The coffee processing industry is experiencing a continuous rise in residues due to increased coffee-cherry production. However, the utilization of coffee parchment, which contains toxic compounds, remains limited and requires further investigation. This study aims to convert coffee parchment into biochar for potential use as a raw material for porous carbon material. The research was conducted using a purpose-built pilot-scale reactor. The goal was to address challenges related to operational cost, simplicity in operation, and maintenance, utilizing the Net Present Value (NPV) approach. Results indicated that coffee parchment comprised 34.5% biochar, 42.15% bio-oil, and balanced un-condensable-gas. Additionally, biochar products consisted of 42.02% fixed carbon and 38.63% volatile matter. The pyrolysis equipment designed for coffee parchment showcased economic viability, considering optimized annual operating days and scalability for production. Key words: Biochar; Economic analysis; Hydrogen storage; Pyrolysis.

Coffea liberica from local farm in Poncokusumo, Indonesia has several accessions identified, unfortunately there has been no further sensory research to develop it into high quality coffee products. This study was aimed to evaluate the sensory attributes of different liberica coffee accessions from a local farm in Poncokusumo based on beans size and post-harvest processes. Liberica coffee green beans were dried using two processes: natural and wine, followed by measuring its bean size. The beans were roasted using three roasting levels (light, medium, and dark), and sensory attributes were tested using a cupping test with nine trained panelists based on Specialty Coffee Association (SCA) guidelines. The findings show that the bean size and post-harvesting processes affected the coffee’s sensory quality. The highest total score was 77.69 for beans that were dried by natural process and roasted at a light level. Compared to wine processing which earns a “good” score, the optimal drying technique for liberica coffee beans that receive a “very good” grade was natural processing. The flavor of liberica coffee was most optimal at light to medium roasting levels, which produced “very good” results that differed from dark levels. The link between bean size, post-harvest, and sensory attribute values demonstrates that the size and procedure of coffee processing is an important sequence to be observed in order to improve the result to the highest quality. It is expected that the findings of this study can be applied to examine the quality standards of local liberica coffee products in Poncokusumo. Key words: Coffea Liberica; sensory attributes; post-harvesting process; beans size; Poncokusumo.

Coffee is a well-known beverage consumed widely all around the globe. During its processing, a vast amount of waste was generated that can be utilized due to its bioactive compounds beneficial for human health. This study aimed to investigate the diversity pattern of three coffee pulp species based on phytochemical properties (total phenolic content (TPC), caffeine content, and antioxidant activity using the DPPH assay) exhibited by the skin of three coffee bean species: Coffea arabica (Arabica), Coffea canephora (Robusta), and Coffea liberica (Liberica) harvested with different technique (selective and strip picking). This study revealed that species and harvesting techniques significantly influenced the phytochemical properties of the coffee bean skin (CBS). The diversity pattern is shown by Principal Component Analysis (PCA), which has a correlation between Robusta and TPC and Arabica with Caffeine content. The findings from this study show the possibility of utilizing the waste from the coffee industry, especially the skin, to be used further in the development of products with considerable amounts of bioactive compounds. Key words: Coffee bean skin; phytochemicals; principal component analysis; selective picking; strip picking.

Coffee Rust (Hemileia vastatrix) is considered the primary coffee disease in the world. The pathogenic fungus can find favorable environmental conditions in different countries, constantly threatening coffee producers. The previous detection of the incidence of coffee rust in a region is crucial because it provides an overview of the disease's progress aiding in coffee plantations management. The objective of this work was the development of a vegetation index for remote monitoring of coffee rust infestation. Using satellite images from the MSI/Sentinel-2 collection, the Machine Learning classifier algorithm -Random Forest, and the cloud processing platform -Google Earth Engine, a supervised classification was performed to determine the most sensitives bands in coffee rust detection, namely B4 (Red), B7 (Red Edge 3) and B8A (Red Edge 4). Thus, the Triangular Vegetation Index method was used to create a new vegetative index for remote detection of coffee rust infestation on a regional scale, named Coffee Rust Detection Index (CRDI). A linear regression model was created to estimate rust infestation based on the performance of the new index. The model presented a coefficient of determination (R²) of 63.21%, and a root mean square error (RMSE) of 0.103. In addition, a comparison analysis of the new index with eight other vegetative indices commonly used in the literature was carried out. The CRDI obtained the best performance in coffee rust detection among the others. This study shows that the new index CRDI could serve as a crucial tool for monitoring coffee rust infestation on a regional scale.

