Coffee quality and standards Training -2015.ppt

I want to use farmer training

1. አብርሃም አስታጥቄ
emil: [email protected]
በምዕራብኢትዬጵያህዝቦችክልልቡና፣ሻይናቅመማ
ቅመምባለስልጣን
Training of Trainers (ToT) on basic skills on
Preparation of coffee Specialty, quality
control and standards
for
Development agents, Cooperatives, Focal
persons and woredaCoffee quality experts,
EU-CAfEproject woredas
At BongaTown

2. የስልጠናዋናዋናርዕሶች(Training Outline)
I. የቡናምርትጥራትማለት(What is coffee Quality ?)
II. ምርትጥራትመስፈርት(What is coffee Quality Standards ?)
III. ምርትጥራትመስፈርትበኢትዮጵያ(Coffee Quality Standards In
Ethiopia)
IV. የቡናምርትጥራትጉድለት(Green Coffee Defect
Identification)
Vአለምአቀፍየቡናጥራትደረጃአወሳሰን(World Green
Coffee Classification and Grading)
VI. የልዩቡናምርትአዘገጃጀት(Specialty coffee) 1

3. የስልጠናውዓለማ(Training Objectives)
የኢትዮጵያምርትጥራትደረጃበማሻሻልበዓለም
አቀፍደረጃበገዥዎችእየተነሳያለውንቅሬታ
በመለወጥየደንበኞችፍላጎትሊመጥንየሚችልየቡና
ምርትበተወዳዳሪነትማዘጋጀትናለገበያማቅረብ፣
በተለይበቡናምርትጥራትአጠባበቅተየትራት
መስፈርት በኢዩካፌለታቀፉወረዳዎችለልማት
ሰራተኛች፣የለወረዳጥራትባለሙያዎች፣ለኅብረትስራ
ማህበራትአመራሮችእናለቡናአምራችአርሶአደሮች
የሚታየውን ክህሎትክፍትትመሙላት የሚያስችል
ስልጠናመስጠት
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4. መግቡያ(INTRODUCTION)
የቡናምርትጥራትማለትምንማለትነው?እናየምርት
ጥራትመስፈርቶችእንደትይወሰናሉ፣ማነውመስፈርቶችን
የሚወስነው፣ የትራትመጓደልመንስኤዎችና መፍትሄዎች
ተገዝዝቦምርትጥራትመጠበቅአለመቻሉ
ለገበያየሚቀርብየቡናምርትዱካንየተከተለአለመሆን(Quality
(traceable&transparency)
ከቡናሴክተሩበጥራትጉድለትመክንያትዘላቂነትያለውዋጋ
አለማግኘት
በዘህምቡናአምራቹዘለቄታያለውተጠቃሚነት አለመፈጠር

5. I. የቡናምርትጥራትማለት(What is coffee Quality ?)
በቡናኢንዱስትረውሴክተርየቡናምርትጥራትበ3
ዋናዋናክፍሎችትርጓሜ ይዞ ይገኛል፡፡ ገበያውም
የሚመራው በነዚህ መሰረታዊ ትርጉም መሰረት ነው፡፡
a)ተፈጥፘዊ ባህሪ/Intrinsic/inherent /
b)ሊያረካውየሚችልከሆነ/Hedonic /location/brand, Ethnics,
knowledge, Price/ and
c)ውጫዊባህሪው/Extrinsic /external characteristic
eachqualitycategoryplayswithinthecoffeeindustry
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6. Coffee Quality cntd....
a)ውስጥአቂባህሪ/INTRINSIC COFFEE QUALITY
ቡናውበሚመረትስነ-ምዳርለትቅምእስከሚደርስበእድግት
የሚያገኘውበተፈጥረውበአይንየማይታይየተፈጥሮእሴት(
coffeebean/seedcarrieshiddenvaluewhichhasyetto
bedevelopedtoauseableproduct)
በዚህውስጥጠሚካተትምርቱየተገኘበትዘረመል(genetic
makeup)
ምርቱ ለምርት ዝግጅእከሚውልበት የሚደረግለት
እንክብካቤናአያያዝ(howthefruitmaturedthroughits
ripeningstagestofinalcultivation/coffeeprocessing
fundamental)

