suárez et al, 2015).…”

Section: Introductionunclassified

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Environmental offering and coffee cup quality (Coffea arabica L.) Var. Castillo in southern Colombia

Criollo-Velásquez

Muñoz-Belalcazar

Burbano

2020

rcia

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The determinant factors of coffee cup quality are highly variable and depend on their interaction with coffee production and benefit. This study aimed to analyze soil and climatic factors and their association with the cup quality of Castillo coffee variety of three to five years of age from production units in ecotypes 220A and 221A of the Department of Nariño. The study farms were located in three different altitudinal ranges: ≤1500 m, between 1501 and 1700 m, and >1700 m. Soil, climate, and coffee cup quality variables were analyzed through principal component analysis and cluster analysis. A low level of association was found between climatic and soil nutritional factors and coffee cup quality. Soil Mn, Fe, and Cu contents showed the highest association levels with cup quality, indicated by an average score of 80.89. The highest values of photosynthetically active radiation -PAR- and thermal amplitude were found in La Unión - Nariño, and these variables were associated with the group that obtained the highest cup quality score (82.58). Cup quality was not associated with elevation since the highest scores (85.5 and 82.33) were obtained from production units located at ≤1500 m.a.s.l. and >1700 m.a.s.l, respectively.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…Palabras clave: puntaje; calidad; ecotopos; suelo; clima; análisis multivariado. and quality (Montilla et al, 2008;Suárez et al, 2015).…”

Section: Introductionunclassified

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Environmental offering and coffee cup quality (Coffea arabica L.) Var. Castillo in southern Colombia

Criollo-Velásquez

Muñoz-Belalcazar

Burbano

2020

rcia

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“…; las formas móviles o disponibles de P se combinan con sesquióxidos de Fe y Al, causando inmovilización de P; además de que causa intoxicación por la solubilización de Al y Mo. En el caso del cultivo del café, la acidez del suelo tiene una gran relevancia sobre la calidad sensorial de la bebida, en suelos con altos contenidos de Fe y Al se obtiene una baja calidad de taza (Q 1 ) con bajos atributos sensoriales, mientras que, en suelos con acidez moderada, los altos contenidos de Ca ++ y Mg + , así como un adecuado porcentaje de saturación de bases, permiten alcanzar una mejor calidad de taza Q 2 (Suárez et al, 2015). El acrónimo Q se ref iere a un índice de calidad de la infusión de café, preparada y catada por un panel de expertos, quienes consideran los atributos de fragancia, aroma, acidez, sabor, cuerpo, dulzura y preferencia (Lingle, 2001).…”

Section: Resultados Y Discusión Cambios De Las Variables Edáf Icasunclassified

Cambios edáficos provocados por el uso de abonos de origen natural en una región cafetalera de Veracruz, México.

Sánchez-Hernández

Vásquez-Montiel

Velarde

et al. 2019

Terra

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Mexico is an important producer of organic coffee worldwide. A sector of coffee growers in the municipality of Ixhuatlán del Café, Veracruz, Mexico, use organic amendments as edaphic improvers. Hypothetically, the contributions of these organic fertilizers cause edaphic changes that improve coffee production. Therefore, the objective of this study was to determine changes in soil chemical fertility caused by incorporating fertilizer mixtures made from organic sources, as well as their contribution to improving yield. To verify this hypothesis, four organic fertilizers formulated from dolomite lime, coffee pulp (PC), biol (fermented liquid fertilizer) and a soil improver called PSD® were added to a Cromic Luvisol (cutanic) soil. After three, six and nine months, the contribution of the treatments to the soil variables organic matter, pH, electrical conductivity, nitrogen, phosphorus, and interchangeable bases (K, Ca, Mg, Na) were determined. In parallel, yield was evaluated. The results indicate that six months after application of the treatments, the greatest depletion of the organic sources added occurs, coinciding with a greater release of the nutrients. The dose of 300 g of dolomite lime tree-1 supplied (Treatment 1) was insuff icient to neutralize the strong initial soil acidity (pH 4.3). The coffee pulp and biol utilized are organic fertilizers that, because of their C: N ratio of less than 16, are of rapid mineralization and slightly increased levels of nitrogen, phosphorus and interchangeable bases, reaching only low or moderately low levels. The dolomite lime and PCD® of Treatment 4 improved the pH, Ca and Mg, although these changes are not reflected in increased coffee yield.

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Ecological quality as a coffee quality enhancer. A review

Vania

Benavides‐Frias

Jacobi

et al. 2023

Agron. Sustain. Dev.

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As both coffee quality and sustainability become increasingly important, there is growing interest in understanding how ecological quality affects coffee quality. Here we analyze, for the first time, the state of evidence that ecological quality, in terms of biodiversity and ecosystem functions, impacts the quality of Coffea arabica and C. canephora , based on 78 studies. The following ecosystem functions were included: pollination; weed, disease, and pest control; water and soil fertility regulation. Biodiversity was described by the presence, percentage, and diversity of shade trees. Coffee quality was described by the green bean physical characteristics, biochemical compounds, and organoleptic characteristics. The presence and diversity of shade trees positively impacted bean size and weight and reduced the percentage of rejected beans, but these observations were not consistent over different altitudes. In fact, little is known about the diversity of shade trees and their influence on biochemical compounds. All biochemical compounds varied with the presence of shade, percentage of shade, and elevation. Coffee beans from more diverse tree shade plantations obtained higher scores for final total organoleptic quality than simplified tree shade and unshaded plantations. Decreasing ecological quality diminished ecosystem functions such as pollination, which in turn negatively affected bean quality. Shade affected pests and diseases in different ways, but weeds were reduced. High soil quality positively affected coffee quality. Shade improved the water use efficiency, such that coffee plants were not water stressed and coffee quality was improved. While knowledge on the influence of shade trees on overall coffee quality remains scarce, there is evidence that agroecosystem simplification is negatively correlated with coffee quality. Given global concerns about biodiversity and habitat loss, we recommend that the overall definition of coffee quality include measures of ecological quality, although these aspects are not always detectable in certain coffee quality characteristics or the final cup.

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Efecto de las condiciones de cultivo, las características químicas del suelo y el manejo de grano en los atributos sensoriales de café (Coffea arabica L.) en taza

Cited by 6 publications

References 10 publications

Environmental offering and coffee cup quality (Coffea arabica L.) Var. Castillo in southern Colombia

Environmental offering and coffee cup quality (Coffea arabica L.) Var. Castillo in southern Colombia

Cambios edáficos provocados por el uso de abonos de origen natural en una región cafetalera de Veracruz, México.

Ecological quality as a coffee quality enhancer. A review

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