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Challenges in Specialty Coffee Processing and Quality Assurance

Author

Listed:
  • Palmiro Poltronieri

    (CNR-ISPA, via Lecce-Monteroni km 7, Lecce 73100, Italy)

  • Franca Rossi

    (Biotechnology Department, University of Verona, street Le Grazie 15, Verona 37134, Italy)

Abstract

Coffee is an important crop that assures a sustainable economy to farmers in tropical regions. A dramatic concern for coffee production is currently represented by climate change, which threatens the survival of Coffea arabica cultivation worldwide and imposes modifications of the agronomic practices to prevent this risk. The quality of coffee beans depends on optimized protocols of cultivation, ripe berries collection, and removal of the outer fruit layers by dry or wet processes and moisture reduction. Storage and shipment represent two steps where bean quality needs to be preserved by preventing fungal contamination that may impact the final product and form mycotoxins, mainly ochratoxin A. In this review, we describe the challenges faced by the coffee industry to guarantee quality from production to roasting and brewing. An overview of novel technologies, such as the application of starter cultures in fermentation and the exploitation of industrial enzymes in accelerating the process of flavour development in coffee beans, is given. Moreover, the results of studies on microbial populations on coffee and the differences found in fungi, yeasts and bacteria composition among the investigations, are summarized. In particular, this review describes new attempts to contain the development of mycotoxigenic fungi, through the application of antagonistic microorganisms such as S. cerevisiae . The new wave of specialty coffees, i.e., those with a cupping score higher than 85/100, is also presented. It is shown how, through careful coffee production methods and controlled fermentation processes, coffee producers may increase their income by assuring high standards of quality and high added value for the coffee experience sector.

Suggested Citation

  • Palmiro Poltronieri & Franca Rossi, 2016. "Challenges in Specialty Coffee Processing and Quality Assurance," Challenges, MDPI, vol. 7(2), pages 1-22, October.
    • Handle: RePEc:gam:jchals:v:7:y:2016:i:2:p:19-:d:81218
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    References listed on IDEAS

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    1. Julian Ramirez-Villegas & Mike Salazar & Andy Jarvis & Carlos Navarro-Racines, 2012. "A way forward on adaptation to climate change in Colombian agriculture: perspectives towards 2050," Climatic Change, Springer, vol. 115(3), pages 611-628, December.
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    Cited by:

    1. Patricio Ramírez-Correa & F. Javier Rondán-Cataluña & Maria Tereza Moulaz & Jorge Arenas-Gaitán, 2020. "Purchase Intention of Specialty Coffee," Sustainability, MDPI, vol. 12(4), pages 1-13, February.
    2. Boris Kaido & Nina Takashino & Katsuhito Fuyuki, 2021. "Challenges of Arabica Coffee Marketing: A Case Study in Kerinci Regency, Indonesia," Asian Journal of Agriculture and rural Development, Asian Economic and Social Society, vol. 11(1), pages 53-62, March.
    3. Asmak Afriliana & Dian Pratiwi & Giyarto & Maria Belgis & Hiroyuki Harada & Mitoma Yushiharu & Masuda Taizo, 2019. "Volatile Compounds Changes in Unfermented Robusta Coffee by Re-Fermentation Using Commercial Kefir," Nutrition & Food Science International Journal, Juniper Publishers Inc., vol. 8(4), pages 103-108, April.
    4. Gede Sedana & Nengah Dasi Astawa, 2019. "Establishment of inclusive business on coffee production in Bali province: lesson from the coffee development project in Nusa Tenggara Timur province, Indonesia," Asian Journal of Agriculture and rural Development, Asian Economic and Social Society, vol. 9(1), pages 111-122, June.
    5. Kaidoa, Boris & Takashino, Nina & Fuyuki, Katsuhito, 2021. "Challenges of Arabica Coffee Marketing: A Case Study in Kerinci Regency, Indonesia," Asian Journal of Agriculture and Rural Development, Asian Economic and Social Society (AESS), vol. 11(01), January.
    6. Diego Andrés Campo-Ceballos & Carlos Alberto Gaviria-López, 2023. "Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(1), pages 64-72.
    7. Aida Esther Peñuela-Martínez & Sandra Moreno-Riascos & Rubén Medina-Rivera, 2023. "Influence of Temperature-Controlled Fermentation on the Quality of Mild Coffee ( Coffea arabica L.) Cultivated at Different Elevations," Agriculture, MDPI, vol. 13(6), pages 1-17, May.

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