Coffee Quality Profile of Jimma Zone, South Western Ethiopia

Abrar Sualeh; Mikru Tesfa; Negussie Mekonene; Bealu Girma; Wubishet Tamirat; Desalegn Alemayehu; Adugna Beyeta; Tamene Haile

doi:doi:10.11648/j.ijfsb.20220702.14

Coffee Quality Profile of Jimma Zone, South Western Ethiopia

Abrar Sualeh, Mikru Tesfa, Negussie Mekonene, Bealu Girma, Wubishet Tamirat, Desalegn Alemayehu, Adugna Beyeta, Tamene Haile

Published in International Journal of Food Science and Biotechnology (Volume 7, Issue 2)

Received: 20 May 2022 Accepted: 20 June 2022 Published: 30 June 2022

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Coffee is one of the most important crops in Ethiopia and the world. Ethiopia is the genus's origin and the focal point of Arabica coffee. The objective of this research study was to assess the raw, cup and biochemical composition of Jimma coffee and it ssoil and environmental variables in the Jimma zone. The survey was conducted in seven major coffee growing woredas of Jimma zone. Seven kebeles were selected from each woreda and 5kg of red coffee cherries and soil samples were collected from each kebele. Red coffee cherries were processed using a dry or wet method of processing. Raw and cup quality was assessed. Determination of caffeine (CAF), trigonelline (TRG) and chlorogenic acids (CGA) were done using the HPLC. Soil analysis of total available nitrogen, cation exchange capacity (CEC), soil pH were done coffee shade type, coffee based major crops production, etc., were recorded. Over all quality of samples from the kebeles Atnago, Yeddo, Komma, Kuralebu, Debello, Wollensu, Kechotrtra, Dengajasole, Kellagebiss, Dorra Omofuntule, Qota, Tesosedecha, Choche, and Omoboqo kebeles and all Gomma, Manna, Gummay, Gera, and Shebe-Sombo woredas were very good and highly acceptable. Typical spicy flavor were obtained from Atnago, Yeddo and Omofuntale kebeles sample. While Kilokirkr samples have a fruity flavor, those taken from Gatogore and Gerenaso kebele have a winy flavor. Biochemicals compositions were ranged from 0.64 to 1.51; from 3.82 to 6.10 and from 0.81 to 1.16 percent of TRG, CGA and CAF respectively. Nito-sol and clay make up the soil. Soil analysis results revealed that pH, total N (%) and CEC ranges of 4.37 - 6.0, 0.12 -0.6, and 6.24-30.78, respectively. Coffee quality profile of Jimma zone showed good to very good quality with acceptable to highly acceptable in their overall quality standards, with a unique typicity of spicy, fruity and winy.

Published in	International Journal of Food Science and Biotechnology (Volume 7, Issue 2)
DOI	10.11648/j.ijfsb.20220702.14
Page(s)	41-46
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.
Copyright	Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Biochemical, Coffee, Jimma, Quality, Soil

