Physical and cup qualities of coffee (Coffea arabica L.) As affected by varieties and shade levels at jimma, southwest Ethiopia.

Abstract

Despite efforts were made to assess the effect of shade on coffee production and quality, there is lack of profound assessment works which identified optimum shade level on physical and cup qualities of Arabica coffee in Ethiopia. The present study assessed the changes in some physical and cup qualities of Arabica coffee using three cultivars of Arabica coffee under four contrasting light regimes (0% shade, 30% shade, 50% shade and 70% shade) using artificial net covering in split plot design. Most of the physical and cup quality parameters increased significantly (P < 0.05) at 50% and 70% shade level. However, most of the cup quality evaluation showed a decreasing trend as the shade level increased from 50% to 70%. Coffee variety 744 grown under 50% artificial shade registered relatively better values in its aroma, flavour, aftertaste, balance, total cup quality, overall cup preference and total speciality cup quality while coffee variety 74110 showed the lowest values under open sun for the above parameters. Whereas under 70% shade level, the values for bean size, 100 bean weight as well as primary & secondary defects were relatively higher although it is statistically non-significant. Non-significant variations were observed in odour, cup cleanness, acidity and body. Aroma, flavour, aftertaste, balance and overall cup preference are the most predominant cup qualities of Arabica coffee in all the varieties studied, being the highest in the beans grown under 50% shade followed by 70% shade. The present investigation has important implications in terms of coffee shade tree management to help farmers increase coffee plantation sustainability, produce coffee beans of superior physical and cup qualities and ultimately improve their revenues. Thus, for sustainable production of market oriented best quality coffee among others, careful selection of suitable coffee cultivars and shade levels under appropriate agricultural management practices is very important. Based up on the present study, variety 744 under 70% shade level and variety 744 under 50% can be suggested for farmers of the study area to improve the raw qualities and cup qualities, respectively to improve the raw qualities of Arabica coffee. However, further studies involving more Arabica coffee cultivars under various shade levels should be conducted to investigate the overall qualities of Arabica coffee.