The main commercial variety of coffee is the Coffea arabica specie, however, it is very susceptible to damage caused by nematodes, for this reason scions of the C. arabica specie are used on ro-busta (Coffea canephora) rootstocks to improve tolerance to these microorganisms, because they modify the organoleptic, nutraceutical and nutritional characteristics. The objective of this work was to assess the effect of five roasting degrees on commercial beans (light, medium light, medi-um, medium, medium dark and dark) in two varieties of Coffea arabica species (Colombia and Costa Rica) and their respective scions on C. canephora of the Romex variety. The scion of the Co-lombia variety with the medium dark roast had the highest concentration of caffeine, while the coffee beans of the Costa Rica variety with the light roast grade had the highest concentration of chlorogenic acid (5-CQA), while the highest acrylamide content was found in the scion of the Co-lombia variety with the medium light roast beans and nutritional content differs considerably between varieties, however, there is similarity between roasting degrees. The degree of roasting, variety and scion of coffee influences the organoleptic, nutraceutical and nutritional content of the coffee infusion.

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.