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TOPSIS Method Approach in Ranking Coffee Bean Quality

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  • Fatih Boyar

    (Altınbaş Üniversitesi, İşletme Fakültesi, İstanbul, Türkiye)

Abstract

Coffee is the second-most traded commodity after oil. Quantifying the quality of coffee is a critical topic of research. Many aspects such as the taste of coffee, bean defects, production conditions, and sustainability conditions are considered for rating the quality. In this study, the best alternative method for quality standards accepted by Coffee Quality Institute (CQI) was discussed. The web scraping method and the Python 3.10.5 program was used to obtain the data in the CQI database. Aroma, taste profile, aftertaste, acidity, body, taste balance, stability, cleanliness, sweetness qualities were believed to positively affect quality. First-category defect, second-category defect, and its light color after roasting were considered to negatively affect coffee quality. The Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) was used to select the best among the alternatives. In the weighting step, both the entropy method and equal weighting were used, and their positive and negative aspects were explained and discussed.

Suggested Citation

  • Fatih Boyar, 2024. "TOPSIS Method Approach in Ranking Coffee Bean Quality," Istanbul Journal of Economics-Istanbul Iktisat Dergisi, Istanbul Journal of Economics-Istanbul Iktisat Dergisi, vol. 0(40), pages 46-62, June.
    • Handle: RePEc:ijs:journl:v:0:y:2024:i:40:p:46-62
    DOI: 10.26650/ekoist.2024.40.1344234
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    References listed on IDEAS

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