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), 2024. Published by Science Publishing Group |
Biochemical, Coffee, Jimma, Quality, Soil
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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
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
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
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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}
}
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 -
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