Cultivating coffee quality - Terroir and agro-ecosystem

Lambot Charles, Herrera Juan Carlos, Bertrand Benoît, Sadeghian Siavosh, Benavides Pablo, Gaitan Alvaro. 2017. Cultivating coffee quality - Terroir and agro-ecosystem. In : The craft and science of coffee. Folmer, Britta (ed.). Londres : Academic Press, 17-49. ISBN 978-0-12-803520-7

https://doi.org/10.1016/B978-0-12-803520-7.00002-5

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Version publiée - Anglais
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Résumé : Green coffee quality and by consequence coffee sensory attributes are influenced by many factors in which environmental parameters and technical practices to cultivate coffee play a significant role. This chapter focuses on the influence of the climatic and edaphic conditions where the coffee plants are cultivated and their interaction with the coffee quality. For the technical practices, the choice of the propagation method is presented in relation with the nature of the genetic material, the technical and economic constraints. The benefit of shading trees on the production system and the coffee quality are discussed and compared with the potential drawbacks. Fertilization is a key technique to increase and optimize the yield in the production system; it can also affect positively or negatively the quality of green coffee. There are many pests and diseases affecting the coffee trees and their effects on coffee quality are huge. For each topic, the objective is to keep the document accessible for nonspecialists and after a short description of the technical aspect concentrate on ways to enhance the coffee quality.

Mots-clés Agrovoc : Coffea, agroécosystème, qualité, qualité des produits, facteur climatique, facteur édaphique, facteur du milieu

Mots-clés complémentaires : Terroir

Classification Agris : F01 - Culture des plantes
F08 - Systèmes et modes de culture

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

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