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Is Coffee ( Coffea arabica L.) Quality Related to a Combined Farmer–Farm Profile?

Author

Listed:
  • Helga Bermeo-Andrade

    (INNOVA Research Group, School of Engineering, Universidad de Ibagué, Tolima 730001, Colombia)

  • Andrés F. Bahamón-Monje

    (South Colombian Coffee Research Center (CESURCAFÉ), Department of Agricultural Engineering, Universidad Surcolombiana, Huila 410001, Colombia)

  • Renso Aragón-Calderón

    (South Colombian Coffee Research Center (CESURCAFÉ), Department of Agricultural Engineering, Universidad Surcolombiana, Huila 410001, Colombia)

  • Yarmel Beltrán-Vargas

    (Project and Consultory Unit, Universidad de Ibagué, Tolima 730001, Colombia)

  • Nelson Gutiérrez-Guzmán

    (South Colombian Coffee Research Center (CESURCAFÉ), Department of Agricultural Engineering, Universidad Surcolombiana, Huila 410001, Colombia)

Abstract

This study proposed a classification model for 125 agricultural productive units (APUs) in Tolima, Colombia, to establish whether they are related to the quality of coffee produced. The model considered two aspects related to farmer profile and farm profile. The following proposed categories resulted from the coordinate obtained in relation to the two aspects: Low-Low, High-Low, Low-High, and High-High. The variables for each aspect were prioritized using the analysis hierarchical process (AHP). The coffee’s quality, sensory profile by attribute, and specific descriptors for each category were determined employing the Specialty Coffee Association (SCA) protocol. The sensory attributes were analyzed by way of one-way analysis of variance (ANOVA), and the Bonferroni test was used to compare by category, both with a significance level of α = 0.05. The model grouped the APUs by category and cup quality, with the High-High category achieving the best scores in the sensory analysis. The variables with the greatest relative weight within the AHP model constituted farmer stance regarding the use of good agricultural practices (44.5%) and farmer attitude toward excellence (40.6%) in the farmer’s profile. As part of the farm’s profile, environmental commitment level (38.0%) and international certifications (29.1%) were the greatest relative weights. Coffee in the High-High category was characterized by its notes of cinnamon, cocoa, chocolate, and dried vegetables.

Suggested Citation

  • Helga Bermeo-Andrade & Andrés F. Bahamón-Monje & Renso Aragón-Calderón & Yarmel Beltrán-Vargas & Nelson Gutiérrez-Guzmán, 2020. "Is Coffee ( Coffea arabica L.) Quality Related to a Combined Farmer–Farm Profile?," Sustainability, MDPI, vol. 12(22), pages 1-14, November.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:22:p:9518-:d:445589
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    References listed on IDEAS

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