Accelerating wattle seed production for the Australian native food industry
The Australian wattle seed (Acacia spp.) industry is poised for significant growth after the establishment of several commercial orchards in recent years. In 2020, about...
The Effect of Coffee Cherry Maturity on Taste
45 pages
Published: 15 Jul 2010
Author(s): Peasley, David
Share this content
-
Download report PDF
Download -
Purchase a hard copy - AUD $45.00
Exciting new flavour profiles are emerging from the Australian subtropical coffee industry as alternative processing methods are starting to unlock the potential for this traditional ‘plunger’ style coffee to produce the flavour complexities and extra body required to suit the rapidly expanding ‘espresso’ market.
The move to investigate new processing techniques began in 1997 during a visit by Dr Ernesto Illy to the production region in the hinterland behind Byron Bay. Dr Illy, Italy’s world renowned coffee ‘espresso guru’ demonstrated that the whole coffee cherry which had been naturally dried had the characteristics required to target the espresso market.
Since then, leading producers have used professional tasters to guide the development of harvesting and processing systems to deliver the distinctive flavour profile of coffee from this unique region for both the plunger and espresso markets.
This one year RIRDC project attempted to demonstrate the effect of each of the five maturity stages of cherry had on final taste when processed and tasted separately.
Results from taste tests confirmed that the prime red stage of coffee cherry maturity produced the highest and most consistent taste scores for the five flavour attributes, sweetness, balance, body, flavour and aftertaste.
Related resources
Ten reasons for growing and drinking Australian Coffee
Could you be our next Australian coffee investor or producer? The cooler climate of Australia’s subtropical latitudes provides a longer ripening season which brings out...
Sea Cucumber Health and Biosecurity: Hatchery and Nursery Guide
The current farm gate value of sea cucumber (Holothuroidea) is approximately US$4.4 billion, from an overseas market yielding 200,000 tonnes. With demand projected to increase,...
Sea Cucumber Health and Biosecurity: Ranching and Grow-Out Guide
In response to global market demand for sea cucumbers (Holothuroidea), Australia has a significant opportunity to expand its aquaculture industry beyond wild-caught specimens. Escalating demand...
Industry placemat: Crocodile
This placemat serves as a resource for those interested in the emerging crocodile industry. Within this placemat, you’ll find essential fast facts alongside the fundamental...
Industry placemat: Coffee
This placemat serves as a resource for those interested in the emerging Australian-grown coffee industry. Within this placemat, you’ll find essential fast facts alongside the...
Amendment of the Australia New Zealand Food Standards Code to permit the sale of Moringa oleifera as food
Moringa, Moringa oleifera Lamarck, is a fast-growing, sub-tropical tree from the family Moringaceae that has global application as a highly nutritious ‘super food’. The high-protein...