The books say that the shadow improves the coffee beverage quality, but in the state of São Paulo - Brazil, we are checking the opposite. Someone found it in another region? What is the explanation for this?
see Characterization of full sun- and shaded- organic coffee systems in the south of Minas Gerais. http://www.teses.usp.br/teses/disponiveis/91/91131/tde-29072004-155514/pt-br.php
Under shade, the maturation of coffee beans will be slow and steady compared to open sun grown coffee, so all the flavour/aroma components necessary for coffee quality is developed in total. In sun grown coffee, because of high temperature the maturation of coffee beans is so fast that all the quality components may not get infused. Even density of coffee beans are higher in shade grown coffee, though bean density is a genetic determinant. Even machine dried coffee have slightly lower cup quality compared to sun dried coffee. Visit my page for more information
Direct sunlight might also affect humidity and soil aridity, which affects the flavours of the beans. In some places natural mists during certain parts of the day not only partially-shade coffee plants from the sun but also serve to hydrate the plants. Case-in-point, blue mountain Jamaican coffee. Shaded areas are also home to birds that may be beneficial to coffee growth with respect to pest control.
Article Pest reduction services by birds in shade and sun coffee in Jamaica
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