Mapping the mountainous climate in the Matas de Minas region, Brazil which influences the top-quality coffee beverages
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/33776 |
Resumo: | All the characteristics of the mountainous environment directly influence the coffee crops, and subsequently, on the final coffee note, that reflects the quality of the beverage produced in a region. Despite increasing coffee research, little is known about the influence of the water indices, factors, and the elements of climate on top-quality coffee production potential. Thus, the present study was carried out aiming to analyze the water indices, causes, and aspects of clime, to identify those that most contribute to the potential production of high-quality Arabica coffee beverages in a mountain environment. We considered harvesting the coffee fruits at the cherry stage in 26 municipalities in the Matas de Minas region in the Atlantic Forest Biome in the eastern state of Minas Gerais, and the International Cup of Excellence method was adopted for the sensory evaluation. The principal components analysis and the multiple linear regression (MLR) were used to relate the local environmental variables with the final grade of the coffee beverage. As a result, the Multiple Linear Regression model showed the value of 0.63 for R2. This result means that the joint variability of all the variables considered explained 63% of the changes in coffee beverage quality. And the altitude impact on the grade achieved for the coffee beverage produced in the Matas de Minas region, represented by β, was 0.008068, meaning that for every 100 meters of increase in the altitude, there is an approximate increment of 0.8 points in the final note achieved for the coffee beverage. Among all the environmental characteristics studied, the climatic factor altitude was the main contributor to the coffee top-quality production potential in the Matas de Minas region. |
id |
UNIFEI_5598c8992b08615580c738931ea447cc |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/33776 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
spelling |
Mapping the mountainous climate in the Matas de Minas region, Brazil which influences the top-quality coffee beveragesMapeo del clima de montaña em la región de Matas de Minas, Brasil que influyen en la alta calidad de las bebidas de caféMapeamento do clima de montanha na região de Matas de Minas, Brasil que influenciam a alta qualidade das bebidas do café Coffee sensory evaluationArabica coffeeSpecialty coffeeEnvironmental characteristicsClimate impactCoffee beverage quality.Café EspecialImpacto climáticoCaracterísticas ambientalesCafé arábicaEvaluación sensorial del caféCalidad de bebida de café.Características ambientaisCafé ArábicaAvaliação sensorial do caféCafé especialImpacto climáticoQualidade da bebida de café.All the characteristics of the mountainous environment directly influence the coffee crops, and subsequently, on the final coffee note, that reflects the quality of the beverage produced in a region. Despite increasing coffee research, little is known about the influence of the water indices, factors, and the elements of climate on top-quality coffee production potential. Thus, the present study was carried out aiming to analyze the water indices, causes, and aspects of clime, to identify those that most contribute to the potential production of high-quality Arabica coffee beverages in a mountain environment. We considered harvesting the coffee fruits at the cherry stage in 26 municipalities in the Matas de Minas region in the Atlantic Forest Biome in the eastern state of Minas Gerais, and the International Cup of Excellence method was adopted for the sensory evaluation. The principal components analysis and the multiple linear regression (MLR) were used to relate the local environmental variables with the final grade of the coffee beverage. As a result, the Multiple Linear Regression model showed the value of 0.63 for R2. This result means that the joint variability of all the variables considered explained 63% of the changes in coffee beverage quality. And the altitude impact on the grade achieved for the coffee beverage produced in the Matas de Minas region, represented by β, was 0.008068, meaning that for every 100 meters of increase in the altitude, there is an approximate increment of 0.8 points in the final note achieved for the coffee beverage. Among all the environmental characteristics studied, the climatic factor altitude was the main contributor to the coffee top-quality production potential in the Matas de Minas region.Todas las características del entorno montañoso influyen directamente en los cultivos de café y, posteriormente, en la nota final de la bebida de café, que refleja la calidad de la bebida producida en una determinada región. A pesar de la creciente investigación sobre el café, se sabe poco sobre la influencia de los índices hídricos, factores y elementos del clima en el potencial de la producción de café de alta calidad. A pesar del aumento de la