Coffea arabica, a dominant coffee species, is renowned for its complex organoleptic qualities, which include aroma, flavor, acidity, body, and aftertaste. These qualities are essential to consumer preference and market positioning. The genetic composition of Coffea arabica significantly influences its flavor profile, with various cultivars exhibiting distinct sensory characteristics such as floral, fruity, or chocolaty notes. Environmental factors, including altitude, temperature, rainfall, and soil quality, further shape these attributes. Coffee grown at higher elevations tends to have increased acidity and complexity, while temperature fluctuations influence sugar accumulation, impacting flavor. Post-harvest processing methods, such as washed, natural, and honey processes, also play a pivotal role. Washed coffee is known for its clean, bright flavors, while natural processing enhances body and sweetness. The honey process balances both characteristics, offering a smooth profile. Roasting is another critical stage, where the Maillard reaction and caramelization transform coffee’s chemical composition, affecting its flavor and aroma. The ideal roasting temperature and time must be carefully managed to preserve desirable qualities while avoiding bitterness and off-flavors. This review examines the genetic, environmental, processing, and roasting factors influencing the organoleptic quality of Coffea arabica, with insights into optimizing these elements to enhance coffee’s sensory attributes for the specialty market.

Keywords: Coffea arabica, organoleptic quality, genetics, environmental factors, post-harvest processing, roasting, Maillard reaction, caramelization, fermentation, specialty coffee.