Ethiopia is fortunate in this regard, as it is home to many different types of. Arabica coffee (Coffea arabica L.) is the main coffee variety in global coffee production, accounting for more than 60% of total production. Arabica coffee accounts for 30% of Ethiopia's foreign exchange earnings. Arabica coffee is a popular coffee variety in coffee producing and consuming countries due to its unique aroma and taste and lack of caffeine. Ethiopia's most important export is coffee, which is also its most important crop. Ethiopia is well known for producing very high-quality coffee, renowned for its excellent aroma and taste, and is also the birthplace of Arabica coffee. The coffee industry attaches great importance to coffee quality. Cup quality is a complex trait that depends on many factors, including species or variety (genetic factors), environmental conditions (ecological factors), agronomic practices (cultivation factors), processing systems (post-harvest factors), storage conditions, and industrial factors. process, beverage preparation and consumer preferences. However, the quality of coffee produced by Ethiopian farmers sometimes deteriorates. Additionally, local genotype, climate and soil characteristics, agricultural practices, harvesting strategy and timing, post-harvest handling procedures, grading, packaging, storage and transportation conditions all affect coffee quality, either improving or decreasing coffee quality.
| Published in | Agriculture, Forestry and Fisheries (Volume 13, Issue 5) |
| DOI | 10.11648/j.aff.20241305.16 |
| Page(s) | 175-181 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
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APA Style
Regassa, M. D. (2024). Factors Affecting the Quality of Ethiopian Coffee (Coffea Arabica L.). Agriculture, Forestry and Fisheries, 13(5), 175-181. https://doi.org/10.11648/j.aff.20241305.16
ACS Style
Regassa, M. D. Factors Affecting the Quality of Ethiopian Coffee (Coffea Arabica L.). Agric. For. Fish. 2024, 13(5), 175-181. doi: 10.11648/j.aff.20241305.16
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Download@article{10.11648/j.aff.20241305.16,
author = {Meseret Degefa Regassa},
title = {Factors Affecting the Quality of Ethiopian Coffee (Coffea Arabica L.)
},
journal = {Agriculture, Forestry and Fisheries},
volume = {13},
number = {5},
pages = {175-181},
doi = {10.11648/j.aff.20241305.16},
url = {https://doi.org/10.11648/j.aff.20241305.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aff.20241305.16},
abstract = {Ethiopia is fortunate in this regard, as it is home to many different types of. Arabica coffee (Coffea arabica L.) is the main coffee variety in global coffee production, accounting for more than 60% of total production. Arabica coffee accounts for 30% of Ethiopia's foreign exchange earnings. Arabica coffee is a popular coffee variety in coffee producing and consuming countries due to its unique aroma and taste and lack of caffeine. Ethiopia's most important export is coffee, which is also its most important crop. Ethiopia is well known for producing very high-quality coffee, renowned for its excellent aroma and taste, and is also the birthplace of Arabica coffee. The coffee industry attaches great importance to coffee quality. Cup quality is a complex trait that depends on many factors, including species or variety (genetic factors), environmental conditions (ecological factors), agronomic practices (cultivation factors), processing systems (post-harvest factors), storage conditions, and industrial factors. process, beverage preparation and consumer preferences. However, the quality of coffee produced by Ethiopian farmers sometimes deteriorates. Additionally, local genotype, climate and soil characteristics, agricultural practices, harvesting strategy and timing, post-harvest handling procedures, grading, packaging, storage and transportation conditions all affect coffee quality, either improving or decreasing coffee quality.
},
year = {2024}
}
TY - JOUR T1 - Factors Affecting the Quality of Ethiopian Coffee (Coffea Arabica L.) AU - Meseret Degefa Regassa Y1 - 2024/09/29 PY - 2024 N1 - https://doi.org/10.11648/j.aff.20241305.16 DO - 10.11648/j.aff.20241305.16 T2 - Agriculture, Forestry and Fisheries JF - Agriculture, Forestry and Fisheries JO - Agriculture, Forestry and Fisheries SP - 175 EP - 181 PB - Science Publishing Group SN - 2328-5648 UR - https://doi.org/10.11648/j.aff.20241305.16 AB - Ethiopia is fortunate in this regard, as it is home to many different types of. Arabica coffee (Coffea arabica L.) is the main coffee variety in global coffee production, accounting for more than 60% of total production. Arabica coffee accounts for 30% of Ethiopia's foreign exchange earnings. Arabica coffee is a popular coffee variety in coffee producing and consuming countries due to its unique aroma and taste and lack of caffeine. Ethiopia's most important export is coffee, which is also its most important crop. Ethiopia is well known for producing very high-quality coffee, renowned for its excellent aroma and taste, and is also the birthplace of Arabica coffee. The coffee industry attaches great importance to coffee quality. Cup quality is a complex trait that depends on many factors, including species or variety (genetic factors), environmental conditions (ecological factors), agronomic practices (cultivation factors), processing systems (post-harvest factors), storage conditions, and industrial factors. process, beverage preparation and consumer preferences. However, the quality of coffee produced by Ethiopian farmers sometimes deteriorates. Additionally, local genotype, climate and soil characteristics, agricultural practices, harvesting strategy and timing, post-harvest handling procedures, grading, packaging, storage and transportation conditions all affect coffee quality, either improving or decreasing coffee quality. VL - 13 IS - 5 ER -
Crop (Breeding), Ethiopian Institute of Agricultural Research, Awada Agriculture Research Sub-Center, Yirgalem, Ethiopia
