Relationship between soil characteristics and altitude with the sensory quality of coffee grown under agroforestry systems in Cusco, Peru

Research reveals that altitude and soil characteristics significantly influence the sensory quality of coffee grown under agroforestry systems in Cusco, Peru. Specifically, higher altitudes correlate with increased acidity and aluminum concentration in soils, while levels of available phosphorus, calcium, and exchangeable potassium remain low, except for changeable magnesium, which is high. The study, conducted across 56 farms ranging from 1312 to 1910 meters above sea level, found that 50% of the samples qualified as 'Very Good' specialty coffee, scoring between 80 and 84 on sensory evaluations using the SCAA methodology. Key attributes like sweetness, balance, aroma, and flavor improved with altitude, highlighting the positive impact of these factors on coffee quality. The findings underscore the potential for economic and social benefits for small producers by leveraging altitude and soil characteristics to enhance coffee sensory quality.

Rosario Márquez, F., Quispe, P., Molleapaza, N., Cabrera, S., & Peña, J. (2020). Relationship between soil characteristics and altitude with the sensory quality of coffee grown under agroforestry systems in Cusco, Peru. Scientia Agropecuaria, 11(4), 529–536. https://doi.org/10.17268/sci.agropecu.2020.04.08