Abrar Et Al

Abrar et al

Greener Journal of  Agricultural Sciences Vol. 4 (6), pp. 245-251, July 2014.

 ISSN: 2276-7770 

Research Paper

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.

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