4
Conclusion
In conclusion, numerous agricultural, environmental, and harvesting variables influence the physical and organoleptic attributes of coffee. Geographical topographic
factors are important for obtaining the specialty coffees, but these factors are not the
only factors in determining the final physical and cup quality attributes of coffee.
Different (transgenic)coffee verities give different specialty coffees on same locality
with their own set of inherent quality characteristics and biochemical compositions
which definitely signify the importance of coffee varieties. Sustainable and balanced
supply of macronutrient is important not only to make sure the availability of
micronutrients but also for desired bumper yield, early development, and maturation
of coffee cherries, fruit and flowering setting, vegetative growth, fruit/leave ratio,
coffee berry size(grade) and its biochemical composition, immunity against coffee
IPDs, soil conservation, and abundance and diversity of VAMF. The pattern and
extent of irrigation, rainfall and temperature, or solar radiation influence the nutrient
absorption and hence the mass and volatile and nonvolatile compounds composition
of coffee seeds by effecting the various physiological and enzymatic reactions
responsible for the formation of these volatiles and nonvolatiles. The development
of integrated soil fertility approach with recommended figures of mulching, shade
(agro-ecosystem) irrigation, and harvesting could be an promising initiative in
creating the microclimatic conditions suitable for getting coffee(beans) with desired
physical and sensorial scores.
Acknowledgments We are highly indebted to the anonymous reviewers for putting down their
valuable efforts in improving this article.
Conflict of Interest The authors declare no conflict of interest.
References
1. Mussatto SI, Machado EMS, José SMA, Teixeira FMS (2011) Production, composition, and
application of coffee and its industrial residues. Food Bioprocess Technol 4:661–672. https://
doi.org/10.1007/s11947-011-0565-z
2. International Coffee Organization (ICO) (2016) Statistics. Breakdown of exports of green
Arabica and green Robusta of countries exporting significant volumes of both types of coffee,
June 2016, January 2016. www.ico.org. Accessed 29 Sept 2016
3. Fassio LH, Silva AES (2015) Import^ ancia econômica e social do café conilon. In: Ferrão RG,
Fonseca AFA, Bragança SM, Ferrão MAG, De Muner LH (eds) Café Conilon. Seag/Incaper,
Vitória, pp 37–49
4. Dias RCE, Benassi MDT (2015) Discrimination between Arabica and Robusta coffees using
hydrosoluble compounds: is the efficiency of the parameters dependent on the roast degree?
Beverages 1:127–139. https://doi.org/10.3390/beverages1030127
5. Clarke RJ (2011) Coffee: green coffee/roast and ground. In: Caballero B, Trugo LC, Finglas P
(eds) Encyclopedia of food science and nutrition, 2nd edn. Academic, Oxford 2003, vol 3.
ABIC, 2011. Brazilian Association of Coffee Industry (Technical information)
6. DaMatta FM, Ronchi CP, Maestri M, Barros RS (2007) Ecophysiology of coffee growth and
production. Braz J Plant Physiol 19(4):485–510
27 “Coffee Bean-Related” Agroecological Factors Affecting the Coffee
691
Conclusion
In conclusion, numerous agricultural, environmental, and harvesting variables influence the physical and organoleptic attributes of coffee. Geographical topographic
factors are important for obtaining the specialty coffees, but these factors are not the
only factors in determining the final physical and cup quality attributes of coffee.
Different (transgenic)coffee verities give different specialty coffees on same locality
with their own set of inherent quality characteristics and biochemical compositions
which definitely signify the importance of coffee varieties. Sustainable and balanced
supply of macronutrient is important not only to make sure the availability of
micronutrients but also for desired bumper yield, early development, and maturation
of coffee cherries, fruit and flowering setting, vegetative growth, fruit/leave ratio,
coffee berry size(grade) and its biochemical composition, immunity against coffee
IPDs, soil conservation, and abundance and diversity of VAMF. The pattern and
extent of irrigation, rainfall and temperature, or solar radiation influence the nutrient
absorption and hence the mass and volatile and nonvolatile compounds composition
of coffee seeds by effecting the various physiological and enzymatic reactions
responsible for the formation of these volatiles and nonvolatiles. The development
of integrated soil fertility approach with recommended figures of mulching, shade
(agro-ecosystem) irrigation, and harvesting could be an promising initiative in
creating the microclimatic conditions suitable for getting coffee(beans) with desired
physical and sensorial scores.
Acknowledgments We are highly indebted to the anonymous reviewers for putting down their
valuable efforts in improving this article.
Conflict of Interest The authors declare no conflict of interest.
References
1. Mussatto SI, Machado EMS, José SMA, Teixeira FMS (2011) Production, composition, and
application of coffee and its industrial residues. Food Bioprocess Technol 4:661–672. https://
doi.org/10.1007/s11947-011-0565-z
2. International Coffee Organization (ICO) (2016) Statistics. Breakdown of exports of green
Arabica and green Robusta of countries exporting significant volumes of both types of coffee,
June 2016, January 2016. www.ico.org. Accessed 29 Sept 2016
3. Fassio LH, Silva AES (2015) Import^ ancia econômica e social do café conilon. In: Ferrão RG,
Fonseca AFA, Bragança SM, Ferrão MAG, De Muner LH (eds) Café Conilon. Seag/Incaper,
Vitória, pp 37–49
4. Dias RCE, Benassi MDT (2015) Discrimination between Arabica and Robusta coffees using
hydrosoluble compounds: is the efficiency of the parameters dependent on the roast degree?
Beverages 1:127–139. https://doi.org/10.3390/beverages1030127
5. Clarke RJ (2011) Coffee: green coffee/roast and ground. In: Caballero B, Trugo LC, Finglas P
(eds) Encyclopedia of food science and nutrition, 2nd edn. Academic, Oxford 2003, vol 3.
ABIC, 2011. Brazilian Association of Coffee Industry (Technical information)
6. DaMatta FM, Ronchi CP, Maestri M, Barros RS (2007) Ecophysiology of coffee growth and
production. Braz J Plant Physiol 19(4):485–510
27 “Coffee Bean-Related” Agroecological Factors Affecting the Coffee
691