Fact sheet: Getting to know your morning coffee a whole lot more
In a global first, the Defining terroir of Australian coffee to increase demand and investment project has developed a coffee character wheel to standardise acidity,...
Published: 9 Jul 2015
Author(s): Shepherd, Kellie, Morrow, Samantha, Deseo, Myrna, Waters, Daniel
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The environments of the tropical and subtropical regions of Australia are distinctly different and coffee grown in these areas have different flavour profiles but the metabolite profiles responsible for these differences are not known.
The research objective was to understand how metabolites in Australian and international coffee affects cupping quality. This could allow the Australian coffee industry to identify distinctive characteristics present in Australian coffee and form the basis for establishing quality assurance standards that assist the industry in consistently producing high quality coffee beans.