Caffeine is one of the most well-known biologically active compounds in coffee beans, and its content largely determines the taste and stimulating properties of the drink. However, the amount of caffeine in beans can vary significantly depending on growing conditions, even within the same coffee variety. The growing global demand for coffee and the current market dynamics emphasize the necessity to investigate how the origin of coffee beans influences beverage quality. Arabica beans, particularly the Red Bourbon variety, are known to exhibit variations in chemical composition, sensory characteristics, and technological behavior depending on their cultivation environment. The study aimed to evaluate the physicochemical and sensory properties of Arabica Red Bourbon beans sourced from distinct geographic regions, considering factors such as altitude and local environmental conditions. The sensory characteristics of the resulting beverages were evaluated using the capping method, and water activity, density, moisture content, color, pH, extractivity and caffeine content were determined. Roasted bean color ranged from 61.4 to 62.5, while ground coffee color was 72.5–75.4. Moisture content was highest in Col and R (3.4%) and lowest in Con (3.1%). The greatest moisture loss during roasting occurred in S and R (13.4%). Water activity decreased from 0.50–0.56 in green beans to 0.18–0.30 post-roasting. Extraction yield ranged from 20.03 to 21.21%, and total dissolved solids (TDS) varied at 1.23–1.30%. The least acidic sample was S (pH 5.04). Colombian beans contained unusually high caffeine. The conducted research confirmed that the geographical origin of Arabica Red Bourbon beans significantly impacts their physicochemical and sensory attributes. Variations in moisture, acidity, and caffeine content were observed among the samples, despite a consistent roasting profile.
Hrab et al. (Fri,) studied this question.