penetration of sunlight, have been developed in last two decades [79]. Tall cultivars
are 30% more efficient against white frost as compared to dwarf varieties that are
more resistant to windy frost. Coffee berries required a uniform pattern and time of
maturation and harvesting for better end quality of product. Coffee cultivars are
divided into four classes with respect to maturation time of berries. Each class suits
to a specific region with a precise set of environmental factors. Early cultivars are
considered best for the cold and frost prone areas, whereas late cultivars are suitable
for mild hot to hot regions. Yellow fruit cultivars are better not to grow with manual
or traditional harvesting systems due to confusion between ripen and unripen coffee
cherries [80]. Coffee cultivars with deep root system and great number of root hairs
are best suited to droughty, low nutrition, and acidic soil, and roots stock of such
cultivars are best suited to developed drought resistant hybrids. Labor, equipment,
and transport cost along rainfall damage due to rainy season can also be avoided by
choosing a right coffee genotype suitable to that area [81].
Choosing a coffee variety is matter of balancing between two basic economic
principles quantity versus quality. Mundo novo, Catuai, and Catimor are recognized
for their high yield while varieties like typica, bourbon, and caturra are taken as high
cup quality varieties. In every region of coffee production, each grower has his own
set of concerns about coffee varieties and not even a single variety can address their
all set of concerns. The selection of a coffee variety by growers mostly relies on the
factors like its features, regional policy, and environmental characteristics. The
coffee grower from reachable and well-managed areas are more concerned about
the yield and marketability of a coffee variety as compared to poor farmers from
remote areas who are more fretful about adaptability and yield stability [90]. In
Central American and African coffee producing countries, growers usually prefer the
traditional coffee varieties (Caturra, Bourbon, Pacamara, Catuai) over the interspecific hybrids or introgressed (C. arabica X C. robusta) named “Hybrid of
Timor” irrespective of the fact that Hybrid of Timor are resistant to rust and
nematodes diseases but with low cup quality [8, 38]. In Central America, it is out
of question to ignore the traditional varieties as these varieties are hallmark sign for
good yield and exemplary quality among the common growers. So it is very
important to describe here biochemical composition of beans from traditional varieties (TVs), hybrids from the cross of TVs, and C. arabica (F1-T/A) and hybrids
from the cross of hybrid of timor lines with Arabica lines (F1-H/A). A research
report published by Bertrand and his colleagues in 2006 revealed that elevation has
more influential role on TVs than on others, whereas fat and sucrose are the two main
constituents which found differ significantly among different varieties at same digits
of elevation. At 1399 m altitude, the fat contents of these varieties were in the order
of F1-T/A > F1-H/A > TVs where above 1400 m the order was somewhat like as
F1-T/A = TVs > F1-H/A. Trigonelline and caffeine remained unchanged in all
varieties at a given altitude, whereas chlorogenic acid contents differed only at
intermediate elevations. Sucrose concentration was found in variation from low to
intermediate altitudes in all varieties, but traditional varieties tend to have more
sucrose concentration at these elevations. TVs have a general trend of accumulation
of more fat and chlorogenic acid with the increase in altitude [32, 91] so does F1-T/A
27 “Coffee Bean-Related” Agroecological Factors Affecting the Coffee
657
are 30% more efficient against white frost as compared to dwarf varieties that are
more resistant to windy frost. Coffee berries required a uniform pattern and time of
maturation and harvesting for better end quality of product. Coffee cultivars are
divided into four classes with respect to maturation time of berries. Each class suits
to a specific region with a precise set of environmental factors. Early cultivars are
considered best for the cold and frost prone areas, whereas late cultivars are suitable
for mild hot to hot regions. Yellow fruit cultivars are better not to grow with manual
or traditional harvesting systems due to confusion between ripen and unripen coffee
cherries [80]. Coffee cultivars with deep root system and great number of root hairs
are best suited to droughty, low nutrition, and acidic soil, and roots stock of such
cultivars are best suited to developed drought resistant hybrids. Labor, equipment,
and transport cost along rainfall damage due to rainy season can also be avoided by
choosing a right coffee genotype suitable to that area [81].
Choosing a coffee variety is matter of balancing between two basic economic
principles quantity versus quality. Mundo novo, Catuai, and Catimor are recognized
for their high yield while varieties like typica, bourbon, and caturra are taken as high
cup quality varieties. In every region of coffee production, each grower has his own
set of concerns about coffee varieties and not even a single variety can address their
all set of concerns. The selection of a coffee variety by growers mostly relies on the
factors like its features, regional policy, and environmental characteristics. The
coffee grower from reachable and well-managed areas are more concerned about
the yield and marketability of a coffee variety as compared to poor farmers from
remote areas who are more fretful about adaptability and yield stability [90]. In
Central American and African coffee producing countries, growers usually prefer the
traditional coffee varieties (Caturra, Bourbon, Pacamara, Catuai) over the interspecific hybrids or introgressed (C. arabica X C. robusta) named “Hybrid of
Timor” irrespective of the fact that Hybrid of Timor are resistant to rust and
nematodes diseases but with low cup quality [8, 38]. In Central America, it is out
of question to ignore the traditional varieties as these varieties are hallmark sign for
good yield and exemplary quality among the common growers. So it is very
important to describe here biochemical composition of beans from traditional varieties (TVs), hybrids from the cross of TVs, and C. arabica (F1-T/A) and hybrids
from the cross of hybrid of timor lines with Arabica lines (F1-H/A). A research
report published by Bertrand and his colleagues in 2006 revealed that elevation has
more influential role on TVs than on others, whereas fat and sucrose are the two main
constituents which found differ significantly among different varieties at same digits
of elevation. At 1399 m altitude, the fat contents of these varieties were in the order
of F1-T/A > F1-H/A > TVs where above 1400 m the order was somewhat like as
F1-T/A = TVs > F1-H/A. Trigonelline and caffeine remained unchanged in all
varieties at a given altitude, whereas chlorogenic acid contents differed only at
intermediate elevations. Sucrose concentration was found in variation from low to
intermediate altitudes in all varieties, but traditional varieties tend to have more
sucrose concentration at these elevations. TVs have a general trend of accumulation
of more fat and chlorogenic acid with the increase in altitude [32, 91] so does F1-T/A
27 “Coffee Bean-Related” Agroecological Factors Affecting the Coffee
657