Abstract Among the agricultural export chains, the coffee chain represents one of the oldest in Mexico compared to those of berries, avocados, floriculture and horticulture. In recent decades, this chain has gone through a series of problems in different links, for example pests, climate changes or volatile prices. Competitiveness in foreign markets is key to guide the future production and commercialization of Mexican coffee, which is why it is necessary to know the target markets, their trends and the position that the product currently has compared to its competitors. Through the indicators of revealed comparative advantage and constant market participation, the hypothesis that Mexican coffee needs to change its market strategy, focus on quality and reorient itself towards new markets is tested. It is detected that the competitiveness in the main market, wich is the United States, is low, in addition the characteristics of consumption do not benefit Mexican coffee. In contrast, the German market represents a good opportunity, especially for quality coffees of Arabica species (Coffea arabica) such as: Typica, Bourbón, Garnica, Geisha and Caturra. In addition, these coffees are characterized by generating a greater economic benefit for the producers.

Resumen Entre las cadenas de agroexportación, la del café representa una de las más antiguas de México, comparado con las de frutillas, aguacates, floricultura y horticultura. En las últimas décadas, esta cadena atraviesa una serie de problemas en diferentes eslabones, por ejemplo, las plagas, cambios del clima o precios volátiles. La competitividad en los mercados externos es clave para orientar la futura producción y comercialización del café mexicano, por lo cual es necesario conocer los mercados objetivo, sus tendencias y la posición que tiene el producto actualmente en comparación con sus competidores. Mediante de los indicadores de ventaja comparativa revelada y la participación constante en el mercado se pone a prueba la hipótesis que el café mexicano necesita cambiar su estrategia de mercado, enfocarse en la calidad y reorientarse hacia nuevos mercados. Se detecta que la competitividad en el mercado principal, que es el estadounidense, es baja, además las características del consumo que no benefician al café mexicano. En contraste, el mercado alemán representa una buena oportunidad, sobre todo para cafés de calidad de especies arábicas (Coffea arabica) como Typica, Bourbón, Garnica, Geisha y Caturra. Además, estos cafés se caracterizan por generar una mayor derrama económica para los productores.

Resumo Entre as cadeias de agroexportação, a do café representa uma das mais antigas de México, comparado com as de morangos, abacate, floricultura e horticultura. Nas últimas décadas, esta cadeia atravessa uma série de problemas em diferentes elementos, por exemplo, as pragas, câmbios do clima ou preços volátiles. A competitividade nos mercados externos é chave para orientar a futura produção e comercialização do café mexicano, pelo qual é preciso conhecer os mercados objetivos, suas tendências e a posição que tem o produto atualmente em comparação com seus competidores. Mediante os indicadores de vantagem comparativa revelada e a participação constante no mercado é posta a prova a hipótese que o café mexicano precisa modificar sua estratégia do mercado, enfocar-se na qualidade e se re-orientar aos novos mercados. Detecta-se que a competitividade no mercado principal, que é o estadounidense, é baixa, além das características do consumo que não beneficiam ao café mexicano. Em contraste, o mercado alemão representa uma boa oportunidade, sobre tudo para cafés de qualidade de espécies árabes (Coffea arabica) como Typica, Bourbón, Garnica, Geisha e Caturra. Além disso, estes cafés caracteriza-se por gerar um maior derrame econômico para os produtores.

Resumen Los cafetales (Coffea arabica) de la región de la Montaña de Guerrero mantienen las características de un bosque, además contribuyen a la generación de recursos económicos que ayudan a un gran número de familias a mitigar parte de sus necesidades básicas. El objetivo de este trabajo fue identificar la estructura y los usos de las especies de sombra de los cafetales en dos comunidades Me’phaa de la Montaña de Guerrero. Se muestrearon 12 parcelas en Tres Cruces (TC), Acatepec y La Ciénega (LC), Malinaltepec; se utilizó el método de punto-centro-cuadrado; a los árboles se les midió la distancia, altura, cobertura de copa y diámetro normal. Se estimó la diversidad alfa basada en la riqueza de especies (S), el Índice de Simpson, Shannon-Wiener y el número efectivo de especies (N0, N1 y N2), la similitud se calculó con el Coeficiente Jaccard (I J ) y se determinó el Índice de Valor de Importancia (IVI). Para reconocer los usos de los árboles se aplicaron entrevistas (50 en TC y 10 en LC) estructuradas a los cafeticultores. Se registraron 35 especies, 16 en Tres Cruces y 22 en La Ciénega, de las cuales 83.3 % fueron nativas, por lo que se clasifica como manejo tradicional. Alnus acuminata en LC y Myrsine juergensenii en TC fueron las de mayor IVI. Los cafeticultores señalaron a 24 especies en TC y 14 en LC que proporcionan sombra, generan materia orgánica, frutos, flores y combustibles; las especies más empleadas son Clethra mexicana y A. acuminata.

