Coffee Arabica is an essential commodity to the livelihood of millions of Ethiopians and its quality had critical importance to the coffee industry. A study was conducted to evaluate coffee quality attributes of nine newly released coffee cultivars subjected to open sun (direct sun light) and lath house-drying methods. The experiment was designed in complete randomized design factorial with two factors (cultivars and drying methods). Coffee cultivars were (Gawe, Dessu, 744, 7440, 74148, Gesha, Merdacheriko, Wushwush and Catimor J-19) prepared using wet (washed) processing method during harvesting of 2017/18 cropping season, which were collected from different altitude of south west, Ethiopia. Cup quality was evaluated by a team of certified panelists at Jimma agricultural research center coffee processing and quality analysis laboratory. The highest value in most cup quality attributes were record in cultivars of Gesha and 74148. Similarly, cultivars of 744 and 7440 were highest in all cup quality parameters. Net lath house drying method was better in all cup quality attributes. Effect of drying method was significant difference (P<0.05) on cup quality parameters such as aromatic quality, astringency, bitterness, body and flavor. The interaction effect of cultivar and drying method shown significant difference (P<0.05) on cup quality parameter except aromatic intensity. In the future to improve and maintain coffee quality different drying method should be practiced.
| Published in | Agriculture, Forestry and Fisheries (Volume 10, Issue 2) |
| DOI | 10.11648/j.aff.20211002.13 |
| Page(s) | 52-60 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
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Copyright © The Author(s), 2021. Published by Science Publishing Group |
Coffee Arabica, Coffee Quality, Coffee Cultivar, Drying Method
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APA Style
Mikru Tesfa, Solomon Abera, Abrar Sualeh. (2021). Effect of Drying Methods on Cup Quality of Selected Cultivars of Arabica Coffee (Coffea arabica L.) Grown in South West, Ethiopia. Agriculture, Forestry and Fisheries, 10(2), 52-60. https://doi.org/10.11648/j.aff.20211002.13
ACS Style
Mikru Tesfa; Solomon Abera; Abrar Sualeh. Effect of Drying Methods on Cup Quality of Selected Cultivars of Arabica Coffee (Coffea arabica L.) Grown in South West, Ethiopia. Agric. For. Fish. 2021, 10(2), 52-60. doi: 10.11648/j.aff.20211002.13
AMA Style
Mikru Tesfa, Solomon Abera, Abrar Sualeh. Effect of Drying Methods on Cup Quality of Selected Cultivars of Arabica Coffee (Coffea arabica L.) Grown in South West, Ethiopia. Agric For Fish. 2021;10(2):52-60. doi: 10.11648/j.aff.20211002.13
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Download@article{10.11648/j.aff.20211002.13,
author = {Mikru Tesfa and Solomon Abera and Abrar Sualeh},
title = {Effect of Drying Methods on Cup Quality of Selected Cultivars of Arabica Coffee (Coffea arabica L.) Grown in South West, Ethiopia},
journal = {Agriculture, Forestry and Fisheries},
volume = {10},
number = {2},
pages = {52-60},
doi = {10.11648/j.aff.20211002.13},
url = {https://doi.org/10.11648/j.aff.20211002.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aff.20211002.13},
abstract = {Coffee Arabica is an essential commodity to the livelihood of millions of Ethiopians and its quality had critical importance to the coffee industry. A study was conducted to evaluate coffee quality attributes of nine newly released coffee cultivars subjected to open sun (direct sun light) and lath house-drying methods. The experiment was designed in complete randomized design factorial with two factors (cultivars and drying methods). Coffee cultivars were (Gawe, Dessu, 744, 7440, 74148, Gesha, Merdacheriko, Wushwush and Catimor J-19) prepared using wet (washed) processing method during harvesting of 2017/18 cropping season, which were collected from different altitude of south west, Ethiopia. Cup quality was evaluated by a team of certified panelists at Jimma agricultural research center coffee processing and quality analysis laboratory. The highest value in most cup quality attributes were record in cultivars of Gesha and 74148. Similarly, cultivars of 744 and 7440 were highest in all cup quality parameters. Net lath house drying method was better in all cup quality attributes. Effect of drying method was significant difference (P<0.05) on cup quality parameters such as aromatic quality, astringency, bitterness, body and flavor. The interaction effect of cultivar and drying method shown significant difference (P<0.05) on cup quality parameter except aromatic intensity. In the future to improve and maintain coffee quality different drying method should be practiced.},
year = {2021}
}
TY - JOUR T1 - Effect of Drying Methods on Cup Quality of Selected Cultivars of Arabica Coffee (Coffea arabica L.) Grown in South West, Ethiopia AU - Mikru Tesfa AU - Solomon Abera AU - Abrar Sualeh Y1 - 2021/03/10 PY - 2021 N1 - https://doi.org/10.11648/j.aff.20211002.13 DO - 10.11648/j.aff.20211002.13 T2 - Agriculture, Forestry and Fisheries JF - Agriculture, Forestry and Fisheries JO - Agriculture, Forestry and Fisheries SP - 52 EP - 60 PB - Science Publishing Group SN - 2328-5648 UR - https://doi.org/10.11648/j.aff.20211002.13 AB - Coffee Arabica is an essential commodity to the livelihood of millions of Ethiopians and its quality had critical importance to the coffee industry. A study was conducted to evaluate coffee quality attributes of nine newly released coffee cultivars subjected to open sun (direct sun light) and lath house-drying methods. The experiment was designed in complete randomized design factorial with two factors (cultivars and drying methods). Coffee cultivars were (Gawe, Dessu, 744, 7440, 74148, Gesha, Merdacheriko, Wushwush and Catimor J-19) prepared using wet (washed) processing method during harvesting of 2017/18 cropping season, which were collected from different altitude of south west, Ethiopia. Cup quality was evaluated by a team of certified panelists at Jimma agricultural research center coffee processing and quality analysis laboratory. The highest value in most cup quality attributes were record in cultivars of Gesha and 74148. Similarly, cultivars of 744 and 7440 were highest in all cup quality parameters. Net lath house drying method was better in all cup quality attributes. Effect of drying method was significant difference (P<0.05) on cup quality parameters such as aromatic quality, astringency, bitterness, body and flavor. The interaction effect of cultivar and drying method shown significant difference (P<0.05) on cup quality parameter except aromatic intensity. In the future to improve and maintain coffee quality different drying method should be practiced. VL - 10 IS - 2 ER -
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