Post-harvest methods applied on coffee cherries processing impact the resulting
physicochemical characteristics, and the roasting modulates the beans composition …

Selected yeasts for coffee fermentation are correlated with changes in chemical compounds
and beverage sensory characteristics. This work aimed to evaluate the chemical and …

This paper addresses the understandings of quality recognized by diverse actors along the
coffee chain with focus on specialty coffee producers. In the specialty coffee niche, the …

The usual economic analyses skip the web of social relations where economic but also
social influences are equally relevant. Reinecke et al.(2018) offer a conceptual perspective …

The species, variety and geographic origin of coffee directly influence the characteristics of
the coffee beans and, consequently, the quality of the beverage. The added economic value …

Abstract The Gayo Arabica coffee are processed with natural, semi-washed, and full-washed
methods. The aim of this study was to determine the colour, caffeine and protein contents …

Coffee is one of the most popular beverages globally, and changes in production,
processing, trading, appreciation, and consumer culture are noticeable (Guimarães et al …

Multiple factor analysis was used to examine organoleptic coffee assessments such as
aroma, aftertaste, flavor, acidity, balance, body, uniformity, sweetness, clean cup, and other …

El café (Coffea arabica L.) peruano que se cultiva entre 1200 y 1800 msnm (Cordillera de
los Andes), entre 22-25 C, permite obtener un café de calidad, en la investigación se evaluó …

Multiple factor analysis was used to examine organoleptic coffee assessments such as
aroma, aftertaste, flavor, acidity, balance, body, uniformity, sweetness, clean cup, and other …