New trends in specialty coffees - “the digested coffees”

Raveendran, Ashika; Murthy, Pushpa S.

doi:10.1080/10408398.2021.1877111

Cited by 12 publications

(10 citation statements)

References 33 publications

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“…For comparison purposes, we provide examples of authentic C. liberica (Figure 1d), C. canephora (Figure 1e) and C. arabica (Figure 1f). The fact that C. liberica exhibits such a little-noticed existence is surely one of the reasons why this circumstance escaped the authors of Kopi Luwak studies and reviews [1] thus far. The species difference may also explain the different surface morphology of the beans [3].…”

Section: A Short Critique Of Previous Digested Coffee Studiesmentioning

confidence: 99%

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Digested Civet Coffee Beans (Kopi Luwak)—An Unfortunate Trend in Specialty Coffee Caused by Mislabeling of Coffea liberica?

Lachenmeier

Schwarz²

2021

Foods

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In the context of animal protection, the trend of digested coffees such as Kopi Luwak produced by civet cats in captivity should not be endorsed. Previous studies on such coffees may have been flawed by sample selection and misclassification. As wild civets may prefer Coffea liberica beans, due to their higher sugar content, the chemical differences may be caused by the Coffea species difference combined with a careful selection of ripe, defect-free cherries by the animals, rather than changes caused by digestion. This may also explain the observed differences between Kopi Luwak from wild civets (mainly C. liberica) compared to the one from animals in captivity (typically fed with C. arabica and/or C. canephora).

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Section: A Short Critique Of Previous Digested Coffee Studiesmentioning

confidence: 99%

“…The topic of digested coffees is currently receiving a renewed interest and has recently been proposed as a "new trend in specialty coffee" [1].…”

Section: Introductionmentioning

confidence: 99%

Digested Civet Coffee Beans (Kopi Luwak)—An Unfortunate Trend in Specialty Coffee Caused by Mislabeling of Coffea liberica?

Lachenmeier

Schwarz²

2021

Foods

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“…With the demand for quality coffee increasing (Guimaraes et al, 2020; Maspul, 2021), there has been a particular interest in the search for beans with better cupping profiles (Borrella et al, 2015; Raveendran & Murthy, 2022). Different coffee producing countries are nowadays focusing on specialty coffee production (Guimaraes et al, 2020; Putri et al, 2019; Raveendran & Murthy, 2022), such is the case of Rwanda where 244 washed coffee processing facilities were built between 2002 and 2015 (Ortega et al, 2019). Also, in Brazil specialty coffee consumption showed a 20,6% average annual growth between 2012 and 2016 (Guimaraes et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…However, there is no record in the literature that establishes and records the influence of the shape and size of this type of coffee on the postharvest processes. Nevertheless, some coffee‐producing countries commercialize peaberries locally for high prices, for instance, 1 pound of Jamaican Blue Mountain or Tanzanian peaberry oscillates between 450 USD (Marcone, 2004), as well, these type of coffee has a large market influence in Hawaii, where 1 pound is sold by nearly 150 USD (Raveendran & Murthy, 2022). In November 2022, a “load” of 125 kg of standard coffee beans had a selling price of approximately 450 USD in Colombia (Duque‐Dussán, Sanz‐ Uribe, & Banout, 2023), meaning that losing the 7% could represent 31.5 USD per load, displaying losses for the grower.…”

