Coffee may improve mood: study

An examination of the effects of coffee on peoples’ moods have found that it may have an overall positive effect.

The review of existing research into the matter was completed by Dr Géraldine Coppin from the University of Geneva and Swiss Center for Affective Sciences and published by the industry-sponsored Institute for Scientific Information on Coffee.

“Current research into this area suggests some interesting findings, not only within a healthy population, but also in subjects with depression,” Coppin writes.

According to Coppin’s review: “Research has suggested that the repeated intake of 75 milligrams of caffeine (the equivalent of approximately one cup of coffee) every four hours confirmed a pattern of sustained improvement of mood over the day. Low to moderate doses of caffeine (around two to five cups of coffee per day) might improve hedonic tone (the degree of pleasantness or unpleasantness associated with a given state) and reduce anxiety.”

It’s not all good news though, as high doses “could increase tension, nervousness, anxiety, and jitteriness,” Coppin writes. “Extensive research on caffeine intake has been associated with a range of reversible physiological effects at both lower and higher levels of intake, suggesting that caffeine intake has no significant or lasting effect on physiological health.”

Interestingly, Coppin also writes that:” Research suggests that caffeine can help limit depression and improve alertness and attention5. For example, a 2016 meta-analysis accounting for a total of 346,913 individuals and 8,146 cases of depression considered a dose-response analysis and saw a J-shaped curve, with the beneficial effect reported for up to approximately 300 milligrams caffeine (the equivalent of approximately four cups of coffee) per day.”

Coppin is a senior researcher and lecturer in affective psychology at the University of Geneva and at the Swiss Center for Affective Sciences, where she studies the psychology and neurosciences of chemosensory perception and food intake. Her research includes the investigation of behavioural and neural correlates of food preferences and choices in healthy individuals as well as in clinical populations.

Global Coffee Report. (2017, May 12). Coffee may improve mood: study. Retrieved from Global Coffee Report:

Is the future of coffee clear?

A new coffee product has hit the market and while it’s not clear whether it will take off, there is at least one thing that is clear about it: the product itself.

The brainchild of Slovakian brothers David and Adam Nagy, CLR CFF is the world’s first colourless coffee.

Made as a ready-to-drink product, the clear coffee is made from Arabica beans, but processed in such a way as to remove all of its colour.

The product has been launched in London, and purports to allow coffee drinkers to enjoy their favourite beverage all day without the risk of staining their teeth.

The drink does not contain preservatives, artificial flavours, stabilizers, sugar or any other sweeteners – just coffee and water.

Global Coffee Report. (2017, May 4). Retrieved from Global Coffee Report:

Four cups per day is safe: study

Research by the International Life Sciences Institute has found that it is safe for adults to drink up to four cups of coffee per day.

The findings, which were published in the journal Food and Chemical Toxicology, showed that people could safely consume about 400 milligrams of caffeine per day.

The research found that the safe levels for pregnant women are slightly less – about three cups, or 300 milligrams of caffeine per day.

The findings come from a review of more than 700 studies of caffeine and its effects that were conducted between 2001 and 2015.

Global Coffee Report. (2017, May 4). Four cups per day is safe: study. Retrieved from Global Coffee Report:

