Physicochemical and cup quality of coffee as affected by processing methods and growing locations

Abstract

ABSTRACTCoffee processing methods have a noteworthy impact on coffee quality. The aim of this study was to investigate the influence of coffee processing methods on raw and cup quality at Jimma, Gera and Tepi locations. Accordingly, the highest total raw quality (36.34 and 36.39%) was recorded under Tepi locations for washed and semi-washed coffee respectively followed by 35.57% for washed coffee in Jimma and 35.07% for washed coffee in Gera. However, the cup quality of dry processed coffee is significantly higher at Tepi (47.24) and Jimma (45.07) locations. But, under Gera, washed and semi-washed coffee scored the highest cup quality (45.37 and 45.07%), respectively. Highest caffeine (1.51 and 1.55 g/100 g) and lipid (14.46–15.03 g/100 g) were recorded for Tepi and Gera, respectively, which were attributed to location. In general, all processing methods can result in acceptable coffee quality, provided that carried out in accordance with expert advice.

Keywords

• Chemical compositions
• cup quality
• dry processed
• raw quality
• semi-washed
• washed