The influence of shade trees on coffee quality in small holder coffee agroforestry systems in Southern Colombia

Bosselmann, Aske Skovmand; Dons, Klaus; Oberthür, Thomas; Olsen, Carsten Smith; Ræbild, Anders; Usma, Herman

doi:10.1016/j.agee.2008.09.004

Cited by 147 publications

(129 citation statements)

References 20 publications

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“…El factor 2, estuvo conformado principalmente por las variables temperatura ambiente (10,5), humedad relativa (7,8), horas de fermentación (8,1), peso de café lavado (8,6), horas de secado al sol (10,5), porcentaje de merma (10,4), mientras que el factor 3, está representado en su mayoría por las variables aroma (9,3), cuerpo (18,7) y puntaje (18,9). (Tabla 7).…”

Section: El Análisis Clúster Permitió Identificar Tres Grandes Gruposunclassified

Calidad física y sensorial de Coffea arábica L. variedad Colombia, perfil Nespresso AAA, en la Unión, Nariño

Ramos

Criollo

2017

rcia

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En respuesta a la necesidad de generar alternativas que permitan asegurar la calidad y diferenciación del café de Nariño, se realizó esta investigación con el objetivo de evaluar la calidad física y sensorial del café variedad Colombia, fruto rojo, sembrado a plena exposición solar por caficultores del programa Nespresso AAA 2015, en diferentes altitudes y variaciones en el beneficio, en el Municipio de la Unión, Nariño. En cada finca se cosecharon diez kilos de café maduro con color rojo intenso, se procesaron con beneficio húmedo en la misma finca, se secaron con diferentes tiempos de exposición solar y se llevaron al laboratorio de Almacafé para evaluar sus características físicas y organolépticas como: aroma, fragancia, acidez, cuerpo, sabor, sabor residual, balance, taza limpia, dulzor y puntaje del catador. Igualmente se analizaron las relaciones de los factores climáticos y agronómicos de cada finca con la calidad de taza. Toda la información se analizó mediante análisis multivariado de componentes principales (ACP) y análisis de correspondencias múltiples (ACM). Se concluyó que las condiciones de altitud, no están asociadas particularmente con los parámetros de calidad de la bebida del café; menores contenidos de fósforo en el suelo, menor tiempo de fermentación (16 - 17h) y secado (20 - 25h de sol), se asociaron a mayores puntajes de calidad. La compleja interacción de todas las variables asociadas a la producción del café, es la que define al final, la calidad de taza.

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Section: El Análisis Clúster Permitió Identificar Tres Grandes Gruposunclassified

Calidad física y sensorial de Coffea arábica L. variedad Colombia, perfil Nespresso AAA, en la Unión, Nariño

Ramos

Criollo

2017

rcia

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“…: a variety of genetic, an environmental conditions, a brewing methods and management (agronomic and after harvesting) and a degree of roasting and grinding coffee. The environmental factors -a geographical location, a soil type, a time of harvesting coffee berry, a species of coffee, a type of collection, a climatic conditions, a fertilizing, have a large extent of impact on the profile of volatile compounds in coffee (Wintgens, 2004;Bosselmann et al, 2009;Bhumiratana et al, 2011;Sunarharum et al, 2014). Coffea arabica and Coffea canephora differ in chemical composition as well as the occurrence of volatile compounds and, as a consequence, in aroma.…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Knysak

2017

Food Sci. Technol

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Aroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica. The study was carried out on two species of unroasted coffee beans: Coffea arabica from Colombia and Nepal and Coffea robusta from Uganda and Vietnam. Both Coffea arabica and Coffea canephora were imported to the country of analysis approximately 5 months prior to the research. Before the analysis, the coffee beans were kept in a sealed, dark container, at 21 °C. The tests were performed using an electronic nose. Its functioning is based on gas chromatography with two columns of different polarities in parallel and with 2 ultra sensitive Flame Ionization Detectors (FID). With multivariate statistics -Principal Components Analysis -it was possible to reduce the number of links and present them in two dimensions, which allowed for the unambiguous identification and assignment of samples to a particular species of coffee. By using an electronic nose, one can distinguish and group unroasted coffee beans' flavours depending on the country of origin and species.

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“…Coffee from this region is known for its Mocha flavor that fetches the highest premium value on the world market (Damenu, 2008). Various attempts have been made to determine the importance of numerous factors that affect growth and bean quality in coffee agro ecosystems, including climatic conditions, shade management, fertilization regimes, mulching and adequate pruning in different coffee growing regions of the world including Ethiopia (Wintgens, 2004;Steiman, 2008;Bosselmann et al, 2009;valos-Sartorio & Blackman, 2010). For example, some work done by Beer (1987) and DaMatta (2004) to document the relationship between shade and coffee yield found positive effects in suboptimal locations, whereas Soto-Pinto et al (2000) found negative effects when shade level was above 50%.…”

Section: Introductionmentioning

confidence: 99%

Effect of Maize Stover Application as Soil Mulch on Yield of Arabica coffee (Coffee arabica L., Rubiaceae) at Western Hararghe Zone, Eastern Ethiopia

Bekeko¹

2013

SAR

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An experiment was conducted during the dry seasons in western Hararghe Zone, Eastern Ethiopia at the Haramaya University Chiro Campus to determine the effect of maize stover as soil mulch on yield of Arabica coffee. Five levels of maize stover as soil mulch at a rate of: 0t/ha, 2t/ha, 4t/ha, 6t/ha and 8t/ha were applied in randomized complete block design with four replications from 2008 to 2011. Yield data was recorded during specific phenological stage of the plant. Result from the analysis of variance from the application of maize stover as soil mulch over years showed the presence of significant difference among treatments on bean yield of Arabica coffee. The highest bean yield (1070 kg/ha) and the lowest bean yield (520 kg/ha) were noted at 8 tons/ha and 0 ton/ha, respectively. Similarly, the pooled analysis of variance over seasons corroborated that the effect of maize stover as a soil mulch at a rate of 6t/ha and 8t/ha showed the presence of no significant difference on bean yield of coffee (p<0.05). The result of the present study also elucidated that, the unmulched control plots had the lowest coffee bean yield. While application of 8 tons/ha of maize stover as a soil mulch significantly increased coffee yield both in 2010 and 2011 cropping seasons. Therefore, on the basis of these results, it can be concluded that applying maize stover as soil mulch during the dry seasons at west Hararghe can help to sustain Arabica coffee production. Thus, it is recommended that application of 8tons/ha maize stover as soil mulch can significantly increase the yield of Arabica coffee and sustains its productivity over years.

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The influence of shade trees on coffee quality in small holder coffee agroforestry systems in Southern Colombia

Cited by 147 publications

References 20 publications

Calidad física y sensorial de Coffea arábica L. variedad Colombia, perfil Nespresso AAA, en la Unión, Nariño

Calidad física y sensorial de Coffea arábica L. variedad Colombia, perfil Nespresso AAA, en la Unión, Nariño

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Effect of Maize Stover Application as Soil Mulch on Yield of Arabica coffee (Coffee arabica L., Rubiaceae) at Western Hararghe Zone, Eastern Ethiopia

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