2.5 Rainfall, Irrigation, Temperature, and Climate Change . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 670
2.6 Sun Versus Shade or Agro-Ecosystems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 679
2.7 Insect Pests and Diseases . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 684
2.8 Harvesting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 688
3 Future Prospective . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 690
4 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 691
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 691
Abstract
Coffee is the most consumed processed beverage aside from water, and green
coffee beans are the most traded agriculture commodity after petroleum in the
world. The agricultural production of green coffee beans and consumption of
coffee have been increasing by 17% and 2% at an annual rate during the previous
decades, respectively. The credit of increasing coffee production and consumption goes to its alluring organoleptic characteristics. The organoleptic or final cup
quality characteristic of coffee is a multifactorial and complex trait, and both
agricultural and postharvest processing factors influence this multifaceted trait
significantly. Agroproduction technology of coffee influences 40% cup quality
attributes of coffee beverage, whereas remaining 60% quality attributes are
determined by postharvest processing technology. In this chapter, the relationship
of organoleptic or final cup quality attributes with agricultural and environmental
factors was reviewed. The analysis focused on how these factors affect the
physical quality attributes of coffee beans in addition to the biochemical cup
quality attributes. An overview of agricultural and environmental factors of
coffee identified a critical impact of these factors in determining the physical
and biochemical cup quality attributes. Geographical topography (especially
altitude, slope of attitude, its steepness) was found to be the major element
which also dictated the scope of influence of subsequent agricultural and environmental factors. Coffee verities or genetics, rainfall, frost, temperature, soil
fertilization status, sun and shade ecosystems, and harvesting strategies played a
decisive role in shaping not only the final physical and biochemical cup quality
attributes but also in postharvest processing approaches. Each coffee variety (both
C. arabica and C. robusta) is specified to a specific region with a set of its own
inherent quality characteristics which played an important role in the production
of certified specialty, organic, or other same kind of coffees. Moreover, there are
still some bottlenecks that need to be addressed in order to fully understand the
critical relationship of agricultural and environmental factors with final physical
and biochemical cup quality attributes.
Keywords
Cup quality · Organoleptic characteristics · Sensory attributes · Preharvesting
variables · Agricultural factors · Coffee body · Coffee biochemistry and coffee
flavor
642
A. Hameed et al.
2.6 Sun Versus Shade or Agro-Ecosystems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 679
2.7 Insect Pests and Diseases . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 684
2.8 Harvesting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 688
3 Future Prospective . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 690
4 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 691
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 691
Abstract
Coffee is the most consumed processed beverage aside from water, and green
coffee beans are the most traded agriculture commodity after petroleum in the
world. The agricultural production of green coffee beans and consumption of
coffee have been increasing by 17% and 2% at an annual rate during the previous
decades, respectively. The credit of increasing coffee production and consumption goes to its alluring organoleptic characteristics. The organoleptic or final cup
quality characteristic of coffee is a multifactorial and complex trait, and both
agricultural and postharvest processing factors influence this multifaceted trait
significantly. Agroproduction technology of coffee influences 40% cup quality
attributes of coffee beverage, whereas remaining 60% quality attributes are
determined by postharvest processing technology. In this chapter, the relationship
of organoleptic or final cup quality attributes with agricultural and environmental
factors was reviewed. The analysis focused on how these factors affect the
physical quality attributes of coffee beans in addition to the biochemical cup
quality attributes. An overview of agricultural and environmental factors of
coffee identified a critical impact of these factors in determining the physical
and biochemical cup quality attributes. Geographical topography (especially
altitude, slope of attitude, its steepness) was found to be the major element
which also dictated the scope of influence of subsequent agricultural and environmental factors. Coffee verities or genetics, rainfall, frost, temperature, soil
fertilization status, sun and shade ecosystems, and harvesting strategies played a
decisive role in shaping not only the final physical and biochemical cup quality
attributes but also in postharvest processing approaches. Each coffee variety (both
C. arabica and C. robusta) is specified to a specific region with a set of its own
inherent quality characteristics which played an important role in the production
of certified specialty, organic, or other same kind of coffees. Moreover, there are
still some bottlenecks that need to be addressed in order to fully understand the
critical relationship of agricultural and environmental factors with final physical
and biochemical cup quality attributes.
Keywords
Cup quality · Organoleptic characteristics · Sensory attributes · Preharvesting
variables · Agricultural factors · Coffee body · Coffee biochemistry and coffee
flavor
642
A. Hameed et al.