Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees

Romano, Lucicléia Souza; Giomo, Gerson Silva; Coelho, Anderson Prates; Filla, Vinicius Augusto; Lemos, Leandro Borges

doi:10.1590/1678-4499.20210236

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Article • Bragantia 81 • 2022 • https://doi.org/10.1590/1678-4499.20210236 copy

Characterization of Yellow Bourbon coffee strains for the production of differentiated specialty coffees

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

The demand for specialty coffees in the national and international market grows and generates an excellent opportunity for the exploration of new business. The cup quality of coffee is defined by the genetic predisposition of varietal groups, effects of the production environment, crop management, and form of post-harvest processing. Genotypes of Yellow Bourbon have already shown a predisposition to the production of excellent cup quality, but it may differ in sensory attributes and cup quality. The aim of this article was to evaluate the agronomic and qualitative performance of Yellow Bourbon strains from the Active Germplasm Bank of the Agronomic Institute of Campinas, in order to identify the best genotypes for the production of specialty coffees. The experiment was conducted in São Sebastião da Grama, SP, Brazil, at 1,100 meters of altitude in a medium-textured Ultisol. Treatments consisted of 14 strains of Yellow Bourbon, arranged in a randomized block design with three replicates. Field, post-harvest and laboratory evaluations were carried out. The strains IAC J3-1, IAC J9-16 and IAC J19-18-10 stood out in terms of yield values and sensory quality above the average of the studied group. The strains IAC J9-16 and IAC J19-18-10 showed predominance of floral and honey nuances, respectively, indicating that they may have high potential to express these characteristics in the beverage. The results suggested that there are Yellow Bourbon strains suitable for production and with superior cup quality, which highlights the importance of the appropriate choice of genotypes for the production of differentiated specialty coffees.

Key words
Coffea arabica L.; genotypes; lineages; yield; beverage sensory profile

Strains	Genotypes	Strains	Genotypes
1	B.A. IAC J3-1	8	B.A. IAC J26-8
2	B.A. IAC J4-10	9	B.A. IAC J19-18-10
3	B.A. IAC J6-9	10	B.A. IAC J20-17
4	B.A. IAC J8-2	11	B.A. IAC J24-6
5	B.A. IAC J9-16	12	B.A. IAC J26-6
6	B.A. IAC J14-20	13	B.A. IAC J28-8
7	B.A. IAC J15-16-5	14	B.A. IAC J30-20

Strains	PH (cm)	FNH (cm)	StD (cm)	CaD (cm)	NNOB (n)	NPB (n)	PBL (cm)	NPN (n)
1	162.22	25.56	4.49	170.56	32.67	19.44	83.33	12.28
2	150.56	26.67	4.13	176.11	30.67	18.44	87.50	11.17
3	167.22	28.33	4.42	161.67	33.22	19.56	80.83	12.44
4	168.33	32.78	4.01	153.89	32.78	19.11	77.22	11.67
5	163.89	28.89	4.09	155.56	33.56	19.78	75.28	12.11
6	161.67	27.22	4.41	163.89	32.22	19.33	81.11	10.61
7	170.00	28.89	4.32	162.78	33.78	18.11	76.11	10.72
8	158.33	30.00	4.12	162.22	30.78	17.67	75.28	10.00
9	165.00	30.56	3.97	150.56	27.78	15.67	74.72	10.61
10	173.89	31.67	4.41	158.33	34.00	18.22	80.56	10.44
11	157.50	25.83	4.08	156.67	31.67	17.00	75.00	9.25
12	171.11	28.89	4.48	158.89	34.00	18.67	72.22	9.22
13	162.22	31.67	4.04	153.33	31.56	17.67	74.17	10.50
14	165.55	27.77	4.08	159.44	34.22	19.00	71.67	11.33
F value	1.51ns	1.97ns	1.12ns	1.57ns	1.86ns	0.96ns	1.94ns	1.01ns
CV (%)	5.24	9.5	7.41	5.89	6.96	10.9	7.26	16.11
Overall mean	164.11	28.91	4.22	160.27	32.35	18.40	77.50	10.88

Strains	Sprout color	Vegetative vigor	Vegetative vigor	Strains	Sprout color	Vegetative vigor	Vegetative vigor
1	Green	7.67	High	8	Bronze	7.44	High
2	Green	8.56	High	9	Green	7	High
3	Green	7.11	High	10	Green	7.78	High
4	Green	6.78	Medium	11	Bronze	6.83	Medium
5	Green	7.11	High	12	Bronze	7.89	High
6	Bronze	8.22	High	13	Green	6.89	Medium
7	Green	7.33	High	14	Bronze	7.44	High

Strains	100GW (g)	PY (%)	Y (bg·ha^-1)	RY (%)
1	13.84 a	51.72 a	41.26 a	130.74
2	12.90 b	47.11 b	26.82 b	84.98
3	13.40 b	53.66 a	21.52 b	68.19
4	13.74 a	54.88 a	43.09 a	136.53
5	13.89 a	51.79 a	31.56 a	100.00
6	13.85 a	52.07 a	26.95 b	85.39
7	13.68 a	53.60 a	24.57 b	77.85
8	14.59 a	51.59 a	31.75 a	100.60
9	14.18 a	52.68 a	33.39 a	105.80
10	14.12 a	51.72 a	21.82 b	69.14
11	13.80 a	53.81 a	25.86 b	81.94
12	14.10 a	53.17 a	24.78 b	78.52
13	14.11 a	53.32 a	24.79 b	78.55
14	14.08 a	49.77 b	22.98 b	72.81
F value	4.48^ p < 0.01; ns: not significant.	3.10^ p < 0.01; ns: not significant.	2.21^* * p < 0.05;	-
CV (%)	2.35	3.66	27.61	-
Overall mean	13.88	52.21	28.65	-

