Effective Processing Methods on Intresinc Quality of Sidama and Yirgacheffee Coffee Types

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John Barnabas, . and Abebe Assefa, . and Bizuayehu Tesifaye, and John Barnabas, (2018) Effective Processing Methods on Intresinc Quality of Sidama and Yirgacheffee Coffee Types. International Journal for Scientific Research and Development, 6 (5). pp. 1015-1020. ISSN 2321-0613

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Official URL: http://www.ijsrd.com/articles/IJSRDV6I50418.pdf

Abstract

Coffee quality can be affected by variety, climate and soil factor, field management practices and post-harvest handling and processing techniques. Arabica coffee (Coffee arabica L.) is an economically important crop, which is contributing the highest of all export revenues in Ethiopia. The study was undertaken in Dilla zuria and Yirgacheffee districts, representing the known Sidama Yirgacheffee coffee brands, respectively, in South National Nationalities Peoples’ Regional State. The objective of study were to examine the effect of methods of processing on intrinsic quality of Sidama and Yirgacheffee coffees and to identified the best methods of processing that can keep the inherent quality of coffee landrace of Sidama and Yirgacheffee specialty coffee .For this, fully ripe red cherries were hand collected from local coffee types . The harvested cherries were separately study under three processing methods (washed, semi-washed and sundried) at the two locations. In each case the treatment arranged in factorial experiment in completely randomized design with three replication. Data on intrinsic quality (acidity, body, flavour and cup quality) were recorded .The result indicated acidity, body, flavour and cup quality were significantly different due to methods of processing at both sites. Among the processing method the wet processing resulted in the superior coffee qualities as compared to others at the two study areas. In addition, most quality traits significantly differ due to the interaction effects arising from location and processing method. The result finding also demonstrated that Yirgacheffee coffee was better than Sidama coffee types in terms of raw quality attributes, possibility due to positively effect of increased altitude in terms of quality attribute. The present findings would help at a small measure, on optimum processing practices to be applied at each locality and thus improve the inherent quality of Sidama and Yirgacheffee specialty coffees as the faces of increasing market demand for best coffee type. Nonetheless further repeated studies should be undertaken by taking into account among other the present physical and sensory attributes, other compounds and biochemical constitutes (caffeine, sugar. Etc.) With view of mapping the quality profile off Sidama and Yirgacheffe coffees grown under the various site and environmental conditions.

Item Type: Article
Uncontrolled Keywords: Coffee, Methods of Processing, Quality, Acidity, Body, Flavour
Subjects: Faculty of Science > Environmental and Biological Sciences > Sericulture
Divisions: Jnana Bharathi / Central College Campus > Department of Sericulture
Depositing User: Jubeda Begum
Date Deposited: 23 Jul 2019 07:28
Last Modified: 23 Jul 2019 07:28
URI: http://eprints-bangaloreuniversity.in/id/eprint/8894

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