Abstract The coffee (Coffea arabica) plantations of the Montaña de Guerrero region preserve the characteristics of a forest and also contribute to the generation of economic resources that help a large number of families to meet some of their basic needs. The objective of this work was to identify the structure and uses of shade species in coffee plantations in two Me'phaa communities in the Montaña de Guerrero region. Twelve plots in Tres Cruces (TC), Acatepec and La Ciénega (LC), Malinaltepec, were sampled using the point-center-square method; trees were measured for distance, height, crown cover and normal diameter. The alpha diversity was estimated based on species richness (S), Simpson's Index, Shannon-Wiener’s Index, and the effective number of species (N0, N1 and N2); similarity was calculated with the Jaccard index (J I ), and the Importance Value Index (IVI) was determined. In order to identify the uses of the trees, structured interviews (50 in TC and 10 in LC) were carried out with coffee growers. Thirty-five species were recorded -16 in Tres Cruces and 22 in La Ciénega-, of which 83.3 % were native; therefore, the region is classified as under traditional management. Alnus acuminata in LC and Myrsine juergensenii in TC had the highest IVI. Coffee growers reported 24 species in TC and 14 in LC that provide shade, generate organic matter, fruits, flowers, and fuel. The most commonly used species are Clethra mexicana and A. acuminata.

ABSTRACT The municipality of Amatepec with a planted area of 338 hectares is the main coffee producer in the State of Mexico, with the participation of 230 producers, it has a production volume of 393 tons. With the objective of knowing the socioeconomic, agronomic and cultural characteristics of coffee growers to establish an analysis of production in the municipality, between December 2021 and March 2022, information was collected in 18 locations, through an interview applied to 80 producers. 54 variables divided into the four aspects mentioned above were evaluated. The average age was 56.07 years, men predominate (81.2%), 30% of those interviewed have a bachelor's degree and 11.3% of these are teachers (primary school). 43.8% sell the coffee as ground, between $180.00 and $250.00 pesos per kilogram, thus 92.4% of the production is destined for the local market. 93.7% of producers market the bean as green or gold or as ground coffee, with incomes of $10,001.00 to $100,000.00 pesos annually (55.8%). More than 83.6% cultivate the Typical variety, with a diversity of frames and plantation densities, 31.1% of the plantations are older than 31 years. 81.3% of those interviewed receive technical assistance, which is provided by some public institution (97.3%). For some of them, coffee is the only source of income, whose distinctive strength is the altitude.

RESUMEN El municipio de Amatepec con una superficie plantada de 338 hectáreas es el principal productor de café en el Estado de México, con la participación de 230 productores tiene un volumen de producción de 393 toneladas. Con el objetivo de conocer las características socioeconómicas, agronómicas y culturales de los cafeticultores para establecer un análisis de la producción en el municipio, entre diciembre de 2021 y marzo del 2022 se llevó a cabo el levantamiento de la información en 18 localidades, mediante una entrevista aplicada a 80 productores. Se evaluaron 54 variables divididas en los cuatro aspectos. El promedio de edad fue de 56.07 años, predominan los hombres (81.2%), el 30% de los entrevistados tienen licenciatura y el 11.3% de estos son profesores (primaria). El 43.8% vende el café como molido, entre $180.00 y $250.00 pesos kilogramo, así el 92.4% de la producción se destina para el mercado local. Un 93.7% de los productores comercializan el grano como verde u oro o a manera de café molido, con ingresos de $10 001.00 a $100 000.00 pesos anuales (55.8%). Más del 83.6% cultivan la variedad Típica, con diversidad de marcos y densidades de plantación, un 31.1% de las plantaciones poseen una edad mayor a 31 años. El 81.3% de los entrevistados recibe asistencia técnica, proporcionada por alguna institución pública (97.3%). Para algunos de ellos, el café es la única fuente de ingreso, cuya fortaleza distintiva es la altitud.

ABSTRACT: Increasing the cup score is crucial in coffee quality, which can be achieved by modifying the fermentation. The effect of double fermentation of coffee (Coffea arabica) on bean quality was evaluated. De-pulped Catucaí cherry trees were subjected to double fermentation, followed by washing and drying. The double fermentation was carried out under anaerobic and aerobic conditions, at room temperature (22.8 °C) and cold (13.2 °C) using four treatments and a control; during fermentation, pH, titratable acidity and °Brix were evaluated; and in the dried beans, yield, granulometric analysis and sensory quality were evaluated. The results showed a pH of 3.2 to 3.9, titratable acidity of 0.5% and 1.7% and °brix between 4 and 5.5; the average yield was 83.04%, grain retention on mesh 15 of 89.32% and a very good rating in sensory quality in all treatments (scores greater than 82 on the SCAA scale). The highest cup score was achieved by treatment with anaerobic fermentation at room temperature (84.25 points), whose characteristic notes were chocolate, orange, cinnamon and almond. The results show that all the coffees treated with double fermentation achieved higher scores than the control.

