Sensory attributes of coffee under different shade regimes and levels of management
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Date
2015Author
Odeny, Danstan.
Chemining'wa, George.
Shibairo, Solomon I.
Kathurima, Cecilia
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Despite coffee bean physical and beverage quality attributes being inherent factors, the environment, which
includes crop management factors, can play a major role in determining their expression. This study was
conducted to evaluate the effect of management and shade levels on beverage quality of coffee. The study was
carried out at the Kenya Agricultural and Livestock Research Organization, Coffee Research Institute (KALROCRI) farm in Bungoma County, Kenya. The coffee management levels were categorized depending on field
operations and application of inputs. The different shade levels were based on the distances from the trunk of
shade tree and shading levels were estimated by measuring the Photosynthetic Photon Flux Density (PPFD) in
µmol m-2 s-1 using a Line Quantum Sensor. The sensory characteristics fragrance/aroma, flavor, aftertaste,
acidity, body, balance and overall were assessed by a panel of seven trained judges. The beverage quality, except
for acidity and balance, were largely unaffected by management or shade levels, however trends showed that
most of the variables, on average, had higher scores in shade than in full sun. Shade was positively correlated
with all sensory variables while management was negatively correlated with all. This suggested that use of shade,
under low management, could offset the limited application of external inputs to some extent.
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