Publications

Research with our collaborators

Published work by scientists who have collaborated with the Station. Entries marked “Past collaboration” come from published coffee-leaf research with the University of British Columbia’s Faculty of Land and Food Systems; Copper Hill acquired that research and the related intellectual property. Authors, institutions and publishers are as originally published. Listing a paper here does not mean the Station sponsored or directed that study.

1. Dongyan Chen, Tingting Lu, Yuanyuan Huang, Ronghai He, Xiumin Chen (2025). Coffee pulp as a flour substitute in biscuits: The effects on physicochemical properties, sensory quality, and flavor characteristics. LWT, 230, 118305.

2. Yu Sun, Wenwen Xie, Fangzhi Ding, Qingyan Ruan, Guoyin Kai, Wenjuan Qu, Xiumin Chen (2025). Cloning and Characterization of Recombinant Glutamate Decarboxylase from Coffea arabica Leaves: Structural Insights and Ultrasound-Induced Modifications. Journal of Agricultural and Food Chemistry, 73, 13684-13698.

3. Yuanyuan Huang, Yu Sun, Qingwei Cao, Dongyan Chen, Ronghai He, Xiumin Chen (2025). Unveiling the Impact of Infrared Drying on the Quality of Coffee Leaves: A Comprehensive Analysis of Physicochemical Indices, Antioxidant Potential, Maillard Reaction Products, and Aroma Profile. Journal of Food Science, 90, e70400.

4. Yuanyuan Huang, Yu Sun, Arshad Mehmood, Tingting Lu, Xiumin Chen (2024). Unraveling the temporal changes of Maillard reaction products and aroma profile in coffee leaves during hot-air drying. Journal of Food Composition and Analysis, 128, 106055.

5. Dayi Ji, Qiang Wang, Tingting Lu, Haile Ma, Xiumin Chen (2022). The effects of ultrasonication on the phytochemicals, antioxidant, and polyphenol oxidase and peroxidase activities in coffee leaves. Food Chemistry, 373, 131480.

6. Jian Ding, Suhuan Mei, Ling Gao, Qiang Wang, Haile Ma, Xiumin Chen (2022). Tea processing steps affect chemical compositions, enzyme activities, and antioxidant and anti‐inflammatory activities of coffee leaves. Food Frontiers, 3, 505-516.

7. Yu Sun, Dayi Ji, Haile Ma, Xiumin Chen (2022). Ultrasound accelerated γ-aminobutyric acid accumulation in coffee leaves through influencing the microstructure, enzyme activity, and metabolites. Food Chemistry, 385, 132646.

8. Dayi Ji, Haile Ma, Xiumin Chen (2021). Ultrasonication increases γ‐aminobutyric acid accumulation in coffee leaves and affects total phenolic content and angiotensin‐converting enzyme inhibitory activity. Journal of Food Processing and Preservation, 45.

9. Xiumin Chen, Jian Ding, Dayi Ji, Suqun He, Haile Ma (2020). Optimization of ultrasonic‐assisted extraction conditions for bioactive components from coffee leaves using the Taguchi design and response surface methodology. Journal of Food Science, 85, 1742-1751.

10. Xiumin Chen, David D. Kitts, Dayi Ji, Jian Ding (2019). Free radical scavenging activities of phytochemical mixtures and aqueous methanolic extracts recovered from processed coffee leaves. International Journal of Food Science & Technology, 54, 2872-2879.
    Past collaboration: David D. Kitts: University of British Columbia, Faculty of Land and Food Systems, Vancouver; Xiumin Chen: University of British Columbia, Faculty of Land and Food Systems (2016–2019 work)

11. Xiumin Chen, Kaiwen Mu, David D. Kitts (2019). Characterization of phytochemical mixtures with inflammatory modulation potential from coffee leaves processed by green and black tea processing methods. Food Chemistry, 271, 248-258.
    Past collaboration: David D. Kitts: University of British Columbia, Faculty of Land and Food Systems, Vancouver; Xiumin Chen: University of British Columbia, Faculty of Land and Food Systems (2016–2019 work)

