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The relationship between elevation, soil temperatures, soil chemical characteristics, and green coffee bean quality and biochemistry in southwest Ethiopia

Titre :	The relationship between elevation, soil temperatures, soil chemical characteristics, and green coffee bean quality and biochemistry in southwest Ethiopia Ajouter au panier
in	Agronomy for sustainable development , Vol. 42 n° 4, 01/08/2022
Auteur(s) :	Merkebu Getachew, Auteur (et co-auteur) Kassaye Tolassa, Auteur (et co-auteur) Pieter De Frenne, Auteur (et co-auteur) Kris Verheyen, Auteur (et co-auteur) Ayco J.M. Tack, Auteur (et co-auteur)
Type de document :	Article
Résumé :	Green coffee bean quality and biochemistry are influenced by environmental variables. The present study was designed to study the influence of soil temperatures and soil chemistry on bean physical attributes, bean quality (assessed by three internationally trained, experienced, and certified Q-grade cuppers licensed by the Specialty Coffee Association (SCA) Coffee Quality Institute (CQI) and biochemistry of green coffee beans). The study was performed in 53 farms in southwest Ethiopia distributed along an elevational gradients (1500-2160 m a.s.l.) and with varying shade canopy cover (open to dense shade).
Article en page(s) :	n° 61, p. 1-16
Langue(s) :	Anglais
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=214717