Green coffee bean quality and biochemistry are influenced by environmental variables. The present study was designed to study the influence of soil temperatures and soil chemistry on bean physical attributes, bean quality (assessed by three internationally trained, experienced, and certified Q-grade cuppers licensed by the Specialty Coffee Association (SCA) Coffee Quality Institute (CQI) and biochemistry of green coffee beans). The study was performed in 53 farms in southwest Ethiopia distributed along an elevational gradients (1500–2160 m a.s.l.) and with varying shade canopy cover (open to dense shade). A total of 159 individual coffee trees were sampled. Shade tree canopy cover, soil temperature, and soil chemistry, as well as coffee management intensity, were quantified as explanatory variables. Green bean quality was negatively correlated to soil temperatures. On the other hand, hundred bean mass and green bean biochemistry (caffeine, trigonelline, and chlorogenic acid contents) were negatively correlated to soil temperatures but positively to soil chemistry. During the coffee fruit development period (flowering to fruit maturity), temperature appeared to be a driving factor influencing coffee bean quality and biochemistry. Total specialty quality was significantly associated with soil chemistry, in which 84% of the variation could be explained by soil chemical variables. This study is the first to demonstrate the relationship between soil temperatures and chemistry in coffee bean quality and green bean biochemical compositions. Although the relative importance of factors such as air temperatures and humidity and soil moisture are missing from this study, we find that soil temperatures and soil chemistry have a strong effect on coffee bean quality and biochemistry. Overall, climate change, which generally involves a substantial increase in mean temperatures of tropical regions, could be expected to have a negative impact on coffee bean quality and biochemistry.

生咖啡豆的质量和生物化学受环境变量的影响。本研究旨在研究土壤温度和土壤化学对豆类物理属性、豆类质量的影响（由专业咖啡协会 (SCA) 咖啡质量研究所许可的三名国际培训、经验丰富且经过认证的 Q 级杯测师评估（ CQI) 和生咖啡豆的生物化学)。该研究在埃塞俄比亚西南部的 53 个农场中进行，这些农场沿海拔梯度（1500-2160 m asl）分布，并具有不同的树荫冠层覆盖（开放到浓密的树荫）。共采样了 159 棵单独的咖啡树。遮荫树冠层覆盖、土壤温度和土壤化学以及咖啡管理强度被量化为解释变量。绿豆品质与土壤温度呈负相关。另一方面，百豆质量和绿豆生化（咖啡因、葫芦巴碱和绿原酸含量）与土壤温度呈负相关，但与土壤化学呈正相关。在咖啡果实发育期（开花至果实成熟），温度似乎是影响咖啡豆品质和生物化学的驱动因素。总特产质量与土壤化学显着相关，其中 84% 的变化可以用土壤化学变量来解释。这项研究首次证明了土壤温度与咖啡豆质量和绿豆生化成分化学成分之间的关​​系。尽管本研究缺少气温和湿度以及土壤湿度等因素的相对重要性，但我们发现土壤温度和土壤化学对咖啡豆质量和生物化学有很大影响。总体而言，气候变化通常涉及热带地区平均气温的大幅上升，预计会对咖啡豆的质量和生物化学产生负面影响。