References

[1]	Bayeta Belachew 2001. Arabica coffee breeding for yield and resistance to coffee berry disease (collectotrichum cahawe Sp. Nov.) A thesis submitted to the University of London in partial fulfillment of the requirements of the degree of Doctor of Philosophy, Wye College, university of London, U.K.
[2]	Coste, R. 1992. Coffee: the plant and the product. Macmillan, Hong Kong.
[3]	Decasy, F., Avelino, J., Guyot, B., Perriot, J. I., Pineda, C. and Cilas, C., 2003. Quality of different Honduran coffees in relation to several environments, J of Food Science, 68 (7): 2356-2361.
[4]	Anwar Abasanbi, 2010. Assessment of Coffee Quality and its Related Problems in Jimma Zone of Oromia Regional State. M.Sc. Thesis Presented to Graduate Studies of Jimma University, Jimma, Ethiopia.
[5]	Alemayehu Teshome, Esayas Kebede and Kassu Kebede, 2008. Coffee Development and Marketing Improvement Plan. pp. 375-381. In: Girma Adugna, Bayetta Belachew, Tesfaye Shimber, Endale Taye and TayeKufa(eds.). Coffee Diversity and Knowledge. Proceedings of a National Workshop Four Decades of Coffee Research and Development in Ethiopia, 14 17 August 2007, Addis Ababa, Ethiopia.
[6]	Abrar Sualeh, Kassaye Tolessa, Ali Mohammed and Dawit Alemu, 2021. Coffee Quality Profile Mapping of BenchMaji and Sheka Zones in Southwestern Ethiopia, Ethiop. J. Agric. Sci. 31 (1): 11-30.
[7]	Behailu W/Senbet, Abrar Sualeh, Nugussie Mekonen and Solomon Endries, 2008. Coffee processing and quality research in Ethiopia. pp. 307-316. In: Girma Adugna, Bayetta Belachew, Tesfaye Shimber, Endale Taye and TayeKufa(eds.). Coffee Diversity and Knowledge. Proceedings of a National Workshop Four Decades of Coffee Research and Development in Ethiopia, 14 17 August 2007, Addis Ababa, Ethiopia.
[8]	Abrar Sualeh and Negussie Mekonnen, 2015. Manua lfor Coffee Quality Laboratory ISBN: 978999446605410-8.
[9]	Vignoli, J. A., Marcelo, C. V., Denisley, G. B. and Marta, de T. B, 2014. Roasting process affects differently the bioactive compounds and the antioxidant activity of Arabica and Robusta coffees Food Research International 61: 279-285.
[10]	Jackson ML. 1958. Soil Chemical Analysis, Prentice Hall Inc., New Jersey, USA. pp. 38- 226.
[11]	SAS (Statistical Analysis System), 2014. SAS Institute, Cary, NC. USA (Version 9.3).
[12]	Kassaye Tolessa, D’heer, J., Duchateau, L., and BoeckxP. 2017. Inﬂuence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee. J Sci. of Food and Agric., 97 (9): 2849–2857.
[13]	Mohammed Worku, Brunode Meulenaer, Luc Duchateau and Pascal Boeckx 2018. Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method Food Research International 105: 278-285.
[14]	Getachew Welde Michael, Sentayehu Alamerew, Leta Tulu and Gezahegn Berecha, 2020. Genetic Variability of Ethiopian Coffee (Coffea arabica L.) Accessions Collected from East Wollega Zone for Bean Biochemical Constituents, Ethiop. J. Agric. Sci. 30 (3) 77-97.
[15]	Abayneh Melke and Fisseha Ittana, 2015. Nutritional Requirementand Management of Arabica Coffee (Coffea arabica L.) in Ethiopia: National and Global Perspectives, Amer. J. Experi. Agric 5 (5): 400-418.

Cite This Article

Plain Text BibTeX RIS

APA Style

Abrar Sualeh, Mikru Tesfa, Negussie Mekonene, Bealu Girma, Wubishet Tamirat, et al. (2022). Coffee Quality Profile of Jimma Zone, South Western Ethiopia. International Journal of Food Science and Biotechnology, 7(2), 41-46. https://doi.org/10.11648/j.ijfsb.20220702.14

Copy | Download

ACS Style

Abrar Sualeh; Mikru Tesfa; Negussie Mekonene; Bealu Girma; Wubishet Tamirat, et al. Coffee Quality Profile of Jimma Zone, South Western Ethiopia. Int. J. Food Sci. Biotechnol. 2022, 7(2), 41-46. doi: 10.11648/j.ijfsb.20220702.14

Copy | Download

AMA Style

Abrar Sualeh, Mikru Tesfa, Negussie Mekonene, Bealu Girma, Wubishet Tamirat, et al. Coffee Quality Profile of Jimma Zone, South Western Ethiopia. Int J Food Sci Biotechnol. 2022;7(2):41-46. doi: 10.11648/j.ijfsb.20220702.14

Copy | Download

@article{10.11648/j.ijfsb.20220702.14,
  author = {Abrar Sualeh and Mikru Tesfa and Negussie Mekonene and Bealu Girma and Wubishet Tamirat and Desalegn Alemayehu and Adugna Beyeta and Tamene Haile},
  title = {Coffee Quality Profile of Jimma Zone, South Western Ethiopia},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {7},
  number = {2},
  pages = {41-46},
  doi = {10.11648/j.ijfsb.20220702.14},
  url = {https://doi.org/10.11648/j.ijfsb.20220702.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220702.14},
  abstract = {Coffee is one of the most important crops in Ethiopia and the world. Ethiopia is the genus's origin and the focal point of Arabica coffee. The objective of this research study was to assess the raw, cup and biochemical composition of Jimma coffee and it ssoil and environmental variables in the Jimma zone. The survey was conducted in seven major coffee growing woredas of Jimma zone. Seven kebeles were selected from each woreda and 5kg of red coffee cherries and soil samples were collected from each kebele. Red coffee cherries were processed using a dry or wet method of processing. Raw and cup quality was assessed. Determination of caffeine (CAF), trigonelline (TRG) and chlorogenic acids (CGA) were done using the HPLC. Soil analysis of total available nitrogen, cation exchange capacity (CEC), soil pH were done coffee shade type, coffee based major crops production, etc., were recorded. Over all quality of samples from the kebeles Atnago, Yeddo, Komma, Kuralebu, Debello, Wollensu, Kechotrtra, Dengajasole, Kellagebiss, Dorra Omofuntule, Qota, Tesosedecha, Choche, and Omoboqo kebeles and all Gomma, Manna, Gummay, Gera, and Shebe-Sombo woredas were very good and highly acceptable. Typical spicy flavor were obtained from Atnago, Yeddo and Omofuntale kebeles sample. While Kilokirkr samples have a fruity flavor, those taken from Gatogore and Gerenaso kebele have a winy flavor. Biochemicals compositions were ranged from 0.64 to 1.51; from 3.82 to 6.10 and from 0.81 to 1.16 percent of TRG, CGA and CAF respectively. Nito-sol and clay make up the soil. Soil analysis results revealed that pH, total N (%) and CEC ranges of 4.37 - 6.0, 0.12 -0.6, and 6.24-30.78, respectively. Coffee quality profile of Jimma zone showed good to very good quality with acceptable to highly acceptable in their overall quality standards, with a unique typicity of spicy, fruity and winy.},
 year = {2022}
}

Copy | Download

TY - JOUR
T1 - Coffee Quality Profile of Jimma Zone, South Western Ethiopia
AU - Abrar Sualeh
AU - Mikru Tesfa
AU - Negussie Mekonene
AU - Bealu Girma
AU - Wubishet Tamirat
AU - Desalegn Alemayehu
AU - Adugna Beyeta
AU - Tamene Haile
Y1 - 2022/06/30
PY - 2022
N1 - https://doi.org/10.11648/j.ijfsb.20220702.14
DO - 10.11648/j.ijfsb.20220702.14
T2 - International Journal of Food Science and Biotechnology
JF - International Journal of Food Science and Biotechnology
JO - International Journal of Food Science and Biotechnology
SP - 41
EP - 46
PB - Science Publishing Group
SN - 2578-9643
UR - https://doi.org/10.11648/j.ijfsb.20220702.14
AB - Coffee is one of the most important crops in Ethiopia and the world. Ethiopia is the genus's origin and the focal point of Arabica coffee. The objective of this research study was to assess the raw, cup and biochemical composition of Jimma coffee and it ssoil and environmental variables in the Jimma zone. The survey was conducted in seven major coffee growing woredas of Jimma zone. Seven kebeles were selected from each woreda and 5kg of red coffee cherries and soil samples were collected from each kebele. Red coffee cherries were processed using a dry or wet method of processing. Raw and cup quality was assessed. Determination of caffeine (CAF), trigonelline (TRG) and chlorogenic acids (CGA) were done using the HPLC. Soil analysis of total available nitrogen, cation exchange capacity (CEC), soil pH were done coffee shade type, coffee based major crops production, etc., were recorded. Over all quality of samples from the kebeles Atnago, Yeddo, Komma, Kuralebu, Debello, Wollensu, Kechotrtra, Dengajasole, Kellagebiss, Dorra Omofuntule, Qota, Tesosedecha, Choche, and Omoboqo kebeles and all Gomma, Manna, Gummay, Gera, and Shebe-Sombo woredas were very good and highly acceptable. Typical spicy flavor were obtained from Atnago, Yeddo and Omofuntale kebeles sample. While Kilokirkr samples have a fruity flavor, those taken from Gatogore and Gerenaso kebele have a winy flavor. Biochemicals compositions were ranged from 0.64 to 1.51; from 3.82 to 6.10 and from 0.81 to 1.16 percent of TRG, CGA and CAF respectively. Nito-sol and clay make up the soil. Soil analysis results revealed that pH, total N (%) and CEC ranges of 4.37 - 6.0, 0.12 -0.6, and 6.24-30.78, respectively. Coffee quality profile of Jimma zone showed good to very good quality with acceptable to highly acceptable in their overall quality standards, with a unique typicity of spicy, fruity and winy.
VL - 7
IS - 2
ER -

