Coffee Science_v.20, 2025

URI permanente para esta coleção${dspace.url}/handle/123456789/14735

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Data inicial: 2025Assunto: search.filters.subject.Specialty coffee

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Agora exibindo 1 - 3 de 3
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    Determinants of the helpfulness of specialty coffee reviews on Amazon
    (Editora UFLA, 2025-03-20) Patiño Giraldo, Lida Valentina; Arango Pastrana, Carlos Alberto; Osorio Andrade, Carlos Fernando
    With the increasing volume of online reviews on platforms like Amazon, customers must put considerable effort into isolating useful information from irrelevant or ambiguous content. One solution implemented by e-commerce sites to address this challenge is product review systems, where customers can vote on whether they find a review helpful, thereby reducing uncertainty in purchase decisions. Therefore, it is crucial to understand what makes a review helpful and how to enhance customer access to these valuable reviews. This study aims to analyze the content characteristics of online reviews that influence their perceived helpfulness in the context of specialty coffee products sold on Amazon. A content analysis was conducted on 2369 reviews to identify elements that contribute to their informational value. Subsequently, a zero-inflated negative binomial regression model was applied to test the hypotheses, addressing issues of overdispersion and an excess of zeros in the response variable. The findings suggest that aspects such as multimedia format, review depth, and the inclusion of extrinsic product attributes (price and quality) are key factors that enhance review helpfulness. On one hand, the use of images and videos helps consumers visualize the product and understand its features, while detailed and extensive reviews provide more comprehensive information. Moreover, factors like price and quality allow consumers to assess whether the product meets their needs and preferences. These findings are crucial for developing more effective marketing strategies in the coffee industry by providing a more precise understanding of the attributes most valued by consumers.
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    Hybrid Carbonic Maceration Techniques for Enhancing Arabica Coffee Flavor Profiles
    (Editora UFLA, 2025-06-04) Reta; Zaimar; Poerwanty, Henny
    This study examined the application of carbonic maceration fermentation with natural inoculants to enhance the flavor profile of Indonesian coffee, develop unique fruity flavor characteristics, and promote both global market competitiveness and the economic sustainability of local farmers. Four fermentation treatments were applied: F1 (control: no inoculant, 29°C, 3 days), F2 (pineapple, yeast, and sugar inoculant; 29°C, 4 days), F3 (banana, jasmine flower, and yeast inoculant; 29°C, 2 days), and F4 (pineapple, yeast, sugar, and rose flower inoculant; 29°C, 3 days). Sensory evaluation was performed by nine trained panelists in accordance with the guidelines of the Specialty Coffee Association of America (SCAA). Sample F2 achieved the highest score (85.50), excelling in sweetness, clean cup, body, acidity, flavor, aroma, and aftertaste. Its aroma profile included distinctive notes of fruit, dried fruit, overripe fruit, banana, tamarind, and raisin. All samples met the criteria for specialty coffee (score ≥80), with the exception of F1, which received a score of 79.00. This study confirmed that carbonic maceration fermentation with natural inoculants improves coffee sensory scores, creates opportunities for flavor diversification, and enhances the quality and global competitiveness of Indonesian coffee.
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    Coffee (Coffea arabica L.) Cup Quality Varies with Growing Environments in Ethiopia: Climate and Soil Perspectives
    (Editora UFLA, 2025-04-28) Woldegebriel, Abayneh Melke
    This study investigates the impact of soil composition on the quality of coffee produced across different regions of Ethiopia, with a focus on key soil nutrients— nitrogen, phosphorus, and potassium. By analyzing soil samples from Sidama, Yirgacheffe, Harrar, Jimma, and Limu, the research explores how variations in soil nutrient levels influence coffee characteristics such as flavor complexity, acidity, body, and overall quality. The results show that volcanic soils in Sidama and Yirgacheffe, with higher nitrogen and potassium levels, enhance flavor complexity and acidity, contributing to high cupping scores. In contrast, loamy and sandy soils in Jimma, Limu, and Harrar produce coffee with distinct earthy, nutty, and bold flavors, exhibiting varied acidity and body. The study highlights the critical role of soil composition in shaping the sensory profile of Ethiopian coffee and offers practical insights for farmers seeking to optimize cultivation practices. The findings also contribute to the broader understanding of terroir and its influence on coffee quality, paving the way for sustainable and innovative approaches in coffee production to meet the growing demand for high-quality specialty coffee.