Strains	Green (%)	Ripe (%)	Over-ripe/Dry (%)
1	16.67 b	46.67 a	36.67 b
2	43.33 a	30.00 a	26.67 b
3	3.33 b	3.33 b	93.33 a
4	15.00 b	34.17 a	50.83 b
5	6.66 b	23.33 b	70.00 a
6	11.67 b	35.00 a	53.33 b
7	5.83 b	17.50 b	76.67 a
8	8.33 b	20.00 b	71.67 a
9	11.67 b	31.67 a	56.67 b
10	2.50 b	13.33 b	84.17 a
11	10.00 b	30.00 a	60.00 b
12	2.00 b	18.00 b	80.00 a
13	6.67 b	11.67 b	81.67 a
14	10.83 b	40.00 a	49.17 b
F value	4.32^ p < 0.01; ns: not significant.	2.26^* * p < 0.05;	4.04^ p < 0.01; ns: not significant.
CV (%)	77.76	54.84	26.02
Overall mean	11.03	25.33	63.63

Strains	Large (%)	Medium (%)	Small (%)	Peaberry (%)	Above 16 (%)
1	52.95 b	37.85 a	3.34	5.86 c	85.03 b
2	44.87 b	42.76 a	5.26	7.12 c	79.22 b
3	54.23 b	33.33 a	3.02	9.41 b	86.17 b
4	61.59 a	29.36 b	2.38	6.66 c	89.52 a
5	64.22 a	27.79 b	1.59	6.40 c	90.25 a
6	53.23 b	35.92 a	4.08	6.77 c	84.62 b
7	60.22 a	30.28 b	2.67	6.83 c	88.61 a
8	60.51 a	28.33 b	2.79	8.37 c	89.69 a
9	66.69 a	23.42 b	1.96	7.92 c	91.53 a
10	64.47 a	23.37 b	1.92	10.24 b	90.58 a
11	62.52 a	21.57 b	2.77	13.14 a	89.65 a
12	64.63 a	23.13 b	2.31	9.93 b	91.23 a
13	65.16 a	22.48 b	2.16	10.20 b	90.44 a
14	59.99 a	26.59 b	3.53	9.89 b	87.69 a
F value	2.76^* * p < 0.05;	4.63^ p < 0.01; ns: not significant.	1.64ns	7.80^ p < 0.01; ns: not significant.	2.40^* * p < 0.05;
CV (%)	10.79	17.85	46.37	15.04	4.29
Overall mean	59.66	29.01	2.84	8.48	88.16

Strains	Score	Sensory description
1	88.50 a	floral, caramel, fruity, honey, citric, uvaia
2	84.83 b	fruity, floral, dried banana, chocolate
3	85.92 b	caramel, vanilla, tutti-frutti, berries, honey, citric, floral
4	85.58 b	caramel, citric, floral, honey, fruity, herbaceous
5	87.92 a	fruity, vanilla, floral, citric, berries, honey, caramel
6	88.33 a	fruity, vanilla, molasses, herbal, floral, chocolate, red fruits, honey, citric
7	87.92 a	fruity, honey, floral, chocolate, caramel, citric, jasmine, vanilla
8	84.25 b	caramel, fruity, herbal, chocolate
9	90.58 a	honey, red fruits, vanilla, tutti-frutti, citric, dried fruits, lemon balm, fruity, floral
10	85.67 b	caramel, fruity, honey, floral, herbaceous, vanilla, chocolate
11	85.00 b	fruity, honey, caramel, vanilla, chocolate, citric, herbal
12	90.50 a	lemon balm, fruity, floral, honey, vanilla, caramel, citric, fruit compote, jataí bee honey
13	88.08 a	fruity, caramel, honey, tutti-frutti, floral
14	86.17 b	fruity, vanilla, dried fruits, honey, caramel, floral
F value	2.20^* * p < 0.05;
CV (%)	2.73
Overall mean	87.09

Adjectives	Strains
Fruity	6
Honey	9, 12, 13
Floral	5, 12
Caramel	4

Variables	PC1	PC2
FNH	-0.674	-0.073
CaD	0.923	0.000
PBL	0.839	0.043
100GW	-0.757	0.015
PY	-0.657	-0.324
Above sieve 16	-0.966	-0.134
PH	-0.535	-0.741
StD	0.358	-0.686
NNOB	0.079	-0.901
NPB	0.498	-0.720
NPN	0.449	-0.304

Instituto Agronômico de Campinas Avenida Barão de Itapura, 1481, 13020-902, Tel.: +55 19 2137-0653, Fax: +55 19 2137-0666 - Campinas - SP - Brazil
E-mail: bragantia@iac.sp.gov.br

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[1] *Corresponding author: lucicleiaromano@gmail.com