to difference in the regional and soil characteristics. Production or yield of coffee
was also observed to enhance with increasing per unit area of elevation along quality
of coffee [41]. This increment in yield is due to better vegetative growth at elevating
areas resulting in higher leaf to fruit ratio which accounts for more metabolism,
biosynthesis, biomass accumulation (fat, caffeine, chlorogenic acid, trigonelline,
etc.) in fruits or seeds eventually ameliorating the cup quality of coffee. Taveira
[42] established the fingerprinting of coffee Arabica with respect to altitude and level
of amino acids. The author cited that coffee Arabica which was cultivated above
(1200 m) have higher level of gluconic acid, galacturonic acid, L-isoleucine,
L-proline, putrescine, myo-inositol, and L-serine, whereas coffee grown below
(1000 m) identified to be have surplus 5-CQA, glycerol 1-phosphate, L-valine,
which may contribute to the bitterness, and those grown between 1000–12,000 m
can be differentiated by L-aspartic acid, phenylalanine, fructose, oxalic acid, and
galactinol [43, 44]. So these metabolites might be used as bio-marker for the
identification and authentication of coffees or specialty coffees. Furthermore, there
is still lack of substantial amount of literature about the relationship of altitude and
metabolites like phenolic compounds, lactones, and various forms of sugars and
chlorogenic acid. All well-differentiated coffees can be called specialty coffees.
Daviron and Ponte [46] proposed the three bases for well differentiation of coffee,
i.e., in-person service, material and symbolic attributes. Only material and symbolic
attributes significantly affect the cup quality, whereas in-person services can only be
evaluated between producer and consumer at time of consumption. Material attributes are related to intrinsic quality factors, whereas symbolic attributes are generated through the sign of geographical origin or sustainability certifications. The
geographical features (altitude, latitude, slope steepness and slope exposure, climate,
IPM, varieties, etc.) come into the category of symbolic attributes. Therefore, in
order to produce the specialty coffees, it is very important to understand the complex
relationship among the characteristics of geographical locations, coffee varieties,
and climatic or environmental elements. In Honduras, a multifactorial analytical
study, aiding in the regionalization of cultivated area in coffee producing elevated
areas (726–1102 m), deduced that coffee (Arabica) grown above (1200 m) have
higher cup quality and quite helpful for setting up the basis of specialty coffee
(Arabica) production [32]. Luz et al. [47] and DaMatta and Ramalho [48] worked on
the impact of climate on coffee quality for consecutive 4 years and discovered from
quality grades that quality of coffee remained unaffected unless an untypical climatic
change occurs and weather in each year did not tend to define the quality potential of
coffee. Healthy coffee plant is the necessity of producing healthy, nutritious, safe
quality-full coffee beans. Various factors in a specific ecosystem influence the (both
positively and negatively) the degree of insect pest attack and disease occurrence.
Altitude is also considered a decisive factor for the fate of insect pest diseases
occurrence on coffee plant [49]. As with the variation of altitude, other relevant
factors like rainfall, humidity of air, sunlight, humidity, etc., also vary, so it is the
altitude which determines the kind of insect and pest attack on coffee plant. But
unfortunately literature is lacking any data solely dealing the altitude and insect pest
attack relationship with respect to quality of coffee beverages. Cerda et al. [50]
27 “Coffee Bean-Related” Agroecological Factors Affecting the Coffee
649
was also observed to enhance with increasing per unit area of elevation along quality
of coffee [41]. This increment in yield is due to better vegetative growth at elevating
areas resulting in higher leaf to fruit ratio which accounts for more metabolism,
biosynthesis, biomass accumulation (fat, caffeine, chlorogenic acid, trigonelline,
etc.) in fruits or seeds eventually ameliorating the cup quality of coffee. Taveira
[42] established the fingerprinting of coffee Arabica with respect to altitude and level
of amino acids. The author cited that coffee Arabica which was cultivated above
(1200 m) have higher level of gluconic acid, galacturonic acid, L-isoleucine,
L-proline, putrescine, myo-inositol, and L-serine, whereas coffee grown below
(1000 m) identified to be have surplus 5-CQA, glycerol 1-phosphate, L-valine,
which may contribute to the bitterness, and those grown between 1000–12,000 m
can be differentiated by L-aspartic acid, phenylalanine, fructose, oxalic acid, and
galactinol [43, 44]. So these metabolites might be used as bio-marker for the
identification and authentication of coffees or specialty coffees. Furthermore, there
is still lack of substantial amount of literature about the relationship of altitude and
metabolites like phenolic compounds, lactones, and various forms of sugars and
chlorogenic acid. All well-differentiated coffees can be called specialty coffees.
Daviron and Ponte [46] proposed the three bases for well differentiation of coffee,
i.e., in-person service, material and symbolic attributes. Only material and symbolic
attributes significantly affect the cup quality, whereas in-person services can only be
evaluated between producer and consumer at time of consumption. Material attributes are related to intrinsic quality factors, whereas symbolic attributes are generated through the sign of geographical origin or sustainability certifications. The
geographical features (altitude, latitude, slope steepness and slope exposure, climate,
IPM, varieties, etc.) come into the category of symbolic attributes. Therefore, in
order to produce the specialty coffees, it is very important to understand the complex
relationship among the characteristics of geographical locations, coffee varieties,
and climatic or environmental elements. In Honduras, a multifactorial analytical
study, aiding in the regionalization of cultivated area in coffee producing elevated
areas (726–1102 m), deduced that coffee (Arabica) grown above (1200 m) have
higher cup quality and quite helpful for setting up the basis of specialty coffee
(Arabica) production [32]. Luz et al. [47] and DaMatta and Ramalho [48] worked on
the impact of climate on coffee quality for consecutive 4 years and discovered from
quality grades that quality of coffee remained unaffected unless an untypical climatic
change occurs and weather in each year did not tend to define the quality potential of
coffee. Healthy coffee plant is the necessity of producing healthy, nutritious, safe
quality-full coffee beans. Various factors in a specific ecosystem influence the (both
positively and negatively) the degree of insect pest attack and disease occurrence.
Altitude is also considered a decisive factor for the fate of insect pest diseases
occurrence on coffee plant [49]. As with the variation of altitude, other relevant
factors like rainfall, humidity of air, sunlight, humidity, etc., also vary, so it is the
altitude which determines the kind of insect and pest attack on coffee plant. But
unfortunately literature is lacking any data solely dealing the altitude and insect pest
attack relationship with respect to quality of coffee beverages. Cerda et al. [50]
27 “Coffee Bean-Related” Agroecological Factors Affecting the Coffee
649