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.


Download data is not yet available.


Addinsoft, 2014. XLSTAT, Analyse de données et statistique avec MS Excel [online] s.a. [cit. 2017-03-02] Available at:

Burešová, P. 2016. Káva (Coffee). In Fišera, M. et al. Gastronomy- selected chapters (Gastronomie- vybrané kapitoly). Český Tešín: Václav Helán- 2 Theta, p. 70-71. ISBN 978-80-86380-78-0.

Da Silva, E. A., Mazaffera, P., Brunini, O., Sakai, E., Arruda, F. B., Mattoso, L. H. C., Carvalho, C. R. L., Pires, R. C. M. 2005. The influence of water managenent and enviromental conditions on the chemical composition and beverage quality of coffee beans. Brazilian Journal of Plant Physiology, vol. 17, no. 2, p. 229-238.

De Moura Ribeiro, M. V., Boralle, N., Redigolo Pezza, H., Pezza, L., Toci, A. T.2017. Authenticity of roasted coffee using1H NMR spectroscopy. Journal of Food Composition and Analysis, vol. 57, p. 24-30.

Dziki, D., Dziki, G., Pecio, U. et al. 2015. Ground green coffee beans as a functional food supplement - Preliminary study. LWT - Food Science and Technology, vol. 63, p. 691-699.

Farah, A. 2012. Coffee constituents. In Chu, Y. F. Coffee: Emerging Health Effects and Disease Prevention. USA : Wiley-Blackwell. 352 p. ISBN 978-0-470-95878-0.

Fodran, P., Brezová, V., Hybenová, E. et al. 2011. Food Chemistry (Chémia potravín). Bratislava: STU. 394 p. ISBN 978-80-227-3569-8.

Hall, S., Desbrow, B., Anoopkumar-Dukie, Shailendraet al. 2015. A review of the bioactivity of coffee, caffeine and key coffee constituents on inflammatory responses linked to depression. Food Research International [online], vol. 76, pp. 626-636

Hambálková, B. 2013. Analysis of coffee in terms of its quality and safety (Analýza kávy z pohľadu jej kvality a bezpečnosti). Nitra : SPU. 71 p.

Hoffmann, J. 2014. The World Atlas of Coffee: from beans to brewing - coffees explored, explained and enjoyed. 1st ed. London : Octopus Publishing Group Ltd. 256 p. ISBN 978-1-84533-787-2.

Law 309/2015 of the Slovak republic no. 309/2015 Col. about snacks, edible salt, dehydrated dishes, soups and flavorings (VYHLÁŠKA č. 309 Ministerstva pôdohospodárstva a rozvoja vidieka Slovenskej republiky zo 4. novembra 2015 o pochutinách, jedlej soli, dehydrovaných pokrmoch, polievkových prípravkoch a o ochucovadlách). Zbierka zákonov č.309/2015.

Leroy, T., Ribeyre, F., Bertrand, B., Charmetant, P., Dufour, M., Montagnon, Ch., Marraccini, P., Pot, D. 2006. Genetics of coffee quality. Brazilian Journal of Plant Physiology, vol. 18, no. 1, p. 229-242.

Noguchi, K., Matsuzaki, T., Sakanashi, M. et al.2015. Effect of caffeine contained in a cup of coffee on microvascular function in healthy subjects. Journal of Pharmacological Sciences 127 p. 217-222.

Phan, T. T. D, Bittová, M., Mikulášek, K., Kubáń, V., Kráčmár, S., Valášek, P., Svobodová, B. 2015. Content of 4(5) -methylimidazole, caffeine and chlorogenic acid in commercial coffee brands. Potravinarstvo, vol. 9, no. 1, p. 31-38.

Phan, T. T. D., Kubáň, V., Kráčmar, S. 2012. Determination of caffeine contents in vietnamese and czech coffee. Journal of Microbiology, Biotechnology and Food Sciences, vol. 1, special no., p. 995-1002.

Slovak Technical Standard (STN) 580113:1991. Methods of coffee evaluation (Metódy skúšania kávy).

Slovak Technical Standard (STN) 580113-21:1991. Methods of coffee evaluation. Caffeine determination (Metódy skúšania kávy. Stanovenie kofeínu).

Slovak Technical Standard (STN) 580114:2000. Methods for testing of coffee extracts and chicory (Metódy skúšania extraktov kávy a cigórie).

Šnirc, M., Král, M., Ošťádalová, M., Golian, J., Tremlová, B. 2017. Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer. International Journal of Food Properties, vol. 20, no. 4, p. 1-8.

Veselá, P. 2010. Book about the coffee (Kniha o káve). Praha : Smart Press s.r.o., 180 p. ISBN 978-80-87049-34-1.

Williamson, G. 2012. Coffee and Health. In Crozier, A. et al. Teas, Cocoa and Coffee: Plant Secondary Metabolites and Health. 1st ed. UK : Wiley-Blackwell. 270 p. ISBN 1-4443-3441-8.




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.

Most read articles by the same author(s)

1 2 3 > >>