Copy | Download

Author Information

Abrar Sualeh

Jimma Agricultural Research Centre (JARC), Jimma, Ethiopia
Mikru Tesfa

College of Agriculture, Food and Climate Science, Injibara University, Injibara, Ethiopia
Negussie Mekonene

Jimma Agricultural Research Centre (JARC), Jimma, Ethiopia
Bealu Girma

Jimma Agricultural Research Centre (JARC), Jimma, Ethiopia
Wubishet Tamirat

Jimma Agricultural Research Centre (JARC), Jimma, Ethiopia
Desalegn Alemayehu

Jimma Agricultural Research Centre (JARC), Jimma, Ethiopia
Adugna Beyeta

Jimma Agricultural Research Centre (JARC), Jimma, Ethiopia
Tamene Haile

Jimma Agricultural Research Centre (JARC), Jimma, Ethiopia

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Abrar Sualeh, Mikru Tesfa, Negussie Mekonene, Bealu Girma, Wubishet Tamirat, et al. (2022). Coffee Quality Profile of Jimma Zone, South Western Ethiopia. International Journal of Food Science and Biotechnology, 7(2), 41-46. https://doi.org/10.11648/j.ijfsb.20220702.14

Copy | Download

ACS Style

Abrar Sualeh; Mikru Tesfa; Negussie Mekonene; Bealu Girma; Wubishet Tamirat, et al. Coffee Quality Profile of Jimma Zone, South Western Ethiopia. Int. J. Food Sci. Biotechnol. 2022, 7(2), 41-46. doi: 10.11648/j.ijfsb.20220702.14

Copy | Download

AMA Style

Abrar Sualeh, Mikru Tesfa, Negussie Mekonene, Bealu Girma, Wubishet Tamirat, et al. Coffee Quality Profile of Jimma Zone, South Western Ethiopia. Int J Food Sci Biotechnol. 2022;7(2):41-46. doi: 10.11648/j.ijfsb.20220702.14

Copy | Download

@article{10.11648/j.ijfsb.20220702.14,
  author = {Abrar Sualeh and Mikru Tesfa and Negussie Mekonene and Bealu Girma and Wubishet Tamirat and Desalegn Alemayehu and Adugna Beyeta and Tamene Haile},
  title = {Coffee Quality Profile of Jimma Zone, South Western Ethiopia},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {7},
  number = {2},
  pages = {41-46},
  doi = {10.11648/j.ijfsb.20220702.14},
  url = {https://doi.org/10.11648/j.ijfsb.20220702.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220702.14},
  abstract = {Coffee is one of the most important crops in Ethiopia and the world. Ethiopia is the genus's origin and the focal point of Arabica coffee. The objective of this research study was to assess the raw, cup and biochemical composition of Jimma coffee and it ssoil and environmental variables in the Jimma zone. The survey was conducted in seven major coffee growing woredas of Jimma zone. Seven kebeles were selected from each woreda and 5kg of red coffee cherries and soil samples were collected from each kebele. Red coffee cherries were processed using a dry or wet method of processing. Raw and cup quality was assessed. Determination of caffeine (CAF), trigonelline (TRG) and chlorogenic acids (CGA) were done using the HPLC. Soil analysis of total available nitrogen, cation exchange capacity (CEC), soil pH were done coffee shade type, coffee based major crops production, etc., were recorded. Over all quality of samples from the kebeles Atnago, Yeddo, Komma, Kuralebu, Debello, Wollensu, Kechotrtra, Dengajasole, Kellagebiss, Dorra Omofuntule, Qota, Tesosedecha, Choche, and Omoboqo kebeles and all Gomma, Manna, Gummay, Gera, and Shebe-Sombo woredas were very good and highly acceptable. Typical spicy flavor were obtained from Atnago, Yeddo and Omofuntale kebeles sample. While Kilokirkr samples have a fruity flavor, those taken from Gatogore and Gerenaso kebele have a winy flavor. Biochemicals compositions were ranged from 0.64 to 1.51; from 3.82 to 6.10 and from 0.81 to 1.16 percent of TRG, CGA and CAF respectively. Nito-sol and clay make up the soil. Soil analysis results revealed that pH, total N (%) and CEC ranges of 4.37 - 6.0, 0.12 -0.6, and 6.24-30.78, respectively. Coffee quality profile of Jimma zone showed good to very good quality with acceptable to highly acceptable in their overall quality standards, with a unique typicity of spicy, fruity and winy.},
 year = {2022}
}

Copy | Download