life style, trend, health effects, and environmental and sociological aspects. So,
conclusively, coffee quality is assessed via its physical features (grade, color,
density, defect ratio) in coffee producing countries, while cup quality is the only
tool to judge quality in consuming countries. Since 2004, ISO also has made it
mandatory to provide some information for standardizing the green coffee (ISO
9116) [16]. This information may include the harvest year, geographical and botanic
origins, the moisture content, the bean size, total defects, and the proportion of
insect-damaged beans.
Additionally, agro-production technology of coffee (from sowing to harvesting)
is responsible for the 40% final cup quality, whereas remaining 60% cup quality is
covered by primary and secondary processing steps [17]. Since 1990s vast research
reports have been published in literature covering all these stages. But literature is
still lacking a comprehensive review article stating all factors affecting all quality
attributes from selection of land to end consumer. Keeping above all in mind, the
objective of this review paper is to highlight all the elements which have direct or
indirect influence on the quality attributes and parameters of coffee. This article will
help us in ameliorating our overall existing understandings, practices, and processes
which will conclusively lead to a positive quality uplifting effect over the improvement of espresso coffee.
2
Agroecological Factors
Coffee is a tropical bushy tree that is cultivated for its berries or cherries which have
been processed trivially by dry or wet methodologies to get the final product called
green beans: the basis of all coffee products. Cultivation of coffee plants is the first
critical step in getting these immature and/or mature cherries (Coffee plant fruit) with
the utmost desired characteristics, and selection of suitable piece of land is a
prerequisite for this first critical step. The influence of all subsequent agro-ecological
factors definitely is dictated by this piece of land. In other words, the extent or
intensity of agro-ecological factors is also determined by the kind of cultivation land.
These agricultural factors include altitude, irrigation, fertilization, climatic conditions, environmental factors, sanitary condition, insect and pest management, and
finally harvesting strategies. These all agro-ecological factors found to have significant effects upon the vegetative and reproductive growth, flowering, fruit maturation, ripening, fruit and bean size, and finally the composition of coffee beans which
ultimately have effects on the quality of coffee beverage [18]. Successively, a
realistic and reliable monitoring system is also needed in this regard for the insurance
of righteousness of each step and the timely corrective measures.
2.1
Altitude, Slope, and Slope Exposure
High plateau of continents and tropical forests (more than 1000–2200 mm) with
mid-altitude regions (in Americas and Caribbean islands) are the natural habitats of
27 “Coffee Bean-Related” Agroecological Factors Affecting the Coffee
645
conclusively, coffee quality is assessed via its physical features (grade, color,
density, defect ratio) in coffee producing countries, while cup quality is the only
tool to judge quality in consuming countries. Since 2004, ISO also has made it
mandatory to provide some information for standardizing the green coffee (ISO
9116) [16]. This information may include the harvest year, geographical and botanic
origins, the moisture content, the bean size, total defects, and the proportion of
insect-damaged beans.
Additionally, agro-production technology of coffee (from sowing to harvesting)
is responsible for the 40% final cup quality, whereas remaining 60% cup quality is
covered by primary and secondary processing steps [17]. Since 1990s vast research
reports have been published in literature covering all these stages. But literature is
still lacking a comprehensive review article stating all factors affecting all quality
attributes from selection of land to end consumer. Keeping above all in mind, the
objective of this review paper is to highlight all the elements which have direct or
indirect influence on the quality attributes and parameters of coffee. This article will
help us in ameliorating our overall existing understandings, practices, and processes
which will conclusively lead to a positive quality uplifting effect over the improvement of espresso coffee.
2
Agroecological Factors
Coffee is a tropical bushy tree that is cultivated for its berries or cherries which have
been processed trivially by dry or wet methodologies to get the final product called
green beans: the basis of all coffee products. Cultivation of coffee plants is the first
critical step in getting these immature and/or mature cherries (Coffee plant fruit) with
the utmost desired characteristics, and selection of suitable piece of land is a
prerequisite for this first critical step. The influence of all subsequent agro-ecological
factors definitely is dictated by this piece of land. In other words, the extent or
intensity of agro-ecological factors is also determined by the kind of cultivation land.
These agricultural factors include altitude, irrigation, fertilization, climatic conditions, environmental factors, sanitary condition, insect and pest management, and
finally harvesting strategies. These all agro-ecological factors found to have significant effects upon the vegetative and reproductive growth, flowering, fruit maturation, ripening, fruit and bean size, and finally the composition of coffee beans which
ultimately have effects on the quality of coffee beverage [18]. Successively, a
realistic and reliable monitoring system is also needed in this regard for the insurance
of righteousness of each step and the timely corrective measures.
2.1
Altitude, Slope, and Slope Exposure
High plateau of continents and tropical forests (more than 1000–2200 mm) with
mid-altitude regions (in Americas and Caribbean islands) are the natural habitats of
27 “Coffee Bean-Related” Agroecological Factors Affecting the Coffee
645