Liquor Quality Performance of Some Early Released Coffee Varieties at Three Locations in South-West Ethiopia

No votes yet
Your rating: None


Ethiopia is the origin for Coffea arabica L, which favors researchers, to select of 37 coffee berry diseases (CBD) resistance varieties for different agro-ecologies/regions. However, the bean qualities of these varieties are not well studied across locations. Therefore, the specific objectives of this study were, to assess the liquor quality performance of seven early released coffee varieties at Jimma, Gera and Metu under wet and dry processing methods to evaluate for liquor quality attributes. A factorial experiment in complete randomized design with three replications was used. The error variances were comparable for the quality attributes considered and the results of combined analysis showed that variety for flavor, cup quality value & grade and interaction effect of Loc*PM, Loc*Var, PM*Var for acidity, flavor and cup quality value, were significant. Likewise, coffee variety and interaction effects of location by processing methods were significant on coffee acidity and flavor. Accordingly, the highest cup quality (45.45), acidity (10.30) and flavor (10.09) were recorded for washed coffee at Gera. By contrast, the minimum cup quality value (42.26), acidity (9.08) and flavor (9.01)
were measured for washed coffee at Metu. Similarly, significant variations were noted due to coffee varieties and interactions with processing methods on most cup quality characters and accordingly wet processed and varieties (74112, 74140 and 74158) exhibited the highest acidity and flavor as opposed ( 744 and 75227). Cup quality value and overall quality were significantly and positively correlated with acidity. But, grade was negatively and significantly correlated with acidity, cup quality value and overall quality but negatively and no significantly correlated with flavor. In general, it can be concluded that the superior coffee quality performance was determined under Gera, Jimma and Metu conditions in that order. Moreover, wet processing was noted to significantly improved cup quality attributes and grades at all locations.

Elsa Tirfe
Taye Kufa
Ali Mohammed
World Journal of Dairy & Food Sciences