Abstract
This study assesses the effect of cooperative, certification, private trader, farmers, sorting and processing methods on Arabica coffee quality. Coffee samples were collected from certified cooperatives, non-certified cooperatives, private traders and farmers (members of certified cooperatives, non-certified cooperatives and non-members of cooperatives). The study showed that coffee beans sampled from cooperatives had higher quality scores and were classified as specialty 1 (Q1) (33%) or specialty 2 (Q2) (67%). About 78% of coffee beans sampled from private traders fall in grade 3, while 22% of their beans qualified for Q2. Coffee certification, in general, did not add any value to coffee quality. No quality differences were also observed between coffee beans sampled from farmers. Coffee quality differences were observed between coffee processing methods. Dry processing method improved coffee quality. However, this can only be achieved by using ripe red cherries. Cherry sorting also improved coffee quality and the percentage of coffee samples that fall in Q1. In general, proper coffee cherries type together with site specific coffee processing approach helps coffee actors to produce high quality coffee. Key words: Arabica coffee, flavor, body, specialty, cherry, acidity.
Highlights
Coffee is the world’s favorite beverage and most traded commodity (Barbosa et al, 2014; Davis et al, 2012; Murthy and Naidu, 2012)
Dry processed coffee beans sampled from non-certified cooperatives gave the highest quality scores as compared to beans from any other treatment combinations (Table 3)
This study showed that coffee bean quality attributes: preliminary cup quality, preliminary total quality, total specialty cup quality, acidity and aroma showed significant differences among the different coffee actors in the value chain
Summary
Coffee is the world’s favorite beverage and most traded commodity (Barbosa et al, 2014; Davis et al, 2012; Murthy and Naidu, 2012). Coffee quality is an important attribute in the international market and triggers coffee producing countries to produce high quality coffees (Curzi et al, 2014). Ethiopia is known for the origin and wide diversity of Arabica coffee and has enormous, unexplored potential to produce top specialty coffees (Anthony et al, 2001; Coste et al, 1992). Coffee production is the backbone of the Ethiopian economy, contributing 25 to 30% of total export earnings (Tefera and Tefera, 2014). Coffee further plays a major role in sustaining the livelihoods of more than 15 million households in the country (Davis et al, 2012).
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