Factors related to coffee quality, based on the “Cup of Excellence” contest in Mexico

Authors

  • Ana Laura Gumecindo-Alejo Universidad Veracruzana/UV, Facultad de Ciencias Agrícolas-Xalapa/FCA-X, Xalapa, Veracruz, México. https://orcid.org/0000-0002-4181-0996
  • Luz Amelia Sánchez-Landero Universidad Veracruzana/UV, Facultad de Ciencias Agrícolas-Xalapa/FCA-X, Xalapa, Veracruz, México. https://orcid.org/0000-0003-3762-4928
  • Gustavo Celestino Ortiz-Ceballos Universidad Veracruzana/UV, Posgrado en Ciencias Agropecuarias, Xalapa, Veracruz, México. https://orcid.org/0000-0002-4979-0520
  • Carlos Roberto Cerdán Cabrera Universidad Veracruzana/UV, Posgrado en Ciencias Agropecuarias, Xalapa, Veracruz, México. https://orcid.org/0000-0002-0498-2617
  • Gerardo Alvarado-Castillo Universidad Veracruzana/UV, Posgrado en Ciencias Agropecuarias, Xalapa, Veracruz, México. https://orcid.org/0000-0002-6756-3858

DOI:

https://doi.org/10.25186/.v16i.1887

Abstract

Coffee farming in Mexico is an activity of great economic, social, cultural, and environmental importance. One of the strategies for obtaining better prices is so-called "specialty coffees", whose quality is evaluated through the "cup of excellence" contest. The aim of this work was to identify if there are factors related to the quality of coffee, based on the data provided by this contest. Information was obtained for the period 2012 to 2019 (since the event was suspended in 2020), but given the heterogeneity in the data, exclusion, and inclusion criteria were applied, examining only the years 2017 to 2019. Descriptive analyses show that, in Mexico, the coffee producing states of Veracruz and Chiapas predominate the highest scores, possibly because they are regions with the highest presence of biodiversity, which favors the quality of the coffee. A simple linear regression model also noted that quantitative variables (altitude, temperature, and precipitation) do not affect cup quality. Finally, a square chi analysis showed that the factors that affect the score are the process and mixing of varieties, which establish differences in the sensory characteristics of coffee, observing dependence between the two. It is concluded that the latter influence the score, where the washing process is best suited for coffees with an extraordinary quality profile, as well as the use of one or three varieties (particularly Arabica type) and that environmental and site components do not have a decisive effect on coffee cup quality.

Keywords: Coffea arabica; coffee quality; score “cup of excellence” contest.

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Published

2021-07-20

How to Cite

GUMECINDO-ALEJO, A. L. .; SÁNCHEZ-LANDERO , L. A. .; ORTIZ-CEBALLOS, G. C. .; CABRERA, C. R. C. .; ALVARADO-CASTILLO, G. Factors related to coffee quality, based on the “Cup of Excellence” contest in Mexico. Coffee Science - ISSN 1984-3909, [S. l.], v. 16, p. e161887, 2021. DOI: 10.25186/.v16i.1887. Disponível em: http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1887. Acesso em: 30 sep. 2022.