Coffee Science
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Item New orthotropic stems induction in arabica coffee by pruning and biostimulant application(Editora UFLA, 2024-11-11) Honda Filho, Cássio Pereira; Coelho, Larissa Sousa; Andrade, Otavio Vitor Souza; Godinho, Emmanuel ZulloPruning are techniques used to renew a coffee tree and promote the growth of a more vigorous plant. Allied to that, the use of biostimulants can help the boost growth and development of the new produced stems. The objective of the present work was to evaluate whether the presence of plagiotropic branches in coffee trees pruned by low pruning and the application of biostimulant would influence the production, growth and vigor of new orthotopic branches in Coffea arabica. The experiment consisted of 10 treatments, arranged in a randomized block design with a 2x5 factorial: two pruning methods (low pruning with and without plagiotropic branches) and five doses of Stimulate® (0, 100, 200, 400 and 800 mL). The traits evaluated were vigor of the orthotropic branches produced vigor, orthotropic branches length, number of orthotropic branches orthotropic and orthotropic branches diameter. The use of low pruning with remaining plagiotropic stems combined with the use of biostimulants at a dose of 400 mL induces the production of vigorous orthotropic stems in Arabica coffee trees.Item Sensory evaluation and color of Coffea arabica coffee from the Central Mexican Highlands(Editora UFLA, 2024-11-12) Flores, Omar Roberto Vargas; Arriaga, Martín Rubí; Berasain, María Dolores Mariezcurrena; Elías, Guillermo Asdrúb al Vargas; Dávila, José Francisco RamírezCoffee is cultivate d worldwide at an average altitude of 1,500 m worldwide, but in Mexico is typically cultivated around 1,200 m. However, in Temas caltepec, Mexico State, coffee is grownat 2,100 m, resulting in a slower development process that yields a “differentiated quality.” This quality has been nationally recognized atthe “Cup of Excellence” competition, where coffees scoring above ninety points out of a hundred have received the “presidential award.” Thisrecognition has enabled these coffees to be sold as “specialty” coffeeat auction to Europe and Asia, fetching higher prices per pound and thus improving economic returns. In this study, wescientifically validate these claims by evaluating sensory quality in the cup and color ofthe bean. , for which two toasting sta rt temperatures were used. The color in roasted coffee is derived from caramelization due to the high temperatures to which it is subject ed during this process. This characteristic has an intrinsic influence for the taster even though it is not objectively measured during the cupping process. For this reason, it was decided to carry out the measurement in this research. In 2022, Arabica coffee beans of the Caturra variety were harvested from Temascaltepec using a natural process. The coffee was roasted according to the Specialty Coffee Association (SCA) protocol at five time intervals (8, 9, 10, 11, and 12 min) starting fromtwo initial roasting temperatures (210 and 215 °C). The roasted coffee was evaluated using thesensory analysis protocol of the SCA, which assessed fragrance/aroma; flavor, aftertaste, acidity, body, and balance; sweetness, uniformity, and cleanliness. In addition, we quantified the color of the coffee bean using a colorimeter. Sensory evaluation indicated that the best treatment was 215 °C/10min, with a predominant vanilla aroma (balsamic-sweet aromatic family) and an L* value of 13, suggesting a medium roast that may retain its functional properties. All treatments yielded values within proposed standards for a medium roast.Item Descriptive sensory tests for evaluating Coffea arabica: A systematic review(Universidade Federal de Lavras, 2024-04-20) Nascimento, Manuella Oliveira; Ombredane, Alicia Simalie; Oliveira, Livia de Lacerda deCoffee is a beverage whose price is closely related to the characteristics of its flavor, necessitating reliable sensory tests. To quantify their sensory attributes, classic sensorial methods such as Quantitative Descriptive Analysis (QDA) can be useful. However, uncertainties persist due to protocol variations, which made uncertain the quality of these protocols in evaluating coffee. This study aimed to conduct a systematic review to assess the quality of QDA protocols used for assessing Coffea arabica’s sensory attributes. The review encompassed various critical protocols control points, including pre-test procedures, coffee processing and preparation techniques, test application and data collection procedures. It was also summarized key attributes, highlighting factors impacting coffee’s sensory traits and bias risk of the studies. As the main results, it was saw that the studies have many limitations, such as not citing or controlling critical points in the tests procedures and application, which made most studies having a medium-high bias rating. The primary sensory results findings of the studies included topics such as the impact of brewing time, chemical compounds associated with sensory attributes and the effect of various roasting techniques on the sensory qualities