Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process [PDF]
, 2023 The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature.
Wanphen Jitjaroen +5 more
core +1 more source
Effect of Multi-Composition Mixed Fermentation of Saccharomyces cerevisiae on Flavor Quality of Coffee Beans(酿酒酵母多物混合发酵对咖啡豆风味品质的影响) [PDF]
Shipin kexue jishu xuebao, 2021 Chinese coffee is mainly produced in Yunnan, which is lacking in flower and fruit flavor and sweet flavor. Fermentation is one of the important factors affecting the quality of coffee flavor.
ZHAO Linfen(赵林芬) +4 more
doaj +1 more source
Initial growth of Coffea canephora: Simulation of organomineral system and Limnoperna fortunei as soil improvement [PDF]
, 2023 The use of residues can be an alternative to mineral fertilization. Manures, sources of nutrients and organic matter, are successfully used in family farming.
Barbosa, Mariana Cristina [UNESP] +8 more
core +1 more source
Litterfall Production and Decomposition in Three Types of Land Use in Bengkulu Protection Forest
Planta Tropika: Jurnal Agrosains, 2021 Most of the social forestry program plantations in Bengkulu are in the form of mixed planting of coffee or rubber trees. The type of land use affects the production and decomposition of litterfall, which play an important role in nutrient cycle.
Enggar Apriyanto +3 more
doaj +1 more source
Organomineral fertilizer in coffee plant (Coffea arabica L.): Fertilizer levels and application times [PDF]
, 2023 Coffee (Coffea arábica L.) is a fundamental agricultural commodity in the Brazilian economy, demanding a high amount of nutrients for good vegetative development and productivity.
Mota, Raquel Pinheiro da +11 more
core +1 more source
Sensorial and Aroma Profiles of Coffee By-Products—Coffee Leaves and Coffee Flowers
Proceedings, 2023 The utilization of coffee leaves and flowers has been underestimated over the years. Both by-products can be obtained from coffee trees without adversely affecting the production of coffee beans. To gain fundamental knowledge of their sensorial and aroma
Marina Rigling +4 more
doaj +1 more source
Coffee Flower Honey (Coffea sp.) Addition to Kefir Quality Based on Microbiology Characteristic
Jurnal Ilmu dan Teknologi Hasil Ternak, 2017 The Objective of this research was to determine the best concentration of addition coffee flower honey to kefir based on total plate count, lactic acid bacteria, acidity, and pH value.
Astri Wulandari +2 more
doaj +1 more source
Plants, 2022 Recent clinical evidence supports the efficacy of a traditional medicinal product (TMP) containing a combination of myrrh (Commiphora myrrha (Nees) Engl.), coffee charcoal (Coffea arabica L.), and chamomile flower dry extract (Matricaria chamomilla L ...
Fabian Altenbernd +3 more
doaj +1 more source
Who gives a flux? Synchronous flowering of Coffea arabica accelerates leaf litter decomposition
Ecosphere, 2020 Coffee (Coffea arabica) flowers synchronously and flowers are only open for a few days before senescing. Flower petals often decompose easily, containing higher concentrations of nutrients relative to other plant tissues. Thus, a pulse of petals into the
Lauren Schmitt, Ivette Perfecto
doaj +1 more source
Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage [PDF]
, 2023 In recent years, different methods of fermentation have emerged for coffee, with the intention of adding complexity to its flavor. To be able to clearly identify the information from sensory analysis, tools capable of detecting small differences are ...
Borém, Flávio Meira +20 more
core +1 more source