Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee

Tolessa, Kassaye; Dheer, J. M. S.; Duchateau, Luc; Boeckx, Pascal

doi:10.1002/jsfa.8114

Cited by 102 publications

(105 citation statements)

References 32 publications

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“…As shown in Figure 1, the nine overlaid zones on the Brewing Control Chart each express a different brewing quality; for example, a brew with low PE and high TDS is designated as a "strong under developed" coffee, while a brew of high PE and low coffees from 14 different countries and comprises over 100 aroma and flavor attributes (Chambers et al, 2016). This flavor complexity stems from a wide variety of processing conditions throughout the production chain, including cultivar (Razafinarivo et al, 2013), various agronomic practices (Tolessa, D'heer, Duchateau, & Boeckx, 2017;Vaast, Bertrand, Perriot, Guyot, & Génard, 2006), postharvest processing (De Bruyn et al, 2017), roasting (Czerny & Grosch, 2000;Schenker et al, 2002), and brewing (Batali, Frost, Lebrilla, Ristenpart, & Guinard, 2020;Caprioli, Cortese, Sagratini, & Vittori, 2015;Fibrianto et al, 2019;Frost, Ristenpart, & Guinard, 2019), with each step impacting the final coffee flavor.…”

Section: Introductionmentioning

confidence: 99%

Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee

Frost

Ristenpart

Guinard

2020

Journal of Food Science

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Drip brewed coffee is traditionally quantified in terms of its strength, also known as total dissolved solids (TDS), and its brewing yield, also known as percent extraction (PE). Early work in the 1950s yielded classifications of certain regimes of TDS and PE as “underdeveloped,” “bitter,” or “ideal,” with the modifiers “weak” or “strong” simply correlated with TDS. Although this standard is still widely used today, it omits a rich variety of sensory attributes perceptible in coffee. In this work, we used response surface methodology to evaluate the influence of TDS and PE on the sensory profile of drip brewed coffee. A representative wet‐washed Arabica coffee was roasted to three different levels (light, medium, or dark), with each roast then brewed to nine target brews that varied systematically by TDS and PE. Descriptive analysis found that 21 of the 30 evaluated attributes differed significantly across the brews for one or more experimental factors, yielding linear or second‐order response surfaces versus TDS and PE. Seven attributes exhibited a significant response surface for all three roast levels tested: burnt wood/ash flavor, citrus flavor, sourness, bitterness, sweetness, thickness, and flavor persistence. An additional seven attributes also showed a significant response surface fit across some but not all roasts. Importantly, sweetness exhibited an inverse correlation with TDS irrespective of roast, while dark chocolate flavor and blueberry flavor decreased with TDS for medium roast. These results provide new insight on how to optimize brewing conditions to achieve desired sensory profiles in drip brewed coffee. Practical Application This research provides guidance on how best to achieve specific flavor profiles in drip brewed coffee.

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Section: Introductionmentioning

confidence: 99%

Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee

Frost

Ristenpart

Guinard

2020

Journal of Food Science

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“…Gebrekidan et al [19] have reported the influence of altitudes of coffee plants on the alkaloids contents of Ethiopian green coffee beans. Tolessa et al [20] have reported the influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee and concluded that coffee from high altitude with open or medium shade and early to middle harvest periods had a superior bean quality and favored the production of beans with lower caffeine. Worku et al [21] have studied the effect of altitude on biochemical composition (the caffeine, chlorogenic acids and sucrose contents) and physical and sensory qualities of green Arabica coffee beans from large plantations in south western Ethiopia.…”

Section: Introductionmentioning

confidence: 99%

“…A foregoing review revealed that identification and quantification of volatile compounds in the green coffee beans from different origins including Ethiopia have been reported [15,16,18,20,23,24,26,28,29]. However, a comprehensive investigation exclusively devoted to the characterization of volatile profiles from the various coffee cultivars of Ethiopia is very limited.…”

Section: Introductionmentioning

confidence: 99%

Volatile profile of green coffee beans from Coffea arabica L. plants grown at different altitudes in Ethiopia

Tsegay¹,

Redi‐Abshiro²,

Chandravanshi³

et al. 2019

Bull. Chem. Soc. Eth.

