Source: http://coffeescience.ufla.br/index.php/Coffeescience/article/view/1522
Timestamp: 2019-04-25 07:43:30+00:00

Document:
The objective of this study was to identify meteorological variables related to the sensorial quality of the coffees from Mantiqueira region in Minas Gerais. Meteorological conditions are strongly related to the coffee’s sensorial characteristics, however, there aren’t many studies quantifying this relation. Air temperature and rainfall data were collected and spatialized for regional analysis. These were associated to the 2007 through 2011 coffees’ beverage scores. The region is stratified according to relief characteristics. The bigger frequency of high scores occurred on the region’s central-south, where coffee cultivation is performed above 900 m altitude. For the in loco study, meteorological data and coffee samples were collected in selected pilot areas. Coffee crops were selected in three altitude ranges: below 1000 m, between 1000 and 1200 m, and over 1200 m. Above 1000 m the meteorological variable that presented the biggest variation was the air temperature. Above 1000 m the smallest thermal amplitude occurred, which provided superior quality coffees. The study demonstrates the importance of the meteorological variable characterization aiming to identify locations with greater vocation to the specialty coffees production.
ALVES, H. M. R. et al. Geotechnologies for the characterization of specialty coffee environments of Mantiqueira de Minas in Brazil. The International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences, Volume 41-B8, p.797-799. June. 2016. XXIII ISPRS Congress, Commission VIII, Prague, Czech Republic, 2016.
AVELINO, J. et al. Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa Maria de Dota. Journal of the Science of Food and Agriculture, London, v. 85, n. 11, p. 1869-1876. May. 2005.
BARBOSA, J. N. et al. Discrimination of production environments of specialty coffees by means of stable isotopes and discriminant model. Journal of Agricultural Science, Ottawa, v. 6, p. 55-64. April. 2014.
BERTRAND, B. et al. Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality. Food Chemistry, London, v. 135, p. 2575–2583. July. 2012.
BORÉM, F. M. Pós-colheita do café. Lavras: UFLA, 2008. v. 1, p. 631.
FIGUEIREDO, L. P. et al. The potential for high quality bourbon coffees from different environments. Journal of Agricultural Science, Ottawa, v. 5, n. 10, p. 87–98. September. 2013.
GUYOT, B. et al. Influence de l’altitude et de l’ombrage sur la qualité des cafés Arabica. Plantations Recherche Développement, Paris, v.3, n. 4, p. 272–280. Juillet – Août. 1996.
JOËT T. et al. Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans. Food Chemistry, v. 118, n. 3, p. 693–701, February. 2010.
MAPA - Ministério da Agricultura Pecuária e Abastecimento, Sistema de Monitoramento Agrometeorológico. Disponível em: . Acesso em: 28 de janeiro 2014.
RAMOS M. F. et al. Discrimination of the sensory quality of the Coffea arabica L. (cv. Yellow Bourbon) produced in different altitudes using decision trees obtained by the CHAID method. Journal of the Science of Food and Agriculture, London, v. 96, n.10, p 3543-3551, August. 2016.
RIBEIRO, D. E. et al. Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. African Journal of Agricultural Research, Nairobi, v. 11, n. 27, p. 2412-2422, July. 2016.
Specialty Coffee. Long Beach: SCAA. 2009. 7p.
SANTOS, M. O. et al. Antioxidant system differential regulation is involved in coffee ripening time at different altitudes. Tropical Plant Biology, Switzerland, v. n/n, p. n/n, June. 2018.
SILVA, S. de A. et al. Mapping the potential beverage quality of coffee produced in the Zona da Mata, Minas Gerais, Brazil. Journal of the Science of Food and Agriculture, London, v. 96, n. 9, p. 3098–3108, Octuber. 2015.
VIANELLO, R.L.; ALVES, A.R. Meteorologia básica e aplicações. 2.ed. Viçosa: Ed. da UFV, 2012. 460p.
WORKUAD, M. et al. Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method. Food Research International, London, v. 105, p. 278-285, March. 2018.

References: v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v.