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.
Highlights
Ethiopia is the single known center of origin and genetic diversity for Arabica coffee (Coffea arabica L.) (Wintegens, 2004)
The results showed that there is a considerable variation among hybrid genotypes both for cup quality and green bean physical characteristics
The experiment was conducted at Awada Agricultural Research Sub Center, and Wonago and Kumato trial sites located in southern Ethiopia
Summary
Ethiopia is the single known center of origin and genetic diversity for Arabica coffee (Coffea arabica L.) (Wintegens, 2004). The endowment of Ethiopia with diverse coffee types and agro-ecology allowed production of high quality coffee to world market. Coffee grow widely in variable environments in Ethiopia has a variety of characteristics sought in the international market. Production and supply of coffee with excellent quality appear more crucial than ever before for coffee exporting countries. Quality coffee is a product that has desirable characteristics such as clean raw and roasted appearance, attractive aroma and good cup taste (Behailu et al, 2008). Coffee quality encompasses beans flavor in fragrance, aroma, flavor, sweetness, acidity or overall taste felt by consumer after drink as well as physical characteristics such as length, width, thickness or weights, shape and color of coffee beans (Giomo et al, 2012)
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