Academic literature on the topic 'Coffee terroir'
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Journal articles on the topic "Coffee terroir"
Filete, Cristhiane Altoé, Taís Rizzo Moreira, Alexandre Rosa dos Santos, Willian dos Santos Gomes, Rogério Carvalho Guarçoni, Aldemar Polonini Moreli, Maria Imaculada Augusto, et al. "The New Standpoints for the Terroir of Coffea canephora from Southwestern Brazil: Edaphic and Sensorial Perspective." Agronomy 12, no. 8 (August 17, 2022): 1931. http://dx.doi.org/10.3390/agronomy12081931.
Full textWilliams, Simon D., Bronwyn J. Barkla, Terry J. Rose, and Lei Liu. "Does Coffee Have Terroir and How Should It Be Assessed?" Foods 11, no. 13 (June 27, 2022): 1907. http://dx.doi.org/10.3390/foods11131907.
Full textSmith, Julia. "Coffee Landscapes: Specialty Coffee, Terroir, and Traceability in Costa Rica." Culture, Agriculture, Food and Environment 40, no. 1 (January 9, 2018): 36–44. http://dx.doi.org/10.1111/cuag.12103.
Full textVaudour, E., E. Costantini, G. V. Jones, and S. Mocali. "An overview of the recent approaches for terroir functional modelling, footprinting and zoning." SOIL Discussions 1, no. 1 (November 20, 2014): 827–906. http://dx.doi.org/10.5194/soild-1-827-2014.
Full textConley, Jamison, and Bradley Wilson. "Coffee terroir: cupping description profiles and their impact upon prices in Central American coffees." GeoJournal 85, no. 1 (November 16, 2018): 67–79. http://dx.doi.org/10.1007/s10708-018-9949-1.
Full textVaudour, E., E. Costantini, G. V. Jones, and S. Mocali. "An overview of the recent approaches to terroir functional modelling, footprinting and zoning." SOIL 1, no. 1 (March 18, 2015): 287–312. http://dx.doi.org/10.5194/soil-1-287-2015.
Full textSilva, Samuel, Daniel Queiroz, Nerilson Santo, and Francisco Pinto. "Influence of Climate, Soil, Topography and Variety on the Terroir and on Coffee Quality." Journal of Experimental Agriculture International 24, no. 3 (July 4, 2018): 1–15. http://dx.doi.org/10.9734/jeai/2018/41499.
Full textSilva, Samuel de Assis, Daniel Marçal de Queiroz, Francisco de Assis de Carvalho Pinto, and Nerilson Terra Santos. "Characterization and delimitation of the terroir coffee in plantations in the municipal district of Araponga, Minas Gerais, Brazil." Revista Ciência Agronômica 45, no. 1 (March 2014): 18–26. http://dx.doi.org/10.1590/s1806-66902014000100003.
Full textAlves, H. M. R., T. G. C. Vieira, M. M. L. Volpato, M. P. C. Lacerda, and F. M. Borém. "GEOTECHNOLOGIES FOR THE CHARACTERIZATION OF SPECIALTY COFFEE ENVIRONMENTS OF MANTIQUEIRA DE MINAS IN BRAZIL." ISPRS - International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences XLI-B8 (June 23, 2016): 797–99. http://dx.doi.org/10.5194/isprs-archives-xli-b8-797-2016.
Full textAlves, H. M. R., T. G. C. Vieira, M. M. L. Volpato, M. P. C. Lacerda, and F. M. Borém. "GEOTECHNOLOGIES FOR THE CHARACTERIZATION OF SPECIALTY COFFEE ENVIRONMENTS OF MANTIQUEIRA DE MINAS IN BRAZIL." ISPRS - International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences XLI-B8 (June 23, 2016): 797–99. http://dx.doi.org/10.5194/isprsarchives-xli-b8-797-2016.
Full textDissertations / Theses on the topic "Coffee terroir"
Piccino, Sébastien. "Rôle des constituants chimiques du café vert, du terroir et des traitements post-récolte sur la qualité aromatique du "Bourbon Pointu"." Thesis, La Réunion, 2011. http://www.theses.fr/2011LARE0021.
Full textThis thesis is devoted to the study of “Bourbon Pointu” coffee, Coffea arabica var. laurina, born from a spontaneous mutation of the Bourbon variety in Reunion Island. The mean contents of non-volatile main compounds of green coffee are (percentage of dry matter): sucrose (7.1), trigonellin (1.3), caffeine (0.75), cafeoyl-5-quinic acid (1.7), palmitic acid (5.0), linoleic acid (6.5). Sensory analysis allowed to develop an original short time roasting profile. Among the 145 volatiles compounds extracted from roasted coffee powders by SPME, the mean contents of the five major components (ppm) are: acetic acid (34), 2-furanmethanol (117), 5-methyl-2-furfural (166), furfural (144), 2 methylpyrazine (47). These five volatile compounds extracted by SPE are found in the brew coffee: acetic acid (23), 2-furanmethanol (405), 5-methyl-2-furfural (36), furfural (85), 2- methylpyrazine (73) plus -butyrolactone (97). The ratio of molecule content to its perception threshold defines the “Odor Activity Value” (OAV). The conversion of the contents of volatile compounds in units OAV emphasized nine molecules with an important olfactory impact: 2-furfurylthiol (roasted coffee), 2-methylpropanal (chocolate), dodecanal (citrus), 2-ethylhexan-1-ol (citrus),-pinene (woody, citrus), furfural (woody, caramel), 2-hydroxy-3-methylcyclopent-2-en-1-one (maple), hex-2-enal (green apple), 2-methylbut-2- enal (fruity, green). The determination of these OAV differentiated the three commercial categories related to their typical odor due to the predominance of aldehydes for the "Grand cru", phenylacetaldehyde for "Sublime" and pyrazines for "Authentic". Geoclimatic conditions and post-harvest processing have a significant influence on the green coffee composition, on the flavors generated during roasting and thus, on the coffee distribution in the three categories. All these results define the "Bourbon Pointu" as a premium coffee and classify it as a "specialty coffee."
