MAJOR FACTORS AFFECTING COFFEE ARABICA QUALITY AND GRADING METHODS IN ETHIOPIA: A REVIEW | Asian...

Ethiopia is the birthplace and greatest producer of Arabica coffee in Sub-Saharan Africa, ranking fifth in the world behind Brazil, Vietnam, Colombia, and Indonesia, contributing more than 35 percent of total export profits and directly or indirectly supporting 25 percent of the entire population. It is made in practically every part of the country. However, its production is primarily concentrated in the country's south, southwest, and east. Depending on weather and soil conditions, annual production ranges from 200,000 to 250,000 metric tonnes. Despite Ethiopia's favourable climate and long history of coffee production, the quality of coffee and its grading level are poor due to a variety of factors such as soil, climate, pre- and post-harvest factors, genetic makeup of the plants, institutional factors, and the farmers' socioeconomic background. Cup quality and raw value account for 60% and 40% of the grade for both sun dried and fermented coffees, respectively. So far, some study has been done in the areas of coffee fermentation, coffee expert training, and other elements that affect coffee quality, such as genetic factors. However, there is a significant information and documentation deficit about major aspects impacting coffee quality and grading procedures, such as the effects of post-harvest processing and coffee quality handling approaches. The goal of this seminar paper is to go over the primary aspects that influence coffee Arabica quality and grading systems. Finally, future research should concentrate on factors that degrade the quality of Arabica coffee and its grading.

Please see the link :- https://www.ikprress.org/index.php/AJOPSS/article/view/5031