Some factors affecting the quality od Kenya coffee

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dc.creatorNorthmore, J.M.
dc.date2025-08-14T17:01:21Z
dc.date2025-08-14T17:01:21Z
dc.date1965-07-01
dc.date.accessioned2026-06-09T02:29:26Z
dc.descriptionKenyan 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.
dc.format10
dc.formatapplication/pdf
dc.identifierhttps://repositorio.catie.ac.cr/handle/11554/13640
dc.identifieropenAccess
dc.identifier.urihttp://hdl.handle.net/123456789/10605
dc.languageen
dc.publisherInstituto Interamericano de Ciencias Agrícolas (IICA)
dc.relationTurrialba Vol. 15, no. 3
dc.subjectCafé||coffee||café||café
dc.subjectSemilla de café||coffee beans||grão de café||fève de café
dc.subjectCalcio||calcium||Cálcio||calcium
dc.subjectFósforo||phosphorus||Fósforo||phosphore
dc.subjectPotasio||potassium||Potássio||potassium
dc.subjectMateria seca||dry matter||undefined||matière sèche
dc.subjectKenia||Kenya||Quénia||Kenya
dc.subjectSede Central
dc.titleSome factors affecting the quality od Kenya coffee
dc.typeArtículo

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