Coffee is deemed to be a high-risk crop in light of upcoming climate changes. Agroforestry
practices have been proposed as a nature-based strategy for coffee farmers to mitigate and …

Coffee is consumed not just for its flavor, but also for its health advantages. The quality of
coffee beverages is affected by a number of elements and a series of processes, including …

Coffee is one of the most important and widely used commercial crops in the world. After ripe
coffee cherries are harvested, coffee must pass through several steps to become (green) …

Background The physicochemical characteristics and flavour of coffee are related to the
volatile and non-volatile compounds produced during roasting, which reach the coffee cup …

For the consumer, flavor is arguably the most important aspect of a good coffee. Coffee
flavor is extremely complex and arises from numerous chemical, biological and physical …

Coffee, one of the most popular beverages, is consumed by millions of people every day.
Traditionally, coffee beneficial effects have been attributed solely to its most intriguing and …

The relationship between coffee fermentation and coffee aroma is intricate and delicate at
which the coffee aroma profile is easily impacted by the fermentation process during coffee …

Background Coffee is one of the most valuable commodities exported worldwide. Greater
understanding of the molecular basis of coffee quality is required to meet the increasing …

Chlorogenic acid and caffeine are among the important components in coffee beans,
determining the taste and aroma. In addition, phenols and antioxidants content possess vital …

Coffee cup quality is primarily determined by the type and variety of green beans chosen
and the roasting regime used. Furthermore, green coffee beans are not only the starting …