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Co-Evolution of Secondary Metabolites pp 641–705Cite as

“Coffee Bean-Related” Agroecological Factors Affecting the Coffee

  • Reference work entry
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Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Coffee is the most consumed processed beverage aside from water, and green coffee beans are the most traded agriculture commodity after petroleum in the world. The agricultural production of green coffee beans and consumption of coffee have been increasing by 17% and 2% at an annual rate during the previous decades, respectively. The credit of increasing coffee production and consumption goes to its alluring organoleptic characteristics. The organoleptic or final cup quality characteristic of coffee is a multifactorial and complex trait, and both agricultural and postharvest processing factors influence this multifaceted trait significantly. Agroproduction technology of coffee influences 40% cup quality attributes of coffee beverage, whereas remaining 60% quality attributes are determined by postharvest processing technology. In this chapter, the relationship of organoleptic or final cup quality attributes with agricultural and environmental factors was reviewed. The analysis focused on how these factors affect the physical quality attributes of coffee beans in addition to the biochemical cup quality attributes. An overview of agricultural and environmental factors of coffee identified a critical impact of these factors in determining the physical and biochemical cup quality attributes. Geographical topography (especially altitude, slope of attitude, its steepness) was found to be the major element which also dictated the scope of influence of subsequent agricultural and environmental factors. Coffee verities or genetics, rainfall, frost, temperature, soil fertilization status, sun and shade ecosystems, and harvesting strategies played a decisive role in shaping not only the final physical and biochemical cup quality attributes but also in postharvest processing approaches. Each coffee variety (both C. arabica and C. robusta) is specified to a specific region with a set of its own inherent quality characteristics which played an important role in the production of certified specialty, organic, or other same kind of coffees. Moreover, there are still some bottlenecks that need to be addressed in order to fully understand the critical relationship of agricultural and environmental factors with final physical and biochemical cup quality attributes.

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Acknowledgments

We are highly indebted to the anonymous reviewers for putting down their valuable efforts in improving this article.

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Authors and Affiliations

  1. Laboratory for Yeast Molecular and Cell Biology, The Research Center of Fermentation Technology, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China

    Ahsan Hameed

  2. Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Science, Shandong University of Technology, Zibo, China

    Ahsan Hameed & Syed Ammar Hussain

  3. Department of Biology, South Texas Center of Emerging Infectious Diseases (STCEID), University of Texas, San Antonio, USA

    Syed Ammar Hussain

  4. UQ Diamantina Institute, Translational Research Institute, Faculty of Medicine, The University of Queensland, Brisbane, QLD, Australia

    Hafiz Ansar Rasul Suleria

  5. Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia

    Hafiz Ansar Rasul Suleria

  6. School of Agriculture and Food, The University of Melbourne, Parkville, VIC, Australia

    Hafiz Ansar Rasul Suleria

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  1. Ahsan Hameed
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  1. Faculty of Pharmaceutical Sciences, Institute of Vine and Wine Sciences, University of Bordeaux, Villenave d'Ornon, France

    Jean-Michel Mérillon

  2. Department of Botany, University College of Science, M. L. Sukhadia University, Udaipur, Rajasthan, India

    Kishan Gopal Ramawat

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Hameed, A., Hussain, S.A., Suleria, H.A.R. (2020). “Coffee Bean-Related” Agroecological Factors Affecting the Coffee. In: Mérillon, JM., Ramawat, K. (eds) Co-Evolution of Secondary Metabolites. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-96397-6_21

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