Genotypic correlation and path coefficient analysis of organoleptic quality attributes of some Ethiopian specialty coffee (Coffea arabica L.) accessions

Abstract

The present investigation was carried out to study the correlation and path coefficient analysis in 49 coffee (Coffea arabica L.) germplasm accessions, which were collected from Gomma district, at Agaro. Data on eight organoleptic quality traits were recorded by well experienced and trained coffee tasters. Character association of the quality attributing traits revealed overall standard of coffee quality exhibited positive and significant correlation with flavor, aromatic quality, acidity and body. Hence, selection for these traits can improve overall standard of coffee quality. Besides, path coefficient analysis showed that flavor, body, astringency and aromatic intensity exhibited positive direct effect on overall standard of coffee quality. Among these characters, flavor possessed both positive and significant association and high direct effects. Hence, selection for this character could bring improvement in overall standard of coffee quality.