Figures (3)  Tables (3)

    • Figure 1. 

      Geographic location of the ecotopes identified for characterization of the quality and chemical composition of coffee.

    • Figure 2. 

      Annual precipitation (mean and interval) and temperature metrics (mean, maximum, and minimum values) across different ecotopes from 2021 to 2023.

    • Figure 3. 

      Total SCA score of the samples received by the altitudinal range.

    • Ecotope Phenol
      (%)      		 Fermented
      (%)      		 Immature
      (%)      		 Rested
      (%)      		 Earthy
      (%)      		 No defect
      (%)
      101A 10,8 7,7 1,5 20,0 60,0
      102A 15,8 7,0 8,8 14,0 54,4
      105B 3,5 12,3 3,5 1,8 14,0 64,9
      106B 1,7 21,7 5,0 3,3 11,7 56,7
      107B 1,5 15,2 7,6 6,1 15,2 54,5
      108B 5,0 21,7 5,0 6,7 20,0 41,7
      204A 25,0 1,7 1,7 5,0 66,7
      205B 1,7 21,7 5,0 1,7 26,7 43,3
      206A 1,9 18,5 3,7 5,6 18,5 51,9
      206B 3,8 17,0 5,7 1,9 7,5 64,2
      207A 9,5 4,8 7,9 9,5 68,3
      302A 1,6 9,5 6,3 1,6 15,9 65,1
      305A 3,3 13,3 5,0 8,3 70,0
      305B 1,9 7,7 90,4
      307A 5,2 6,9 1,7 17,2 69,0
      307B 4,2 10,4 10,4 10,4 6,3 58,3
      308A 3,8 23,1 1,9 3,8 13,5 53,8
      308B 3,4 6,9 3,4 20,7 22,4 43,1
      309A 9,7 3,2 19,4 67,7
      310A 3,2 6,5 6,5 19,4 64,5
      Average (%) 1,8 13,5 5,1 4,6 14,6 60,4
      Standard
      deviation (%)      		 1,7 7,0 2,2 4,9 5,9 11,3
      Coefficient of
      variation (CV)      		 98,8 51,9 43,7 107,1 40,6 18,8

      Table 1. 

      Percentages of samples without defects, and with sensory defects, present in each ecotope.

    • Cluster Hulling loss* (%) Healthy beans* (%) Milling field factor* Bean size greater than 16* (%)
      Av1. S.D. Av. S.D. Av. S.D. Av. S.D.
      1 17.98 1.368 77.26 4.289 90.73 5.915 87.81 6.494
      2 17.54 1.787 77.20 5.350 91.03 7.154 86.03 7.834
      3 16.43 1.860 79.72 3.121 87.94 3.530 85.47 8.386
      4 18.73 1.193 77.41 3.640 90.89 4.756 87.84 6.663
      * Values are shown for descriptive purposes only.
      1 AV: average. S.D: Standard deviation.

      Table 2. 

      Physical quality variables by altitudinal range.

    • Chemical Compounds (%)* Altitudinal range (m)
      Less than 1,000 1,001–1,400 1,401–1,800 Greater than 1,800
      AV S.D. CV** AV S.D. CV AV S.D. CV AV S.D. CV
      Total lipids 10.38 0.84 8.1 10.98 0.78 7.1 11.08 0.66 6.0 11.12 0.59 5.3
      Chlorogenic acids 5.44 0.16 2.9 5.39 0.20 3.7 5.37 0.20 3.8 5.23 0.22 4.2
      Sucrose 8.02 0.44 5.5 8.01 0.39 4.8 7.98 0.38 4.7 8.1 0.42 5.2
      Caffeine 1.01 0.07 7.1 1.05 0.09 9.0 1.09 0.09 8.3 1.09 0.09 7.8
      Trigonelline 0.82 0.04 5.0 0.86 0.06 7.0 0.85 0.05 5.8 0.86 0.05 6.1
      FA. Linoleic 39.59 0.73 1.8 39.81 0.95 2.4 40.31 0.91 2.2 40.79 0.86 2.1
      Palmitic FA. 37.62 0.65 1.7 37.67 0.68 1.8 37.95 0.61 1.6 38.00 0.53 1.4
      FA. Oleic 12.74 0.68 5.3 12.33 0.83 6.7 12.19 0.81 6.7 11.88 0.78 6.6
      Stearic FA. 8.18 0.44 5.3 8.31 0.59 7.1 7.92 0.56 7.1 7.82 0.51 6.5
      Arachidic FA. 2.02 0.34 16.7 2.01 0.37 18.2 1.81 0.37 20.2 1.71 0.36 20.9
      * Values are shown for descriptive purposes only.
      ** CV Coefficient of variation.

      Table 3. 

      Chemical compounds by altitude range.