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This review article examines how pre-and post-harvest factors influence the organoleptic and physicochemical quality of coffee, highlighting the significant impact of environmental conditions and processing methods. It emphasizes the importance of altitude on the flavor profile of Arabica and Robusta coffee, noting that higher altitudes generally enhance coffee quality due to better chemical compositions. The article also discusses the challenges faced by coffee producers, including climate change and patho

Author

vickys carsol

Language

EN