investigación sobre el café, se sabe poco sobre la influencia de los índices de agua, factores y elementos del clima en el potencial de la producción de café de alta calidad. Así, el presente estudio se realizó con el objetivo de analizar los índices hídricos, causas y aspectos del clima, para identificar aquellos que más contribuyen al potencial de producción de bebidas de café de alta calidad en el ambiente montañoso. Para lograr el objetivo, se evaluó el café arábica. Los cafés en la etapa de maduración de la cereza fueron considerados en 26 municipios de la región de Matas de Minas Gerais, en el Bioma de la Mata Atlántica, en el este de Minas Gerais, y se adoptó el método de la Taza International Cup of Excellence para la evaluación sensorial. Se utilizó el análisis de componentes principales y la regresión lineal múltiple (MLR) para relacionar la variable ambiental local con la nota final de la bebida de café producida en la región. Como resultado, el modelo de Regresión Lineal Múltiple presentó un valor de 0.63 para R2. Este resultado significa que la variabilidad conjunta de todas las variables consideradas explicó el 63% de los cambios en la calidad de la bebida de café. Y el impacto de la altitud en la puntuación alcanzada por la bebida de café que se produce en la región de Matas de Minas, representada por β, fue de 0,008068, lo que significa que por cada 100 metros de aumento de altitud, hay un aumento aproximado de 0,8 puntos en la nota final lograda para la bebida de café. Entre todas las características ambientales estudiadas, el factor climático altitud fue el principal contribuyente al potencial de producción de café de alta calidad en la región de Matas de Minas.Todas as características do ambiente montanhoso influenciam diretamente nas lavouras de café e, subsequentemente, na nota final do café, que reflete a qualidade da bebida produzida em determinada região. Apesar do aumento da pesquisa sobre café, sabe-se pouco sobre a influência dos índices hídricos, fatores e elementos do clima no potencial de produção de café de alta qualidade. Assim, o presente estudo foi realizado objetivando analisar os índices hídricos, causas e aspectos do clima, para identificar aqueles que mais contribuem para o potencial de produção de bebidas de café arábica de alta qualidade no ambiente montanhoso. Foram considerados os cafés no estágio de maturação de cereja, em 26 municípios da região de Matas de Minas, no Bioma Mata Atlântica, no leste de Minas Gerais, e adotados o método International Cup of Excellence para a avaliação sensorial. Utilizou-se a análise de componentes principais e a regressão linear múltipla (RMM) para relacionar as variáveis ambientais locais com a nota final da bebida de café. Como resultado, o modelo de Regressão Linear Múltipla apresentou o valor de 0,63 para R2. Esse resultado significa que a variabilidade conjunta de todas as variáveis consideradas explicou 63% das mudanças na qualidade da bebida de café. E o impacto da altitude na nota alcançada para a bebida de café produzida na região das Matas de Minas, representada por β, foi de 0,008068, ou seja, para cada 100 metros de aumento de altitude, há um incremento aproximado de 0,8 pontos na nota final alcançada para a bebida de café. Dentre todas as características ambientais estudadas, o fator climático altitude foi o principal contribuinte para o potencial de produção de café de alta qualidade na região das Matas de Minas.Research, Society and Development2022-09-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3377610.33448/rsd-v11i12.33776Research, Society and Development; Vol. 11 No. 12; e261111233776Research, Society and Development; Vol. 11 Núm. 12; e261111233776Research, Society and Development; v. 11 n. 12; e2611112337762525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/33776/29046Copyright (c) 2022 Williams Pinto Marques Ferreira; José Luis dos Santos Rufino; Humberto Paiva Fonseca; Daniel Marçal de Queiroz; Elpídio Inácio Fernandes Filho; Marcelo de Freitas Ribeiro; Cecília de Fátima Souza Ferreirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFerreira, Williams Pinto Marques Rufino, José Luis dos Santos Fonseca, Humberto Paiva Queiroz, Daniel Marçal de Fernandes Filho, Elpídio Inácio Ribeiro, Marcelo de FreitasFerreira, Cecília de Fátima Souza 2022-09-26T11:56:08Zoai:ojs.pkp.sfu.ca:article/33776Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:49:19.936227Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Mapping the mountainous climate in the Matas de Minas region, Brazil which influences the top-quality coffee beverages Mapeo del clima de montaña em la región de Matas de Minas, Brasil que influyen en la alta calidad de las bebidas de café Mapeamento do clima de montanha na região de Matas de Minas, Brasil que influenciam a alta qualidade das bebidas do café |
title |
Mapping the mountainous climate in the Matas de Minas region, Brazil which influences the top-quality coffee beverages |
spellingShingle |
