Coffee Quality Profile Mapping of BenchMaji and Sheka Zones in Southwestern Ethiopia

Abstract

አህፅሮት

 ደቡብ ምዕራብ ኢትዮጵያ የአረቢካ ቡና መገኛና ከፍተኛ የሆነ የቡና ብዝሃ-ሕይወት እንደሚገኝበት ይታወቃል፡፡ ጥራት የቡናን ዋጋ እንዲሁም በቡናው ምርት ላይ ያለውን ጠቀሜታ ይወስናል፡፡ በቤንችማጂና ሸካ ዞን አካባቢ ያለውን የቡና ጥራት ጣዕም ለመገምገምና ከአፈርና ከአካባቢያዊ የአየር ሁኔታ ጋር ያለውን ተዛምዶ ለማጥናት ይህ ሙከራ ተከናውኗል፡፡ ጥናቱ የተከናወነው ነስትድ (Nested) በተባለ ዲዛይን በሶስት ድግግሞሽ ነበር፡፡ ቀበሌዎቹ በወረዳ ውስጥ ነስትድ (Nested) ሆነው የተለያዩ ሶስት የቡና ማሳዎች በአንድ ቀበሌ ውስጥ ለድግግሞሽ ውለዋል፡፡ በአጠቃላይ 162 የቡና ናሙናዎች ተሰብስበው በጅማ የግብርና ምርምር ማዕከል የቡና ጥራት ባለሙያዎች የጥሬና የጣዕም ትንተና ተከናውኗል፡፡ በአብዛኛው የቡናው የጥሬና የጣዕም ባህሪያት በናሙናዎቹ መካከል ከፍተኛ የሆነ ተለያይነት እንዳለ ታውቋል፡፡ የየኪ ወረዳ ቡና የወንፊት መጠኑ ከፍተኛ (97.67) ሲሆን ሜኒትጎልዲያ ወረዳ አነስተኛ (95.33) መሆኑ ተለይቷል፡፡ የመቶ ቡና ፍሬ ክብደትን በሚመለከት የአንድራቻ ወረዳ ከፍተኛ (18.81 gm) እንዲሁም የሸኮ ወረዳ ዝቅተኛ ክብደት (16.20 gm) አሳይቷል፡፡ በጥሬ ቡና ግምገማ ውጤት ሜኒትሻሻ ወረዳ ከፍተኛ (36.53) ሲያገኝ ደቡብ ቤንች አነስተኛ (35.28) ውጤት አግኝቷል፡፡ ከፍተኛ (49.81) የቡና ጣዕም ውጤት በአንድራቻ ወረዳ ሲገኝ በየኪ ወረዳ አነስተኛ (43.33) የሆነ ውጤት ተገኝቷል፡፡ በአጠቃላይ የጥሬና ጣዕም ትንተና አንድራቻ ወረዳ ከፍተኛ ውጤት (86.23) ሲያስመዘግብ የኪ ወረዳ አነስተኛ (78.83) የሆነ ውጤት አግኝቷል፡፡ ከ85.00 በላይ የቡና ናሙናዎች 80.00 ከመቶ በላይ የሆነ አጠቃላይ ጥራትና ጣዕም ውጤት ያገኙት ስለሆነ ስፔሻሊቲ ቡና መሆን እንደሚችሉ ጥናቱ አሳይቷል፡፡ በአጠቃላይ በጥናት የቡና ጣዕም ባህሪያት ያገኙት ከተለያዩ የአፈር ከአካባቢው የአየር ጠባይ ጋር ከፍተኛ ቁርኝት እንዳላቸው ታውቋል፡፡ በተጨማሪ አዲስ የቡና ጣዕም የማር ቃና ያለው ቡና በቤንችማጂና ሸካ ዞን ተገኝቷል፡፡

Abstract

 Southwestern part of Ethiopia is believed to be the origin of Arabica coffee which possesses the country to have the largest diversity in coffee genetic resources. Coffee quality determines the relative price as well as the usefulness of a given quantity of coffee. Therefore, the experiment was conducted to evaluate coffee quality of BenchMaji and Sheka zones (BMSZs) coffee producing areas and its correlation with soil and environmental variables. The experiment was laid out in Nested design with three replications. Kebeles were nested in each district and three farms in each Kebele were used as replication. One hundred sixty two coffee samples were collected and evaluated for green bean physical and cup quality traits by professional certified coffee tasters at the Jimma Agricultural Research Center, Ethiopia. Coffee physical quality (screen size, hundred bean weight, shape & make, color and total raw quality); cup quality attributes (aromatic intensity, aromatic quality, acidity, astringency, bitterness, body, flavor and overall cup quality) and total cup and total coffee quality were highly significant (P ≤ 0.01). The Maximum mean value for screen size was recorded for Yeki (97.67) and the minimum was recorded for Menitgoldiya (95.33). Maximum mean value for hundred bean weight was recorded for Anderacha (18.81gm) and the minimum (16.20 gm) was recorded for Sheko district. Similarly, the maximum total raw quality was recorded at Menitshasha (36.53) whereas the minimum was scored in SouthBench (35.28). Anderacha district had got maximum value (49.81) of total cup quality and minimum value (43.33) was achieved at Yeki district. Based on total coffee quality result Anderacha reveled maximum value (86.23) and minimum value 78.83 recorded at Yeki district. More than Eighty five percent (85%) evaluated coffee samples scored 80 points and above mean value of total coffee quality qualifying them as specialty coffee. Generally this study showed the presence of variation for coffee quality attributes and statistically significant correlations of coffee quality with soil and environmental factors. In addition, the results revealed that the existence of unique honey flavor.