Acta Scientiarum Polonorum Technologia Alimentaria

Background. Coffee quality is a complex trait influenced by many factors, including atmospheric conditions, shade, humidity, altitude, cultivation practices, and post-harvest processing. These factors ultimately affect bean size and shape, as well as density, color, and other quality parameters. Although coffee quality is wellstudied in some species, such as Coffea arabica, there is limited information about the species Coffea canephora. Therefore, this study aims to evaluate the physical and sensory quality (tasting notes) of the genetic groups Conilon and Robusta from different altitudes in Ecuador.
Materials and methods. In this study, physical and organoleptic analyses were conducted on samples obtained from three different altitudes (12, 625, and 1,700 m.a.s.l.). The bean samples were subjected to three postharvest processing methods (dry, wet and honey), and American medium roast was prepared. Cuppers recorded favorable (e.g., chocolate, citrus) and unfavorable (bitter, herbaceous) characteristics for statistical analysis.
Results. The study found that better quality scores in terms of bean size and tasting notes were observed for coffee samples obtained at altitudes up to 625 meters processed with all three post-harvest processing methods. Furthermore, there was no significant difference between the contribution of these factors to the physical and cup quality of coffee made from Conilon and Robusta. The study also found that post-harvest processing methods and elevation significantly affected screen retention.
Conclusion. This study concluded that coffee quality is primarily related to bean size and lack of defects, as these characteristics are closely linked to taste, flavor, and price. Coffee flavor is directly influenced by the chemical composition of the beans, which is determined by the cultivar of the beans, farming practices, and post-harvest processing conditions such as fermentation, drying, storage, and roasting. Therefore, an understanding of the complexities of coffee production and a careful consideration of various factors are necessary to produce high-quality coffee. International guidelines for applying good manufacturing practices and criteria for certification and traceability should be followed to manage the quality and safety of coffee.