12. Claudine Campa and Arnaud Petitvallet (2018). Beneficial compounds from coffee leaves. Book chapter, Achieving Sustainable Cultivation of Coffee, Burleigh Dodds Science Publishing.
    Past collaboration: Arnaud Petitvallet: co-founder, Wize Monkey (coffee-leaf research and processing in Nicaragua and Canada)

13. Xiu-Min Chen, Zhili Ma, David D. Kitts (2018). Effects of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves. Food Chemistry, 249, 143-153.
    Past collaboration: David D. Kitts: University of British Columbia, Faculty of Land and Food Systems, Vancouver; Xiumin Chen: University of British Columbia, Faculty of Land and Food Systems (2016–2019 work)

14. Xiumin Chen (2018). A review on coffee leaves: Phytochemicals, bioactivities and applications. Critical Reviews in Food Science and Nutrition, 59, 1008-1025.
    Past collaboration: Xiumin Chen: University of British Columbia, Faculty of Land and Food Systems (2016–2019 work)

Research by outside scientists

Independent publications that inform the Station’s methods and research questions. These authors are independent of the Station; where known, each entry notes the author’s institution.

Coffee leaf composition and processing

1. Jéfyne Campos Carréra, Leonor Guerra-Guimarães, John Charles D’Auria, Luana de Jesus Sartori, Carla Pinheiro, Vânia Aparecida Silva, Margarete Lordelo Volpato, Gladyston Rodrigues Carvalho, Fabio Akira Mori (2025). Non-targeted metabolomic analysis of field-grown Coffea arabica cultivars reveals distinct leaf metabolic signatures. Theoretical and Experimental Plant Physiology, 37, 27.

2. Amanda Luísa Sales, Sara C. Cunha, Isabel M.P.L.V.O. Ferreira, Jéssika Morgado, Lauro Melo, Juliana DePaula, Marco Antonio L. Miguel, Adriana Farah (2024). Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas. Foods, 13, 484.

3. Eyasu Yohannis, Tilahun A. Teka, Janet Adeyinka Adebo, Markos Makiso Urugo, Abul Hossain, Tessema Astatkie (2024). Phytochemical constituents, ethnomedicinal uses, and applications of coffee (Coffea arabica) leaves in functional beverages. Journal of Food Composition and Analysis, 135, 106570.

4. Yoon A Jeon, Premkumar Natraj, Seong Cheol Kim, Joon-Kwan Moon, Young Jae Lee (2024). Comparative Analysis of Phytochemical and Functional Profiles of Arabica Coffee Leaves and Green Beans Across Different Cultivars. Foods, 13, 3744.

5. Evelin Král, Jakob L. Rukov, Ana C. Mendes (2023). Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk. Food Engineering Reviews, 16, 146-162.

6. Lorenzo Cangeloni, Claudia Bonechi, Gemma Leone, Marco Consumi, Marco Andreassi, Agnese Magnani, Claudio Rossi, Gabriella Tamasi (2022). Characterization of Extracts of Coffee Leaves (Coffea arabica L.) by Spectroscopic and Chromatographic/Spectrometric Techniques. Foods, 11, 2495.

7. Marc C. Steger, Marina Rigling, Patrik Blumenthal, Valerie Segatz, Andrès Quintanilla-Belucci, Julia M. Beisel, Jörg Rieke-Zapp, Steffen Schwarz, Dirk W. Lachenmeier, Yanyan Zhang (2022). Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition. Foods, 11, 2553.

8. Siddhi Patil, M. Vedashree, Pushpa S. Murthy (2022). Valorization of coffee leaves as a potential agri-food resource: bio-active compounds, applications and future prospective. Planta, 255, 67.

