Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions

Philippe Vaast; Benoit Bertrand; Jean‐Jacques Perriot; Bernard Guyot; Michel Génard

doi:10.1002/jsfa.2338

journal article Oct 10, 2005

Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions

Philippe Vaast Benoit Bertrand Jean‐Jacques Perriot Bernard Guyot Michel Génard

Journal of the Science of Food and Agriculture Vol. 86 No. 2 pp. 197-204 · Wiley

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Abstract

AbstractUnder two contrasting light regimes (full sun and 45% shade) and the optimal coffee‐growing conditions of the central valley of Costa Rica, production pattern, bean characteristics and beverage quality were assessed over two production cycles on dwarf coffee (Coffea arabica L. cv. Costa Rica 95) trees with varying fruit loads (quarter, half and full loads) imposed by manual fruit thinning. Shade decreased coffee tree productivity by 18% but reduced alternate bearing. Shade positively affected bean size and composition as well as beverage quality by delaying berry flesh ripening by up to 1 month. Higher sucrose, chlorogenic acid and trigonelline contents in sun‐grown beans pointed towards incomplete bean maturation and explained the higher bitterness and astringency of the coffee beverage. Higher fruit loads reduced bean size owing to carbohydrate competition among berries during bean filling. These results have important implications in terms of agricultural management (shade, fruit thinning, tree pruning) to help farmers increase coffee plantation sustainability, produce coffee beans of larger size and higher quality and ultimately improve their revenues, especially during times of world overproduction. Copyright © 2005 Society of Chemical Industry

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References

Details

Published: Oct 10, 2005
Vol/Issue: 86(2)
Pages: 197-204
License: View

Authors

Cite This Article

Philippe Vaast, Benoit Bertrand, Jean‐Jacques Perriot, et al. (2005). Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions. Journal of the Science of Food and Agriculture, 86(2), 197-204. https://doi.org/10.1002/jsfa.2338

Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions

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