Myanmar coffee competition yields exciting results

The winning coffee at the Third Annual Myanmar Coffee Association (MCA) Coffee Quality Competition scored a record-breaking 89.58 points, underscoring the continuing improvement in the quality of coffees being produced in the Asian nation.
The Ywangan micro-lot entered by MCA member Mandalay Coffee Group bested last year’s winner of the event by more than two points on the Specialty Coffee Association scoresheet.
It was both the top-scoring dry natural process category coffee and the overall winner of the competition. Judges described the coffee as “clean and complex,” with the flavours of “orange, lemon, strawberry and red currant.”
The quality of coffees entered rose across the board for a second straight year, with 26 of 72 coffees achieving 85-points or better on a 100-point scale.
The majority of those achieving 85-points were dry natural processed coffees produced by smallholder community farmers.
The competition is a project of the USAID-funded Value Chains for Rural Development project, implemented by Winrock International, and organised by the Myanmar Coffee Association and Coffee Quality Institute (CQI). It was hosted at the Shwe Danu and Value
Chains project office and coffee lab in Ywangan town, Shan State.
A preliminary screening by national cuppers was held 23-28 February with qualifying coffees advancing to an international round of judging 1-5 March.
Three international judges and five resident national cuppers assessed the coffee samples using SCA cupping protocols and a competition format established by the Coffee Quality Institute. The national cupping team was led by Charlie Habegger of Blue Bottle Coffee (USA). The international team was led by head judge Dr. Sunalini Menon of Coffee Lab International (India), with Raw Material Coffee co-founder Richard Corney (New Zealand), and Sustainable Harvest Relationship Manager Dane Loraas (USA) as judges.
Top-scoring samples from the competition and others from participating communities will be on-hand to taste at the London Coffee Festival, 6-9 April, and the SCA Global Coffee Expo in Seattle on Saturday, April 22nd from 3:45p until 5:30p in the Cupping Exchange area, room #618.
Myanmar’s community coffee farmers are supported through the Value Chains project, which links smallholder farmers with competitive commercial value chains to increase agricultural productivity and promote inclusive agricultural growth. The project, implemented by Winrock International, employs a “people-to-people” approach to increase smallholder agriculture income. CQI is working on behalf of the project to improve coffee quality and productivity in Myanmar. 

Source: GlobalCoffeeReport

An Excellent Coffee


I did finally cup your coffee on Friday. I was surprised, I really like it. My tasting notes are as follows:
Fragrance: candy, pecan, fantastic sweet peach
Aroma: grape, sweet candy sugar
Taste: excellent, nice body, peach, candied pecan

Pretty consistent throughout the cupping from dry fragrance all the way through the finish. I didn’t detect any off-notes or significant defects. I thought it was an excellent coffee.Mr. Brian Franklin, USA

Sweet, clean and interesting coffee


My apologies for the delay. I wanted to put your coffee on our table one more time before I sent back our findings. Attached are our cupping scores. It was little divisive both times on the table, but all agree it was a sweet, clean, and interesting coffee. Mr. Alex Brooks, Quality Control Lab Manager

Here is the cupping report for February 2017 harvest of Himalayan Arabica Nepal Coffee

कफी अनुसन्धान प्रभावहीन

कृषि विज्ञ नहुँदा तीन वर्षअघि बलेटक्सार–१ भण्डारीडाँडामा खुलेको नेपालकै पहिलो कफी अनुसन्धान कार्यक्रम प्रभावहीन हुन पुगेको छ । कफीमा सेतो गवारोको समस्यासहित रोग नियन्त्रणको उद्देश्यले सञ्चालित कार्यक्रममा झन्डै ८ करोड रुपैयाँ खर्च भइसकेको छ ।

कार्यक्रमले अनुसन्धानका लागि २९ जातका कफीको बोट विकास गरेको छ । सेतो गवारो नियन्त्रण नहुँदा निराश बनेका जिल्लाका १८ सयभन्दा बढी किसान कार्यक्रम आएपछि उत्साहित थिए । १० जातका बीउबाट सुरु गरिएको अनुसन्धान २९ जातसम्म पुर्‍याइएको केन्द्रका वरिष्ठ वैज्ञानिक कृष्णबहादुर थापाले बताए । माउबोट, त्यसका हाँगा, बीउअनुसारको माटो, बिरुवा, उत्पादन र गुणस्तरसम्मको अनुसन्धानका लागि २ बागवानी विज्ञ, एक कीटविज्ञ र एक माटो विज्ञसहित ६ वैज्ञानिक र अन्य ८ कर्मचारी आवश्यक रहे पनि अहिले थापाबाहेक अन्य विज्ञ छैनन् ।