9. Siddhi Patil, Pushpa S. Murthy (2022). Drying Kinetics, Phytochemical Profile and Antioxidant Potentials of Coffea robusta Leaves and its Valorization as a Functional Beverage. Waste and Biomass Valorization, 13, 4239-4251.

10. Robert Acidri, Yumiko Sawai, Yuko Sugimoto, Takuo Handa, Daisuke Sasagawa, Tsugiyaki Masunaga, Sadahiro Yamamoto, Eiji Nishihara (2020). Phytochemical Profile and Antioxidant Capacity of Coffee Plant Organs Compared to Green and Roasted Coffee Beans. Antioxidants, 9, 93.

11. Tizian Klingel, Jonathan I. Kremer, Vera Gottstein, Tabata Rajcic de Rezende, Steffen Schwarz, Dirk W. Lachenmeier (2020). A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union. Foods, 9, 665.

12. Samuchaya Ngamsuk, Tzou-Chi Huang, Jue-Liang Hsu (2019). Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves. Foods, 8, 389.

13. Ângelo Monteiro, Silvia Colomban, Helena G. Azinheira, Leonor Guerra-Guimarães, Maria Do Céu Silva, Luciano Navarini, Marina Resmini (2019). Dietary Antioxidants in Coffee Leaves: Impact of Botanical Origin and Maturity on Chlorogenic Acids and Xanthones. Antioxidants, 9, 6.

14. Brendan Janissen, Tien Huynh (2018). Chemical composition and value-adding applications of coffee industry by-products: A review. Resources, Conservation and Recycling, 128, 110-117.

15. Florence Souard, Cédric Delporte, Piet Stoffelen, Etienne A. Thévenot, Nausicaa Noret, Bastien Dauvergne, Jean-Michel Kauffmann, Pierre Van Antwerpen, Caroline Stévigny (2018). Metabolomics fingerprint of coffee species determined by untargeted-profiling study using LC-HRMS. Food Chemistry, 245, 603-612.

16. Claudine Campa, Laurence Mondolot, Arsene Rakotondravao, Luc P. R. Bidel, Annick Gargadennec, Emmanuel Couturon, Philippe La Fisca, Jean-Jacques Rakotomalala, Christian Jay-Allemand, Aaron P. Davis (2012). A survey of mangiferin and hydroxycinnamic acid ester accumulation in coffee (Coffea) leaves: biological implications and uses. Annals of Botany, 110, 595-613.

17. Pascale Talamond, Laurence Mondolot, Annick Gargadennec, Alexandre de Kochko, Serge Hamon, Alain Fruchier, Claudine Campa (2008). First report on mangiferin (C-glucosyl-xanthone) isolated from leaves of a wild coffee plant,Coffea pseudozanguebariae(Rubiaceae). Acta Botanica Gallica, 155, 513-519.

Coffee husk, cascara and other by-products

1. Juliana DePaula, Sara C. Cunha, Fábio Luiz Partelli, José O. Fernandes, Adriana Farah (2025). Major Bioactive Compounds, Volatile and Sensory Profiles of Coffea canephora Flowers and Infusions for Waste Management in Coffee Production. Foods, 14, 911.

2. Kunyi Liu, Rui Su, Qi Wang, Xiaojing Shen, Bin Jiang, Liran Yang, Zelin Li, Jia Zheng, Pingping Li (2024). Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine. Frontiers in Microbiology, 15, 1476091.

3. Marlene Machado, Liliana Espírito Santo, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Maria Beatriz P. P. Oliveira, Helena Ferreira, Rita C. Alves (2023). Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin. Foods, 12, 2354.

4. Shuai Hu, Alicia Gil-Ramírez, María Martín-Trueba, Vanesa Benítez, Yolanda Aguilera, María A. Martín-Cabrejas (2023). Valorization of coffee pulp as bioactive food ingredient by sustainable extraction methodologies. Current Research in Food Science, 6, 100475.