Mapping the mountainous climate in the Matas de Minas region, Brazil which influences the top-quality coffee beverages Ferreira, Williams Pinto Marques Coffee sensory evaluation Arabica coffee Specialty coffee Environmental characteristics Climate impact Coffee beverage quality. Café Especial Impacto climático Características ambientales Café arábica Evaluación sensorial del café Calidad de bebida de café. Características ambientais Café Arábica Avaliação sensorial do café Café especial Impacto climático Qualidade da bebida de café. |
title_short |
Mapping the mountainous climate in the Matas de Minas region, Brazil which influences the top-quality coffee beverages |
title_full |
Mapping the mountainous climate in the Matas de Minas region, Brazil which influences the top-quality coffee beverages |
title_fullStr |
Mapping the mountainous climate in the Matas de Minas region, Brazil which influences the top-quality coffee beverages |
title_full_unstemmed |
Mapping the mountainous climate in the Matas de Minas region, Brazil which influences the top-quality coffee beverages |
title_sort |
Mapping the mountainous climate in the Matas de Minas region, Brazil which influences the top-quality coffee beverages |
author |
Ferreira, Williams Pinto Marques |
author_facet |
Ferreira, Williams Pinto Marques Rufino, José Luis dos Santos Fonseca, Humberto Paiva Queiroz, Daniel Marçal de Fernandes Filho, Elpídio Inácio Ribeiro, Marcelo de Freitas Ferreira, Cecília de Fátima Souza |
author_role |
author |
author2 |
Rufino, José Luis dos Santos Fonseca, Humberto Paiva Queiroz, Daniel Marçal de Fernandes Filho, Elpídio Inácio Ribeiro, Marcelo de Freitas Ferreira, Cecília de Fátima Souza |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Ferreira, Williams Pinto Marques Rufino, José Luis dos Santos Fonseca, Humberto Paiva Queiroz, Daniel Marçal de Fernandes Filho, Elpídio Inácio Ribeiro, Marcelo de Freitas Ferreira, Cecília de Fátima Souza |
dc.subject.por.fl_str_mv |
Coffee sensory evaluation Arabica coffee Specialty coffee Environmental characteristics Climate impact Coffee beverage quality. Café Especial Impacto climático Características ambientales Café arábica Evaluación sensorial del café Calidad de bebida de café. Características ambientais Café Arábica Avaliação sensorial do café Café especial Impacto climático Qualidade da bebida de café. |
topic |
Coffee sensory evaluation Arabica coffee Specialty coffee Environmental characteristics Climate impact Coffee beverage quality. Café Especial Impacto climático Características ambientales Café arábica Evaluación sensorial del café Calidad de bebida de café. Características ambientais Café Arábica Avaliação sensorial do café Café especial Impacto climático Qualidade da bebida de café. |
description |
All the characteristics of the mountainous environment directly influence the coffee crops, and subsequently, on the final coffee note, that reflects the quality of the beverage produced in a region. Despite increasing coffee research, little is known about the influence of the water indices, factors, and the elements of climate on top-quality coffee production potential. Thus, the present study was carried out aiming to analyze the water indices, causes, and aspects of clime, to identify those that most contribute to the potential production of high-quality Arabica coffee beverages in a mountain environment. We considered harvesting the coffee fruits at the cherry stage in 26 municipalities in the Matas de Minas region in the Atlantic Forest Biome in the eastern state of Minas Gerais, and the International Cup of Excellence method was adopted for the sensory evaluation. The principal components analysis and the multiple linear regression (MLR) were used to relate the local environmental variables with the final grade of the coffee beverage. As a result, the Multiple Linear Regression model showed the value of 0.63 for R2. This result means that the joint variability of all the variables considered explained 63% of the changes in coffee beverage quality. And the altitude impact on the grade achieved for the coffee beverage produced in the Matas de Minas region, represented by β, was 0.008068, meaning that for every 100 meters of increase in the altitude, there is an approximate increment of 0.8 points in the final note achieved for the coffee beverage. Among all the environmental characteristics studied, the climatic factor altitude was the main contributor to the coffee top-quality production potential in the Matas de Minas region. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-09-13 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/33776 10.33448/rsd-v11i12.33776 |
url |
https://rsdjournal.org/index.php/rsd/article/view/33776 |
identifier_str_mv |
10.33448/rsd-v11i12.33776 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/33776/29046 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 12; e261111233776 Research, Society and Development; Vol. 11 Núm. 12; e261111233776 Research, Society and Development; v. 11 n. 12; e261111233776 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052827473805312 |