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Agriculture
Special Issues
Coffee (Coffea sp.) Production: From Seed to Cup
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Coffee (Coffea sp.) Production: From Seed to Cup

A special issue of Agriculture (ISSN 2077-0472). This special issue belongs to the section "Crop Production".

Deadline for manuscript submissions: closed (20 February 2024) | Viewed by 13109

Special Issue Editors

Prof. Dr. Gabriel Henrique Horta de Oliveira

E-Mail Website
Guest Editor
Instituto Federal do Sudeste de Minas Gerais, Campus Manhuaçu, Manhuaçu, MG, Brazil
Interests: drying; coffee quality; density; moisture content; physical properties; thermodynamic properties; storage
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Ana Paula Lelis Rodrigues de Oliveira

E-Mail Website
Guest Editor
Instituto Federal do Sudeste de Minas Gerais, Campus Manhuaçu, Manhuaçu, Minas Gerais, Brazil
Interests: cup quality; coffee classification; roasting; milling; packaging; polymers

Special Issue Information

Dear Colleagues,

Coffee is a product that has played and still plays an important role in the world’s economy. Its production leads to technological developments and provides income to producers and professionals linked to the coffee agribusiness. Through coffee production, many jobs are created, evidencing its social importance for several developing countries, which are the main coffee producers worldwide. Over the past years, coffee commercialization started to change, with a shift of interest toward special coffee, and this change is shifting production procedures. Thus, research regarding coffee production, from cultivars choice to the different methods of roasting, grinding and packaging, is required.

We are pleased to invite you to contribute to this Special Issue with original research correlating the several variables that modulate coffee production and affect its quality, both for commodity and special coffee.

This Special Issue aims to publish work that covers coffee production technologies, harvest techniques, equipment and procedures used during coffee post-harvest, with a special interest in drying and storage methods as well as exploring sensorial analyses and coffee defect identification.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

  • Genetic improvement of coffee plants
  • Harvest, post-harvest and coffee quality
  • Irrigation and drainage
  • Machinery for coffee production
  • Packaging, storage and distribution
  • Pest, diseases and weed management
  • Pesticides, organic defensives
  • Physiology
  • Phytopathology
  • Phytotechnology
  • Prune techniques
  • Social aspects of coffee production
  • Soil Science
  • Seeds and seedlings production
  • Sustainability in coffee production

We look forward to receiving your contributions.

Prof. Dr. Gabriel Henrique Horta de Oliveira
Prof. Dr. Ana Paula Lelis Rodrigues de Oliveira
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Agriculture is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Coffea arabica L.
  • Coffea canephora
  • fertilization
  • maturity stage
  • harvest
  • physical properties
  • machinery
  • drying
  • cup quality

