Abrar et al Greener Journal of Agricultural Sciences Vol. 4 (6), pp. 245-251, July 2014. ISSN: 2276-7770 Research Paper Manuscript Number: 0523014244 DOI: http://dx.doi.org/10.15580/GJAS.2014.6.0523014244 Hybrid Coffee (Coffea arabica L) Genotypes Quality Evaluation under different Environment of Southern Ethiopia Abrar Sualeh1*, Negussie Mekonnen1 and Meseret Degefa2 1Jimma Agricultural Research Center, P. O. Box 192, Jimma, Ethiopia. 2Awada Agricultural Research Sub Center, P. O. Box 205, Yirgalem, Ethiopia. *Corresponding Author’s Email: firstname.lastname@example.org 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 CH1 (3.77) andCH5 (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; CH1 and CH5 for the study area and similar coffee growing agro ecology of Sidama and Yigracheffe, Southern Ethiopia. Keywords: cup quality, genotypes, hybrids, overall quality, screen size. Return to Content View [Full Article – PDF] [Full Article – HTML] [Full Article – EPUB] Reference: Abrar S and Negussie M, (2013). Evaluation of coffee quality of Tigray Regional State, Ethiopia (Case study RayaAzebo District), Prudence Journal of Agricultural Research, 1(2):3-6. Agwanda C O, (1999). Flavor: an ideal selection criterion for the genetic improvement of liquor quality in arabica coffee. In the proceedings of 18th International Scientific Colloquium on Coffee, Helsinki, Finland 383-389. Agwanda, C O, Baradat P, Eskes A B, Cilas C and Charrier A, (2003). Selection for bean and liquor qualities within related hybrids of arabica coffee in multi-local field trials. Euphytica 131: 1-14. Anon (2001). Coffee Processing. Coffee Research Organization, p1- 10, USA. Behailu W, Abrar S, Nugussie M and Solomon E (2008). Coffee processing and quality research in Ethiopia. In: Girma Adugna, Bayetta Belachew, Tesfaye Shimber, Endale Taye and Taye Kufa (eds.). Coffee Diversity and Knowledge. Proceedings of a National Workshop Four Decades of Coffee Research and Development in Ethiopia. pp: 307-316. Decasy F, Avelino J, Guyot B, Perriot JI, Pineda C and Cilas C (2003). Quality of different Honduran coffees in relation to several environments. Journal of Food Science; 68: 2356-2361. EAFCA (Eastern African Fine Coffee Association), (2008). Know your cup; Trainers’ guide. Giomo G S, Borém F M, Saath R, Mistro J C, Figueiredo L P, Ribeiro F C, Pereira S P and Bernardi M R (2012). Evaluation of Green Bean Physical Characteristics and Beverage Quality of Arabica Coffee Varieties in Brazil.24th International Conference on Coffee Science San José (CostaRica), 12th –16th November 2012. Gomez KA and Gomez AA (1984). Statistical procedure for Agricultural Research (2nd) John Wiley and Sons, New York. Leroy T, Fabienne R, Benoit B, Pierre C, Magali D, Christophe M, Pierre M and David P (2006). Genetics of Coffee Quality. Brazilian Journal of Plant Physiology. 18(1):229-242. SAS (Statistical Analysis System) (2008). (Version 9.2). SAS Institute, Cary, NC. USA. Silva EA, Mazzafera P, Brunini O, Sakai E, Arruda FB, Mattoso LHC, Carvalho C RL and Pires RCM (2005). The influence of water management and environmental conditions of the chemical composition and beverage quality of coffee beans. Brazilian Journal of Plant Physiology; 17 (2): 229-238. Sutherland K (1990). Developments in Coffee Processing. Proceedings of the New South Wales Coffee Marketing Summit, Murwillumbah; 51-53. Taye K, Tesfaye S and Alemseged Y (2004). Adaptation of Arabica coffee landraces along topographic gradients in southern Ethiopia. In: Proceedings of the 20th International Conference on Coffee Science, Bangalore, India, 1046-1052. Van der Vossen HAM (2005). Diversity of arabica coffee genotypes. In: M.N. Clifford and K.C. Wilson (eds.), Coffee Botany, Biochemistry and Production of Beans and Beverages. Croom Helm, London and New York, pp. 49-96. Walyaro D, (1983). Considerations in breeding for improved yield and quality in Arabica coffee (Coffea arabica L.). A PhD Dissertation, Wageningen Agricultural University. Wintegens JN (2004). Coffee: Growing, processing, sustainable production, a guide book for growers, processors, traders, and researchers, WILEY-VCH Verlag GmbH &Co.KGaA, Weinheium. Yigzaw D (2005). Assessment of cup quality, morphological, biochemical and molecular diversity of C. arabica L. genotypes of Ethiopia, A PhD Dissertation, University Free State.