Effect of altitude and terrain aspect on the chemical composition of Coffea canephora cherries and sensory characteristics of the beverage.
Priscila V PereiraDaila L da SilveiraRosane F SchwanSamuel de Assis SilvaJussara M CoelhoPatrícia Campos BernardesPublished in: Journal of the science of food and agriculture (2020)
Results show that altitude and terrain slope influence some compounds of coffee fruits, whereas others remain unaffected. The findings are important because, during coffee fruits processing, these compounds are used to produce others that will have an influence on the bean and coffee beverage quality. © 2020 Society of Chemical Industry.
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