This paper explores the intricate dynamics and evolving methodologies surrounding coffee bean and beverage quality, which are crucial determinants of market pricing. The quality of coffee is shaped by an intricate interplay of genetic, environmental, postharvest processing factors, which collectively account for up to 60% of its final quality. Postharvest processing methods including traditional and contemporary approaches like honey processing, anaerobic fermentation, and digestion methods or animal poop that involving animal interactions exhibit diverse impacts on the aromatic profile and sensory attributes of coffee. Among the most intriguing innovations are methods involving animal assistance, notably the production of Kopi Luwak, Black Ivory coffee, and other animal derived coffee variants, which leverage the unique fermentation processes occurring within the digestive tracts of animals such as civets, elephants, monkeys, bats, birds and Coati. The fermentation of beans in these novel methods influences not only the flavor and aroma but also raises ethical and sustainability concerns related to animal welfare. This review synthesizes recent findings on the impact of various processing techniques on coffee quality, highlights the potential for enhancing sensory characteristics through evolving methods, and underscores the importance of ethical sourcing practices in the face of consumer demand for unique, high-quality coffee. By advancing understanding in these areas, the paper aims to contribute to the continued innovation and improvement in coffee processing, with a focus on balancing quality, sustainability, and ethical considerations.
| Published in | Science Research (Volume 12, Issue 6) |
| DOI | 10.11648/j.sr.20241206.12 |
| Page(s) | 126-134 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Animal Poop, Coffee, Evolving, Processing, Quality
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APA Style
Shehasen, M. Z. (2024). Evolving Processing Methods Effect on Quality in Coffee Production; Cases of Animal Poop Coffee; Review. Science Research, 12(6), 126-134. https://doi.org/10.11648/j.sr.20241206.12
ACS Style
Shehasen, M. Z. Evolving Processing Methods Effect on Quality in Coffee Production; Cases of Animal Poop Coffee; Review. Sci. Res. 2024, 12(6), 126-134. doi: 10.11648/j.sr.20241206.12
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Download@article{10.11648/j.sr.20241206.12,
author = {Mohammedsani Zakir Shehasen},
title = {Evolving Processing Methods Effect on Quality in Coffee Production; Cases of Animal Poop Coffee; Review
},
journal = {Science Research},
volume = {12},
number = {6},
pages = {126-134},
doi = {10.11648/j.sr.20241206.12},
url = {https://doi.org/10.11648/j.sr.20241206.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sr.20241206.12},
abstract = {This paper explores the intricate dynamics and evolving methodologies surrounding coffee bean and beverage quality, which are crucial determinants of market pricing. The quality of coffee is shaped by an intricate interplay of genetic, environmental, postharvest processing factors, which collectively account for up to 60% of its final quality. Postharvest processing methods including traditional and contemporary approaches like honey processing, anaerobic fermentation, and digestion methods or animal poop that involving animal interactions exhibit diverse impacts on the aromatic profile and sensory attributes of coffee. Among the most intriguing innovations are methods involving animal assistance, notably the production of Kopi Luwak, Black Ivory coffee, and other animal derived coffee variants, which leverage the unique fermentation processes occurring within the digestive tracts of animals such as civets, elephants, monkeys, bats, birds and Coati. The fermentation of beans in these novel methods influences not only the flavor and aroma but also raises ethical and sustainability concerns related to animal welfare. This review synthesizes recent findings on the impact of various processing techniques on coffee quality, highlights the potential for enhancing sensory characteristics through evolving methods, and underscores the importance of ethical sourcing practices in the face of consumer demand for unique, high-quality coffee. By advancing understanding in these areas, the paper aims to contribute to the continued innovation and improvement in coffee processing, with a focus on balancing quality, sustainability, and ethical considerations.
},
year = {2024}
}
TY - JOUR T1 - Evolving Processing Methods Effect on Quality in Coffee Production; Cases of Animal Poop Coffee; Review AU - Mohammedsani Zakir Shehasen Y1 - 2024/11/22 PY - 2024 N1 - https://doi.org/10.11648/j.sr.20241206.12 DO - 10.11648/j.sr.20241206.12 T2 - Science Research JF - Science Research JO - Science Research SP - 126 EP - 134 PB - Science Publishing Group SN - 2329-0927 UR - https://doi.org/10.11648/j.sr.20241206.12 AB - This paper explores the intricate dynamics and evolving methodologies surrounding coffee bean and beverage quality, which are crucial determinants of market pricing. The quality of coffee is shaped by an intricate interplay of genetic, environmental, postharvest processing factors, which collectively account for up to 60% of its final quality. Postharvest processing methods including traditional and contemporary approaches like honey processing, anaerobic fermentation, and digestion methods or animal poop that involving animal interactions exhibit diverse impacts on the aromatic profile and sensory attributes of coffee. Among the most intriguing innovations are methods involving animal assistance, notably the production of Kopi Luwak, Black Ivory coffee, and other animal derived coffee variants, which leverage the unique fermentation processes occurring within the digestive tracts of animals such as civets, elephants, monkeys, bats, birds and Coati. The fermentation of beans in these novel methods influences not only the flavor and aroma but also raises ethical and sustainability concerns related to animal welfare. This review synthesizes recent findings on the impact of various processing techniques on coffee quality, highlights the potential for enhancing sensory characteristics through evolving methods, and underscores the importance of ethical sourcing practices in the face of consumer demand for unique, high-quality coffee. By advancing understanding in these areas, the paper aims to contribute to the continued innovation and improvement in coffee processing, with a focus on balancing quality, sustainability, and ethical considerations. VL - 12 IS - 6 ER -
Ethiopian Institute of Agricultural Research, Jimma Agricultural Research Center, Jimma, Ethiopia
