Hybrid Coffee (Coffea arabica L) Genotypes Quality Evaluation under different Environment of Southern Ethiopia

Abstract

Coffee grown widely in variable environments in Ethiopia has a variety of characteristics sought in the international market. Cup quality determines the relative price as well as the usefulness of a given coffee quantity. The study was conducted for three consecutive years starting from 2009/10 to 2011/12 on five hybrids and two standard checks at Awada, Wonago and Kumato. The objective of this study was to evaluate quality of Arabica Coffee under variable environment For this study, four green bean physical characteristics (bean shape and make, color, screen size and 100 bean weight) and six cup quality traits (Aromatic intensity, aromatic quality, acidity, body, flavour and overall quality) was assessed by professional coffee tasters at Jimma Agricultural Research Center, Ethiopia. The results showed that there is a considerable variation among hybrid genotypes both for cup quality and green bean physical characteristics. Coffee samples evaluated for above screen 14 (5.60mm) revealed significant variations (P ≤0.001) among hybrid coffee genotypes in all tested locations. Based on aromatic intensity, high significance difference (P<0.01) was observed between hybrid coffee genotypes and strong aromatic intensity was recorded for genotypes CH 1 (3.77) andCH 5 (3.67) at Awada which was better than the two cheeks. Moreover, coffee genotype was showed very high significant (P ≤0.01) variations with acidity at Awada, whereas significant (P ≤0.05) difference was achieved at Wonago and Kumato. Based on over all cup quality, all hybrid genotypes were revealed significant (P ≤0.05) variation at Awada and Kumato. Regardless of productivity and disease resistant character it can be recommended; CH 1 and CH 5 for the study area and similar coffee growing agro ecology of Sidama and Yigracheffe, Southern Ethiopia.