Some physical aspects of Brazilian green coffee beans and the quality of the beverage

Abstract

Green coffee samples classified as Soft (mild taste) and Rio (phenolic or medicinal taste) with respect to the quality of the beverage were subjected to physical analysis. Electron scanning microscopy and light microscopy of sections were used to compare both types of coffee. The results showed that Rio coffee had lower densities, thinner cell walls and lower cell wall/cytosol volume ratio. These differences were attributed to cell wall degradation on bad conditions upon harvesting/processing and/or storage. These studies indicate the probable role of cell wall degradation products on coffee flavor, although at presente it is not possible to conclude that cell wall components are the sole factors responsible for the Rio flavor