RESUMEN: Incrementar el puntaje en taza es crucial en la calidad del café, que puede lograrse modificando la fermentación. Se evaluó el efecto de la doble fermentación del café (Coffea arábiga) en la calidad del grano. Los cerezos variedad Catucaí despulpados fueron sometidos a doble fermentación, seguido de lavado y secado. La doble fermentación se realizó en condiciones anaeróbicas y aeróbicas, a temperatura ambiente (22,8 °C) y en frío (13,2 °C) utilizando cuatro tratamientos y un control; durante la fermentación se evaluó el pH, acidez titulable y °Brix; y en los granos secos rendimiento, análisis granulométrico y calidad sensorial. Los resultados mostraron un pH de 3,2 a 3,9, acidez titulable de 0,5% y 1,7% y °brix entre 4 a 5,5; el rendimiento promedio fue 83,04%, retención de grano sobre malla 15 de 89,32% y una calificación de muy buena en calidad sensorial en todos los tratamientos (puntajes superiores a 82 en escala SCAA). El mayor puntaje en taza alcanzó el tratamiento con fermentación anaeróbica a temperatura ambiente (84,25 puntos), cuyas notas características resaltantes fueron a chocolate, naranja, panela y almendra. Los resultados demuestran que todos los cafés tratados con doble fermentación alcanzaron puntajes mayores que el control.

ABSTRACT The application of leaf area index (LAI) in coffee crop management depends on the availability of methodologies for proper estimation. The objective of this study was to develop a methodology for the visual assessment of LAI in coffee fields and to establish a protocol for training, evaluation, and feedback for evaluators. Four rounds of LAI measurements were conducted using visual estimates, two instruments (LAI 2200-C and AccuPAR LP-80), and defoliation of coffee hedgerows in Poás, Costa Rica. In each round, five workers visually estimated the LAI values on two occasions separated by 15 days, and feedback reinforcement was provided to each worker at the end of each round. Visual assessments showed high repeatability and reproducibility and the estimates were adjusted to the linear regression model in most cases. Evaluators improved their capacity to visually assess the LAI throughout the rounds, as the value of R2increased consistently for most workers, with values as high as 0.87. Instrumentation evaluation of LAI produced R2values of 0.5-0.6, with significant underestimation bias. The performance of the different methods is discussed in the context of widely spaced hedgerows. The proposed visual methodology constitutes a statistically sound, rapid, simple, and reliable method for determining the LAI of coffee fields to aid in decision-making for crop management. estimation training evaluators 2200C C 2200 LP80, LP80 LP 80 , LP-80) Poás Rica round 1 days cases Rincreased R increased 087 0 87 0.87 Rvalues 0.50.6, 0506 0.5 0.6, 5 6 0.5-0.6 bias sound rapid simple decisionmaking decision making 220 LP8 8 LP-80 08 0.8 50 0.50.6 050 05 0. 06 0.6 0.5-0. 22 LP-8 0.50. 0.5-0 2 LP- 0.50 0.5-

RESUMO A aplicação do índice de área foliar (IAF) na gestão da cultura do cafeeiro depende da disponibilidade de metodologias para sua estimativa correta. É proposta aqui uma metodologia para a avaliação visual do IAF em plantas de café, por tanto se estabelece um protocolo para o treinamento dos avaliadores. Foram feitas quatro rodadas de medições do IAF utilizando estimativas visuais, dois instrumentos (LAI 2200-C e AccuPAR LP-80), e desfolhações de sebes de café na Costa Rica. A cada rodada, cinco trabalhadores estimaram visualmente os valores do IAF em duas ocasiões e separados por 15 dias. Ao final de cada rodada, foi dada uma retroalimentação a cada trabalhador. A avaliação visual mostrou alta repetibilidade e reprodutibilidade, e as estimativas foram ajustadas para o modelo de regressão linear na maioria dos casos. Os avaliadores melhoraram sua capacidade de avaliar visualmente o IAF ao longo das rodadas, e o valor de R2 aumentou consistentemente para a maioria dos trabalhadores, com valores tão altos quanto 0,87. A avaliação do IAF por instrumentos produziu valores de R2 de 0,5-0,6, com significativa tendência de subestimação, e não se ajustou ao modelo de regressão linear. O desempenho dos diferentes métodos é discutido no contexto de coberturas com amplo espaço. A metodologia visual proposta constitui uma determinação sólida, rápida, simples e confiável do IAF na lavoura do café e considera-se uma ajuda na tomada de decisões para a gestão da safra. (IAF correta visuais LAI 2200C C 2200 LP80, LP80 LP 80 , LP-80) Rica rodada 1 dias trabalhador reprodutibilidade casos R 087 0 87 0,87 0,50,6, 0506 0,5 0,6, 5 6 0,5-0,6 subestimação espaço sólida rápida considerase considera safra 220 LP8 8 LP-80 08 0,8 50 0,50,6 050 05 0, 06 0,6 0,5-0, 22 LP-8 0,50, 0,5-0 2 LP- 0,50 0,5-

Abstract Carbon accumulation in coffee is a way to reduce greenhouse gases and combat climate change; nevertheless, in the Sierra de Chiapas, there is no accurate information on carbon capture in coffee plantations. Quantifying carbon is essential to value this ecosystem service and conserve coffee plantations through subsidies. For this reason, this research aims to evaluate the carbon stored in the aerial biomass of coffee in two altitudinal gradients and determine the concentration of carbon (CC) and nitrogen, with CC being an indispensable element in obtaining the carbon stored in coffee. The study was carried out at two altitudes: the first at 1 200 m and the second at an altitude of 1 500 m, in the year 2022. To estimate the carbon, first, the biomass was estimated indirectly using an allometric equation for the species, then the concentration of carbon and nitrogen was determined with a device called Thermo Scientific Flash 2000 NC Soils Analyzer, which works by complete combustion at 950 °C. Once the biomass and the concentration of carbon in coffee were obtained, they were multiplied, thus obtaining the stored carbon; for carbon dioxide, the stored carbon was multiplied by the constant 3.67. The results indicate significant differences in the range of 1 200 masl (10.72 t C ha-1) and the lowest carbon storage in the range of 1 500 masl (4.74 t C ha-1). This indicates that the altitude of the site influences carbon capture in coffee; the lower the altitude, the more carbon stored there will be in the coffee.

