Coffee Post-harvest Managements and Quality analysis

Coffee post-harvest management’s and quality analysis division should address the following core areas:

  • Biotic factors affect coffee quality (physical, cup quality and biochemical quality): effect of varieties (landrace), pathogen, insect, weed and others on coffee quality
  • Abiotic factors affect coffee quality (physical, cup quality and biochemical quality): effect of altitude, shade, cultural (agronomic) practice, temperature, rainfall, slope
  • To assess different factors affect coffee quality and response of different variety and landraces to the factors.
  • Post-harvest loss (in quantity) and its management: pre-harvest factor like effect of Varieties (landrace), pathogen, insect, weed and others; and Effect postharvest factors on physical, cup quality and biochemical quality
  • Analysis of responsible gene for quantity and quality of different biochemical constituent of coffee like caffeine, chlorogenic acid, diterpense, trigonoditerpense, micronutrient etc. that contribute for coffee quality
  • Standardization of coffee quality for customers rely on biochemical constituent of coffee bean 
  • Decaffeination (reducing caffeine) of coffee and finding low and high caffeine containing varieties/landraces/.