Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Abstract

The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.

Influence of the postharvest processing of the “Garnica” coffee variety on the sensory characteristics and overall acceptance of the beverage

“…The “washed” and “depulped” coffee showed the greatest similarity, although it was the “washed” coffee that presented significantly superior values in the black currant‐like note ( p < .05) of the beverage bouquet. This might be due to the incorporation of tannins and acids to the bean during the washing process as reported by Hameed et al (). Whereas the “depulped” coffee sample only significantly stood out due to the fresh butter note ( p < .05) in the bouquet, which could be due to the fact that this process favors butyric fermentation.…”

“…Hundred kilogram of coffee fruit of the “Garnica” variety, cultivated at 1,330 m above sea level in the region of Huatusco in Veracruz (Mexico) were used as raw material. The said fruit was subjected to four postharvest processes, which have been described in the review carried out by Hameed et al (): (a) “Natural” process: the fruits were only dried; (b) Depulping process: the exocarp of the fruit was eliminated and the bean with the adhered mesocarp was dried; (c) “Fermentation” process (this is an innovation): the exocarp of the fruit was eliminated and, after being left to rest for 24 hr at room temperature, the beans were then dried; (d) “Washing” process: the exocarp of the fruit was eliminated and, after being left to rest for 24 hr at room temperature, the beans were washed to eliminate the mesocarp and were then dried. A solar dryer was utilized to dehydrate the beans to 12% humidity in all of the processes.…”

“…Hundred kilogram of coffee fruit of the "Garnica" variety, cultivated at 1,330 m above sea level in the region of Huatusco in Veracruz (Mexico) were used as raw material. The said fruit was subjected to four postharvest processes, which have been described in the review carried out by Hameed et al (2018): (a) "Natural" process: the fruits were only dried;…”

The Harvest and Post-Harvest Management Practices’ Impact on Coffee Quality

“…The initial post-harvest processing steps have a significant role in ensuring the safe changes of the perishable coffee cherries into moderately stable green coffee beans. These green coffee beans have a moisture content of 10-12% to avoid undesired fermentation [5]. The popularity of the coffee product is associated with its distinctive organoleptic properties.…”

Impact of Drying Methods Over the Germinative Potential of Conilon Coffee of Late Maturation

“…The cultivation of Coffea canephora Pierre ex Froehner has great importance for Brazil, having great historical and socio-economic value, and this primary product is considered one of the most important commodities traded by the country (Conab, 2019). A variety of environmental factors along the cultivation and post-harvest processes can influence the physical-chemical characteristics of coffee, such as water availability, irradiation over fruits, temperature fluctuation, nutritional management, phytosanitary treatment, canopy architecture, harvest method, drying process, storage conditions and preparation (Borém et al, 2008;Flambeau and Yoon, 2018;Hameed et al, 2018;Pimenta et al, 2018). Many of these factors can be managed to preserve the quality of the product, and the post-harvest processes are particularly important in this regard, as they tend to have a direct effect over the final traits of the coffee beans (Coradi et al, 2007).…”