Resumen La acumulación de carbono en el café es una forma de disminuir los gases de efecto invernadero y combatir el cambio climático; sin embargo, en la Sierra de Chiapas no se tiene información precisa sobre la captura de carbono en los cafetales. Cuantificar el carbono es dispensable para valorar este servicio ecosistémico y conservar las plantaciones de café a través de subsidios. Por esta razón la presente investigación tiene como objetivo, evaluar el carbono almacenado en biomasa aérea de café en dos gradientes altitudinales, así también determinar la concentración de carbono (CC) y nitrógeno, siendo la CC un elemento indispensable para obtener el carbono almacenado en café. El estudio se realizó en dos altitudes: la primera a 1 200 m y la segunda a una altitud de 1 500 m. Para estimar el carbono, primeramente, se estimó la biomasa de manera indirecta utilizando una ecuación alométrica para la especie, posteriormente la concentración de carbono y nitrógeno se determinó con un equipo denominado analizador elemental Thermo Scientific Flash 2000 NC Soils Analyzer, que funciona por combustión completa a 950 °C. Una vez obtenido la biomasa y la concentración de carbono en café se multiplicaron, obteniendo así el carbono almacenado, para el dióxido de carbono se multiplicó el carbono almacenado por la constante 3.67. Los resultados indican diferencias significativas en el rango 1 200 msnm (10.72 t C ha-1) y el más bajo almacenamiento de carbono en el rango 1 500 msnm (4. 74 t C ha-1). Lo anterior, indica que la captura de carbono en café es influenciada por la altitud del sitio, a menor altitud mayor carbono almacenado habrá en el café.

Abstract The cultivation of coffee in agroecosystems atypical for this species affects its growth due to the effect of climate, mainly temperature and solar radiation. In 2021, variations in the microclimate, functional traits, and phenotypic plasticity of the coffee tree were studied in two altitudinal gradients of the Frailesca region, Chiapas. Plant height, stem diameter, length of orthotropic internodes, branches per plant, length of plagiotropic branches, total nodes per plant, leaves per plant, specific leaf mass, and specific leaf area were recorded in two shaded coffee plantations located at 600 and 1 000 masl. Diurnal variations in photosynthetically active radiation, air temperature, and relative humidity were recorded. Photosynthetically active radiation, air temperature, and leaves per plant were greater at 1 000 masl due to the greater amount of shade existing in the coffee plantation located at 600 masl. The photosynthetically active and incident radiation at both altitudes was below the points of light compensation and saturation reported for this crop, while air temperature, leaves per plant, and RH were outside the recommended range for the coffee tree. Stem diameter, branches per plant, length of plagiotropic branches, specific leaf mass, and specific leaf area were higher in coffee trees grown at 1 000 masl. It is concluded that the Costa Rica 95 variety showed phenotypic plasticity in response to the altitudinal gradient reflected in increases in the relative distance plasticity index of stem diameter and specific leaf mass.

Resumen El cultivo de café en agroecosistemas atípicos para esta especie afecta su crecimiento debido al efecto del clima, principalmente la temperatura y la radiación solar. En el año 2021, se estudiaron las variaciones en el microclima, los rasgos funcionales y plasticidad fenotípica del cafeto en dos gradientes altitudinales de la región Frailesca, Chiapas. En dos cafetales bajo sombra, situados a 600 y 1 000 msnm, se registraron la altura de la planta, diámetro del tallo, longitud de entrenudos ortotrópicos, ramas por planta, longitud de ramas plagiotrópicas, nudos totales por planta, hojas por planta, masa foliar específica y área foliar específica. Se registraron las variaciones diurnas de la radiación fotosintéticamente activa, temperatura del aire y humedad relativa. Tanto la radiación fotosintéticamente activa, como la temperatura del aire y las hojas por planta fueron mayores a 1 000 msnm debido la mayor cantidad de sombra existente en el cafetal situado a 600 msnm. La radiación fotosintéticamente activa e incidente en ambas altitudes estuvo por debajo de los puntos de compensación y saturación luminosa reportados para este cultivo, mientras que la temperatura del aire y las hojas por planta HR estuvieron fuera del rango recomendado para el cafeto. El diámetro del tallo, ramas por planta, longitud de ramas plagiotrópicas, la masa foliar específica y el área foliar específica, fueron mayores en los cafetos crecidos a 1 000 msnm. Se concluye que la variedad Costa Rica 95, mostró plasticidad fenotípica en respuesta a la gradiente altitudinal reflejada en incrementos en el índice de plasticidad de distancias relativas del diámetro del tallo y la masa foliar específica.