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Research

11 pages, 1156 KiB  
Article
Coffee Roasting, Blending, and Grinding: Nutritional, Sensorial and Sustainable Aspects
by Gabriel Henrique Horta de Oliveira and Ana Paula Lelis Rodrigues de Oliveira
Agriculture 2023, 13(11), 2116; https://doi.org/10.3390/agriculture13112116 - 8 Nov 2023
Cited by 1 | Viewed by 5241
Abstract
The objective of this work was to evaluate the influence of roasting, blending, and grinding on the nutritional, sensory and sustainable aspects of coffee. To achieve this, a systematic review of the literature was performed. The database for the selection of relevant papers [...] Read more.
The objective of this work was to evaluate the influence of roasting, blending, and grinding on the nutritional, sensory and sustainable aspects of coffee. To achieve this, a systematic review of the literature was performed. The database for the selection of relevant papers was the Portal de Periódicos da Capes, with remote access via CAFe. For the elaboration of the research, a chronological criterion with period restriction was used, considering the period between 2008 and 2022, to access all possible works related to the theme of this work. The following terms were used: blending; grinding; coffee; nutritional; sensory; sustainability; and roasting. To filter the searches, the association of these terms was also used by means of links and word associations. In the terminology, the Boolean operator “AND” was used to interconnect the terms used. The roasting degree, grinding, and the amount of each coffee species impact the nutritional and sensorial aspects of coffee, while the determination of each blend influences the sustainability of the environmental, economic and social aspects of the coffee production chain. Full article
(This article belongs to the Special Issue Coffee (Coffea sp.) Production: From Seed to Cup)
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6 pages, 854 KiB  
Communication
Evaluation of Coffea arabica Cultivars for Resistance to Meloidogyne konaensis
by Roxana Myers, Cathy Mello, Chifumi Nagai, Brent Sipes and Tracie Matsumoto
Agriculture 2023, 13(6), 1168; https://doi.org/10.3390/agriculture13061168 - 31 May 2023
Cited by 1 | Viewed by 1726
Abstract
Coffee is an important agricultural crop for the State of Hawaii. Developing new coffee cultivars with resistance to damaging pests and diseases is crucial for improving production and maintaining the profitability of the industry. With the recent discovery of Hemileia vastatrix, coffee [...] Read more.
Coffee is an important agricultural crop for the State of Hawaii. Developing new coffee cultivars with resistance to damaging pests and diseases is crucial for improving production and maintaining the profitability of the industry. With the recent discovery of Hemileia vastatrix, coffee leaf rust (CLR), to Hawaii there is a strong interest in replanting with CLR-resistant germplasm. However, when selecting an appropriate cultivar for replanting, susceptibility to other pathogens, such as plant-parasitic nematodes, should be taken into consideration. Meloidogyne konaensis, the Kona coffee root-knot nematode, causes severe destruction of the root system, reducing the yield and causing the mortality of susceptible Coffea arabica cv. Typica trees. Fortunately, resistance to root-knot nematodes has been found in some C. arabica germplasm. In this study, accessions of wild Ethiopian C. arabica and two CLR-resistant C. arabica cultivars, Tupi-HI and Obata, were evaluated for resistance to M. konaensis in a greenhouse bioassay. All Ethiopian accessions retained high levels of resistance, resulting in reproductive factors (Rfs) lower than 1.0, and low root-rot ratings. Tupi-HI was highly susceptible to M. konanensis, with an Rf value of 7.12, whereas Obata was slightly susceptible, with an Rf value of 2.33. Both cultivars had high root-rot ratings, suggesting intolerance to the nematode. Hybridizing Ethiopian C. arabica with Tupi-HI or Obata may result in new elite cultivars, resistant to both H. vastatrix and M. konaensis. Full article
(This article belongs to the Special Issue Coffee (Coffea sp.) Production: From Seed to Cup)
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17 pages, 9177 KiB  
Article
Influence of Temperature-Controlled Fermentation on the Quality of Mild Coffee (Coffea arabica L.) Cultivated at Different Elevations
by Aida Esther Peñuela-Martínez, Sandra Moreno-Riascos and Rubén Medina-Rivera
Agriculture 2023, 13(6), 1132; https://doi.org/10.3390/agriculture13061132 - 27 May 2023
Cited by 13 | Viewed by 5242
Abstract
Controlled fermentation processes have high potential for improving coffee quality. The effect of fermentation temperature on beverage quality was investigated with coffee cultivated at elevations between 1166 and 1928 m. A completely randomized design was carried out at five elevation ranges at 200 [...] Read more.
Controlled fermentation processes have high potential for improving coffee quality. The effect of fermentation temperature on beverage quality was investigated with coffee cultivated at elevations between 1166 and 1928 m. A completely randomized design was carried out at five elevation ranges at 200 m intervals in five farms per elevation range, and two temperatures (15 °C and 30 °C), which were maintained in a temperature-controlled bioreactor. Each temperature-controlled fermentation batch had a spontaneous fermentation batch (control treatment). Microbial identification of LAB and yeast was performed using a Biolog™ MicroStation™ ID System, and cup quality tests were performed following the SCA protocol. Tests conducted at 15 °C showed higher microbial community activity on the substrates used, indicating greater transformation potential than those conducted at 30 °C or those of spontaneous fermentation. According to Wilcoxon and Kruskal–Wallis tests, temperature-controlled fermentation resulted in high-quality coffee for all elevation ranges, with coffee from higher elevations and processed at controlled temperatures of 15 °C receiving the highest cup scores compared to coffee that was subjected to 30 °C. These results suggest that controlled temperature can be used to design standardized fermentation processes in order to enhance coffee quality through differentiated sensory profiles. Full article
(This article belongs to the Special Issue Coffee (Coffea sp.) Production: From Seed to Cup)
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