• Contact Us
    • Send Feedback
    • Login
    View Item 
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    Whole Repository
    CollectionsIssue DateRegionCountryHubAffiliationAuthorsTitlesSubject
    This Sub-collection
    Issue DateRegionCountryHubAffiliationAuthorsTitlesSubject

    My Account

    Login

    Welcome to the International Institute of Tropical Agriculture Research Repository

    What would you like to view today?

    Influence of location, elevation gradients, processing methods, and soil quality on the physical and cup quality of coffee in the Kafa Biosphere Reserve of SW Ethiopia

    Thumbnail
    View/Open
    Journal Article (1.498Mb)
    Date
    2021-08
    Author
    Tassew, A.A.
    Yadessa, G.B.
    Bote, A.D.
    Kufa Obso, T.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/Description
    In-depth forest coffee cup quality assessments have not been conducted yet on Kafa Biosphere Reserve 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.
    https://dx.doi.org/10.1016/j.heliyon.2021.e07790
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7239
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1016/j.heliyon.2021.e07790
    Research Themes
    Natural Resource Management
    IITA Subjects
    Agronomy; Crop Systems; Food Security; Forestry; Plant Breeding; Plant Production; Smallholder Farmers; Soil Fertility
    Agrovoc Terms
    Body Weight; Forests; Coffee; Soil Chemicophysical Properties; Soil Quality; Soil Fertility; Ethiopia
    Regions
    Africa; East Africa
    Countries
    Ethiopia
    Hubs
    Central Africa Hub
    Journals
    Heliyon
    Collections
    • Journal and Journal Articles4835
    copyright © 2019  IITASpace. All rights reserved.
    IITA | Open Access Repository