Coffee Quality Profile of Jimma Zone, South Western Ethiopia

Abstract

Coffee is one of the most important crops in Ethiopia and the world. Ethiopia is the genus's origin and the focal point of Arabica coffee. The objective of this research study was to assess the raw, cup and biochemical composition of Jimma coffee and it ssoil and environmental variables in the Jimma zone. The survey was conducted in seven major coffee growing woredas of Jimma zone. Seven kebeles were selected from each woreda and 5kg of red coffee cherries and soil samples were collected from each kebele. Red coffee cherries were processed using a dry or wet method of processing. Raw and cup quality was assessed. Determination of caffeine (CAF), trigonelline (TRG) and chlorogenic acids (CGA) were done using the HPLC. Soil analysis of total available nitrogen, cation exchange capacity (CEC), soil pH were done coffee shade type, coffee based major crops production, etc., were recorded. Over all quality of samples from the kebeles Atnago, Yeddo, Komma, Kuralebu, Debello, Wollensu, Kechotrtra, Dengajasole, Kellagebiss, Dorra Omofuntule, Qota, Tesosedecha, Choche, and Omoboqo kebeles and all Gomma, Manna, Gummay, Gera, and Shebe-Sombo woredas were very good and highly acceptable. Typical spicy flavor were obtained from Atnago, Yeddo and Omofuntale kebeles sample. While Kilokirkr samples have a fruity flavor, those taken from Gatogore and Gerenaso kebele have a winy flavor. Biochemicals compositions were ranged from 0.64 to 1.51; from 3.82 to 6.10 and from 0.81 to 1.16 percent of TRG, CGA and CAF respectively. Nito-sol and clay make up the soil. Soil analysis results revealed that pH, total N (%) and CEC ranges of 4.37 - 6.0, 0.12 -0.6, and 6.24-30.78, respectively. Coffee quality profile of Jimma zone showed good to very good quality with acceptable to highly acceptable in their overall quality standards, with a unique typicity of spicy, fruity and winy.