Effect of altitude and shading on arabica coffees.
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The performance of the coffee cultivars Bourbon and Catuai at altitudes of 1100 and 1400 m in Guatemala was compared in terms of bean size and chemical composition (acidity, caffeine and fat contents). In the case of Catuai, the effects of shading were also investigated. Differences were linked to green coffee ripening. In Catuai, shading and the higher altitude had similar effects, increasing the acidity and sucrose content (important factors in aroma formation) of the green coffee compared with no shading and the lower altitude, respectively. Whilst altituderelated differences in the chemical composition of Bourbon and Catuai green coffees were clear, the results of organoleptic tests were less significant. It was concluded that shading and altitude delay ripening and improve coffee quality, especially for Catuai.
Incluye 13 referencias bibliográficas.
The performance of the coffee cultivars Bourbon and Catuai at altitudes of 1100 and 1400 m in Guatemala was compared in terms of bean size and chemical composition (acidity, caffeine and fat contents). In the case of Catuai, the effects of shading were also investigated. Differences were linked to green coffee ripening. In Catuai, shading and the higher altitude had similar effects, increasing the acidity and sucrose content (important factors in aroma formation) of the green coffee compared with no shading and the lower altitude, respectively. Whilst altituderelated differences in the chemical composition of Bourbon and Catuai green coffees were clear, the results of organoleptic tests were less significant. It was concluded that shading and altitude delay ripening and improve coffee quality, especially for Catuai.
Incluye 13 referencias bibliográficas.
The performance of the coffee cultivars Bourbon and Catuai at altitudes of 1100 and 1400 m in Guatemala was compared in terms of bean size and chemical composition (acidity, caffeine and fat contents). In the case of Catuai, the effects of shading were also investigated. Differences were linked to green coffee ripening. In Catuai, shading and the higher altitude had similar effects, increasing the acidity and sucrose content (important factors in aroma formation) of the green coffee compared with no shading and the lower altitude, respectively. Whilst altituderelated differences in the chemical composition of Bourbon and Catuai green coffees were clear, the results of organoleptic tests were less significant. It was concluded that shading and altitude delay ripening and improve coffee quality, especially for Catuai.
Palabras clave
altitude, Coffea., crop quality, responses, ripening, shading, stimulant plants, tropical crops, Crops, Tropical crops