of coffee. In conclusion, standardizing sensory evaluations in future research could enhance consistency and accuracy, yielding less biased results.Item Coverage plants in coffee production systems as weed control(Universidade Federal de Lavras, 2024-05-02) Barros, Vanessa Maria de Souza; Thimothee, Jean Alex; Rodrigues, Rafael Jorge Almeida; Gonçalves, Adenilson Henrique; Medeiros, Fernanda Carvalho Lopes de; Ferreira, André Dominghetti; Carvalho, Gladyston RodriguesThe aim of this study was to evaluate the floristic and phytosociological compositions of weeds and the influence of cover crops between rows of organic and conventional coffee plantations. The assessment of weeds was carried out in two seasons (dry and rainy) in 2019 and 2020. A square made from welded iron bars of 0.50 x 0.50 m (0.25 m2) was launched four times in each block randomly, avoiding overlap, totaling 4.0 m2 of sampled area. A total of 41 weed species were found and described, which were distributed in 38 genera and 19 families with the predominance of Poaceae and Asteraceae. The most abundant species were Cyperus sp. and Urochloa decumbens Staf. that occurred simultaneously in all treatments and showed greater importance (IVI) among weeds. The similarity index is generally low, indicating that the weed community was affected by the presence and absence of cover crops.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 Carbon footprint and carbon storing capacity of arabica coffee plantations of Central America: A review(Universidade Federal de Lavras, 2023-07-17) Arellano, Carolina; Hernández, ChristianKnowing the carbon footprint of agricultural systems will allow us to create mitigation and carbon capture strategies to mitigate environmental impacts. Here we reviewed the available literature about the carbon footprint associated with the cultivation of Arabica coffee in Central America region, ranging from traditional polycultures to unshaded monocultures. Subsequently, we reviewed the carbon storage data about different C stocks of a coffee plantation (i.e. living biomass, litter and soil). Finally, actions to mitigate emissions at the farm level are suggested. The major findings of this review were: i) the carbon footprints vary from 0.51 kg CO2eq/kgcherry coffee in traditional polycultures to 0.64 kg CO2eq/kgcherry coffee in unshaded monocultures. ii) Nitrogen fertilization is the main factor contributing to the carbon footprint. iii) The amount of carbon stored in living biomass varies from 53.6 Mg/ha in traditional polycultures to 9.7 Mg/ha in unshaded monocultures. The adequate use of fertilizers, periodic monitoring of soil fertility, the incorporation of functional trees (e.g. shade trees and/or nitrogen fixers) to plantations, soil conservation practices and the use of biofertilizers are some of the recommended actions to mitigate the carbon footprint associated with coffee plantations.Item Temporal progress of coffee leaf rust and environmental conditions affecting severity in Veracruz State, Mexico(Universidade Federal de Lavras, 2023-03-28) Pale-Ezquivel, Ivan; Lagunes, Ricardo Musule; Pineda-López, Maria del Rosario; Alarcón-Gutiérrez, Enrique; Sánchez-Velásquez, Lázaro RafaelCoffee is an important crop in Mexico. Unfortunately, coffee production has been affected by coffee leaf rust (CLR). For Veracruz, the second state in Mexico with the major production of coffee, there are available reports of weekly CLR severity, but these are only informative without in-depth inferential analysis. We analyzed variations of CLR severity along the year in Veracruz with data from municipal weekly reports provided by Mexico’s federal government phytosanitary epidemiological monitoring coffee program. We selected reports dated in 2018 from nine municipalities and after calculations of mean monthly severity values, we conducted a one-way ANOVA (months as factors) of severity data. We compared this information with other coffee-producing regions. Additionally, we explored the association of temperature, rainfall, and altitude with CLR severity using Principal Component Analysis and multiple linear regressions. Temperature and rainfall data were obtained from Mexican National Meteorological Service. We found that CLR severity in October, November, December, and January (months of harvest period) was significantly higher than values from March-June. During the harvest period, coffee plants allocate resources mainly for fruiting which competes in resources for other tasks such as defense and leaf growth, so this competition of resources can explain the positive relationship found between fruit load and CLR severity. This monthly variation of severity was similar to those reported in Chiapas, Guatemala, Colombia, Uganda, and Ethiopia. Our model (R2 = 0.948) showed a significant and negative effect of minimum and maximum temperature (in a range from 9.9 – 15.5 °C and 18.5 – 26.5 °C, respectively) on CLR severity, while the effect of rainfall (in a range from 32.0 – 359.9 mm) and médium temperature (from 14.3 – 20.5 °C) was positive. With our study, we suggest applications of fungicides in March-June when coffee plantations are in leaf phenophase.