altitude-acidity, altitude-body (body is a sensory perception of the beverage heaviness on the tongue) altitude-fat whereas negative relationship of (excessive) yieldacidity was observed [30, 32]. But in both of these research works, the quantity of
other components like peptides, free amino acids, and proteins has not been measured and compared as Montavon et al. [33] described that these components are also
important in the final flavor, aroma, and taste of coffee. From Colombia, a research
on the Caturra and Colombian varieties also showed that beside precipitation, dew
point and drought period, and altitude and degree of slope also significantly affect
the flavor development and acidity of coffee [34]. Barbosa et al. [35] in Brazil also
carried out a work to study the relationship among altitude, latitude, and beverage
quality and stated that altitude and latitude are inversely linked with each other with
respect to cup quality. Certainly a high altitude is the foremost demand for a high
quality of coffee but with a higher score of latitude can be compensated a lower score
of altitude to produce better score coffee. A group of Brazilian coffee researchers,
Ferreira et al. [36], recently, aimed at solving the dilemma of relationship between
characteristic geographical location of coffee and its quality, tested the samples
collected from fourteen (14) top quality coffee producing area (Matas de Manas),
and concluded that all the geographical elements affect the beverage quality from
intermediate level to strong level. Beside other features, altitude enormously affects
the quality of grains (Physical quality) and beverage quality [37]. Hybrid and
traditional coffee varieties were also checked to discover and compare the effect of
various altitudes (900–1650 m) on them by keeping other variables (crop management, agronomic practices, soil, water, sunlight, shade, fertilization, etc.) almost
constant in Central America and found the same trend that the level of chlorogenic
acid, fat, and caffeine enhance with increasing elevation but decrease at higher
elevation. The level of sucrose found to be unrelated to altitude in this work. Fat
and sucrose contents differ significantly in both hybrid and traditional varieties at
given elevation. Up to 1399 m, hybrid varieties tend to have more fat contents than
traditional ones, but at all given elevation levels, sucrose contents found to be more
in traditional varieties. No obvious effect of variety type was seen on caffeine or
trigonelline concentration. The organoleptic appraisal exposed no variances between
the F1 hybrids and the traditional varieties [38]. Different coffee varieties also
detected to give variable results when grown on different positions and sides of
altitudes. Silva et al. [39] noted that coffee Arabica varieties Catuai (red and yellow)
showed both higher and lower scores of quality at lowest altitude (less than 700)
which is against the previous findings in literatures (as mentioned above). This may
be explained by the fact that slope exposure, steepness of slope, and soil characteristic may involve in this contradiction. The author and his coworkers declared
Yellow Catuai as specialty coffee due to its uniformity in quality attributes and
highest quality scores which is also not in agreement with respect to previous
findings of Silva et al. [40], in which Red Catuai enjoyed the same results instead
of Yellow Catuai. But Red Catuai in his work (Silva et al. [39] performed the same at
all altitudes while Yellow Catuai had quality mean at lower altitude that was greater
than Red Catuai. The Yellow Catuai had highest quality grades on southeast side,
whereas Red Catuai got highest quality scores on northwest side. This may also due
648
A. Hameed et al.
other components like peptides, free amino acids, and proteins has not been measured and compared as Montavon et al. [33] described that these components are also
important in the final flavor, aroma, and taste of coffee. From Colombia, a research
on the Caturra and Colombian varieties also showed that beside precipitation, dew
point and drought period, and altitude and degree of slope also significantly affect
the flavor development and acidity of coffee [34]. Barbosa et al. [35] in Brazil also
carried out a work to study the relationship among altitude, latitude, and beverage
quality and stated that altitude and latitude are inversely linked with each other with
respect to cup quality. Certainly a high altitude is the foremost demand for a high
quality of coffee but with a higher score of latitude can be compensated a lower score
of altitude to produce better score coffee. A group of Brazilian coffee researchers,
Ferreira et al. [36], recently, aimed at solving the dilemma of relationship between
characteristic geographical location of coffee and its quality, tested the samples
collected from fourteen (14) top quality coffee producing area (Matas de Manas),
and concluded that all the geographical elements affect the beverage quality from
intermediate level to strong level. Beside other features, altitude enormously affects
the quality of grains (Physical quality) and beverage quality [37]. Hybrid and
traditional coffee varieties were also checked to discover and compare the effect of
various altitudes (900–1650 m) on them by keeping other variables (crop management, agronomic practices, soil, water, sunlight, shade, fertilization, etc.) almost
constant in Central America and found the same trend that the level of chlorogenic
acid, fat, and caffeine enhance with increasing elevation but decrease at higher
elevation. The level of sucrose found to be unrelated to altitude in this work. Fat
and sucrose contents differ significantly in both hybrid and traditional varieties at
given elevation. Up to 1399 m, hybrid varieties tend to have more fat contents than
traditional ones, but at all given elevation levels, sucrose contents found to be more
in traditional varieties. No obvious effect of variety type was seen on caffeine or
trigonelline concentration. The organoleptic appraisal exposed no variances between
the F1 hybrids and the traditional varieties [38]. Different coffee varieties also
detected to give variable results when grown on different positions and sides of
altitudes. Silva et al. [39] noted that coffee Arabica varieties Catuai (red and yellow)
showed both higher and lower scores of quality at lowest altitude (less than 700)
which is against the previous findings in literatures (as mentioned above). This may
be explained by the fact that slope exposure, steepness of slope, and soil characteristic may involve in this contradiction. The author and his coworkers declared
Yellow Catuai as specialty coffee due to its uniformity in quality attributes and
highest quality scores which is also not in agreement with respect to previous
findings of Silva et al. [40], in which Red Catuai enjoyed the same results instead
of Yellow Catuai. But Red Catuai in his work (Silva et al. [39] performed the same at
all altitudes while Yellow Catuai had quality mean at lower altitude that was greater
than Red Catuai. The Yellow Catuai had highest quality grades on southeast side,
whereas Red Catuai got highest quality scores on northwest side. This may also due
648
A. Hameed et al.