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In Ethiopia, Coffee has tremendous impact on economic, social and spiritual life of people from different locations and cultural background. The objective of this study were to evaluate out-turn ratios of fresh cherry to dried cherry, parchment and clean coffee; and to investigate relationship between fruit and bean size with conversion ratios of 7...
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... of processing significantly (P< 0.05) affected conversion ratio. Red fresh cherry to clean coffee conversion outturn was found to be 15.900% and 16.238% under wet and dry processing methods respectively (Table 2). In addition highly significant (P< 0.01) varietal difference was noticed for red fresh cherry to clean coffee outturn in which 15.350% and 17.233% were recorded for Me'oftu and Dessu respectively (Table2). ...Similar publications
Introduction: This research intends to investigate the potential of coffee cherry peel flour and banana peel liquid as cake-baking alternatives, taking into account both their chemical qualities and organoleptic reactions. Methods: This experimental study uses baking and steaming techniques to analyze coffee cherry peel flour and banana peel liquid...
Arabica coffee is an essential crop in the national economy of Ethiopia. ere is little information available about the cup quality profile of Teppi coffee, despite several sites across the country having conducted research on the organoleptic properties of various coffee types. erefore, an experiment was conducted to determine the quality attribute...
Non-uniform blossoming due to deficit irrigation is common in perennial crops such as coffee. It usually leads to uneven ripening of fruits and impairs harvesting efficiency and quality of coffee. The effect of different water deficit periods was evaluated on development stage of flower bud at blossoming stages in coffee plantations. We also evalua...
BACKGROUND
The terrain slope and field altitude where the plant is cultivated influence the composition of coffee cherries. The aim of this study was to analyze the effects of different levels of altitude and terrain slope on the Coffea canephora cherries, as well as on the quality of the final beverage. C. canephora harvested in fields with 300 an...
Arabica coffee variety is one of the key parameters that highly influence the cup quality of arabica coffee. The objective of this current research is to evaluate the possible application of UV spectroscopy for the discrimination of arabica coffee with different cultivars. Green beans from two arabica coffee cultivars ( Coffea arabica ) of Typica a...
Citations
... Conversely, Firfire and Tekisic varieties exhibited the lowest recovery percentages. It is noteworthy that varieties characterized by larger fruit widths were associated with a diminished fresh cherry-toclean coffee conversion out-turn ratio (Sualeh and Dawid, 2014). ...
The recovery percentages and out-turns of diverse coffee cultivars are contingent upon distinct processing methods and fruit characteristics. Despite the availability of numerous coffee varieties, their recovery percentages and out-turns remain untested in the Gulmi District of Nepal. This study aimed to assess the recovery percentage of different coffee varieties in the Gulmi District to provide insights into the most productive varieties for local farmers, investigate the influence of processing techniques on the recovery percentage, and evaluate the potential for improving the recovery percentage through optimized agricultural practices, harvesting methods, and post-harvest processing. A field experiment was conducted in a Randomized Complete Block Design (RCBD) with three replications, encompassing ten coffee varieties (Catisic, Bourbon Amarillo, Mundo Novo, Catimor, Yellow Catura, Catuai Amarillo, Firfire,Sanroman, Gulmi Local, and Tekisic) as treatments. The research findings unveiled that Mundo Novo exhibited the highest recovery percentage at 18.13%, with Catuai Amarillo demonstrating the highest recovery percentage of wet parchment from fresh cherry at 63.13%. Moreover, Mundo Novo showcased the highest recovery percentage of dry parchment from fresh cherry at 24.85%, attributed to the removal of a higher proportion of floated parchment during the washing of fermented wet parchment. Furthermore, Mundo Novo exhibited the highest recovery percentage of green beans (21.13%) and roasted beans (18.13%) from fresh cherries, owing to factors such as a lower incidence of floated parchment, larger fruit size, and uniformly ripened cherries. Consequently, based on their superior recovery percentages and out-turns, Mundo Novo and Catuai Amarillo are recommended for cultivation in Nepal
... Overall, eight local robusta coffee clones make a difference in the weight of 100 coffee beans (g). Differences in coffee cultivars significantly affect the weight of 100 coffee beans based on processing methods and characteristics of coffee cherries (Sualeh and Dawid 2014). ...
