Tree management and environmental conditions affect coffee (Coffea arabica L.) bean quality

A.D. Bote*, Jan Vos

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

7 Citations (Scopus)

Abstract

Coffees with specific taste and quality fetch higher prices. Although coffee plays a dominant role in the Ethiopian national economy, the country's coffee industry is generally characterized by low productivity and low quality. To address this issue, this study analysed the interactive effect of shade and nitrogen supply, fruit thinning and genotype by environment interactions on different coffee quality attributes. Organoleptic bean quality attributes declined with increase in radiation when nitrogen supply was limiting. In the absence of nitrogen limitation, however, the quality attributes hardly responded to radiation levels. In full sun, nitrogen had no effect on size and weight of coffee beans. Nitrogen supply improved bean size and weight at lower radiation levels. Fruit thinning and higher altitude significantly improved beverage quality, size and weight of coffee beans. Thinning beyond 50%, however, did not further improve the quality attributes. Effects of shade, nitrogen, fruit load and altitude are consistent with the proposition that organoleptic quality and the size of coffee beans are promoted by factors and conditions that support non-limiting supply of resources for beans to grow and by a sufficiently long period of maturation. Quality attributes did not differ much between varieties suggesting that crop management and growing environments may be more important determinants of quality than the genetic factors.

Original languageEnglish
Pages (from-to)39-46
JournalNJAS Wageningen Journal of Life Sciences
Volume83
Early online date2017
DOIs
Publication statusPublished - Dec 2017

Keywords

  • Acidity
  • Aftertaste
  • Bean size
  • Fruit thinning
  • Organoleptic

Fingerprint Dive into the research topics of 'Tree management and environmental conditions affect coffee (Coffea arabica L.) bean quality'. Together they form a unique fingerprint.

Cite this