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- Title
Coffee—From Plant to Cup.
- Authors
Domingues, Douglas Silva; Ramalho, José C.; Partelli, Fábio Luiz
- Abstract
Thus, the "terroir", or the physical environment in which coffee is grown, does not solely dictate the coffee's sensory profile, but rather involves the interplay of numerous other factors, including fermentation techniques, that determine the final coffee experience. I C. arabica i L (Arabica coffee) makes up the bulk of this production, with I ca i . 60%, with I C. canephora i Pierre (Robusta/Conilon coffee) contributing the remaining I ca i . 40%. Coffee farmers, the "warriors" in this arena, confront ongoing challenges in producing and marketing coffee. Complementing this, Schmidt et al. [[12]] examined the relationship between coffee's genetic diversity and mineral nutrient concentrations, specifically in Robusta ( I C. canephora i ) coffee genotypes grown in the Amazon.
- Subjects
DROUGHT tolerance; COFFEE beans; COFFEE plantations; COFFEE; COFFEE brewing; CLIMATE change adaptation; MASS transfer kinetics; WATERLOGGING (Soils)
- Publication
Agronomy, 2023, Vol 13, Issue 9, p2346
- ISSN
2073-4395
- Publication type
Article
- DOI
10.3390/agronomy13092346