Some factors affecting the quality od Kenya coffee
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Instituto Interamericano de Ciencias Agrícolas (IICA)
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Kenyan coffee beans, grade "A," were examined for their average weight and volume, and the percentages of calcium, phosphorus, and potassium in the dry matter. A correlation was sought between the results obtained and the quality estimate of the cupper's seed samples (liquoves). While seed size has little effect on sample quality, above-average levels of calcium and potassium in the beans have had a negative effect on sample quality, primarily in the form of deterioration in bean color. Phosphorus content of the beans was not related to sample quality. A blue pigment extracted from the beans was examined, and changes in the beans were observed when soaked in water after the mucilage was removed. A hypothesis has been developed to explain some of these changes.
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Café||coffee||café||café, Semilla de café||coffee beans||grão de café||fève de café, Calcio||calcium||Cálcio||calcium, Fósforo||phosphorus||Fósforo||phosphore, Potasio||potassium||Potássio||potassium, Materia seca||dry matter||undefined||matière sèche, Kenia||Kenya||Quénia||Kenya, Sede Central