A coffee crop may consist of up to 1/5 of defective beans and finding a suitable destination for this material is economically interesting. Many coffee industries collect the selections - material containing coffee defects - and blend them with non-defective coffee fruits in specific proportions to obtain a marketable product. Studies on the composition of selections are scarce. Hydro- and liposoluble bioactive compounds were determined in five types of roasted and ground selections of coffee Arabica and in healthy Arabica and Robusta coffee species throughout an optimized HPLC-UV/Vis-MS-based method. Nicotinic acid and 4-CQA were not detected. Black and sour beans seem to increase the level of caffeine (variation from 1.3 to 2.4 g 100 g-1 of sample) in the selections. The occurrence of defects decreases the level of 5-CQA, the main representative chlorogenic acid. Trigonelline content is high in Arabica coffee, and the presence of defects does not promote a clear variation in its amount. Kahweol concentration (~74.6 to 76.9 mg g-1 of oil) was practicallythe same up the Arabica sample set; this diterpene was absent in Robusta coffee. Cafestol (variation between 12.4 and 16.4 mg g-1 of oil) is a good quality indicator. Kahweol and 16-O-methyl cafestol are species indicators, and caffeine can point out the species of coffee. PCA revealed that sour beans were associated with the presence of kahweol, while cafestol and trigonelline were correlated to the occurrence of coffee skin. The higher the proportion of black beans, the more balanced the contents of water-soluble and liposoluble compounds. Key words: PVA; Coffee harnessing; HPLC-based method; Selection of coffee; Water- and fat-soluble compounds.

The wet processing of robusta coffee starts with harvesting coffee cherries, followed by sorting the cherries, pulping, fermentation, washing, drying, hard skin hulling, bean sorting, and packaging. Soaking fruit before pulping is an alternative for coffee farmers to delay the pulping process if time does not allow it. The fermentation process aims to remove mucus that is firmly attached to the hard skin. The addition of L. casei microbes can accelerate the process but affect the final taste. The study aimed to optimize the duration of soaking and fermentation processes for obtaining coffee beans with a minimum number of unpeeled beans, minimum partially black bean value, maximum taste quality, and to identify volatile components that play a role in forming the best steeping aroma after the coffee beans are roasted, ground and brewed. Experiments and data analysis were carried out using the Response Surface Method design. The optimization results showed that 24 hours of soaking and 24 hours of fermentation were the optimum treatment based on the criteria for unpeeled beans response, partially black bean value, and total taste score with a desirability value of 0.721. The identified volatile compounds (43) include 9 aldehyde group compounds, 3 alcohols, 4 furans, 5 heterocyclic N, 6 ketones, 1 organic acid, 3 phenols, 10 pyrazines, and 2 thiols. The spicy and chocolaty aroma produced was also the highest among treatments, namely 8.98% and 7.74%. The treatment without soaking and fermentation had the highest percentages of caramelly and nutty areas, namely 23.14% and 21.35%, respectively. Key words: Coffee beans; fermentation; soaking; technical optimization; volatile compound.

For many years, Brazil has held the title of the world’s largest coffee producer and exporter. However, despite this, national coffee producers still struggle to access foreign markets due to the bottlenecks and high costs associated with the agro-industrial system’s port logistics. The onset of the Covid-19 pandemic only exacerbated these challenges. Issues such as the scarcity of shipping containers and space on ships, cancellation of ship calls, and greater concentration and verticalization of the maritime and port transport sectors have further complicated matters. Furthermore, the regulation of these sectors in Brazil is still in its early stage. This study aimed to enhance the comprehension of the port costs incurred in exporting coffee in containers and the impacts that the Covid-19 pandemic on these costs and export logistics. The research utilized a quantitative and descriptive methodology. Data were gathered through a questionnaire administered to thirteen managers of Brazilian businesses and cooperatives engaged in containerized coffee exports. The study found that the pandemic directly impacted port costs and logistics, leading to more frequent container detention and additional port storage charges. Furthermore, the pandemic resulted in the introduction of new port fees/tariffs and raised the existing ones, such as the “Terminal Handling Charge” (THC), the “Export Logistic Fee” (ELF), the “Bill of Lading Issuance Fee” and the container scanning fee. Key words: Container detention; Maritime transport; Port fees/tariffs; Port logistics; Port warehousing.

