Processing Method, Variety and Roasting Effect on Cup Quality of Arabica Coffee (Coffea arabica L.)

Abstract

Coffee is cornerstone in the Ethiopian economy. Coffee quality is affected by pre and post harvest practices. Among these practices, processing method and roasting duration are the main ones. This experiment was conducted to evaluate impact of processing method and roast duration on cup quality of Arabica coffee during 2011/12 cropping. Ten years old coffee berry disease resistant three varieties (744, 7440 and 74110) were used. The highest aromatic intensity (3.89) was achieved from dry processed coffee roasted for six minutes. Moderately pointed (3.86) acidity was registered from washed coffee roasted for eight minutes. Medium to moderately full (3.47) body was recorded for variety 74110 roasted for eight minutes. Flavor was significantly affected by the interaction of processing method with variety and processing method with roasting duration. Maximum value (3.75) was recorded for washed coffee roasted for eight minutes. The interaction between processing method and roasting duration was highly significant (P< 0.01) on overall quality where washed coffee roasted for eight minutes had the highest (3.64). Hence, cup quality of coffee affected by processing method, variety and roast duration. At fixed temperature (200oC) and moisture content (11%) roasting dry and wet processing coffee for six and eight minutes respectively and six to eight minutes for semi washed coffee is advisable.