7. Coffee Quality cntd....
b) ሊያረካውየሚችልከሆነ/HEDONIC COFFEE QUALITY
ከመነሻውእከመድረሻውባለውየግብይትሰንሰለት
የሚመመረካውና የቀመሰውያለለውጥ
ሲያገኘው(significantly impact the final market value)
የቅምሻውጤትሳይለዋወጥበታማኝነትሲያገኘው(Tasting
evaluation begins prior to sample, shipmentfrom the
coffee’s origin which crate good pleasure)
የቡናውምርትደንበኛእከሚደርስያለውአያያዝሳይለውተው
ሲገኝ(moisture and chemical composition is lost,
transformed, and developed into a newly form)
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8. Coffee Quality cntd....
C) ውጫዊባህሪው/EXTRINSIC COFFEE QUALITY
በተጠቃሚ ዘንድየሚፈለው የውጫዊ እይታ
በሚፈለገው ደረጃሲያገኘው(impressiononthe
consumer)
ደንበኛ/ተጠቃሚ ዘንድየሚደርሰው ምርትየሚፈልገው
የመጣበትንአካባቢ፣የጠየቀውየምርትዓይነት፣የመጣበትን
ተዋቂነትስምየያዘናምርቱየሚላክበትማሸጊያጥራት(Such
qualitiesaspackaging,familiaritytobrand,locationand
costofcoffee)
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9. Coffee Quality cntd....
የተጠቃሚ ባህሪ በዋና ነት የሚለካው
በሚከተሉትቨደረጃዎች ነው(thetypeofcustomer
servicetieswithin
ግብይቱቀጣይነትያለው(suitability–friendliness)
በውለቁኑሲደርስ/speedofservice,
ምርትከአካባቢጋርያለውዝምድና(environmental
friendly)
ምርቱበውቀትየተመረተመሆኑ(knowledgeofproduct)
and
አቅራቢ/ላኪውየደበኛውንፍላጎትየሚመመጤን መሆኑ(abilityto
understandindividualneeds)

10. Coffee Quality cntd....
ከላይበተናጠል ያየናቸው በድምር የቡናምርት ጥራት
የሚተረጎመው(CoffeeQualityisthecombinationof):
oዝርያ/ Botanical variety
oስነ-ምህዳር/Topographical condition
oአየርፀባይ/ Climatic conditions can not be influenced in short period of time
oቅድመምርትየእንክብካበቤደረጃ(Agronomic practice)
growing
harvesting
oዲህረ-ምርትአያያዝ
processing
storage
ኤክስፖርት/ export preparation and
ማሸጊናየማጓጓዝ ሂደት/ transportation, etc

11. Coffee Quality cntd....
ከላይበተናጠልያየናቸውበድምርየቡናምርትጥራትሲተረጎም
(Coffee Quality is the combination of):
1. ዘረመል(Influence of the coffee Genotype)
መጠንናቅርጽ(size and shape of the bean፣100 Arabica
beans weigh 18-22 g)
ቀለም(color, bluish-green)
ንጥረነገር(Chemical composition
Arabica only 0.9-1.2 % of caffeine)
ማእዛናጣእም(Flavor & Aroma, more aromatic)
Inherent

12. Contnud…
2 ስነ-ምዳርረ(Influence of Environmental Factor)
አየርጸባይ/Climate
የመሬትአቀማመት/Altitude
የሚያገኘውውኃ/Water Availability
አፈርናየተፈጥሮጥላዘፍ/Soils & Frost
3 የሚደረግለትእንክብካቤ/Influence of cultural Practice
ማዳበሪያ/Fertilizer
የትላዛፍያያዝ/Shade
-ምቀሳናእደሳስራ/Crop Management
በሽታናተባይመከላከል/Pest & Diseased
ምርትአሰባሰብ/ Harvest
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13. Contnud…
4 ምርትአዘገጃጀት/Influence of Post-harvest
Practices/Treatment
12

14. Influence of Environmental Factors
Condition
Unit
Range of suitability
Highly
Suitable
Moderately
Suitable
Marginally
Suitable
Altitude Meter 1300-1800
Temperature
0
C 22-25 18-22, 25-2815-18 , 28-
32
Rainfall Mm 1300&above1100-1300900-1100
Length of growing perioddays240-300 210-240 180-210
Main relative humidity wet
month.
% 50-70 70-90 80-90
Main relative humidity dry
month
% 50-40 40-30 30-20
Soil Depth Reaction Om 150 100-100
Soil pH pH 5.3-6.5 4.5-5.2
Climate, Altitude, Water Availability, Temperature, Soil

15. ስነ-ምህዳር/Agro-ecology
Altitude(thecompletenaturalenvirnoment)
Higheraltitudeleadstoaslowerripening,whichenhances
itsquality,acidity,sugarcontentandthereforeproducesa
morearomaticcoffee.
•Shade delays the ripening process to obtain a better bean
size, which develops more acidity and sucrose content, both
important compounds to the development aroma.

16. •Shade has a similar effect as altitude
on bean development.
•Shade delays the ripening process to
obtain a better bean size, which
develops more acidity and sucrose
content, both important compounds to
the development aroma.
Source: Guyot, et. al. 2000. Influence of altitude and shades about qualities of coffee growing.
CIRAD-ANACAFE.
Ethiopia Coffees
95%under shade grown
የጥላዛፍናየጥራትመስተጋብር/Shade
and Quality Relation
15

17. Crop Management
One of the key area which
need attention in order to
build resiliencein coffee
production is the coffee
agronomy
Good agricultural practices
(GAP) such as tree shade
management, mulching,
pruning, and intercropping
are important to monitor soil
fertility and quality
16

18. ተባይናበሽታቁጥጥር/Pest & disease control
17

19. ምርትአለቃቀም
ለቡናምርትዝግጅትየምንጠቀመው በትክክልየበሰለከሆነከፍተኛ
ትራትአለው(contributes 50% of the final taste-quality)
የልዩቡናየምናዘጋጅከሆነበሁለተናጌዜየምንለቅመውን ምርት
መጠቀምያስፈልጋል(mid-crop is the best for Specialty Coffee
processing)
18
Contnud…

20. II.What is coffee Quality Standards?
የቡናጥራትመስፈርትየሚወሰነው በ2ዓይእይታበተጣለ
መስፈርትነውምርቱነውየሚለካው
1)በምልከታናበመለኪያመጠንናቅርጽበሚወስኑመለኪያዎች
በመጠቀምሲሆን
2)በቅምሻ(toolsformeasuringmoleculararomatic
compounds)
Alexiconthroughdevelopingstandardizedsensory
analysisprotocolfortastingbrewedcoffeeareevident
withintheSpecialtyCoffeeAssociation(SCA)
EthiopiaCoffeeQualityStandardsDevelopment
MandatedtoformulatedbyEthiopianstandards
Authoritytogetherwithallconcernedstakeholdersare
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21. Coffee Quality Standards cntd....
በምልከታና በመለኪያ መጠንና ቅርጽመወሰን(Physical
CoffeeStandards):
እርጥበት/moisture content,
የውሃመጠን/water activity,
ክብደት/density,
ቅርጽ/shape,
ቀለም/ color,
ጉድለት/physical defects,
/መጠንናሽታ/bean size, and odor
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22. በኢትዮያየቡናመስፈርት/Coffee Quality Standards In Ethiopia
1.የቡናዓይቶችንመወሰን(First Identification Coffee Type)
በአካባቢመለየት/Location Coffee type Map
ያላቸውንልዩባህርይመወሰን(Characterization and Brand
Name)
2. የምርረጥራትቁጥጥርዘደንበሰነድማዘጋጀት(Develop
Coffee Quality control System)
3. የትራትመፈተሳዘዴንበሰነድማዘጋጀት(Develop Coffee
Quality Inspection System)
4. የቡናምርትኣይነቶችንመወሰን(Coffee designation and
Grading)
5. የጥራትደረጃዎችንመወሰን(Coffee Quality Grade and
Specifications)
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23. Coffee Quality Standards cntd....
•Yirgachaffee
• Harar
• Sidama
• Limmu
• Djimma
• TepiBebeka
• Lekempt
22
1.የቡናኣይነቶችንመወሰን(Identification of
Coffee Types)

24. Coffee Quality Standards cntd....
YirgachffeeOrigin
Internationally Known and recognized as Yirgachaffee
Brand Name. grown coffee and has intense flavor known
as flora.
Has fine acidity and rich body
HararOrigin
Coffee with medium sized beans with greenish –yellow
color, medium acidity and full body, and a distinctive
Mocha flavor
SidamaOrigin
Medium –sized bean, greenish-greyish in color. Due to
balanced tastes and good flavor called Sweetcoffee, has
fine acidity and good body.
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25. Coffee Quality Standards cntd....
2.የምርትጥራት ቁጥጥር(Coffee Quality control in
Ethiopia)
የቡናጥራትቁጥጥር.
በአምራቹ፣በወረዳናበክልልይከናወናል(at farm gates and
district level -by regions)
በክልልደረጃበኢትዮጵያምርትገበያአማካኝን(at
regional level -by ECX and)
በሀገርአቀፍደረጃበግብርናሚኒስተርይከናወናል)at
central level -by MOA
24

26. Coffee Quality Standards cntd....
3. የምርትጥራትፍተሻ(Coffee Quality inspection for
Arrival)
ምርቱበሚቀርብበት አካባቢ(Atfarmgatelevel
cherry/podappearanceandforeignmatterlevel)
በወረዳደረጃ(Atweredalevelmoisturecontent
andvolumeofgreencoffeedefects/300gmare
usedasindicators
ይህተግባርበክልል፣ዞን፣ወረዳናቀበሌንጨምሮ
በኃላፊነትይተገበራል
25

27. Coffee Quality Standards cntd....
በክልደረጃበምርትገበያይተገበራል(Atregional/ECX
levelinternationallyacceptedattributesfor
analysisofbothgreencoffeeandliquor
assessmentareinplace)
በሀገርደረጃበግብርናሚኒስተርይተገበራል(Atcentral
level-ExceptSCAAprotocolthetechniqueisthesame
withECX.MinistryofAgricultureismandatedInstitution
toaccomplishthetask)
26

28. Continue…
4. የቡናምርትዓይነትናደረጃአሰጣጥ(Coffee designation
and Grading)
CoffeesinEthiopiaarenowgivenageographical
designationandagradeof1through9and1-2
Specialand3-9Commercial
ለውጭገበያየሚቀርበውየኢትዮጵያቡናምርትበ4
ዋናዋናዓይነቶችይከፈላል:
a)Commercialwashed
b)Commercialunwashed
c)Specialtywashed
d)Specialtyunwashed
27

29. Coffee Quality Standards cntd....
5. የቡናምርትደረጃአሰጣጥ(Export coffee grades and
specifications):
የቡናጥራትደረጃ: 2 ይመደባል
•1-2: ልዩቡናደረጃና3-9: ከመካከለኛእስከዝቅተኛየሚጣይ
ደረጃ
ወደውጭየሚላክቡናየሚከተሉትመስፈርማሟል አለበት
28
የቡናፍሬመጠን/bean size > 14 (should be above 90%)
እርጥበት/moisture content< 11.5%
ጥሬምርትፍተሻ/Green bean Inspection
ቅርጽ/Shape & make Bold/thick & uniform
ሽታ/Adour clean
ቀለም/Color bluish/ green/greenish

30. Primary Defect (10%)
የጉድለትዓይነቶች መጠንየቅጣት
ክብደት
ሙሉጥቁር/Full Black / 1 1
ሻጋታ/Fungus Damaged / 1 1
ኮምጣጣፍሬ/Full Sour / 1 1
ባዕድነገር/Foreign Matter / 1 1
በነፍሳትበጣምየተጠቃ/Severe Insect
Damaged/
5 1
ጀንፈል/ገለፈት/Pod/Husk/ 1 1
29
የቡናጉድለትመነሻ

31. Secondary Defect(10%) W/W base
ግማሽ ጥቁር /partial black/
ግማሽ ኮምጣጣ /partial sour/
እንጭጭ ፍሬ /Immatue/
ተንሳፋፊ /Floater/
ግማሽ በነፍሳት የተጠቃ /Slight
Insect damaged/
የተሰባበረ /Broken/
በአፈር የታሸ /Soiled/
ቀይ ቀበሮ /Foxy/
የገለማ /Stinker/
የገረጣ /Faded/
የተሸፈነ /Coated/
ቀላል /Light/
የተጎዳ /Starved/
30
የነዚህጠቅላላጉድለትመጠንክብደትለናሙናውክደትተካፍሎ
የሚወሰን(w/w)

32. Coffee Quality Standards cntd....
Cleanliness clean-2 cups defective
Acidity medium-pointed
Body medium-full
Flavor medium-good
Overall medium-good
Unique characters ties of all coffees/flavors
Lekempti Fruity
Sidamo Sweet
Harar Mocha
Yirgachefe Flora
Limmu Winey
31
የጣእምቅምሻላይበዋናነትየሚታዩ

33. ቡናጥራትንመለካት( Cup Quality Test Evaluation)
የጥሬቡናግምገማከ 40%
የመጀመሪያደረጃጉድለት10%
ሁለተኛደረጃጉድለት10%
ቅርጽናፍርጣሜ5% (ክብወይምጠፍጣፋረዘምያለማለትነው
የቡናመልክ5%
የቡናፍሬሽታ5% ሲሆን
የቅምሻምርመራከ 60%
የቡናውንጽህና15%
አሲዲቲ15% (የመውጋትናየጥፍጥናስሜትነሲሆንየመውጋትስሜት
ቡናውንከአየርጋርስንስበውበትናጋየሚለይሲሆንጣፍጭናበምላስ
ይለያል)
ክባዴ15%( የቡናውፍሬበእድገትወቅትየሚውሙሌት)
ቃናወይምባህሪ15% (ፍራግናንስ፣ ዱካ)

34. Coffee Quality Standards cntd....
Defect points
33
0-5 Grade 1
6-12 Grade 2
13-25 Grade 3
26-45 Grade 4
46-86 Grade 5
Overall green appearanceuniform, attractive & clean

35. VI.የቡናጥራትጉድለትመነሻ(Green Coffee Defect)
Coffee defects Origin
a. መነሻቸውከማሳየሆነ(Defects originating from the farm)
34

36. Continue…
b. መነሻቸውከምርትአዘገጃጀትየሆነ(Defects originating from
primary processing)
35

37. 1. ሙሉ ጥቁር/Full Black /
መንስኤ(Cause-Fungus damaged
beans
Immature beans
Disease---CBD, Willt)
ጉዳት(Effect on cup -Bitter cup, Moldy,
Chemical, etc)
መፍትኤ(Remedies-Control Disease, Moisture
content and Fungus Infection
Raw-1 Full black bean =1 Point)
በቅምሻማእከልበተደጋጋሚየተመዘገቡጉድለቶችበጥቂቱ

38. 2. ሻጋታ/Fungus Damage /
መንስኤ(Cause-Caused by
fungi from Aspergillus,
Penicilliumand Fusarium
genus)
ጉዳት(Effect on cup-Moldy,
Earthy, Dirty taste)
መፍትሄ(Remedies-Protect
fungi contamination,
control Moisture)
Raw-1 fungus damaged
bean =1 Point

39. 3.ባዕድነገር/Foreign Matter /
መንስኤ(Cause-can be
accumulated at any steps in
the processing)
የሚያስከትለው ጉዳት(Effect on
cup-can affect the green
coffee, Can cause of-flavour)
መፍትሄ(Remedies-Remove
properly from the coffee)

40. 4. በነፍሳት በጣም የተጠቃ/Severe Insect Damaged/
መንስኤ(Cause-Insect attack –
berry borer )
ጉዳት(Effect on cup-sour, rioy,
moldy ,Chemical Taste)
መፍትሄ(Remedies-chemical
spray , Biological control and
picked during processing)

41. 5. ጀንፈል/ገለፈት(Pod/Husk)
መንስኤ(Cause-Poor processing )
ጉዳት(Effect on cup-Phenolic/Chemical taste)
መፍትሄ( Remedies-Follow proper processing and sort out)

42. 6. የተሰባበረ(Broken, Chipped, and Cut)
መንኤ(Cause-Processing)
ጉዳት(Effect on cup-Burn when roasting)
መፍትሄ(Remedies-Proper harvesting careful adjustment of pulping
disc)

43. 7. ኮምጣጣፍሬ/Full Sour /
መንስኤ(Cause-over ripped Cherries
-Fallen Cherries, over fermented)
ጉዳት(Effect on cup-fermented taste
stinkers taste)
መፍትሄ(Remedies-Harvest only ripped
cherries & Control fermentation time)

44. 8. እንጭጭፍሬ/Immatuebean /
መንኤ(Cause-Improper picking)
ጉዳት(Effect on cup-Grassy , Straw and Greenish taste)
መፍትሄ(Remedies-Harvest only ripped cherry & Sorting)

45. 9. በአፈርየታሸ/Soiled
beans /
10. የገረጣ/Faded /
44
መንስኤ(Soiled / gray beans)
ጉዳትአፈርአፈር(Earthy,
harsh, phenolic (OTA))
መስኤው ከራሚቢናመቀላቀል/ያልሞላቡና
ማዘጋጀት
ጉዳቱልዩቅጣትያስከትላል(Coarse
Common/Oldish)

46. V. World Green Coffee Classification and Grading
a.Specialty Coffee Association of America
(SCAA) Green Coffee Classification
b. Brazil / New York method
C. Commercial green coffee standards
45

47. International Coffee Grading System …
A. Specialty Coffee Association America(SCAA)
1.Specialty Grade (1):
Not more than 5 full defects in 300 grams of coffee.
No primary defects allowed.
A maximum of 5% above or below screen size
indicated is tolerated.
Must possess at least one distinctive attribute in the
body, flavour, aroma, or acidity.
Must be free of faults and taints.
No quakersare permitted(Bean with Immature & High
moisture).
Moisture content is between 9-13%.
46

48. Continue…
2. Premium Grade (2):
No more than 8 full defects in 300 grams.
Primary defects are permitted.
A maximum of 5% above or below screen size indicated
is tolerated.
Must possess at least one distinctive attribute in the
body, flavour, aroma, or acidity.
Must be free of faults and may contain only 3 quakers.
Moisture content is between 9-13%.
47

49. Continue…
3. Exchange Grade (3):
9-23 full defects in 300 grams.
Must have 50% by weight above screen size 15 with no
more than 5% of screen size below 14.
No cup faults are permitted and a maximum of 5
quakersare allowed.
Moisture content is between 9-13%
4.Below Standard Grade (4): 24-86 defects in 300
grams.
5. Off Grade (5): More than 86 defects in 300
grams
48

50. Continue…
B. Brazil / New York method
In the Brazilian method 300 grams of coffee is
classified. The number of beans equivalent to
one full defect is given below
Intrinsic Defect
Foreign Defect
49

51. Continue…
C. Commercial green coffee standards
There are 5 grades determined by bean size
50
Grade 0 : beans held back by screen No. 18 (7mm holes)
Grade I : beans passing through screen No. 18 and held back by screen No.
16 (6.3 mm holes)
Grade II : beans passing through screen No. 16 and held back by screen No.
14 (5.5 mm holes)
Grade III : beans passing through screen No. 14 and held back by screen No.
12 (4.7 mm holes)
Grade IV : beans passing through screen No. 12 and held back by screen No.
10 (4mm holes

52. የዘርስርጭት
51