Article révisé par les pairs
Résumé : Coffee processing involves various steps, from harvest to the storage of dried green coffee beans, each of which cansignificantly affect the beans’ chemical composition and sensory qualities. Yet, a comprehensive evaluation that includesthe coffee’s genetic background and chemical, sensory, and biological aspects is still uncommon for Robusta coffee. FourRobusta (C. canephora) genotypes from the Democratic Republic of the Congo were subjected to five different coffeeprocessing methods: Strip-picked, unsorted, sundried cherries; Overripe, sorted, sundried cherries; ripe, sorted, sundried(Natural) cherries; ripe, sorted, Pulped, sundried parchment; and ripe, sorted, wet fermented (Washed), sundried parchmentwere processed separately. The resulting green beans underwent sensory descriptive cupping, seed germination tests, andmetabolite profiling using LC-HRMS. The Pulped and Washed methods produced coffees with higher sensory attributesscores, while the Overripe method was associated with the sensory ‘potato taste’ defect. Washed coffee was characterizedby smooth, fruity, cocoa notes, and was negatively correlated with rough mouthfeel, tobacco, and leather flavors. ThePulped and Washed method had significantly higher germination success after four months of storage. The processingmethod influenced caffeine concentration in green beans, depending on the genotype, while trigonelline levels variedsignificantly between genotypes but not between processing methods. The grouping of the metabolite profiles of roastedcoffee and green beans was consistent with their genetic background rather than the processing method. Two metabolitemarker compounds predictive of genotype in roasted coffee were putatively identified as cafamarine and likely theobromine, theophylline or paraxanthine. A metabolite feature, putatively identified as O-methylcorypalline, was a markercompound for genotype in both roasted coffee and green beans. Overall, we demonstrate that genotype plays a significantrole in mediating the outcomes of different processing methods.

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