Assessment of the effect of coffee defects on cup quality.

Abstract

Coffee is one of the most popular beverages worldwide. Coffee quality is declining due to several improper pre and post-harvest management practices. With the demand for high quality coffee for consumption continually increasing, the effect of the defects on coffee affects the consumption of coffee products among the coffee consumers. The defects of the coffee beans contribute to the quality of the coffee cup produced after the coffee has undergone a brewing process. Shape and size of the coffee bean significantly affect the cup quality parameters depending upon the variety. Different coffee samples were collected from different districts in Bugisu sub region. Completely Randomized Design (CRD) was used with 4 replicates. Coffee bean samples were assessed for defect analysis at a laboratory at UBORA Specialty Crops limited and the results showed higher levels of defects in Arabica coffee beans from different regions in Bugisu sub region. For the cup quality attributes (aromatic intensity, acidity, body, flavor, uniformity, clean cup and total cup quality) were assessed by a team of certified cuppers at Ubora specialty crops limited and the results showed significant variations in the samples of defected coffee on cup quality with the coffee cup quality positively affected by the presence of defects in coffee beans. Coffee beans with defects produce different aromas. The results of the analysis of variance showed that the defects in coffee beans had significant (P ≤ 0.05) effect on cup quality attributes. (Aromatic intensity, acidity, body, flavor, uniformity, clean cup and total cup quality).