Coffee Quality | List of Frontiers open access articles

Systematic Review

Published on 08 Oct 2021

Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora

in Plant Metabolism and Chemodiversity

Selena Ahmed
Sarah Brinkley
Erin Smith
Ariella Sela
Mitchell Theisen
Cyrena Thibodeau
Teresa Warne
Evan Anderson
Natalie Van Dusen
Peter Giuliano

Frontiers in Plant Science

doi 10.3389/fpls.2021.708013

52,570 views
113 citations

Brief Research Report

Published on 10 Sep 2025

Association between higher coffee quality, bioactive chemical profile and sustainable practices

in Climate-Smart Agronomy

Gabriel Silva Viana
Derielsen Brandão Santana
Luana de Almeida Pereira
Heloísa Tieghi
Vinicius Fortes da Silva
Joaquim Ernesto Bernardes Ayer
Danielle Ferreira Dias
Marisi Gomes Soares
Daniela Aparecida Chagas-Paula
Ronaldo Luiz Mincato

Frontiers in Agronomy

doi 10.3389/fagro.2025.1645329

2,637 views
3 citations

Review

Published on 28 Apr 2022

Shaded-Coffee: A Nature-Based Strategy for Coffee Production Under Climate Change? A Review

in Crop Biology and Sustainability

Athina Koutouleas
Thuan Sarzynski
Melanie Bordeaux
Aske Skovmand Bosselmann
Claudine Campa
Hervé Etienne
Nerea Turreira-García
Clément Rigal
Philippe Vaast
José Cochicho Ramalho

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.877476

36,405 views
101 citations

Review

Published on 19 Aug 2024

A systematic literature review on environmental, agronomic, and socioeconomic factors for the integration of small-scale coffee producers into specialized markets in Oaxaca, Mexico

in Social Movements, Institutions and Governance

Sheila Estefanía Aragón-Guzmán
Juan Regino-Maldonado
Alfonso Vásquez-López
Arcelia Toledo-López
Silvia Nuria Jurado-Celis
Carlos Alejandro Granados-Echegoyen
Nadia Landero-Valenzuela
Fabián Arroyo-Balán
Beatriz Quiroz-González
Juan M. Peñaloza-Ramírez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1386956

18,459 views
3 citations

Review

Published on 03 Dec 2020

Coffee Microbiota and Its Potential Use in Sustainable Crop Management. A Review

in Crop Biology and Sustainability

Benoit Duong
Pierre Marraccini
Jean-Luc Maeght
Philippe Vaast
Michel Lebrun
Robin Duponnois

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.607935

23,437 views
53 citations

Original Research

Published on 13 Nov 2019

Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing

in Food Microbiology

Sophia Jiyuan Zhang
Florac De Bruyn
Vasileios Pothakos
Gonzalo F. Contreras
Zhiying Cai
Cyril Moccand
Stefan Weckx
Luc De Vuyst

Frontiers in Microbiology

doi 10.3389/fmicb.2019.02621

17,861 views
96 citations

Original Research

Published on 26 Jun 2019

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

in Food Microbiology

Silvia Juliana Martinez
Ana Paula Pereira Bressani
Disney Ribeiro Dias
João Batista Pavesi Simão
Rosane Freitas Schwan

Frontiers in Microbiology

doi 10.3389/fmicb.2019.01287

17,327 views
93 citations

Articles

Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora

Association between higher coffee quality, bioactive chemical profile and sustainable practices

Shaded-Coffee: A Nature-Based Strategy for Coffee Production Under Climate Change? A Review

A systematic literature review on environmental, agronomic, and socioeconomic factors for the integration of small-scale coffee producers into specialized markets in Oaxaca, Mexico

Coffee Microbiota and Its Potential Use in Sustainable Crop Management. A Review

Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation