Effect of Drying Methods on Cup Quality of Selected Cultivars of Arabica Coffee (<i>Coffea arabica L</i>.) Grown in South West, Ethiopia

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.

Investigation of Physical attributes of Highland coffee (Coffea arabica L.) Bean varieties drying on lath house

“…(Table 3). The recorded average widths of coffee varieties Merdacheriko and Wushwush, showed no signi cant difference (P ≥ 0.05) and the average value of thickness was signi cant difference in case of variety Wushwush when dried in open sunlight [21]. Similar results concerning the mean length, width and thickness of the Arabica parchment at 9.9%wb were 11.95, 8.45 and 4.90 mm, respectively determined [8].…”

“…All recorded average results of the above physical properties of the coffee beans were not signi cantly (P ≥ 0.05) different among the coffee varieties drying under net lath house (Table 4). But frontal surface area ,Shape index, sphericity and Aspect ratio showed signi cant difference (P ≤ 0.05) for most arabica coffee varieties including such highland coffee varieties when dried in open sun light [21]. Mean values followed by the same letter with in column are not signi cant different (P ≥ 0.05); FSA = Frontal surface area, SP = Sphericity, AR = Aspect ratio and SI = shape index.…”

“…Mean values followed by the same letter with in column are not signi cant different (P ≥ 0.05); FSA = Frontal surface area, SP = Sphericity, AR = Aspect ratio and SI = shape index. [21].…”

The Physical Properties of Arabica and Robusta Coffee Beans from Temanggung and Lampung

“…The aspect ratio, which is calculated by dividing the bean's length by its width, and the bean's sphericity both have significant role in determining the shape of the bean [17]. Table 3 shows that in general, coffee beans from Lampung had the highest values for sphericity, aspect ratio, shape index, porosity, surface area, and frontal surface area.…”

“…The effect of heating on the changes in chemical composition of agroindustry products has been widely reported [14,15], as well as the effect of heating on some physical properties changes. Data on physical attributes was critical in the development of a processing machine and the investigation of product behavior in various potential post-harvest operations [16,17] Many studies have been conducted on the physical properties of coffee beans [17][18][19][20][21]. Furthermore, there is limited research on the physical attributes of Indonesian green and roasted coffee beans varieties with a fluidized roasting process.…”