ABSTRACT: The cryopreservation of plant germplasm at ultralow temperatures is an alternative technique for the long-term storage of seeds of the genus Coffea sp. However, for this technique to be successful, cell integrity must be maintained at all stages of the process on the basis of scientific research. The present study investigated validated cryopreservation protocols for Coffea arabica L. seeds and evaluate the effects on the physiological and biochemical characteristics of the seeds at each stage of the process. Seeds were dried on silica gel or with saturated saline solution, precooled or not in a biofreezer, immersed in nitrogen, and reheated in a water bath. After each of these steps, the physiological and biochemical quality of the seeds was determined. Pre-cooling is a step that can be dispensed with in the cryopreservation of Coffea arabica seeds, direct immersion in liquid nitrogen being more indicated. Coffea arabica L. seeds tolerate cryopreservation after rapid drying in silica gel up to water contents of 17 or 20% (wb), with greater survival at 17%. The enzyme activities of catalase, polyphenol oxidase and peroxidase are indicators of the quality of C. arabica L. seeds subjected to cryopreservation. ABSTRACT longterm long term sp However successful research L solution biofreezer bath steps determined Precooling Pre cooling indicated 1 20 wb, wb , (wb) 17% catalase C 2 (wb

RESUMO: A criopreservação de germoplasma vegetal em temperaturas ultrabaixas é uma alternativa para o armazenamento em longo prazo de sementes do gênero Coffea sp. Entretanto, para que essa técnica apresente sucesso, a realização de pesquisas que garantam a manutenção da integridade celular em todas as etapas do processo é de fundamental importância. O objetivo com o presente trabalho foi investigar protocolos de criopreservação validados para sementes de Coffea arabica L., avaliando separadamente, os efeitos sobre as características fisiológicas e bioquímicas das sementes, em cada etapa do processo. As sementes foram secadas em sílica gel ou em solução salina saturada, submetidas ou não ao pré-resfriamento em biocongelador, em seguida imersas no nitrogênio e reaquecidas em banho-maria. Após cada uma dessas etapas, a qualidade fisiológica e bioquímica das sementes foi determinada. O pré-resfriamento é uma etapa que pode ser dispensada na criopreservação de sementes de Coffea arabica, sendo mais indicada a imersão direta em nitrogênio líquido. Sementes de Coffea arabica L. toleram a criopreservação após secagem rápida em sílica gel até teores de água de 17 ou 20% (wb), com maior sobrevivência a 17%. A atividade das enzimas catalase, polifenoloxidase e peroxidase são indicadoras da qualidade de sementes de Coffea arabica L. submetidas à criopreservação. RESUMO sp Entretanto sucesso importância L separadamente saturada préresfriamento pré resfriamento biocongelador banhomaria. banhomaria banho maria. maria banho-maria determinada líquido 1 20 wb, wb , (wb) 17% catalase 2 (wb

ABSTRACT This study aims to evaluate the effect of sugarcane juice and the addition of commercial yeast Saccharomyces cerevisiae var. bayanus (≥ 1 × 1010 cfu/g) during the fermentation of coffee to the beverage’s sensory characteristics and the coffee bean’s chemical composition. A completely randomized experimental design with two replicates is carried out for four treatments, distributed as follows: i) water addition (0.78 kg), ii) sugar cane juice addition (0.78 kg), iii) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm® Freddo (0.12 g) and iv) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm® Color (0.12 g). After fermentation and drying, the samples were subjected to medium roasting and analyzed using infrared spectroscopy and sensory analysis according to the methodology of the Specialty Coffee Association. The implementation of organic additives directly affected the attributes and sensory notes, allowing coffee to be classified as a specialty coffee with a score above 80 points. Adding sugar cane juice or a combination of sugar cane juice and Saccharomyces cerevisiae showed promising results in improving coffee beverage quality. Additionally, chemometric analysis of the infrared spectrum showed that the chemical characteristics of roasted coffee were affected, which correlated with the sensory results. The addition of cane juice only (T2) and the Oenoferm® Freddo yeast strain (T3) presented the best sensory quality. var ≥ ( 101 cfu/g cfug cfu g beverages s beans bean composition treatments follows i 0.78 078 0 78 (0.7 kg, kg , ii iii Oenoferm 0.12 012 12 (0.1 iv g. . drying Association notes 8 points quality Additionally T2 T (T2 T3 (T3 10 0.7 07 7 (0. 0.1 01 (T 0. (0