Analianasari, Murhadi M, Nurdin SU, Utomo TP, Suhandy D. 2023. The influence of coffee clones and postharvest methods on the physical quality of eight clones of local robusta coffee in West Lampung, Indonesia. Biodiversitas 24: 5779-5787. One of the qualities of coffee is a physical characteristic that can be seen directly as a determinant of the coffee bean's price. This study consisted of eight clones of robusta coffee picked red, which was processed using the postharvest method (natural, honey, and full wash) with three repetitions, then evaluated based on the physical attributes of the coffee beans (moisture content, weight of 100 coffee beans, length and the width of the coffee beans, the percentage of passing through the Sieve, and the number of coffee bean defects). The results showed that most of the physical quality parameters of clones from local Robusta coffee varieties were carried out using the postharvest method and planted in West Lampung statistically different (P<0.05). The moisture content in naturally processed tugu sari clones had a higher moisture content, but it was not different from the srintil clones in all postharvest processing. All clones can produce specialty (fine) and premium quality coffee beans based on the quality of the physical attributes. However, dry processing (natural and honey) fine coffee clones provide the best quality physical attributes. The findings from this study were that the diversity of cloned robusta coffee with various postharvest methods provides information that indicators of local genetic diversity had different physical attributes, but more significant and repeated experiments are needed to obtain accurate results.
... is makes 36 independent coffee samples from the three districts (12 samples from each). Fully ripe red coffee cherries (15-18 kg) were harvested from each farm by hand picking from randomly assigned 20-30 trees to get 3 kg of green coffee beans depending on the conversion ratio International Journal of Agronomy suggested by Sualeh and Dawid [28]. ...
It is about the quality of Ethiopia's Arabica coffee produced in the Kaffa Biosphere Reserve across locations production systems and processing methods.
... SNNPR, Southern Nations, Nationalities, and People's Region Fully ripe red coffee berries (15-18 kg) were collected by hand picking at the time of maturity from October to December 2017. Cherries were collected from randomly assigned 20-30 trees to get 3 kg of green coffee beans based on the conversion ratio (Sualeh & Dawid, 2014). In the study, 36 independent coffee samples were collected from all districts (12 samples from each), and four replicated samples were collected to represent three production systems. ...
A comprehensive physical and cup quality assessment of coffee (Coffea arabica L.) has not yet been conducted on Kafa Biosphere Reserve coffees. Hence, the influence of location, production systems, and processing methods on coffee bean physical and sensorial qualities were studied to identify the inherent qualities and suitable preparation methods for the improvement of bean physical and organoleptic qualities. In a three‐stage nested design, factors such as location (Gimbo, Gawata, and Decha districts), coffee production system (forest, semiforest, and garden), and processing method (wet, semiwet, and dry) were considered. Preliminary coffee quality assessment data were gathered from bean physical and cup quality analyses of coffee obtained from the combination of the three factors. An ANOVA was conducted on preliminary coffee quality data. The result of the ANOVA showed that location and production system effects were significant only on bean moisture content (P < .01) and acidity (P < .05), respectively. The processing effect had a significant effect on bean moisture (P < .01), odor (P < .001), raw (P < .01), and preliminary grade (P < .05). Better coffee quality was maintained in the dry coffee processing method within the recommended moisture content. Forest and semiforest coffees respond poorly in odor and overall raw coffee quality when treated with wet and semiwet processing methods. Hence, to attain a better quality of coffee, rather than proper harvesting procedures, more emphasis should be given to choosing proper processing methods. Further investigation that includes the effects of elevation gradient is recommended.
... Fully ripe red coffee berries (15-18 kg) were collected by hand picking at the time of maturity from October to December 2017. Cherries were collected from randomly assigned 20-30 trees to get 3kg of green coffee beans based on conversion ratio (Sualeh and Dawid, 2014) within the range of the three elevation levels, which lay between1524 and 2048 m above sea level. Generally, 36 coffee samples were collected from all districts, 12 samples from each of the districts representing the three altitudinal ranges. ...
In-depth forest coffee cup quality assessments have not been conducted yet on Kafa Biosphere coffees. Hence, the influence of location, elevation gradient, and processing methods on coffee bean physical and sensorial qualities, and the relationship between soil and coffee quality variables were studied in 2017. Districts (Gimbo, Gawata, and Decha), elevation gradient ranges (low-<1600, mid-1600-1800, and high->1800 m a.s.l), and processing methods (wet, semi-wet, and dry) were taken as factors. Preliminary coffee quality assessment data was collected from cup quality analysis of coffee beans obtained from the combination of the three factors where four replicate samples were taken for each of the combinations. The effect of location was only significant for bean moisture content and there was no significant (P>0.05) difference among locations for above 14 screen retention and preliminary cup quality variables (odor, raw, acidity, body, flavor, cup, total, and grade). The elevation gradient had a significant (P<0.001) effect on the scores of above 14 screen retention and most of the cup quality variables, but not on moisture content and odor. The effect of the coffee processing method was not significant (P>0.05) on most of the preliminary cup quality variables, but it was significant for moisture content (P<0.001), odor (P<0.05), and overall raw (P<0.01) scores. Screen retention was decreased with increasing elevation gradient but with better quality. High elevation coffees processed with the dry method gave better raw (38.5-40%) and cup (48.00-51.75%) quality scores. Except for high soil molybdenum and clay percentage, reduced amounts of most of the soil nutrients, pH, and silt percentage were important for better forest coffee quality. Since each sampled forest had diverse shade types and densities, a further investigation that includes the component of shade is strongly recommended in future studies.