5. Kathrin Wirz, Steffen Schwarz, Elke Richling, Stephan G. Walch, Dirk W. Lachenmeier (2022). Coffee Flower as a Promising Novel Food—Chemical Characterization and Sensory Evaluation. The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing, 53.

6. M Muzaifa, F Rahmi, Syarifudin (2021). Utilization of Coffee By-Products as Profitable Foods - A Mini Review. IOP Conference Series: Earth and Environmental Science, 672, 012077.

7. Lina F. Ballesteros, José A. Teixeira, Solange I. Mussatto (2014). Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin. Food and Bioprocess Technology, 7, 3493-3503.

8. Solange I. Mussatto, Ercília M. S. Machado, Silvia Martins, José A. Teixeira (2011). Production, Composition, and Application of Coffee and Its Industrial Residues. Food and Bioprocess Technology, 4, 661-672.

Agroforestry, extension and farm economics

1. Emily Pappo, Susan Cook-Patton, Damien Beillouin, Rémi Cardinael, Fernando Cesario, Katherine Culbertson, Vivian Griffey, Jeff Hall, Starry Sprenkle Hyppolite, Alison Lovdal, Cyril Melikov, Todd Rosenstock, Peter Steward, Drew Terasaki Hart, Ruth Bennett (2025). Carbon payment strategies in coffee agroforests shape climate and biodiversity outcomes. Communications Earth & Environment, 6, 661.

2. Larissa van der Feen, Pita A. Verweij, Walter J. V. Vermeulen, Christophe Montagnon, Faris Sheibani (2025). Life cycle assessment of Seed-to-Cup specialty coffee cultivated by smallholders in Yemen. The International Journal of Life Cycle Assessment, 30, 1761-1775.

3. Salvador A. Baigés Ramírez (2025). Planeación Estratégica: Reorganización Funcional del Rol del Extensionista Agrícola para Fortalecer la Sostenibilidad y Eficiencia en el Servicio de Extensión Universitaria en Puerto Rico. Strategic research project, Nova Southeastern University.
   Salvador A. Baigés Ramírez: University of Puerto Rico, Agricultural Extension Service (Head of the Agricultural Extension Program per thesis acknowledgments)

4. Baqir Lalani, Gracia Lanza, Benjamin Leiva, Leida Mercado, Jeremy Haggar (2024). Shade versus intensification: Trade-off or synergy for profitability in coffee agroforestry systems?. Agricultural Systems, 214, 103814.

5. C. Chéron-Bessou, I. Acosta-Alba, J. Boissy, S. Payen, C. Rigal, A.A.R. Setiawan, M. Sevenster, T. Tran, A. Azapagic (2024). Unravelling life cycle impacts of coffee: Why do results differ so much among studies?. Sustainable Production and Consumption, 47, 251-266.

6. Amy Quandt, Henry Neufeldt, Kayla Gorman (2023). Climate change adaptation through agroforestry: opportunities and gaps. Current Opinion in Environmental Sustainability, 60, 101244.

7. , Dominique Turck, Torsten Bohn, Jacqueline Castenmiller, Stefaan De Henauw, Karen Ildico Hirsch‐Ernst, Alexandre Maciuk, Inge Mangelsdorf, Harry J McArdle, Androniki Naska, Carmen Pelaez, Kristina Pentieva, Alfonso Siani, Frank Thies, Sophia Tsabouri, Marco Vinceti, Francesco Cubadda, Thomas Frenzel, Marina Heinonen, Rosangela Marchelli, Monika Neuhäuser‐Berthold, Morten Poulsen, Miguel Prieto Maradona, Josef Schlatter, Henk van Loveren, Ermolaos Ververis, Helle Katrine Knutsen (2022). Safety of dried coffee husk (cascara) from Coffea arabica L. as a Novel food pursuant to Regulation (EU) 2015/2283. EFSA Journal, 20.

