Some factors affecting the quality od Kenya coffee

Abstract

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.