Quality of different Honduran coffees in relation to several environments

Decazy Frédéric, Avelino Jacques, Guyot Bernard, Perriot Jean-Jacques, Pineda C., Cilas Christian. 2003. Quality of different Honduran coffees in relation to several environments. Journal of Food Science, 68 (7) : pp. 2356-2361.

Journal article ; Article de revue à facteur d'impact
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.

Télécharger (236kB)

Liste HCERES des revues (en SHS) : oui

Thème(s) HCERES des revues (en SHS) : Psychologie-éthologie-ergonomie

Abstract : To better know the cup quality of Honduran coffee, a study was carried out on samples from 52 Arabica coffee plots spread throughout 6 producing regions in Honduras. The aim was to identify environmental and agronomic factors that affect coffee quality. Biochemical and physical characteristics of coffees after roasting were used to link quality descriptors to these variables by means of multiple factor analyses. Coffees of superior quality came from the Olancho and El Paraíso regions. High altitudes and annual rainfall of under 1500 mm were favorable factors for the sensory quality. An optimum roasting time must be sought for each type of coffee, hence for each terroir. (Résumé d'auteur)

Mots-clés géographiques Agrovoc : Honduras

Classification Agris : F40 - Plant ecology
Q04 - Food composition

Auteurs et affiliations

  • Decazy Frédéric
  • Avelino Jacques, CIRAD-CP-CAFE (CRI) ORCID: 0000-0003-1983-9431
  • Guyot Bernard, CIRAD-CP-CAFE (FRA)
  • Perriot Jean-Jacques, CIRAD-CP-CAFE (FRA)
  • Pineda C., IHCAFE (HND)
  • Cilas Christian, CIRAD-CP-CACAO (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2021-02-19 ]