International Journal of Research Studies in Science, Engineering and Technology Volume 7, Issue 1, 2020, PP 29-33 ISSN : 2349-476X International Journal of Research Studies in Science, Engineering and Technology V7 ● I1 ● 2020 29 Coffee Quality Evaluation of Abe Dongoro District in Horo- Guduru Wollega Zone, Oromia Regional State Mikru Tesfa*, Abrar Sualeh and Nigussie Mekonen Coffee processing and quality researchers, Ethiopian Institute of Agricultural Research (EIAR), Jimma Agricultural Research Center (JARC), P.O. Box, 192, Jimma, Ethiopia *Corresponding Author: Mikru Tesfa, Coffee processing and quality researcher, Ethiopian Institute of Agricultural Research (EIAR), Jimma Agricultural Research Center (JARC), P.O. Box, 192, Jimma, Ethiopia, E-mail: mikrutesfa27@gmail.com. INTRODUCTION Coffee quality has critical importance to the coffee industry. Quality coffee is a product that has desirable clean raw and roasted appearance, attractive aroma and good cup taste. Factors that determine coffee quality are numerous. The genotype, climatic conditions, soil character- ristics, agricultural practices, harvesting methods and post-harvest processing techniques are the major attributes for deterioration of coffee quality. The quality of Ethiopian coffee is determined by two main factors namely the geographic origin and the post harvest-processing techniques (Musebe, R.et al 2007). Physical and organoleptic qualities are the most important parameters in the world coffee trade. It is estimated that the quality of coffee is determined by 40% in the field, 40% at post- harvest primary processing, and 20% at export processing and handling including storage (Musebe, R.et al 2007).Coffee quality problems are mainly associated with improper post- harvest processing and handling practices such as drying on bare ground, improper wet processing, storage and transportation, poor agronomic practices like uncontrolled shade level, lack of stumping, pruning and weeding, poor harvesting practices, such as stripping and collecting dropped fruits from the ground ( Nure, 2008). Though coffee is produced in Abe Dongoro woreda and coffee producer farmer’s lack of information regarding to coffee harvesting and post-harvest practice. During the survey time in Abedongoro woreda considering to post-harvest problems is mainly coffee drying practice is very poor. Even if coffee drying is significant factor in quality and market cost attributes of coffee, after harvesting without sorting most coffee producing farmers do not use raised beds rather they used bare ground for drying coffee cherries. Therefore, the objective of the study was to evaluate the quality of seven local landrace with one released coffee (74110) from each eight potential coffee growing kebeles of the woreda and prepared by dry processing method according to the recommended procedure. ABSTRACT Coffee is the major source of foreign currency for Ethiopia and contributes more than 35% of the total export earnings. The objective of the present study was to evaluate the coffee quality of Abe Dongoro District in Horo-Guduru Zone, Oromia Regional State. The coffee samples were collected, prepared and evaluated during the 2016/17 cropping season. Both raw and cup quality parameters were evaluated by a team of certified panelists at Jimma Agricultural Research Center (JARC) coffee processing and quality analysis laboratory and analyzed using completely Randomized Design (CRD). Physical (raw) coffee quality parameters such as Bean shape and make and odor showed no statistically significance difference (P>0.05) for all coffee types collected from potential coffee growing kebeles of Abedongoro district. Cup quality parameters such as aromatic intensity and quality, acidity, astringency and bitterness showed no statistically significant difference (P>0.05) for all coffee types. In general both physical and cup quality test results of coffee types from selected potential coffee growing kebeles of Abedongoro woreda were commercially acceptable to highly acceptable quality and fit to export market standard by following the recommended all post-harvest practices. Keywords: Cup quality, raw coffee quality