Effects of the Orientation of the Mountainside, Altitude and Varieties on the Quality of the Coffee Beverage from the “Matas de Minas” Region, Brazilian Southeast

Abstract

Based upon qualitative parameters experiments, this study aims to investigate how the elements of the environment, where the coffee is produced, contribute to the final quality of the product. For the analyses, it was used approximately one kilogram of coffee cherry samples collected in 14 municipalities previously chosen on the East side of the Minas Gerais State, Brazil. The coffee cherry samples were collected and analyzed for each of the two varieties in four levels of altitude for each exposure side of the mountain in relation to the Sun. The quality of the coffee was evaluated through the analysis of its physical characteristics and sensory analysis, popularly known as "Test of drink or Cupping" carried out by three tasters that belonging to the group of Q-Graders, according to the rules of national and international competitions of the Brazilian Association of Special Coffees (BSCA). Were performed analysis by means descriptive statistics, analysis of variance and multivariate analysis, all of them aiming to study the individual sensory characteristics of quality of the coffee beverage from the "Matas de Minas" region. Path coefficient analysis also was carried out for the partition of the phenotypic correlation coefficients into measures of direct * Corresponding author. W. P. M. Ferreira et al. 1292and indirect effects, in order to determine the individual sensory characteristics that played a major role in the beverage final score. The results demonstrate that it is not possible to conclusively establish the differences among coffees evaluated with basis on varieties and environmental factors previously cited. It can be concluded that it is not recommended to associate the quality of coffee only to a specific factor whether from the environment or being it a specific of the culture of coffee. However, the cafes that were evaluated had intrinsic quality, which were derived from the specific characteristics of the "Matas de Minas" region where they were grown.

Coffee bean physical quality: The effect of climate change adaptation behavior of shifting up cultivation area to a higher elevation

“…Cultivation areas facing northward [D_NRT] yield the worst bean quality index [W_1000] among all area. A similar finding was reported by Ferreira et al (2016) that the quality of coffees which are cultivated on the areas facing back the solar beam radiation was normally lower than those on the areas facing directly toward the sun beam radiation. Indicating the impact of the environment on the characteristics of the coffee beans and the quality of the coffee beverage.…”

“…In cultivating coffee in a steep slope, farmers manage shading plants and litter basalt of the cropping area to retain the soil fertility lost as a result of accelerated soil erosion. Ferreira et al (2016) stated that besides the coffee cultivation and shading plants, the environmental variables especially the elevation of cultivation area and its exposure to solar radiation have major effect on the temperature for growing and producing coffee fruit. Finally, these variables would affect both coffee beans and beverages quality through a complex formation of photochemical compounds including protein, fat, sucrose, caffeine, chlorogenic acid, cafestol, etc.…”

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

“…Penelitian pengaruh perbedaan faktor genetik (perbedaan kultivar) dan faktor lingkungan terhadap pertumbuhan dan hasil tanaman kopi telah banyak dilakukan. Hasilnya menunjukkan bahwa faktor genetik dan sebagian faktor lingkungan tumbuh, seperti ketinggian tempat tumbuh, baik dalam bentuk faktor tunggal maupun interaksinya, merupakan faktor yang berpengaruh nyata terhadap produksi, mutu fisik dan kimia biji, serta mutu seduhan kopi (DaMatta, Ronchi, Maestri, & Barros, 2007;Kathurima, Gichimu, Kenji, Muhoho, & Boulanger, 2009;Barbosa et al, 2012;Sualeh, Endris, & Mohammed, 2014;Towaha, Aunillah, Purwanto, & Supriadi, 2014;Randriani & Wardiana, 2015;Towaha, Purwanto, & Supriadi, 2015;Ferreira, Queiroz, Silvac, Tomaz, & Corrêa, 2016;Toledo, Pezza, Pezza, & Toci, 2016;Bote & Jan, 2017).…”

“…Hal ini mengindikasikan bahwa masingmasing atribut mutu kopi pada metode SCAA memiliki kontribusi dan peran yang penting terhadap nilai skor totalnya, walaupun masing-masing atribut tersebut dapat diurut berdasarkan besarnya nilai pengaruh langsung. Hal yang sama terjadi juga pada hasil penelitian de Carvalho et al (2016) P2=Kering-honey P3=Kering-natural pengaruh langsungnya sebesar 0,12-0,23, dan hasil penelitian Ferreira et al (2016) dengan nilai pengaruh langsungnya sebesar 0,13-0,19. Demikian juga dengan hasil penelitian Weldemichael, Alamerew, & Kufa (2014) yang menganalisis pengaruh langsung beberapa atribut mutu terhadap nilai standar overall, dan besarnya nilai pengaruh langsung yaitu 0,08-0,31.…”

Influence of Temperature and Altitude on the Expansion of Coffee Crops in Matas De Minas, Brazil

“…In the State of Minas Gerais, the region of Matas de Minas is an important producer of specialty coffees (FERREIRA et al, 2016). This region is located in the east of the state, a region with wavy relief and mild temperatures, positive characteristsc for the coffee crop (ZAFAR et al, 2017).…”