RESUMO O objetivo deste estudo foi avaliar o efeito do caldo de cana-de-açúcar e da adição levedura comercial Saccharomyces cerevisiae var. bayanus (≥ 1 × 1010 cfu/g) durante a fermentação do café nas características sensoriais da bebida e na composição química do grão de café. Foi realizado um experimento completamente aleatório com duas repetições para quatro tratamentos, distribuídos da seguinte forma: i) adição de água (0.78 kg), ii) adição de caldo de cana-de-açúcar (0.78 kg), iii) adição de caldo de cana-de-açúcar (0.78 kg) combinado com a levedura Oenoferm® Freddo (0.78 kg) e iv) adição de caldo de cana-de-açúcar (0.78 kg) combinado com a levedura Oenoferm® Color (0.78 kg). Após fermentação e a secagem, as amostras sáo submetidas à torrefação média e analisadas por espectroscopia de infravermelho e análise sensorial de acordo com a metodologia da Specialty Coffee Association. A implementação de aditivos orgânicos afetou diretamente os atributos e as notas sensoriais, permitindo que o café fosse classificado como um café especial com uma pontuação acima de 80 pontos. A adição de suco de cana-de-açúcar ou de uma combinação de suco de cana-de-açúcar e Saccharomyces cerevisiae apresentou resultados promissores na melhorar da qualidade da bebida do cafe. Além disso, a análise quimiométrica do espectro infravermelho mostrou que as características químicas do café torrado foram afetadas, o que se correlacionou com os resultados sensoriais. A adição apenas de suco de cana (T2) e da cepa de levedura Oenoferm® Freddo (T3) apresentou a melhor qualidade sensorial. canadeaçúcar açúcar var ≥ ( 101 cfu/g cfug cfu g tratamentos forma i 0.78 078 0 78 (0.7 kg, kg , ii iii Oenoferm iv kg. . secagem Association 8 pontos cafe disso afetadas T2 T (T2 T3 (T3 10 0.7 07 7 (0. (T 0. (0

ABSTRACT The coffee sector is estimated to have a retail market value in excess of USD 83 billion, and over 125 million jobs have been created in the global coffee chain. The coffee specialty market has recently increased significantly, generating opportunities to certify coffee beans produced by sustainable practices. This avoids practices potentially harmful to the environment. Agroforestry, organic farming, intercropping, and soil conservation strategies are examples of sustainable alternatives in the production of coffee. In this review, we focus on practices for the sustainable management of coffee plantations that can help farmers fight problems caused by global warming. More specifically, we address soil organic matter and microbiota, the use of Urochloa grass as intercrop in coffee plantations, shading systems (including agroforestry), and organic coffee production. We concluded that from the agronomic viewpoint, we already have production techniques that can replace traditional ones with significant advantages accruing to the quality of coffee orchard ecosystems. Nevertheless, we need scientific research efforts to deal with the existing gaps and the engagement of the whole coffee chain as a means of guaranteeing an adequate profit to those smallholders who adopt and maintain sustainable practice and are capable of bringing several positive changes to the coffee crop, including the use of microbia-based commercial products and new organic sources of nutrients to complement chemical fertilizers and improve coffee quality. 8 billion 12 significantly environment Agroforestry farming intercropping review warming specifically microbiota agroforestry, agroforestry , agroforestry) viewpoint ecosystems Nevertheless crop microbiabased microbia based 1

ABSTRACT Coffea canephora beans are used for various industrial purposes, among which the use as soluble coffees stands out for producing beverages in blends with Coffea arabica. Due to the increase in demand, EMBRAPA launched ten monoclonal C. canephora cultivars, named Amazonian Robustas, adapted to the growing conditions of the Brazilian Amazon. However, the chemical composition of the beans of these cultivars is still little known. The present study aimed to estimate genetic parameters for the evaluated characteristics and determine the levels of bioactive compounds and organic acids in ten C. canephora cultivars. The experiment was set in Manaus, Amazonas, consisting of plants from the cultivars BRS 1216, BRS 2299, BRS 2314, BRS 2336, BRS 2357, BRS 3137, BRS 3193, BRS3210, BRS 3213, and BRS 3220. The cultivars were characterized according to the profile of bioactive compounds and organic acids. Analysis of variance, mean test, and genetic caracterizadas quanto ao perfil de bioativos e ácidos orgânicos. Foi parameters (genetic, environmental, and phenotypic variance and realizada análise de variância, teste de médias e estimados heritability) were conducted. The heritability of characters was parâmetros genéticos como variância genética, ambiental, fenotípica considered from intermediate 63.76% (trigonelline) to high 88.44% e herdabilidade. A herdabilidade dos caracteres foi considerada de (caffeine). Of the compounds studied, trigonelline contents ranged mediana, 63,76%, para trigonelina, a alta, 88,44%, para cafeína. Dos from 0.54 to 0.78 g.100g-1, chlorogenic acids from 3.77 to 5.31 compostos estudados, os teores de trigonelina variaram de 0,54 a g.100g-1, caffeine from 2.31 to 4.13 g.100g-1, and citric acid from 0.76 to 1.28 g.100g-1. It was observed that there is genetic variability among the cultivars for the compounds studied, and the cultivars can be used in breeding programs for the development of new cultivars. purposes arabica demand C Robustas Amazon However known Manaus Amazonas 1216 2299 2314 2336 2357 3137 3193 BRS3210 3213 3220 test orgânicos genetic, (genetic environmental conducted genética ambiental 6376 63 76 63.76 (trigonelline 8844 88 44 88.44 caffeine. . (caffeine) studied mediana 63,76% alta 88,44% cafeína 054 0 54 0.5 078 78 0.7 g.100g1, g100g1 gg g.100g 1, g 100g 1 g.100g-1 377 3 77 3.7 531 5 31 5.3 estudados 0,5 231 2 2.3 413 4 13 4.1 076 128 28 1.2 g.100g1. 1. 121 229 233 235 313 319 BRS321 321 322 637 6 7 63.7 884 8 88.4 (caffeine 63,76 88,44 05 0. 07 100g1 g.100g1 g100g g.100g- 37 3. 53 5. 0, 23 2. 41 4. 12 22 BRS32 32 63. 88. 63,7 88,4 BRS3 63, 88,

