Quality (philosophy)

Philosophy

Biotechnology

Biology

Agroforestry

Agricultural science

Aroma

Food science

Business

Mathematics

Flavor

Epistemology

Arabica coffee

Organoleptic

Horticulture

Journal of Food Science and Technology

The coffee quality is affected by 40% pre-harvest, 40% post-harvest, and 20% export handling. Besides, future risks for the coffee industry are related with climate change and increased pathogens. Considering the importance of the aroma profile and unique flavor of Arabica coffee, most literature focuses on this variety because of the high market share; however, nowadays, Robusta coffee stands out for its increasing industrial value and resistance to drought. In this review, both species are emphasized, highlighting sensory aspects of possible new products mixed with a higher proportion of Robusta given market trends for bitter beverages. In the present work, a systematic search of peer-reviewed literature evaluates how the coffee cup quality and physicochemical characteristics of Robusta and Arabica are influenced by environmental, agronomic, and further processing factors.

Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review