Section: Introductionmentioning

confidence: 99%

Peaberry shape and size influence on different coffee postharvest processes

Duque‐Dussán,

Figueroa‐Varela,

Sanz‐Uribe

2023

J Food Process Engineering

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In many coffee‐producing countries, the ellipsoidal‐shaped seeds called peaberries are often labeled as a defect because of their shape and reduced size, going against the market demand for large‐sized standard coffee beans. Nevertheless, the peaberry natural occurrence on the coffee plantations is significant, accounting for 5%–7% of the total harvested coffee for Coffea arabica L. and Coffea canephora, the most planted species worldwide. Nevertheless, recent growth in the peaberry market has happened due to exceptional cupping scores for this specific bean type; however, the relationship between these scores and the shape of the bean was not yet recorded in the literature. Therefore, this research aimed to evaluate and compare the impact of the shape and size of the peaberry against the standard beans in different postharvest processes: Drying, roasting (colorimetry and inner roasting profiles), grinding (compressive and shear force tests) and overall quality by cupping analysis. Coffea arabica L. var. Cenicafé 1 was used throughout all the experiments, where advanced methods were used to increase the accuracy of the results and deeply characterize the process behavior. The results of this research allow to understand the peaberry postharvest behavior better and add significant value to this often‐underrated bean condition. The peaberries demonstrated shape influence in the different evaluated parameters, allowing them to dry faster, roast evenly, avoid burnt spots, and collapse at homogeneous forces while attaining the same high cup scores as a standard coffee bean.Practical applicationsUnderstanding the peaberries' shape and size influence different postharvest processes is crucial to comprehend their value. By gaining insights, into how these unique beans interact with stages of processing, producers can control and predict their behavior leading to more consistent and optimized results. The findings of this research provide an opportunity to fully incorporate peaberries into the coffee product without considering them as defective beans or expanding market trends. Generally, peaberries were often seen as undesirable because they did not match the bean size and shape. However, their exceptional performance in drying, roasting, grinding and cupping dispels these misconceptions, highlighting their value and contribution to coffee quality. As a result, coffee producers can embrace peaberries as valuable beans without discarding or downgrading them. This newfound appreciation for peaberries does not only reduce waste, but it also diversifies coffee offerings to meet consumer preferences and enriches the industry.

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“…Indonesian coffees have been renowned in the world coffee market [1] because of their distinctive and special taste [2]. Starting from the western tip to the eastern end, the Indonesia archipelago is a prominent coffee-producing area [3] with remarkable quality and taste [4]. Aceh, North Sumatera, Riau, Jambi, Bengkulu, West Sumatera, South Sumatera, Lampung, West Java, Central Java, East Java, Bali, Sumbawa, Central Kalimantan, West Sulawesi, Central Sulawesi, North Sulawesi, South Sulawesi, Flores, and Papua have become the notorious coffee-producing areas in Indonesia [5], recognized by baristas and consumers [6] for the unique and specific taste of their coffees [7].…”

Section: Introductionmentioning

confidence: 99%

Consumers’ preferences for North Sumatera specialty coffees

Pane

Khaliqi

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The distinctive and special taste of Indonesian coffees has been renowned in the world coffee market. In the coffee’s production system at the farm level, the term specialty coffee typically refers to sustainable coffee. To keep up and maintain the uniqueness of specialty coffees’ tastes, the Ministry of Law and Human Rights (Kemenkumham) of Indonesia has issued the Geographical Indication certification on coffees. Understanding consumers’ preferences are very important to be able to identify the market, enabling producers and businesses to promote their products in a better way. This study revealed the consumers’ preferences for North Sumatera specialty coffees and investigate the problems in marketing them. The conclusions are: the coffee’s taste is the most important factor for consumers in deciding the coffee shop to buy specialty coffees; the medium acidity level (sour taste) is the most important factor for consumers in choosing specialty coffees to buy; and consumers prefer Sidikalang Robusta coffee the most, followed by Sumatera Mandheling and Sumatera Simalungun Arabica coffee.

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New trends in specialty coffees - “the digested coffees”

Cited by 12 publications

References 33 publications

Digested Civet Coffee Beans (Kopi Luwak)—An Unfortunate Trend in Specialty Coffee Caused by Mislabeling of Coffea liberica?

Digested Civet Coffee Beans (Kopi Luwak)—An Unfortunate Trend in Specialty Coffee Caused by Mislabeling of Coffea liberica?

Peaberry shape and size influence on different coffee postharvest processes

Consumers’ preferences for North Sumatera specialty coffees

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