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Identifying terroir coffees in Honduras

by Avelino, J; Perriot, J.J; Guyot, B; Pineda, C; Decazy, F; Cilas, C.
Publisher: 2002ISSN: 1254-7670.Subject(s): COFFEA | ALTITUD | CALIDAD ORGANOLEPTICA | AMARGO | COMPOSICION QUIMICA | CAFE | PRODUCTIVIDAD | LLUVIA | TAMAÑO DE LA SEMILLA | SOMBRA | PH DEL SUELO | HONDURAS | COFFEA | ALTITUDE | ORGANOLEPTIC QUALITY | BITTERNESS | CHEMICAL COMPOSITION | COFFEE | PRODUCTIVITY | RAIN | SHADE | SOIL PH | HONDURAS | COFFEA | ALTITUDE | QUALITE ORGANOLEPTIQUE | AMERTUME | COMPOSITION CHIMIQUE | CAFE | PRODUCTIVITE | PLUIE | OMBRE | PH DU SOL | HONDURAS In: Plantations, Recherche, Développement (Francia) p. 6-16Summary: This study enabled the identification of certain location and intervention factors that should be taken into account when defining terroirs in the case of coffee, due to their effects on quality. A survey of 52 plots in Honduras showed that beveragequality was particularly linked to height above sea level, rainfall, soil acidity, shading, productivity and bean size. Roasting quality has to be controlled, since it affects beverage body and bitterness. It is linked to both coffee chemical compositionand bean size.
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This study enabled the identification of certain location and intervention factors that should be taken into account when defining terroirs in the case of coffee, due to their effects on quality. A survey of 52 plots in Honduras showed that beveragequality was particularly linked to height above sea level, rainfall, soil acidity, shading, productivity and bean size. Roasting quality has to be controlled, since it affects beverage body and bitterness. It is linked to both coffee chemical compositionand bean size.

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