8. Athina Koutouleas, Thuan Sarzynski, Melanie Bordeaux, Aske Skovmand Bosselmann, Claudine Campa, Hervé Etienne, Nerea Turreira-García, Clément Rigal, Philippe Vaast, José Cochicho Ramalho, Pierre Marraccini, Anders Ræbild (2022). Shaded-Coffee: A Nature-Based Strategy for Coffee Production Under Climate Change? A Review. Frontiers in Sustainable Food Systems, 6, 877476.

9. Pablo Siles, Carlos R. Cerdán, Charles Staver (2022). Smallholder Coffee in the Global Economy—A Framework to Explore Transformation Alternatives of Traditional Agroforestry for Greater Economic, Ecological, and Livelihood Viability. Frontiers in Sustainable Food Systems, 6, 808207.

10. Phan Thi Thuy, Le Duc Niem, Philippe Lebailly (2022). The transition of small-scale coffee farming systems and new pathways for coffee production: A case study in the central highlands of Vietnam. Journal of Plantation Crops, 115-124.

11. Sara Eckhardt, Heike Franke, Steffen Schwarz, Dirk W. Lachenmeier (2022). Risk Assessment of Coffee Cherry (Cascara) Fruit Products for Flour Replacement and Other Alternative Food Uses. Molecules, 27, 8435.

12. Wahyu Lestari, Kartini Hasballah, M. Yulianto Listiawan, Sofia Sofia (2022). Coffee by-products as the source of antioxidants: a systematic review. F1000Research, 11, 220.

13. Jeremy Haggar, Fernando Casanoves, Rolando Cerda, Stefania Cerretelli, Sergio Gonzalez-Mollinedo, Gracia Lanza, Erick Lopez, Benjamin Leiva, Alejandra Ospina (2021). Shade and Agronomic Intensification in Coffee Agroforestry Systems: Trade-Off or Synergy?. Frontiers in Sustainable Food Systems, 5, 645958.

14. (2020). Technical Report on the notification of infusion from coffee leaves (Coffea arabica L. and/or Coffea canephora Pierre ex A. Froehner) as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283. EFSA Supporting Publications, 17.

15. Carmen Nab, Mark Maslin (2020). Life cycle assessment synthesis of the carbon footprint of Arabica coffee: Case study of Brazil and Vietnam conventional and sustainable coffee production and export to the United Kingdom. Geo: Geography and Environment, 7, e00096.

16. Janica Anderzén, Alejandra Guzmán Luna, Diana V. Luna-González, Scott C. Merrill, Martha Caswell, V. Ernesto Méndez, Rigoberto Hernández Jonapá, Mateo Mier y Terán Giménez Cacho (2020). Effects of on-farm diversification strategies on smallholder coffee farmer food security and income sufficiency in Chiapas, Mexico. Journal of Rural Studies, 77, 33-46.

17. Janina Grabs (2020). Selling Sustainability Short?. .

18. Kirsi Usva, Taija Sinkko, Frans Silvenius, Inkeri Riipi, Hannele Heusala (2020). Carbon and water footprint of coffee consumed in Finland—life cycle assessment. The International Journal of Life Cycle Assessment, 25, 1976-1990.

19. Andrew Gerard, Maria Claudia Lopez, Aaron M. McCright (2019). Coffee Roasters’ Sustainable Sourcing Decisions and Use of the Direct Trade Label. Sustainability, 11, 5437.

20. Ivette Perfecto, Zachary Hajian-Forooshani, Aaron Iverson, Amarilys D. Irizarry, Javier Lugo-Perez, Nicholas Medina, Chatura Vaidya, Alexa White, John Vandermeer (2019). Response of Coffee Farms to Hurricane Maria: Resistance and Resilience from an Extreme Climatic Event. Scientific Reports, 9, 15668.

21. Janina Grabs, Stefano Ponte (2019). The evolution of power in the global coffee value chain and production network. Journal of Economic Geography, 19, 803-828.

22. Yen Pham, Kathryn Reardon-Smith, Shahbaz Mushtaq, Geoff Cockfield (2019). The impact of climate change and variability on coffee production: a systematic review. Climatic Change, 156, 609-630.