RESUMO Grãos da espécie Coffea canephora são utilizados para diversos fins industriais, dentre os quais se destacam o uso como cafés solúveis e para produção de bebidas em blends com a espécie Coffea arabica. Devido ao aumento da demanda, a EMBRAPA lançou dez cultivares monoclonais de cafeeiros C. canephora, com nome Robustas Amazônicos, adaptados às condições de cultivo da Amazônia brasileira, entretanto, a composição química dos grãos destes clones ainda é pouco conhecida. O objetivo do estudo foi estimar parâmetros genéticos para as características avaliadas e determinar os teores de compostos bioativos e de ácidos orgânicos nas dez cultivares. A unidade experimental foi instalada em Manaus, Amazonas, constituída de plantas das cultivares BRS 1216, BRS 2299, BRS 2314, BRS 2336, BRS 2357, BRS 3137, BRS 3193, BRS3210, BRS 3213 e BRS 3220. As cultivares foram 0,78 g.100g-1; os de ácidos clorogênicos de 3,77 a 5,31 g.100g-1; o de cafeína de 2,31 a 4,13 g.100g-1 e o de ácido cítrico de 0,76 a 1,28 g.100g-1. Observou-se que existe variabilidade genética entre as variedades para os compostos estudados e as cultivares podem ser utilizadas no melhoramento genético para desenvolvimento de novas cultivares. industriais arabica demanda C Amazônicos brasileira entretanto conhecida Manaus Amazonas 1216 2299 2314 2336 2357 3137 3193 BRS3210 321 3220 078 0 78 0,7 g.100g1 g100g1 gg g.100g 1 g 100g 377 3 77 3,7 531 5 31 5,3 231 2 2,3 413 4 13 4,1 g.100g- 076 76 128 28 1,2 g.100g1. 1. Observouse Observou 121 229 233 235 313 319 BRS321 32 322 07 7 0, 100g1 g100g 37 3, 53 5, 23 2, 41 4, 12 1, 22 BRS32 BRS3

Cold pressing is an environment-friendly mechanical extraction for oils from seeds. In this work, cold-pressed green Arabica coffee oil was investigated related to the influence of the pressing variables (preheating, exit diameter, screw speed, and particle size) on the chemical oil composition, mainly on the diterpenes and, for the first time in the scientific literature, on the content of serotonin amides (N-alkanoyl-5-hydroxytryptamides (Cn-5HT)). The oil yield from screw pressing varied from 2.65 to 6.27%, with major yields obtained as the size of the particle and temperature increased. Soxhlet extraction produced 9.46 ± 0.04% of oil. The fatty acid content of the oils varied from 32.79 to 33.49% and showed no significant difference among the different pressing conditions. The amount of the diterpenes kahweol and cafestol ranged from 13.33 to 16.72 mg g-1 and 37.11 to 47.14 mg g 1 of oil, respectively, summing 50.44 to 63.86 mg g 1 of diterpenes. The total content of Cn-5HTs ranged from 307.92 to 1716.52 µg g 1, being 114.42 to 577.37 µg g 1 for arachidic acid-5-hydroxytryptamide, (C20-5HT) and 193.50 to 1068.08 µg g 1 for behenic acid-5-hydroxytryptamide (C22-5HT) in oil, the most abundant in coffee bean. From the 16 cold press treatments, six conditions showed significant amounts of these compounds. Aspects related to the biological activity and relevance of coffee lipid diterpenes and Cn-5HTs are discussed. environmentfriendly environment friendly seeds work coldpressed pressed preheating, preheating (preheating diameter speed composition literature Nalkanoyl5hydroxytryptamides Nalkanoylhydroxytryptamides N alkanoyl 5 hydroxytryptamides Cn5HT. Cn5HT CnHT Cn 5HT . HT (Cn-5HT)) 265 2 65 2.6 627 6 27 6.27% increased 946 9 46 9.4 004 0 04 0.04 3279 32 79 32.7 3349 33 49 33.49 1333 13 13.3 1672 72 16.7 g1 g- 3711 37 11 37.1 4714 47 14 47.1 respectively 5044 50 44 50.4 6386 63 86 63.8 Cn5HTs CnHTs 5HTs HTs 30792 307 92 307.9 171652 1716 52 1716.5 11442 114 42 114.4 57737 577 577.3 acid5hydroxytryptamide, acid5hydroxytryptamide acidhydroxytryptamide hydroxytryptamide, hydroxytryptamide C205HT CHT C20 C (C20-5HT 19350 193 193.5 106808 1068 08 1068.0 C225HT C22 (C22-5HT bean treatments compounds discussed Nalkanoyl (Cn-5HT) 26 2. 62 6.27 94 4 9. 00 0.0 327 3 7 32. 334 33.4 133 13. 167 16. 371 37. 471 47. 504 50. 638 8 63. 3079 30 307. 17165 171 1716. 1144 114. 5773 57 577. C2 1935 19 193. 10680 106 1068. (Cn-5HT 6.2 0. 33. 17 10 6.

