Search on coffee quality is currently of increasing interest to producers, industry, and consumers. A broad range of variables may interfere in the final quality of coffee beverage, including cultivar selection, type of blends, and postharvest technologies. Recent advances in genetics and postharvest procedures have introduced new technologies; however, studies regarding the influence of these new technologies on the final quality of coffee are scarce.

We invite investigators to contribute original research articles as well as review articles that will stimulate the continuing efforts to improve current methods, develop new technologies, and understand the impact of several procedures, from cultivation to consumption, on coffee quality.

We are particularly interested in articles that relate to cultivation technologies; harvest techniques; fruit and grain separation tools; drying and roasting methods; and storage skills on final coffee quality, indicated by cup test and remaining properties used as indicator of quality.

Potential topics include but are not limited to the following:

• Effects of growing or production environment such as soil types on quality of coffee
• Genetic variation/germplasm and coffee quality as well as genetic improvement
• Equipment development
• Physical and chemical properties of coffee grain, including nutritional facts
• Packaging technologies
• Storage technologies