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This study was aimed to identify volatile compounds of 31 green coffee bean samples and evalute their correlation with altitude of the coffee plants grown in two zones (Gedeo and Jimma) in Ethiopia. A total of 81 different compounds were detected. The contents of dominant volatile compounds in green coffee beans were in the range: trans-linalooloxide (3.24⎯19.13%), linalool (1.56⎯21.76%), 2-methoxy-4-vinylphenol (2.34⎯15.08%) and cis-linalooloxide (1.03⎯13.27%). In addition, benzene acetaldehyde (0.45⎯10.97%), 2-heptanol (0.67⎯8.49%), ⍺-terpineol (0.64⎯6.52%), phenylethyl alcohol (0.44⎯4.98%) and furfural (0.92⎯5.3%) were the next dominant compounds. The volatile compounds identified in the green coffee beans are groups of alcohols, aldehydes, ketones, pyrazines, pyridines, and furans. The volatile compounds in green coffee beans showed either weak positive or weak negative correlation with the altitude of coffee plants indicating that variation in altitude of the coffee plants does not significantly influence the volative compounds of green coffee beans.

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“…From a global perspective, several terroirs have been identified and their association with numerous variables has been used to characterize their typicity (Bertrand et al, ; Decazy et al, ; Figueiredo et al, ; Scholz et al, ; Villarreal et al, ). Climate, soil, topography, altitude range, latitude (Bertrand et al, ; Figueiredo et al, ), hydrography, as well as conservation status or degradation level are some of the environmental aspects affecting coffee quality (Alpizar & Bertrand, ; Tolessa, D'heer, Duchateau, & Boeckx, ). The effects of altitude in association with temperature have been described in several studies around the world as the main factors affecting coffee quality (Borém et al, ; Buenaventura‐Serrano & Castaño‐Castrillón, ; Decazy et al, ; Joët et al, ; Scholz et al, ; Silveira et al, ).…”

Section: Introductionmentioning

confidence: 99%

Coffee sensory quality study based on spatial distribution in the Mantiqueira mountain region of Brazil

Borém

Cirillo

Alves

et al. 2019

Journal of Sensory Studies

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The aim of the study was to determine the sensory quality of the coffee cultivated in the Mantiqueira region of Brazil (Minas Gerais State) and to identify its main descriptors. The sensory quality of red and yellow coffee fruit varieties (Coffea arabica L.) grown in environments with different slopes, at altitudes ranging from 932 to 1,391 m, was analyzed in three different crop seasons. The dry processing method and the wet processing method, based on mechanical removal of skin and mucilage, were used. The variables were analyzed through correspondence analysis. There was no correspondence with sample discrimination between the direction the slope face and coffee sensory profile. The sensory characteristics of coffee such as flavor, acidity, body and sweetness correspond to the cultivation environment with altitudes above 1,050 m. However, for the red coffee fruit varieties, that correspondence only occurred when subjected to a wet‐processing method. The quality of the coffee as a micro‐region product was identified in this study at altitudes above 1,050 m. This effect was not found in natural red coffee fruit varieties. Practical Applications Environmental aspects such as latitude, longitude, altitude and slope, as well as different coffee varieties and processing methods were analyzed in consecutive crop seasons, based on multivariate logistic regression and correspondence analysis techniques. The impacts of different methods of coffee production and processing on beverage quality have been debated for years and will surely continue to be studied in the coming decades, mainly because it is a phenomenon of high complexity. The variations in the sensory profile of coffee produced in different countries or microregions, or even at different planting sites, are noteworthy.

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Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee

Abstract: Changes of quality scores driven by altitude, shade and harvest period are small, although they may induce dramatic switches in the fraction Q1 versus Q2 coffee. The latter affects both farmers' profits and competitiveness in international markets. © 2016 Society of Chemical Industry.

Cited by 102 publications

References 32 publications

Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee

Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee

Volatile profile of green coffee beans from Coffea arabica L. plants grown at different altitudes in Ethiopia

Coffee sensory quality study based on spatial distribution in the Mantiqueira mountain region of Brazil

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