Selected parameters of arabica coffee quality affected by its geographical origin


  • Alica Bobková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra Slovakia
  • Martina Fikselová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Marek Šnirc Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra Slovakia



coffee, Arabica, quality, caffeine, dry matter


The aim of this paper was to evaluate selected parameters of Arabica coffee quality. Arabica coffee beans originated from 21 different regions of the world. Parameters of their moisture content, water extract, water extract in dry matter, dry mater, caffeine and caffeine content in dry matter were assessed by the Slovak Technical Standard. Dry matter content ranged from 98.64 to 99.07%, the highest content was measured in sample from Cuba. Minimum dry matter content was detected in coffee beans from Mexico. Caffeine in studied samples ranged from 10 200 to 13 500 The lowest caffeine content was determined in Panama coffee, the highest was found in the sample from Indonesia. The results of moisture content and caffeine in dry mater were evaluated by the Food Code of the Slovak Republic and all observed parameters in the coffee beans meet the maximum levels given in legislation. By statistical procesing it can be seen that coffee samples originating from Ecuador, Indonesia and Nepal were similar in parameters of caffeine content and caffeine in dry matter. Other similar samples originating from Cuba, Peru, Ethiopia and Panama were statistically similar at dry matter content. Special statistical group was coffee from Salvador at the parameters of water extract and water extract in dry matter.


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How to Cite

Bobková, A. ., Fikselová, M. ., & Šnirc, M. . (2017). Selected parameters of arabica coffee quality affected by its geographical origin. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 260–265.

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