ABSTRACT Vegetation indices are a quick and practical alternative for monitoring crops due to the availability of satellite images on various platforms for free, allowing a quick analysis of the vegetative state of the crop and interventions in the field in case of signs of diseases and pests. In this context, this study aimed to evaluate the vegetative state of the coffee crop using vegetation indices (NDVI, SAVI, ARVI, EVI, and VDVI) in an agricultural year. The study was carried out on a commercial farm using satellite images from the Planet platform, during an agricultural coffee growing season (2021/2022). The indices selected for the study were the Normalized Difference Vegetation Index (NDVI), Soil-Adjusted Vegetation Index (SAVI), Atmospherically Resistant Vegetation Index (ARVI), Enhanced Vegetation Index (EVI), and Visible Difference Vegetation Index (VDVI). The index data were analyzed using descriptive statistics, Pearson correlation, classification/interpretation proposal, and the Kappa index. NDVI and SAVI are efficient in monitoring coffee cultivation in an agricultural year, as the Kappa index was higher than 90%. ARVI and EVI had Kappa index values close to 90% and can be used to monitor the crop. VDVI was inefficient, with a low Kappa index value when compared to the others. The proposed classification for vegetation indices based on NDVI classes and values consisted of an important tool for classifying and interpreting the values of these indices, assisting monitoring and management of coffee cultivation. free pests context NDVI, (NDVI year platform 2021/2022. 20212022 2021/2022 . 2021 2022 (2021/2022) , (NDVI) SoilAdjusted Soil Adjusted (SAVI) (ARVI) (EVI) VDVI. (VDVI) statistics correlation classificationinterpretation interpretation proposal 90 inefficient others 2021202 2021/202 202 (2021/2022 (SAVI (ARVI (EVI (VDVI 9 202120 2021/20 20 (2021/202 20212 2021/2 2 (2021/20 2021/ (2021/2 (2021/ (2021 (202 (20 (2 (

The volatile composition of coffee exerts a substantial influence on its quality, as it defines the characteristics of the beverage. However, these compounds are influenced by factors within the coffee production chain, such as botanical origin, geography, processing methods, and roasting. Consequently, the identification of such compounds becomes a vital tool for characterizing coffees to these factors. In this context, gas chromatography with headspace extraction is widely used for aroma analysis, providing a composition closer to consumer perception. Headspace extraction offers speed, simplicity, minimal sample preparation, and no need for solvents. In this study, static headspace extraction (SHS) coupled with gas chromatography-mass spectrometry (SHS-GC-MS) was employed to establish the chemical profile of volatile compounds in Coffea arabica and Coffea canephora var. conilon and determine discriminants between the species. A total of 97 compounds, belonging to 17 chemical classes, were identified. The chemometric analysis highlighted furans, phenols, and carboxylic acids as key differentiating classes. Notably, furfuryl alcohol, acetic acid, 4-vinylguaiacol, N-acetyl-4(H)-pyridine, and N-furfurylpyrrole emerged as crucial volatile compounds. The variable selection using Fisher weight applied directly in the chromatograms, produced models consistent with relative area data, with furfuryl alcohol and 4-vinylguaiacol regions being particularly influential in differentiation. quality beverage However chain origin geography methods roasting Consequently context perception speed simplicity preparation solvents study SHS (SHS chromatographymass mass SHSGCMS GC MS (SHS-GC-MS var species 9 1 classes identified furans phenols Notably acid 4vinylguaiacol, 4vinylguaiacol vinylguaiacol 4 vinylguaiacol, Nacetyl4Hpyridine, Nacetyl4Hpyridine NacetylHpyridine N acetyl H pyridine, pyridine N-acetyl-4(H)-pyridine Nfurfurylpyrrole furfurylpyrrole chromatograms data differentiation Nacetyl Hpyridine

ABSTRACT. Climate change and the expansion of agricultural lands to low-fertility soils have prompted studies on the effects of water and nutritional stress on nutrient uptake and use. This study aimed to evaluate the efficiency of absorption, translocation, and use of N in coffee cultivars under water stress (WS) and different N doses. The experiment was performed hydroponically and arranged in a 4 × 2 × 4 factorial randomized block design with three replications. These factors consisted of four coffee varieties, two N doses, and four levels of WS. At the end of the experiment, the dry matter production, N concentration, and N accumulation of plants, as well as nutritional efficiency indices were evaluated. The data were subjected to analysis of variance and regression. The results showed that in plants previously well-supplied with N, N stress induces greater allocation of dry matter in roots, mitigating the effects of subsequent water deficits on shoot dry matter production. Young Mundo Novo plants subjected to N stress followed by increasing water stress maintained a high utilization efficiency (UE). Young Acauã plants well-supplied with N, maintained their N utilization efficiency up to -1.6 MPa of water stress; however, when they were N starved, they underwent a drastic reduction in UE at potentials below -0.22 MPa. ABSTRACT lowfertility low fertility absorption translocation WS (WS doses replications varieties production concentration evaluated regression wellsupplied supplied roots UE. . (UE) 1.6 16 1 6 -1. however starved 0.22 022 0 22 -0.2 (UE 1. -1 0.2 02 -0. - 0. -0