Vecchiato, Silvia. "Value coffee chain anlysis e convention theory, applicazioni nel minas gerais: il terroir nello sviluppo strategico caffeicolo." Doctoral thesis, Università degli studi di Trieste, 2008. http://hdl.handle.net/10077/2703.
Full textQuesta tesi indaga, sotto il riferimento teorico della Value Chain Analysis e della Teoria delle Convenzioni, i dispositivi di qualificazione di prodotto e le corrispondenti forme di coordinamento che gli attori del contesto produttivo caffeicolo brasiliano e del Minas Gerais hanno, nel corso della storia, adottato come strategia di sopravvivenza prima e, in seguito, di crescita. In questa analisi, particolare rilevanza viene data allo spazio e al ruolo della referenza territoriale, quale dispositivo di qualificazione del prodotto caffè e strategia di sviluppo nella storia caffeicola brasiliana. Il fine ultimo è di analizzarne una sua specifica dimensione, quella del terroir, presentandone concetti, definizioni, e mettendo in luce, in via descrittiva, possibili approcci per la sua caratterizzazione pedologico - spaziale. Chiude un’indagine conoscitiva di caratterizzazione climatico – produttiva del terroir di una zona rinomata per la produzione caffeicola del Minas Gerais.
XIX Ciclo
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Crawford, Joseph. "The Curious Case of Milton's Coffin : John Milton and the Sublime of Terror in the Early Romantic Period." Thesis, University of Oxford, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.508765.
Full textKožík, Jiří. "Bytový dům s polyfunkcí." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2020. http://www.nusl.cz/ntk/nusl-402984.
Full textBooks on the topic "Coffee terroir"
Wilkinson, Daniel. Silence on the mountain: Stories of terror, betrayal, and forgetting in Guatemala. Durham: Duke University Press, 2004.
Find full textSilence on the mountain: Stories of terror, betrayal, and forgetting in Guatemala. Boston: Houghton Mifflin, 2002.
Find full textRibeiro, Aor. Previdência: Terror e morte no reino das fraudes : subsídios para a história da pilhagem aos cofres públicos no Brasil. São Paulo: Melhoramentos, 1987.
Find full textRibeiro, Aor. Previdência: Terror e morte no reino das fraudes (subsídios para a história da pilhagem aos cofres públicos no Brasil). São Paulo: Melhoramentos, 1987.
Find full textKing, Stephen. La ligne verte. Paris: Editions 84, 1997.
Find full textKing, Stephen. The Green Mile. Germany: Bastei Lübbe, 1999.
Find full textKing, Stephen. The Green Mile: The Complete Serial Novel. New York, USA: Pocket Books, 1999.
Find full textKing, Stephen. The green mile. [s.l: s.n.], 1997.
Find full textKing, Stephen. The green mile: A novel in six parts. London: BCA, 1998.
Find full textKing, Stephen. The Green Mile: A Novel in Six Parts. New York, N.Y., U.S.A: Plume, 1997.
Find full textBook chapters on the topic "Coffee terroir"
Shirima, Kelvine C., and Claude G. Mung'ong'o. "Agroecosystems' resilience and social-ecological vulnerability index to climate change in Kilimanjaro, Tanzania." In Climate change impacts and sustainability: ecosystems of Tanzania, 34–43. Wallingford: CABI, 2020. http://dx.doi.org/10.1079/9781789242966.0034.
Full textLambot, Charles, Juan Carlos Herrera, Benoit Bertrand, Siavosh Sadeghian, Pablo Benavides, and Alvaro Gaitán. "Cultivating Coffee Quality—Terroir and Agro-Ecosystem." In The Craft and Science of Coffee, 17–49. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-12-803520-7.00002-5.
Full textHsueh, Ya-Hui, and Yi-Ling Lin. "Exploring Accommodation Cluster and Tourism Development Based on GPS Positioning and GIS Analysis." In Destination Management and Marketing, 1–13. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-2469-5.ch001.
Full textKent, Mathewson. "Drugs, Moral Geographies, and Indigenous Peoples: Some Initial Mappings and Central Issues." In Dangerous Harvest. Oxford University Press, 2004. http://dx.doi.org/10.1093/oso/9780195143201.003.0006.
Full textConference papers on the topic "Coffee terroir"
Hernandez Barbosa, Jeyson Andres, Sebastian Roa Prada, Dario J. Hernandez Bolivar, Brajan Nicolas Ruiz Romero, and Oscar E. Rueda. "Motion Capture of the Selective Hand Picking Movements As the Basis for the Design of Mechanically Assisted Picking Tools in Coffee Plantations in Colombia." In ASME 2018 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/imece2018-88428.
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