23. Bart Minten, Mekdim Dereje, Ermias Engida, Seneshaw Tamru (2018). Tracking the Quality Premium of Certified Coffee: Evidence from Ethiopia. World Development, 101, 119-132.

24. Rosalien E. Jezeer, Maria J. Santos, René G.A. Boot, Martin Junginger, Pita A. Verweij (2018). Effects of shade and input management on economic performance of small-scale Peruvian coffee systems. Agricultural Systems, 162, 179-190.

25. Jeremy Haggar, Gabriela Soto, Fernando Casanoves, Elias de Melo Virginio (2017). Environmental-economic benefits and trade-offs on sustainably certified coffee farms. Ecological Indicators, 79, 330-337.

26. Justin Moat, Jenny Williams, Susana Baena, Timothy Wilkinson, Tadesse W. Gole, Zeleke K. Challa, Sebsebe Demissew, Aaron P. Davis (2017). Resilience potential of the Ethiopian coffee sector under climate change. Nature Plants, 3, 17081.

27. Maike Nesper, Christoph Kueffer, Smitha Krishnan, Cheppudira G. Kushalappa, Jaboury Ghazoul (2017). Shade tree diversity enhances coffee production and quality in agroforestry systems in the Western Ghats. Agriculture, Ecosystems & Environment, 247, 172-181.

28. Nuria Martinez-Saez, Alba Tamargo García, Inés Domínguez Pérez, Miguel Rebollo-Hernanz, Marta Mesías, Francisco J. Morales, María A. Martín-Cabrejas, Maria Dolores del Castillo (2017). Use of spent coffee grounds as food ingredient in bakery products. Food Chemistry, 216, 114-122.

29. Rosalien E. Jezeer, Pita A. Verweij, Maria J. Santos, René G.A. Boot (2017). Shaded Coffee and Cocoa – Double Dividend for Biodiversity and Small-scale Farmers. Ecological Economics, 140, 136-145.

30. Stephen J. Fain, Maya Quiñones, Nora L. Álvarez-Berríos, Isabel K. Parés-Ramos, William A. Gould (2017). Climate change and coffee: assessing vulnerability by modeling future climate suitability in the Caribbean island of Puerto Rico. Climatic Change, 146, 175-186.

31. Maria T. S. Trevisan, Ricardo Farias de Almeida, Gabriela Soto, Elias De Melo Virginio Filho, Cornelia M. Ulrich, Robert W. Owen (2016). Quantitation by HPLC-UV of Mangiferin and Isomangiferin in Coffee (Coffea arabica) Leaves from Brazil and Costa Rica After Solvent Extraction and Infusion. Food Analytical Methods, 9, 2649-2655.

32. Jacques Avelino, Marco Cristancho, Selena Georgiou, Pablo Imbach, Lorena Aguilar, Gustavo Bornemann, Peter Läderach, Francisco Anzueto, Allan J. Hruska, Carmen Morales (2015). The coffee rust crises in Colombia and Central America (2008–2013): impacts, plausible causes and proposed solutions. Food Security, 7, 303-321.

33. Christian Bunn, Peter Läderach, Oriana Ovalle Rivera, Dieter Kirschke (2014). A bitter cup: climate change profile of global production of Arabica and Robusta coffee. Climatic Change, 129, 89-101.

34. Klaus Lorenz, Rattan Lal (2014). Soil organic carbon sequestration in agroforestry systems. A review. Agronomy for Sustainable Development, 34, 443-454.

35. Nuria Martinez-Saez, Mónica Ullate, María A. Martin-Cabrejas, Patricia Martorell, Salvador Genovés, Daniel Ramon, María Dolores del Castillo (2014). A novel antioxidant beverage for body weight control based on coffee silverskin. Food Chemistry, 150, 227-234.

