Can a producer completely change the quality of coffee?

You may find that some types of coffee will always have higher yields or have unique flavors that are different from other varieties. For example, specialty coffees from the Gesha variety are famous for their delicate flavors of jasmine and tropical fruits. High quality coffee from the Bourbon variety impresses with its sweetness and bright acidity. According to studies, this is largely due to the genetic characteristics of the parent plant. Each type of coffee has genetic codes composed of certain combinations of recessive and dominant genes. They will determine most of the pest resistance, yield and flavor characteristics of each type of coffee.

Cultivation characteristics largely affect the quality, but it does not completely determine the quality of the finished cup of coffee. Some manufacturers say that there are three key factors that affect coffee quality: soil, coffee variety and post-harvest. Of which, soil accounts for 40%, planting varieties 30%, and finally treatment and care. Postharvest. You can see the difference in yield and flavor when comparing two types of coffee, the same variety from two different growing regions. So what can manufacturers do to improve quality?

Increased flavor profile thanks to farming and harvesting methods

Living environment conditions are one of the fundamental factors that create coffee quality. These include soil quality, climate, sunlight, altitude, humidity, and other natural conditions. All types of coffee have the potential to become specialty coffee if you know how to exploit that potential. Farmers can choose planting areas with elevations and soil types suitable to the needs of each type of coffee to improve growth. In addition, growers can apply agroforestry farming with the amount of intercropping trees calculated based on the number of hours of sunlight and humidity between 18 – 21 degrees Celsius. This will create shade layers to help trees. Avoid direct sunlight, optimize moisture and grow healthily. Many farmers also make efforts to apply organic methods to improve the condition and productivity of coffee. Even specialty coffee producers renovate growing areas, creating a diverse ecosystem and microclimate, making the flavor unique and improving their scores.

Coffee quality can improve if harvested properly. By ensuring only ripe coffee cherries are picked, the coffee can improve overall sweetness. Because the more ripe the coffee fruit, the higher the sugar content. Meanwhile, unripe coffee has many compounds that have not yet been metabolized, reducing the overall sweetness. But when coffee passes the level of perfect ripeness, the sugar content and compounds will change, causing strange, unwanted flavors. Sweetness is worth up to 10 points in SCA’s formula for evaluating the quality of Arabica green coffee beans. Ensuring that coffee is picked at the right time to ripen not only enhances its deliciousness but also helps increase its flavor score significantly.

Increase uniqueness thanks to the post-harvest process

The post-harvest process is the final step in the production process but has a great impact on maintaining and developing the uniqueness of coffee. The sorting step removes defective coffee beans, helping ensure coffee consistency. Next, the coffee must be processed immediately to avoid uncontrolled fermentation. If uncontrolled fermentation takes place, it is very difficult for the manufacturer to change the quality of the coffee and can cause the coffee to be contaminated with toxic fungi that affect the quality of the beans and the health of users. However, coffee quality can increase by 3 to 4 points if controlled fermentation is used and the coffee is dried evenly and thoroughly.

The genetic characteristics of the coffee plant have a huge impact on the strength, yield and quality of the cup of coffee. But quality can vary thanks to the producer’s land management practices, harvesting methods, grading and fermentation control. However, they can only highlight the inherent intrinsic qualities of coffee but cannot completely transform it. Experts advise that consumers should carefully study the internal characteristics and qualities of each type to choose high-quality, safe coffee for themselves. You can use high quality specialty coffee products with transparency in information and production origin from XLIII Coffee.

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1. What are the key genetic characteristics that affect coffee quality?

Genetic codes, composed of recessive and dominant genes, determine pest resistance, yield, and flavor characteristics of each coffee type.

2. What are the three main factors that producers say affect coffee quality?

Soil accounts for 40%, coffee variety for 30%, and post-harvest processing contributes to the remaining percentage of coffee quality.

3. What role does harvesting at the right time play in coffee quality?

Harvesting ripe cherries increases coffee sweetness, while overripe or underripe cherries can negatively affect flavor due to changes in sugar content and other compounds.

4. How can producers increase the uniqueness of coffee flavors?

Producers can enhance uniqueness through proper fermentation control, drying techniques, and organic farming practices that help develop distinctive coffee profiles.

5. What impact does proper sorting have on coffee quality?

Sorting removes defective beans, ensuring consistency and enhancing the quality of the coffee.