Impact of Altitudinal Gradients on Exportable Performance, and Physical and Cup Quality of Coffee ( Coffea arabica L.) Grown in Inter-Andean Valley

Katia Choque-Quispe (), Delma Diana Reynoso-Canicani (), John Peter Aguirre-Landa, Henrry W. Agreda Cerna, Medalit Villegas Casaverde, Alfredo Prado Canchari, Edwin Mescco Cáceres, Lucero Quispe Chambilla, Hilka Mariela Carrión Sánchez, Yasminia Torres Flores, Henry Palomino-Rincón and David Choque-Quispe
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Katia Choque-Quispe: Accounting and Finance Academic Department, José María Arguedas National University, Andahuaylas 03701, Peru
Delma Diana Reynoso-Canicani: Accounting and Finance Academic Department, José María Arguedas National University, Andahuaylas 03701, Peru
John Peter Aguirre-Landa: Business Administration Academic Department, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
Henrry W. Agreda Cerna: Business Administration Academic Department, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
Medalit Villegas Casaverde: Business Administration Academic Department, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
Alfredo Prado Canchari: Business Administration Academic Department, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
Edwin Mescco Cáceres: Business Administration Academic Department, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
Lucero Quispe Chambilla: Food Engineering Academic Department, Intercultural de Quillabamba National University, Quillabamba 08741, Peru
Hilka Mariela Carrión Sánchez: Food Engineering Academic Department, Intercultural de Quillabamba National University, Quillabamba 08741, Peru
Yasminia Torres Flores: Agroindustrial Engineering Academic Department, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
Henry Palomino-Rincón: Agroindustrial Engineering Academic Department, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
David Choque-Quispe: Agroindustrial Engineering Academic Department, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru

Resources, 2025, vol. 14, issue 9, 1-12

Abstract: Coffee production is one of the main sources of income for products from Peru’s inter-Andean valleys. However, the rugged geographical conditions offer few growing areas with different altitudes, which could lead to variations in the quality of the beans and, consequently, of the coffee in the cup. This study aimed to evaluate the effect of altitudinal gradients on the exportable yield, and physical and cup quality of the Typica and Catimor varieties produced in the Inkawasi inter-Andean valley of Cusco, Peru. Coffee beans produced at altitudes of 1600, 1800, and 2100 m were considered, and the physical quality of parchment and green coffee was evaluated using Peruvian Technical Standards and the SCAA guidelines. Similarly, the sensory attributes of the coffee in the cup were assessed according to criteria established by the SCAA by five certified tasters. It was observed that increasing altitude considerably reduces pest attack and damage in both varieties and increases secondary damage, shrinkage, and exportable yield, which ranged from 79.12 to 81.98%. Sensory attributes ranged from “Very Good” to “Extraordinary”, allowing the Specialty Grade (>80 points) to be achieved according to SCAA standards. The PCA revealed that the Typica variety has superior sensory qualities that improve with altitude. The coffee produced in the Inkawasi valleys is well received on the international market, especially that grown above 1800 m. Its sustainable cultivation could improve the socioeconomic conditions of its inhabitants.

Keywords: sensory attributes; shrinkage; Typica and Catimor varieties; parchment coffee; green coffee; secondary and primary damage (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2025
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