On the Soil-Bean-Cup relationships in Coffea arabica L

Background: The relationships between soil and coffee beans variables were evaluated and then the influence of bean composition on cup quality attributes was computed by means of relation studies. A total of 139 coffee and soil samples were collected directly from the same number of coffee plantations in Chiapas, Mexico.

Results: In the elemental composition, only phosphorus, potassium, calcium and cupper in coffee beans, had a significant (P < 0.05) relationship with the content of the same elements in soil. The level of macro and microelements in the coffee bean affected some of the cup quality attributes, but variables such as texture, titratable acidity and pH-water in soil had a major influence on those attributes. Caffeine, trigonelline and 5-caffeoylquinic acid in green coffee beans also had a significant influence (P < 0.05) on the sensory attributes of the beverage.

Conclusion: The elemental composition of soil and coffee beans was important explaining the cup quality attributes, but the most important variables influencing the sensory quality of coffee were altitude of plantations and moisture of coffee beans. This article is protected by copyright. All rights reserved.

Keywords: Chiapas México; Cupping; Green coffee bean; Soil analysis; Trigonelline.