... Data was requested concerning the amounts of coffee cherries and green coffee and this was checked against the theoretical yields in the primary processing of coffee. In the case of wet processes, the theoretical yield is about 17% from coffee cherry to green coffee, even though the processing technologies vary (Sualeh and Dawid 2014). Yields from 12 to 24% were accepted. ...
PurposeCoffee is one of the most widely grown cash crops globally, but there are few scientific articles on its carbon footprint and water scarcity impacts. The aim of this study was to assess the carbon footprint and water scarcity impacts throughout the life cycle of the coffee chain (cradle-to-grave) and to identify the most important sources of the impacts (hotspots).Methods
The system included all the key stages of the supply chain from land use change and coffee cultivation to roasting and household consumption. Primary data was collected from eight coffee cultivation farms in Brazil, Nicaragua, Colombia and Honduras and coffee roastery and packaging manufacturers in Finland. The AWARE method was applied in a water scarcity impact assessment.Results and discussionThe carbon footprint varied from 0.27 to 0.70 kg CO2 eq/l coffee. The share of the coffee cultivation stage varied from 32 to 78% and the consumption stage from 19 to 49%. The use of fertilizers was the most important process contributing to the carbon footprint. Furthermore, deforestation-related emissions notably increased the carbon footprint of coffee from Nicaragua. Compared with the previous literature, our results indicate a relatively larger share of climate impacts in the cultivation stage and less during consumption.The water scarcity impact was relatively low for non-irrigated systems in Central America, 0.02 m3 eq/l coffee. On Brazilian farms, irrigation is a major contributor to the water scarcity impact, varying from 0.15 to 0.27 m3 eq/l coffee.Conclusions
Improving the management practices in cultivation and fertilization is key for lower GHG emissions. Irrigation optimization is the most important mitigation strategy to reduce water scarcity impact. However, actions to reduce these two impacts should be executed side by side to avoid shifting burdens between the two.
Value upgrading through processing has been a core tenet of value chain interventions focusing on improving smallholder farmer welfare improvements. However, assessing the quality of processed agricultural products may be more difficult than unprocessed products. The resulting information asymmetry between producer and the buyer may lead to perverse outcomes for agrarian households. Using primary panel data collected from over 1500 coffee growing households in eastern Uganda and employing fixed effects approaches, we show that grower‐level post‐harvest processing has characteristics of a market for lemons and is associated with lower coffee income compared with unprocessed coffee production. Activities aiming at moving growers up the value chain should thus be integrated with relevant characteristics of the value chain, such as quality assurance. We add to the literature by presenting a clear description of the pathway from supply chains with asymmetric information over produce quality to diminished farmer welfare with a novel focus on post‐harvest processing.
Liberica coffee is one of the coffee species in commercial trade in Indonesia. The coffee is produced in Tanjung Jabung Barat Regency, Jambi, Indonesia which distributed into 5 sub-districts (Betara, Bram Itam, Kuala Betara, Pengabuan, Senyerang). Information about liberica coffee from Jambi is still limited, thus more exploration is needed. The objectives of this study were to characterize the morphology of the leaf and fruit, the physicochemical characteristics which include the dimension (length, width, thickness), mass, bulk density, colour (L*, a*, b*), moisture contents, TSS (total soluble solids), pH, and antioxidant capacity (DPPH IC50, FRAP) of green and roasted (commercial level) liberica coffee from the above 5 sub-districts. The studies showed that liberica coffee from 5 sub-districts in Tanjung Jabung Barat Rgency, Jambi had various leaf and fruit appearances which were characterized by various size and colour of coffee cherries. Green coffee from different sub-districts owned various physicochemical (width, volume, mass, bulk density, moisture content, TSS) and antioxidant capacity of green coffee. Green coffee from Betara and Pengabuan were associated with high TSS, L* and b* value, while green coffee from Bram Itam and Senyerang were associated with high mass, moisture content and a* value. The highest anti-oxidant capacity was produced by green coffee from Betara and Kuala Betara (DPPH IC50). Meanwhile, roasted coffee produced from green coffee from the 5 sub-districts with similar roasting level (similar L*) produced similar a*, b* value, mass and TSS. However, physicochemical characteristics (length, width, volume, bulk density, moisture content) and antioxidant capacity of these roasted beans varied.
