studied the role of altitude in triple interaction with (type) shade X management
intensity on the regulation of pest disease manifestation and discovered a variable
effect of variable elements (altitude, shade, and management intensity) on pest and
disease regulation. Altitude was found to be having a positive relationship with
certain kind of pest and diseases (e.g., coffee leaf rust) while leaving others unaffected. These may be due to variation in response to environment by various pests
and disease. So now there is also a need to account in the other environmental factors
(humidity, rainfall, temperature variation, soil fertility, etc.) while studying the sole
relationship of altitude and pest and disease incident with respect to final cup quality.
Additionally, literature is also devoid of the research on the relationship between the
altitude and minerals (macro, micro, and minor), and the only available research
work [51–56] about this has minor or irrelevant scope of work with respect to
altitude. The other factors that are influential in the selection of land for coffee
cultivation and how they affect the cup quality straightaway or circuitously have
been summarized in detail in their individual sections.
Beside altitude and latitude, mountain sloppiness and steepness also carry
weightage in determining the quality of cup as degree of sunlight being received
by plants is determined by the sloppiness and steepness of terrain. As coffee trees are
commonly planted on sloppy and steep tropical mountains so the exposure of slopes
or slope exposure towards environmental and climatic factors also tends to affect the
acidity, typicity, aroma, bitterness, and preference (degree of acceptance by panel of
experts) of coffee. Generally coffee beans coming from east facing sloppy plots
found to be rich in aroma, body, acidity, typicity, and preference than the west facing
plots [57]. The reason behind this is that in tropical areas east side plot mostly
received less sunlight as compared to west side plots due to cloudy phenomenon of
tropical climate which affect their ripening processing by delaying it as slope
exposure affects the quality of coffee beans before the start of ripening process of
coffee cherries.
2.2
Coffee Varieties
It is a common slogan of roaster that “Variety is the spice of coffee.” The choice of a
good yielding and quality coffee variety (for both C. arabica and C. robusta) is the
fundament of acquiring coffee with worthy and marketable inherent quality characteristics. At present, the generally adopted criteria for selection of a coffee variety
briefly include yield, yield stability, plant vigor (stem diameter after 1 year), visual
breeding score (combine score from yield, vigor, and plant shape for consecutive
3 years), growth habits, technical or quality features (beans size, %age of floating
berries, %age of seed defects, caffeine contents, etc.) flavor characteristics via
cupping and resistance to insect pests. Albeit, the flavor of same variety may vary
from region to region as environmental factors, agronomical practices, farm management practices, and growing conditions may differ. Arabica (Coffea arabica) and
Robusta (Coffea canephora) are two main varieties of coffee grown and traded
globally. Arabica coffee is of highest quality, milder, and rich in flavors and aromas.
650
A. Hameed et al.
intensity on the regulation of pest disease manifestation and discovered a variable
effect of variable elements (altitude, shade, and management intensity) on pest and
disease regulation. Altitude was found to be having a positive relationship with
certain kind of pest and diseases (e.g., coffee leaf rust) while leaving others unaffected. These may be due to variation in response to environment by various pests
and disease. So now there is also a need to account in the other environmental factors
(humidity, rainfall, temperature variation, soil fertility, etc.) while studying the sole
relationship of altitude and pest and disease incident with respect to final cup quality.
Additionally, literature is also devoid of the research on the relationship between the
altitude and minerals (macro, micro, and minor), and the only available research
work [51–56] about this has minor or irrelevant scope of work with respect to
altitude. The other factors that are influential in the selection of land for coffee
cultivation and how they affect the cup quality straightaway or circuitously have
been summarized in detail in their individual sections.
Beside altitude and latitude, mountain sloppiness and steepness also carry
weightage in determining the quality of cup as degree of sunlight being received
by plants is determined by the sloppiness and steepness of terrain. As coffee trees are
commonly planted on sloppy and steep tropical mountains so the exposure of slopes
or slope exposure towards environmental and climatic factors also tends to affect the
acidity, typicity, aroma, bitterness, and preference (degree of acceptance by panel of
experts) of coffee. Generally coffee beans coming from east facing sloppy plots
found to be rich in aroma, body, acidity, typicity, and preference than the west facing
plots [57]. The reason behind this is that in tropical areas east side plot mostly
received less sunlight as compared to west side plots due to cloudy phenomenon of
tropical climate which affect their ripening processing by delaying it as slope
exposure affects the quality of coffee beans before the start of ripening process of
coffee cherries.
2.2
Coffee Varieties
It is a common slogan of roaster that “Variety is the spice of coffee.” The choice of a
good yielding and quality coffee variety (for both C. arabica and C. robusta) is the
fundament of acquiring coffee with worthy and marketable inherent quality characteristics. At present, the generally adopted criteria for selection of a coffee variety
briefly include yield, yield stability, plant vigor (stem diameter after 1 year), visual
breeding score (combine score from yield, vigor, and plant shape for consecutive
3 years), growth habits, technical or quality features (beans size, %age of floating
berries, %age of seed defects, caffeine contents, etc.) flavor characteristics via
cupping and resistance to insect pests. Albeit, the flavor of same variety may vary
from region to region as environmental factors, agronomical practices, farm management practices, and growing conditions may differ. Arabica (Coffea arabica) and
Robusta (Coffea canephora) are two main varieties of coffee grown and traded
globally. Arabica coffee is of highest quality, milder, and rich in flavors and aromas.
650
A. Hameed et al.