36. Eric Rahn, Peter Läderach, María Baca, Charlotte Cressy, Götz Schroth, Daniella Malin, Henk van Rikxoort, Jefferson Shriver (2013). Climate change adaptation, mitigation and livelihood benefits in coffee production: where are the synergies?. Mitigation and Adaptation Strategies for Global Change, 19, 1119-1137.

37. Aaron P. Davis, Tadesse Woldemariam Gole, Susana Baena, Justin Moat (2012). The Impact of Climate Change on Indigenous Arabica Coffee (Coffea arabica): Predicting Future Trends and Identifying Priorities. PLoS ONE, 7, e47981.

38. Bradford L. Barham, Jeremy G. Weber (2012). The Economic Sustainability of Certified Coffee: Recent Evidence from Mexico and Peru. World Development, 40, 1269-1279.

39. Pradyot Ranjan Jena, Bezawit Beyene Chichaibelu, Till Stellmacher, Ulrike Grote (2012). The impact of coffee certification on small‐scale producers’ livelihoods: a case study from the Jimma Zone, Ethiopia. Agricultural Economics, 43, 429-440.

40. Pushpa S. Murthy, M. Madhava Naidu (2012). Sustainable management of coffee industry by-products and value addition—A review. Resources, Conservation and Recycling, 66, 45-58.

41. Víctor M. Toledo, Patricia Moguel (2012). Coffee and Sustainability: The Multiple Values of Traditional Shaded Coffee. Journal of Sustainable Agriculture, 36, 353-377.

42. J. Haggar, M. Barrios, M. Bolaños, M. Merlo, P. Moraga, R. Munguia, A. Ponce, S. Romero, G. Soto, C. Staver, E. de M. F. Virginio (2011). Coffee agroecosystem performance under full sun, shade, conventional and organic management regimes in Central America. Agroforestry Systems, 82, 285-301.

43. Teja Tscharntke, Yann Clough, Shonil A. Bhagwat, Damayanti Buchori, Heiko Faust, Dietrich Hertel, Dirk Hölscher, Jana Juhrbandt, Michael Kessler, Ivette Perfecto, Christoph Scherber, Götz Schroth, Edzo Veldkamp, Thomas C. Wanger (2011). Multifunctional shade-tree management in tropical agroforestry landscapes - a review. Journal of Applied Ecology, 48, 619-629.

44. Joni Valkila, Pertti Haaparanta, Niina Niemi (2010). Empowering Coffee Traders? The Coffee Value Chain from Nicaraguan Fair Trade Farmers to Finnish Consumers. Journal of Business Ethics, 97, 257-270.

45. Christopher Bacon (2005). Confronting the Coffee Crisis: Can Fair Trade, Organic, and Specialty Coffees Reduce Small-Scale Farmer Vulnerability in Northern Nicaragua?. World Development, 33, 497-511.

46. Ivette Perfecto, John Vandermeer, Alex Mas, Lorena Soto Pinto (2005). Biodiversity, yield, and shade coffee certification. Ecological Economics, 54, 435-446.

47. David Barton Bray, Jose Luís Plaza Sánchez, Ellen Contreras Murphy (2002). Social Dimensions of Organic Coffee Production in Mexico: Lessons for Eco-Labeling Initiatives. Society & Natural Resources, 15, 429-446.

48. Lorena Soto-Pinto, Ivette Perfecto, Juan Castillo-Hernandez, Javier Caballero-Nieto (2000). Shade effect on coffee production at the northern Tzeltal zone of the state of Chiapas, Mexico. Agriculture, Ecosystems & Environment, 80, 61-69.

49. Patricia Moguel, Victor M. Toledo (1999). Biodiversity Conservation in Traditional Coffee Systems of Mexico. Conservation Biology, 13, 11-21.

50. Gershon Feder, Richard E. Just, David Zilberman (1985). Adoption of Agricultural Innovations in Developing Countries: A Survey. Economic Development and Cultural Change, 33, 255-298.

For project contributions and attribution, see People and the project archive.