Coffee Science_v.19, 2024
URI permanente para esta coleção${dspace.url}/handle/123456789/14639
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Item Exploratory evaluation of dry fermentation of specialty coffee from Nariño-Colombia, -using wet and honey-like methods(Universidade Federal de Lavras, 2024-04-30) Guevara, Cindy Estefanía Córdoba; España, Mayerlyn Nathaly Ortega; Solarte, Fernanda Elizabeth Cabrera; Chaves, Erick Fernando Collazos; Troya, Arsenio Hidalgo; Bucheli, Andrés Darío Pantoja; Gutiérrez, Nelson Humberto Hurtado; Romo, Dolly Margot ReveloThe aim of this investigation was to compare the quality of coffee produced by dry fermentation using wet and honey-type methods in three farms located in southwestern Colombia through an ex post facto study. Specialty coffee was produced and studied according to a post-harvest protocol that utilized traditional practices. The study revealed that the quality of coffee is primarily affected by postharvest processing (57.6%) and the coffee farm (37.9%). The honey-like processing method employed on La Mina farm obtained the highest overall quality score, as determined by the Specialty Coffee Association (SCA). The variation in the cup quality occurred due to the variation in the different attributes. The overall impression, fragrance/aroma, body, and flavor were the primary contributors to the total score quality variance (34.9%), whereas acidity, aftertaste, and balance accounted for 26.1% of the total variance. Regarding the environmental, physicochemical, and microbiological parameters, the principal component analysis showed that the bottom temperature (BT), surface temperature (ST), middle temperature (MT), aerobic mesophilic bacteria (AMB), and °Bx accounted for 29.5% of the variance. Also, yeast, pH, LAB, and AAB accounted for 27.3% of the total variance. The highest correlation with the final cupping score was recorded for MT, ST, environmental temperature (ET), BT, Enterobacteria, and relative humidity (RH). Pre-fermentation was found to increase the microbial count, and longer dry fermentation durations of depulped coffee promoted the growth of beneficial microbial populations. The process revealed interesting relationships between temperature-AMB and degrees Brix (°Bx), and between yeast-lactic acid bacteria (LAB) and acetic acid bacteria (AAB).Item Factors influencing GAP implementation on Robusta Coffee Farms in the Mountains of Indonesia(Universidade Federal de Lavras, 2024-08-05) Amrulloh, Atho’; Hani, Evita Soliha; Hariyati, Yuli; Soetriono; Harsono, Soni SisbudiRobusta coffee is one of the plantation commodities that popular at home and abroad also as the biggest coffee product from Indonesia. This research aims to analyze the assessment of the level and influence factors of GAP implementation on coffee farmers in the Raung Argopuro Mountains region of Indonesia. The research was carried out in Bondowoso and Jember districts as one of the largest coffee producing centers in East Java with the coffee planting area located in the production forest area owned by Perhutani. The research data uses primary data from the results of assessing the level of GAP implementation among coffee farmer group members using an assessment model that refers to the 2014 RI Minister of Agriculture Regulation through actual assessments and in-depth interviews regarding implementation in the field. The method for determining and collecting data samples was carried out deliberately based on a multi-cluster random sampling model on members of a farmer group of 300 Robusta coffee farmers, divided into 150 coffee farmers in Bondowoso district and 150 coffee farmers in Jember district. Descriptive data analysis was used to see the level of GAP implementation by coffee farmers and logit model regression analysis was used to see the factors that influence the level of GAP implementation by coffee farmers in the research area. The research results show that the level of GAP implementation is divided into high and low implementation. The variables age, number of family members, land area and price variables are variables that have a positive and significant impact.