Biochemical compounds of Arabica coffee (Coffea arabica L.) varieties grown in northwestern highlands of Ethiopia

Abstract

The study was initiated to evaluate biochemical components of Arabica coffee varieties grown in the northwestern highlands of Ethiopia. For that purpose, green beans of eight highland Arabica coffee varieties, namely, Merdacheriko, Yachi, Wush Wush, Buno wash, 741, 7440, Ababuna and Ageze were harvested from coffee trees. Coffee varieties were grown in RCBD with three replications in Adet and Woramit ARC. Biochemical contents of green beans were analyzed in the Food Science and Nutrition Laboratory of the Ethiopian Institute of Agricultural Research in Addis Ababa, following the standard procedures of the specific chemicals. The results depicted the presence of significant variations for trigonelline, chlorogenic acid, and caffeine contents of beans of coffee varieties grown at a different location. The trigonelline content of the coffee varieties grown at AARC was generally higher than coffee grown in WARC where Buno wash grown in AARC recorded the highest (1.20%) while Wush Wush grown in WARC recorded the lowest (0.93%) trigonelline content. Since CGA content is inversely related to the coffee beverage quality, Merdacheriko variety with the lowest CGA content (2.95%) at WARC and 741 with relatively low CGA content (4.06%) in AARC may have high beverage quality compared to other coffee varieties. The caffeine contents of the tested coffee varieties in both locations were at normal ranges which are common for most Arabica coffee varieties. Further researches on the yielding potential and cup quality of the coffee varieties are recommended to identify the suitable coffee varieties for coffee growing areas of Amhara Region.

Keywords

• arabica coffee
• coffee varieties
• caffeine
• chlorogenic acid
• trigonelline