Evaluation of physical and chemical characteristics of bean and cup quality of arabica coffee genotypes grown in Southern Ethiopia.

The study aimed to investigate physical characteristics, cup quality, and biochemical content variability among thirty South Ethiopian Arabica coffee genotypes over three locations. The results revealed the existence of statistically significant variation among genotype, location, and GEI effects for all studied traits. The overall coffee quality score for most of the tested genotypes in three locations was above 80 %.

Physicochemical stability and sensory quality of selected Ethiopian coffee ( L.) brands as affected by packaging materials during storage.

Ethiopia's economy heavily relies on coffee, the country's primary export. However, there is a need for improvement in the current packaging materials for parchment coffee during extended storage. An experiment was conducted to evaluate the effectiveness of four different packaging materials (Jute, Woven Polypropylene internally lined with low-density propylene, Grain Pro, and Purdue Improved Crop Storage) on the quality of three brands of Parchment Coffee (Limu, Sidama, and Yirgacheffe) stored for 12 months.

Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia.

Quality is a key criteria that can help producers win the global coffee market. Coffee quality can be expressed by physical, organoleptic as well as biochemical compositions. To determine biochemical compositions and antioxidant activity in green and roasted coffee and their correlation with cup quality samples were collected from nine districts of BenchMaji and Sheka zones.

Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee.

Background: Coffee quality is a key characteristic for the international market, comprising cup quality and chemical bean constituents. In Ethiopia, using total specialty cup scores, coffees are grouped into Q1 (specialty 1) ≥ 85 and Q2 (80-84.75).

Prediction of specialty coffee cup quality based on near infrared spectra of green coffee beans.

The growing global demand for specialty coffee increases the need for improved coffee quality assessment methods. Green bean coffee quality analysis is usually carried out by physical (e.g.