Abstract
This study investigated the influence of variety, processing methods and their possible interactions on the biochemical composition of green coffee beans. The results revealed that the biochemical composition was significantly affected by the interaction effect of variety and processing methods. As compared to coffees processed in semi-washed and dry method, the highest total chlorogenic acid (TCGA) content was obtained in coffee varieties 74-112, 74-110 and 74-165, processed by washed method. The washed processing method also enhanced the caffeine content of the coffee beans. The highest value was observed in the coffee varieties 74-4, 74-112 and 74-165. The dry method, on the other hand, increased the sucrose content and the highest value was obtained in the varieties 74-110, 74-140 and 74-148. In general, the present study indicated the existence of variation in biochemical composition of Ethiopian Arabica coffee varieties and is influenced by the different processing methods. This study, however, was carried out with coffee varieties grown under same growing conditions and did not consider season variation. Therefore, it is advisable to further evaluate with more number of coffee varieties grown in different growing environments and seasons. Key words: Processing methods, green beans, caffeine, chlorogenic acid, sucrose.
Highlights
Coffee is one of the most consumed beverage by more than one-third of the world’s population (DaMatta et al, 2018; Samper et al, 2017)
The highest TCQA content was observed in variety 74-112 processed by the washed method (6.1 g/100 g) while the lowest value was observed in variety 75-227 processed by the semi-washed method (Table 3)
The present study shows that the biochemical composition of green coffee was significantly influenced by the interactions between variety and postharvest processing methods
Summary
Coffee is one of the most consumed beverage by more than one-third of the world’s population (DaMatta et al, 2018; Samper et al, 2017). The crop accounts for 75% of export revenue and provides livelihoods for smallholder coffee producers around the world (WIPR, 2017). According to the statistical report of ICO (2018), 158.9 million bags of green coffee beans have been produced in 2017/2018. Ethiopia is the largest coffee producer in Africa and is the 10th exporter in the world (ICO, 2018). Arabica coffee is known as backbone of the country's economy, accounting for 22% of the export (Bart, 2018). The country is naturally gifted with a suitable climate and has the potential to produce single origin specialty Arabica coffee beans with a wide range of flavours (Coste et al, 1992; Labouisse et al, 2008). An increased specialty coffee market is beneficial for Ethiopia to remain competitive on the international market, provided that the country produces high quality coffee and the supply remains stable
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