‘अहिले हामी बोट, फल, बीउ, माटो, बिरुवा, उत्पादनदेखि गुणस्तरसम्मको परीक्षणमा केन्द्रित छौं’, उनले भने, ‘तर, विज्ञ अभावले काम प्रभावकारी हुन सकेको छैन ।’ कार्यक्रमको १ सय रोपनी जग्गामध्ये ५० रोपनीमा कफीका २८ हजार बिरुवा परीक्षणका रूपमा उत्पादन भइरहेका छन् । बाँकी जग्गामा नर्सरीका लागि प्लटिङ र सिँचाइ व्यवस्थापनको काम भइरहेको छ । किसानका नर्सरीमा रोपेका बिरुवाले ४ वर्षमै फल दिने भए पनि अनुसन्धान कार्यक्रमपछि नयाँ बिरुवाले २ वर्षमै उत्पादन दिन थालेका छन् ।

‘अहिलेसम्म बालुवामा हुर्काइएको र तोरीको पिनालाई मलका रूपमा प्रयोग गरिएको बिरुवा उत्पादनका लागि प्रभावकारी देखिएको छ’, उनले भने, ‘बिरुवाका लागि सुरुमा खर वा परालको छाप्रो, त्यसपछि रूखको छहारी पनि राम्रो देखियो ।’

अनुसन्धानबाट कफी बोटका लागि तोरीको पिनासँगै कुखुरा, गँड्यौला, बाख्रा र गाईभैंसीको मल प्रभावकारी देखिएको छ । प्रतिबोट तोरीको पिना २, कुखुराको मल साढे २, गँड्यौली मल ३, बाख्राको मल ४ र गाईभैंसीको मल ५ किलो आवश्यक पर्छ । सबै प्रक्रिया पूरा गरेर छानो र छहारीसहित हुर्केका बिरुवाले २ वर्षमै उत्पादन दिन थालेको कार्यक्रमले जनाएको छ ।

जिल्लाभर लामो समयदेखि नियन्त्रणमा आउन नसकेको सेतो गवारोले किसानका कफीको बोट ५० प्रतिशतभन्दा बढी नष्ट गरिसकेको छ । गवारोबाट मरेका बिरुवा डढाएर त्यसका स्थानमा कार्यक्रमको प्रविधिमा उत्पादित नयाँ बिरुवा रोप्नेबाहेकको विकल्प नभएको विज्ञ बताउँछन् । कार्यक्रमले किसानलाई नयाँ प्रविधिका बिरुवा उत्पादनमा लाग्न आग्रह गरेको छ ।

३५ वर्षअघि ५० पैसामा एक बोट कफी रोपेका बलेटक्सार–१ सिन्दुरेका भोजबहादुर रेस्मीले अनुसन्धान कार्यक्रमले बीउ, बिरुवाका लागि नर्सरी व्यवस्थापनमा सहयोग गरे पनि विज्ञ अभावले उत्पादन प्रभावकारी हुन नसकेको बताए । ‘३५ वर्षअघिदेखि सुरु गरेको हुँ,’ उनले भने, ‘नजिकै अनुसन्धान कार्यक्रम आए पनि प्राविधिक नआउँदा हाम्रा बारीसम्मै पुगेर सहयोग हुन सकेन ।’ उनको बगैंचामा अहिले पनि ६ सय बोट छन् । कफी बिक्रीबाटै वार्षिक २ लाख आम्दानी गर्दै आएको रेस्मीले बताए । ‘विज्ञ र प्राविधिक पूर्ण नभएसम्म कार्यक्रम प्रभावकारी हुनै सक्दैन’, एक्ला वैज्ञानिक थापाले भने, ‘जनशक्ति थप नगरे किसानलाई पनि केही दिन सकिँदैन ।’

गौतम, घनश्याम (२०७३, फाल्गुन २०). कफी अनुसन्धान प्रभावहीन. Retrieved from

Cupping Report of Himalayan Arabica 2017 Harvest

Notes from Q Grader-1: Orange, Tangerine, Apricot
Notes from Q Grader-2: Complex, Spicy, Honey-liked, Tea-liked, Floral
Notes from Q Grader-3: Tea-liked, Floral


The Definition of Q Grading System

The Q is synonymous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.