Chemical Composition of Coffea arabica Beans and Grafts at Different Roasting Levels

The main commercial species of coffee is Coffea arabica; however, it is highly susceptible to biotic and abiotic factors. For this reason, scions of Coffea arabica species are used on robusta (Coffea canephora) rootstocks since grafting can modify the organoleptic, nutraceutical, and nutritional characteristics of crops. The objective of this study was to evaluate the effects of five roasting degrees (light, medium light, medium, medium dark, and dark) in two varieties of Coffea arabica species (Colombia Rojo and Costa Rica 95) and their respective grafts on C. canephora variety Romex. The concentrations of acrylamide, caffeine, and chlorogenic acids were analyzed using HPLC, and the nutrient content was analyzed using plasma induction atomic emission spectrophotometry. The graft of the Colombia Rojo variety with the medium dark roast had the highest concentration of caffeine (1.523%). The same variety with the light roast had the highest concentration of chlorogenic acid (3.088 mg g−1), while the highest acrylamide content (336.70 ng g−1) was found in the same variety with the medium light roast. The roasting degree, variety, and grafting of coffee influence the organoleptic, nutraceutical, and nutritional contents of coffee infusions.