The study aimed to determine and compare the physico-chemical characteristics of coffee husks aqueous extracts corresponding to three Peruvian varieties of Arabica coffee: Caturra, Catimor and Geisha. Each sample was dehydrated at 45 °C for 10 hours, ground, sieved and dissolved in 2.5% w/w water. Aqueous extracts were obtained and analyzed for pH, total solids (TS), whiteness index (WI), reducing sugars (RS), total phenols (TP) and reducing power (RP) for the antioxidant activity The influence of coffee varieties, particle sizes (0.097, 0.033, and 0.0139in) and extraction temperaturas (60 and 80 ºC) on the physicochemical characteristics of their corresponding extracts was determined by factorial analysis. Correlation between TP and RP was significant while RS and TP showed an inverse relationship. Cluster values indicate similarity between Geisha extracts at 60 and 80 °C and the corresponding Catimor extracts at 80 °C. Differences were observed between the Catimor extracts at 60 °C and Caturra at 60 and 80 °C. Based on these results, the extracts exhibit distinctive intrinsic characteristics. The Caturra extracts at 60 °C showed the highest antioxidant capacity, while the Catimor extracts at 60 °C or 80 °C exhibited the highest WI (water holding capacity) and pH values. Additionally, the Geisha extracts displayed the highest amount of RS (reducing sugars). These findings are of utmost significance for the development of novel products using Peruvian coffee husks, encompassing beverages, concentrated juices, and the enhancement of coffee quality offered in coffee shops. These developments can be guided by the physicochemical characteristics obtained in this study.

Coffee is an important crop in Mexico. Unfortunately, coffee production has been affected by coffee leaf rust (CLR). For Veracruz, the second state in Mexico with the major production of coffee, there are available reports of weekly CLR severity, but these are only informative without in-depth inferential analysis. We analyzed variations of CLR severity along the year in Veracruz with data from municipal weekly reports provided by Mexico’s federal government phytosanitary epidemiological monitoring coffee program. We selected reports dated in 2018 from nine municipalities and after calculations of mean monthly severity values, we conducted a one-way ANOVA (months as factors) of severity data. We compared this information with other coffee-producingregions. Additionally, we explored the association of temperature, rainfall, and altitude with CLR severity using Principal Component Analysis and multiple linear regressions. Temperature and rainfall data were obtained from Mexican National Meteorological Service. We found that CLR severity in October, November, December, and January (months of harvest period) was significantly higher than values from March-June. During the harvest period, coffee plants allocate resources mainly for fruiting which competes in resources for other tasks such as defense and leaf growth, so this competition of resources can explain the positive relationship found between fruit load and CLR severity. This monthly variation of severity was similar to those reported in Chiapas, Guatemala, Colombia, Uganda, and Ethiopia. Our model (R2 = 0.948) showed a significant and negative effect of minimum and maximum temperature (in a range from 9.9 – 15.5 °C and 18.5 – 26.5 °C, respectively) on CLR severity, while the effect of rainfall (in a range from 32.0 – 359.9 mm) and mediumtemperature (from 14.3 – 20.5 °C) was positive. With our study, we suggest applications of fungicides in March-June when coffee plantations are in leaf phenophase. Key words: Altitude; Coffea arabica; Hemileia vastatrix; phenophase.

Micropropagation of AS2K clones Arabica coffee (Coffea arabica L.) was attempted through indirect somatic embryogenesis by using ten different parts of the leaf such as shoot, first leaf base, second leaf base, third leaf base, first leaf middle, second leaf middle, third leaf middle, first leaf tip, second leaf tip, and third leaf tip. The influence of the part of leaf explants, combination of plant growth regulator (PGRs) in the induction of embryogenic callus and regeneration of embryo somatic were studied. Furthermore, the various protocols to induce regeneration of somatic embryo into plantlet through different step of subculture and the use of various germination medium were demonstrated. The morphological characteristics and histological analysis of embryogenic callus and embryo development were observed. In this experiment, it was observed that the M5 medium supplemented with 1 mg/L 2,4-D, 1 mg/L BAP and 4 mg/L 2-ip was closely associated with third leaf tip explants for induction of embryogenic callus. The maximum number of globular, heart-shape, torpedo and cotyledones (18, 4, 12, 4, respectively) were achieved on ERM6 medium containing 2 mg/L BAP without activated charcoal on 90th day for regeneration of embryo somatic. The length of roots is the most influence paramater on plantlet regeneration, and the 17th protocol which used B medium, large embryos and twice phase of subculture from liquid medium to solid medium is the best protocol for plantlet regeneration. The protocol developed could be useful highly for large-scale micropropagation in these commercially important Arabica coffee clones. Key words: Indirect somatic embryogenesis; 24-D; BAP; histology; anatomy.