How can transport influence the quality of the coffee? This question has been looming in the back of our minds for quite some time. Trabocca’s Quality Supervisor, Cerianne Bury, immersed into “the black box of coffee quality” and gave us a Q-graders perspective in April of this year.
She talks about the pleasant surprises and let downs during cuppings. How a pre-shipment can differ from an arrival sample. And, she introduces our coffee transport conditions research project led by our Coffee Quality intern, Tristan Arts.
Tristan shares Cerianne’s curiosity when it comes to the effect that transport can have on coffee. In January, Tristan set out to find answers to the many mysteries that cloak the field of coffee transport.
The investigation is part of Tristan’s Bachelor of science thesis. Through research, Tristan seeks to give us valuable insights into the unexplored terrains of coffee transport. And with these answers, we could start to eliminate surprises at the cupping table.
We could also start to clarify why coffee quality differs from pre-shipment to spot sample. And, even pose solutions that can preserve quality overseas and in storage. But first, Tristan starts where all good research projects start, with literature.
Author: Tristan Arts
I have read a lot of different articles relating to green coffee. For instance, aging, shipment, packaging, warehousing, and shelf life research papers. After investigating these, I could develop a more specific research question and method.
But first, I would like to share some insight into my thinking and research set-up by sharing 6 points that influenced me in formulating our method.
The 6 points, mentioned above, have formed the research method for this project. The method will supply data on transport conditions and the influence of different types of green coffee packaging.
Want to read all the specific details, materials and methods, results, discussion, and conclusions of the Transport Conditions Project? Then download the whole thesis here. And, keep an eye out on our website because we will continue to discover more about the packaging, transportation, and the storage of green coffee.