Shade and Altitude Implications on the Physical and Chemical Attributes of Green Coffee Beans from Gorongosa Mountain, Mozambique

Coffea arabica L. is as a tropical crop that can be grown under monocrop or agroforestry (AFS) systems, usually at altitudes greater than 600 m, with suitable environmental conditions to bean quality. This study aimed assess the effect of altitude (650, 825, and 935 m) light (deep shade—DS, moderate shade—MS provided by native trees, full Sun—FS) on physical chemical attributes green coffee beans produced in Gorongosa Mountain. Regardless altitude, (mainly MS FS) scarcely affected most studied attributes. Among few exceptions attributes, mass tended lower values FS all three altitudes, whereas density increased 650 m. As regards compound contents, sporadic changes were found. The rises trigonelline (MS m), soluble sugars (FS decline p-coumaric acid 825 may indicate an improved sensory profile, but rise FQAs could have negative impact. These results highlight relevant uncertainty quality obtained bean. Altitude (from extended fruit maturation period four weeks, altered larger number traits, average sieve (consistent tendency), commercial homogeneity, mass, became less yellowish brighter m (b*, C* colour attributes), pointing good trade quality, compared from Furthermore, 5-CQA increased, diCQAs isomers declined (in conditions). Altogether, these likely contributed improve cup Caffeine showed mostly inconsistent variations. Overall, (FS, MS, DS) did not greatly consistently (likely associated temperature, water availability (rainfall/fog), period) was major driver for