Coffee is a culture of great economic importance on the global stage. In the international market, the term "specialty coffee" describes a beverage of exceptional quality, distinguished by its unique flavors and characteristics. This superior quality becomes a key factor in accessing markets where consumers are willing to pay an added value for the product. Numerous factors, from cultivation to consumer preferences, play an essential role in determining the final quality of coffee. Understanding of these factors is essential for effectively managing coffee processing and beneficiation procedures. The review unveiled innovative findings that underscore the crucial influence of specific environmental variables on coffee quality, opening new perspectives enhance further the production and flavor of this highly valued crop. Additionally, the research addressed health-related aspects, providing insights into the potential benefits and impacts of coffee consumption on human health, expanding the understanding of this widely cherished beverage globally and individually. This comprehensive review explores various aspects of the coffee post-harvest process, encompassing its production, consumption, and the factors influencing its quality. Special emphasis will be given to the entire quality process involving coffee, with a discussion based on the available scientific literature. The quality of coffee beans is deeply influenced by various factors, including harvesting methods, geographical location, climate, and genetic characteristics. Additionally, post-harvest processing plays a crucial role, significantly impacting coffee's chemical composition and sensory attributes. The intrinsic complexity of coffee, composed of caffeine, chlorogenic acids, sugars, lipids, amino acids, minerals, and vitamins, makes it essential to understand these interconnected elements. Consumption of coffee offers a variety of health benefits when consumed in moderation. Studies indicate that coffee contains antioxidants that can help combat diseases such as type 2 diabetes, Parkinson's, and Alzheimer's. Additionally, the caffeine in coffee can improve alertness, concentration, and even athletic performance when consumed appropriately. Coffee can also promote sociability, providing a meeting point and a pause in the daily routine for many people worldwide. The review innovatively addresses the interaction of these factors, highlighting the influence of harvesting and processing on coffee quality. The complexity involved in production is emphasized, underscoring the importance of considering all stages, from cultivation to processing. This holistic approach aims to optimize coffee production, maximizing the value of its distinct characteristics. The focus is on the rich chemical composition of coffee, emphasizing the presence of individual components and the synergistic interaction between them. This interconnection is crucial for understanding how different production stages can influence the formation of unique sensory attributes in coffee. Furthermore, the review highlights the importance of sensory quality and the potential health benefits associated with coffee consumption. This comprehensive approach underscores how a deep understanding of these elements can guide the production of high-quality coffee. Consolidating this knowledge can serve as a foundation for developing of harmonized production procedures. This, in turn, not only elevates the quality of produced coffee but also contributes to creating prosperous market, where consumers can fully appreciate and value this beloved beverage's inherent nuances and benefits.

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咖啡：原产地、市场和质量流程的全面概述

咖啡是一种在全球舞台上具有重要经济意义的文化。在国际市场上，“精品咖啡”一词描述了一种品质卓越的饮料，以其独特的风味和特点而著称。这种卓越的品质成为进入消费者愿意为产品支付附加值的市场的关键因素。从种植到消费者偏好的许多因素在决定咖啡的最终质量方面发挥着重要作用。了解这些因素对于有效管理咖啡加工和选矿程序至关重要。该审查公布了创新发现，强调了特定环境变量对咖啡质量的关键影响，开辟了新的视角，进一步提高了这种高价值作物的产量和风味。此外，该研究还涉及健康相关方面，深入了解咖啡消费对人类健康的潜在益处和影响，扩大全球和个人对这种广受珍视的饮料的了解。这篇全面的综述探讨了咖啡收获后过程的各个方面，包括其生产、消费以及影响其质量的因素。将特别强调涉及咖啡的整个质量过程，并根据现有的科学文献进行讨论。咖啡豆的品质深受多种因素影响，包括收获方法、地理位置、气候和遗传特征。此外，收获后加工起着至关重要的作用，显着影响咖啡的化学成分和感官属性。咖啡由咖啡因、绿原酸、糖、脂质、氨基酸、矿物质和维生素组成，其内在的复杂性使得了解这些相互关联的元素至关重要。适量饮用咖啡可以带来多种健康益处。研究表明，咖啡含有抗氧化剂，有助于对抗 2 型糖尿病、帕金森氏症和阿尔茨海默氏症等疾病。此外，适当饮用咖啡中的咖啡因可以提高警觉性、注意力，甚至提高运动表现。咖啡还可以促进社交，为世界各地的许多人提供一个聚会点和日常生活中的休息时间。该评论创新地解决了这些因素的相互作用，强调了收获和加工对咖啡质量的影响。强调了生产的复杂性，强调考虑从种植到加工的所有阶段的重要性。这种整体方法旨在优化咖啡生产，最大限度地发挥其独特特征的价值。重点是咖啡丰富的化学成分，强调各个成分的存在以及它们之间的协同相互作用。这种相互联系对于理解不同的生产阶段如何影响咖啡独特感官属性的形成至关重要。此外，该评论强调了感官质量的重要性以及与咖啡消费相关的潜在健康益处。这种综合方法强调了对这些元素的深入理解如何指导高品质咖啡的生产。巩固这些知识可以作为开发协调生产程序的基础。反过来，这不仅提高了咖啡的质量，还有助于创造繁荣的市场，让消费者能够充分欣赏和重视这种深受喜爱的饮料的固有细微差别和好处。