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  Can season and intercropping Conilon coffee favor predatory ant species?

  Martins, David dos Santos; Fornazier, Maurício José; Abonizio-Santos, Marlina Ribeiro; Guarçoni, Rogério Carvalho; Teixeira, Alex Fabian Rabelo; Magalhães, Fabrício Severo; Souza-Campana, Débora Rodrigues; Maria Santina de Castro, Maria Santina de Castro (Universidade Federal de Lavras, 2024-06-18)

  Conilon coffee (Coffea canephora Pierre ex A. Froehner) is an important crop in Brazil, and this culture is widely grown in Espírito Santo State. Intercropping this species has been adopted for better use, profitability, ...
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  Converting Arabica Coffee Parchment into value added products: Technical and Economic Assessment

  Setiawan, Adi; Sitepu, Billy B.; Muhammad; Anshar, Khairul; Riskina, Shafira; Nurjannah, Siti; Hakim, Lukman (Universidade Federal de Lavras, 2024-07-29)

  The coffee processing industry is experiencing a continuous rise in residues due to increased coffee-cherry production. However, the utilization of coffee parchment, which contains toxic compounds, remains limited and ...
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  Effect of extraction processing parameters using a ribbon blender on the physicochemical properties of coffee

  Barriga, Paula Andrea Mayorga; Pardo, Ruth Yolanda Ruiz; Moreno, Fabian Leonardo Moreno (Universidade Federal de Lavras, 2024-07-03)

  In this work, the effect of the water-coffee ratio, time, and stirring speed, on the total soluble solids, extraction rate, titratable acidity, and extraction yield was evaluated for the percolation of coffee in a horizontal ...
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  Evaluation of Lactobacillus Coagulans in the design of coffee-based probiotic beverages by using different preparation methods

  Ormaza-Zapata, Angela María; Barona, neyder Rodríguez; Arango, Félix Octavio Díaz (Universidade Federal de Lavras, 2024-06-13)

  The purpose of the presented work was to assess the viability of microcapsules containing Bacillus coagulans. These microcapsules were produced through spray drying and employed two different combinations of wall materials. ...
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  Roasting variations and brewing methods in the preparation of clear Coffee Beverages from Gayo Arabica Coffee

  Sulaiman, Ismail; Marsyanda; Erika, Cut (Universidade Federal de Lavras, 2024-07-29)

  Coffee drinks are trendy drinks around the world, and they usually contain caffeine. However, this research focuses on creating a coffee drink that does not contain caffeine so that those who cannot consume it can enjoy ...
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  Effect of coffee roasting on the cupping quality of coffee

  Ting, Kuan-Fu; Chen, James C.; Chen, Tzu-Li (Universidade Federal de Lavras, 2024-05-08)

  Coffee roasting is considered an important process that influences coffee cupping quality, nutrient composition, and consumer preference. Complex chemical reactions during the roasting process can change the chemical ...
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  Coverage plants in coffee production systems as weed control

  Barros, Vanessa Maria de Souza; Thimothee, Jean Alex; Rodrigues, Rafael Jorge Almeida; Gonçalves, Adenilson Henrique; Medeiros, Fernanda Carvalho Lopes de; Ferreira, André Dominghetti; Carvalho, Gladyston Rodrigues (Universidade Federal de Lavras, 2024-05-02)

  The aim of this study was to evaluate the floristic and phytosociological compositions of weeds and the influence of cover crops between rows of organic and conventional coffee plantations. The assessment of weeds was ...
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  Physicochemical and sensory profile of commercial wine coffee in the Gayo Highlands, Indonesia

  Muzaifa, Murna; Abubakar, Yusya; Nilda, Cut (Universidade Federal de Lavras, 2024-06-13)

  The Gayo Highlands is one of the largest Arabica coffee producing areas in Indonesia. Wine coffee processing is currently very popular in the Gayo Highlands. This study aims to determine of physicochemical and sensory ...
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  Exploratory evaluation of dry fermentation of specialty coffee from Nariño-Colombia, -using wet and honey-like methods

  Guevara, Cindy Estefanía Córdoba; España, Mayerlyn Nathaly Ortega; Solarte, Fernanda Elizabeth Cabrera; Chaves, Erick Fernando Collazos; Troya, Arsenio Hidalgo; Bucheli, Andrés Darío Pantoja; Gutiérrez, Nelson Humberto Hurtado; Romo, Dolly Margot Revelo (Universidade Federal de Lavras, 2024-04-30)

  The aim of this investigation was to compare the quality of coffee produced by dry fermentation using wet and honey-type methods in three farms located in southwestern Colombia through an ex post facto study. Specialty ...
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  Chemical and microbiological characteristics of kombucha made from robusta cascara and green tea

  Parwiyanti; Nurrocmah, Siti Iliyo; Malahayati, Nura (Universidade Federal de Lavras, 2024-06-17)

  Dried coffee peel or cascara as coffee waste is a potential ingredient that still contains phytochemical substances such as polyphenol and clorogenic acid. Cascara can be used in making kombucha. Kombucha is a functional ...

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