Sensory quality of coffee (Coffea arabica L.): Influence of tree diversity and harvest segmentation in agroforestry systems

Abstract

Coffee (Coffea arabica L.) is a globally important agricultural crop with increasing quality requirements. However, the challenges posed by climate change impact cup quality. Therefore, the objective was to evaluate the influence of tree diversity and crop segmentation under agroforestry systems on the sensory characteristics of coffee. The study employed a 4A*3B factorial design, with factor A: agroforestry systems (mixed system, shade-free system, system with Erythrina edulis and system with Inga edulis) and factor B: segmented harvest (upper, middle, and lower third cherries). Fragrance/aroma, flavor, residual flavor, acidity, body, uniformity, balance, clean cup, sweetness, cupper's score, and final score were evaluated. The results suggest that coffee trees planted in mixed systems provide the best sensory characteristics of coffee in the cup since the highest averages were obtained in most of the variables evaluated. Likewise, it is concluded that the diversity of trees (mixed system and system with Erythrina edulis) has a positive influence on the sensory quality of the coffee, reaching a score of 82.86 and 82.64 for the mixed system and the system with Erythrina edulis respectively; categorizing them as specialty coffees. Agroforestry systems constitute an option for developing sustainable agriculture while improving the sensory quality of coffee in the Peruvian Amazon.

Keywords

• Agroforestry systems
• Cupping
• Cup quality
• Peru
• Specialty coffees