Vol. 11(24), pp. 2157-2165, 16 June, 2016 DOI: 10.5897/AJAR2015.10449 Article Number: 90FF1DC58987 African Journal of Agricultural ISSN 1991-637X Copyright ©2016 Research Author(s) retain the copyright of this article http://www.academicjournals.org/AJAR Full Length Research Paper Assessment of harvest and post-harvest factors affecting quality of Arabica coffee in Gamo Gofa Zone, Southern Ethiopia Gezahegn Garo1*, Sabura Shara1 and Yohanes Mare2 1Department of Horticulture, Arba Minch University College of Agricultural Sciences, P.O. Box 21, Arba Minch, Ethiopia. 2Department of Rural Development and Agricultural extension, Arba Minch University College of Agricultural Sciences, P.O. Box 21, Arba Minch, Ethiopia. Received 25 September, 2015; Accepted 3 February, 2016 The quality of coffee produced in Gamo Gofa zone is declining from time to time due to improper harvesting and post-harvest management practices. Consequently, coffee produced under home garden is recognized as forest coffee at national market. Therefore, this study was conducted during 2012-2013 with the objective of assessing factors affecting coffee quality during and after harvest. Totally, 160 household respondents were used from three Woredas for data collection from relevant stakeholders, that is, farmers, middlemen (agents and traders) coffee processors and extension workers. Secondary data on coffee grades was also collected from the Ethiopian Commodity Exchange (ECX) coffee inspection laboratory located at Wolaita Soddo. Finally, quantitative data was analyzed by employing SPSS (version 20). The results indicated that most of respondents (79.4%) harvest their coffee at majority red ripe stage. Concerning harvesting method, 51.3% of respondents practice selective hand picking, while the rest 48.1% harvest by striping on the ground and collect together with previously dropped cherries. However, appropriate harvesting materials which were reported to have no contact with other chemicals were used by 95% of respondents. From post-harvest handling point of view, coffee drying places (69.4%), lack of appropriate drying (53.8%) and method of harvesting (48.1%) were the top three factors which are significantly affecting coffee quality in Gamo Gofa zone among others. However, 95% of respondents used appropriate harvesting materials, that is, local containers which were reported to have no contact with other chemicals. The results of ECX coffee grading showed that majority of coffee received grade seven, eight and nine out of nine scale commercial grades. Even through, inherent quality of coffee being grown in Gamo Gofa zone is good with bold beans. Thus, improvement on the way people harvest and handle their coffee to maintain inherent coffee quality in Gamo Gofa zone is recommended. Key words: Coffee quality, harvest, post-harvest, forest coffee, Gamo Gofa. INTRODUCTION Coffee is produced in more than 70 countries and is the of the total coffee production in the world is, however, mainstay of most of these countries, accounting for over produced by 45 producing countries. For most of these a large proportion of their total export earnings. Over 97% coffee producing countries, it is the major source of 2158 Afr. J. Agric. Res. foreign currency earnings as well as a significant the zone is processed in dry method (unwashed coffee). proportion of tax income and gross domestic product. Gamo Gofa zone is one of coffee producing areas in Ethiopia produces large volume of coffee beans every Southern Nations, Nationalities and People Regional year with 397, 500,000 kg in 2014 alone, ranking first in State (SNNPRS), which is previously considered as a Africa and fifth in world (ICO, 2015). place where wild coffee existed and one of the coffee Coffee growing and drinking spread around the world originating places. Despite the favorable climatic starting in the Horn of Africa, specifically Southwestern conditions, irrigable land and ample amount of irrigation highlands of Ethiopia are the birth place and home to water, long history of coffee production in Gamo Gofa Arabica coffee. The majority of coffee produced in midlands, coffee quality and productivity is declining from Ethiopia is forest-based traditional coffee production time to time due to several improper pre-and post-harvest systems which mainly include: forest coffee, semi-forest management practices. Currently, there is no any forest coffee, garden coffee and plantation coffee. The level of coffee in Gamo Gofa zone, entire coffee is produced management intensities vary from a little (none) on forest under home garden categories with shading (agroforestry coffee to recommended agronomic practice on plantation systems); however, it is recognized as forest coffee at coffee. Accordingly, over one million small-scale coffee national level. For this reason farmers and traders are farming households produce about 90% of Ethiopia‟s getting unfair value for their product, since minimum or no coffee. Moreover, about 25% of the Ethiopian population attention has been given to pre-and post-harvest depends, directly or indirectly on coffee production, management practices in the area though, coffee grows processing and marketing (Esayas, 2005). in suitable agro-ecology to have maximum coffee quality. It is estimated that 40% of coffee quality is determined Moreover, coffee produced in near boarder to Gamo in the field, 40% at post-harvest primary processing and Gofa zone, like Yirgacheffee and Sidama brands are 20% at secondary/export processing and handling now internationally recognized and registered as property including storage (Richard, 2007). Ethiopia is known to right to Ethiopia with their distinct character/flavor and have broad diversities of coffee varieties each with its taste (IPO, 2008). Therefore, coffee from this area is own unique liquor attributes: aroma, taste, and flavor, that always sold at premium prices both at international and vary significantly among the different coffee growing domestic markets, because of its distinctive fine inherent regions owing to different botanical, ecological, and quality was maintained with appropriate pre and post- environmental conditions in different areas. There is a harvest management practices. In current situation growing commercial interest in the international market to production and supply of coffee with excellent quality trace and access single origin coffee, pure and unmixed seems more crucial than ever before, therefore it urges with other origins in the specialty coffee concept. the zone to help producers get out of the coffee crisis by Quality is a determining factor in the price of coffee improving their coffee quality. Therefore, this research is beans. In fact, in Ethiopia, the quality determines whether concerned with identifying harvest and post-harvest it can be exported or must be sold locally. Moreover, factors which could be responsible for the decline in the quality defines whether the coffee will be bought at a quality and receipt of the brand forest coffee. standard commodity price or may acquire a “specialty” price, which is much higher. Generally, coffee quality comes from a combination of the botanical variety, RESEARCH METHODOLOGY topographical conditions, weather conditions, and the care taken during growing, harvesting, processing, Study area storage, export preparation and transport (ITC, 2002). Interestingly, the quality of Arabica coffee in Ethiopia has This assessment work was conducted in Gamo Gofa zone, its own reputation, not only because of the richness in Southern Ethiopia in a year 2012-2013 at the three Woredas, namely; Geze Gofa, Bonke and Kamba. They are located 278, 54 coffee genetic diversity, but also in agro-ecology and and 115 km away from Arba Minch town, capital of the zone, vegetation covers. Ethiopia‟s wet-processed coffee is well respectively. Coffee is produced currently in all 15 Woredas in the known for its high quality in the world market. Thus, there zone, of which five (Melokoza, Bonke, Kamba, Geze Gofa and is a focus in the country to have more wet-processed Boreda) are the major producers. The selected Woredas are coffee. The Southern Nations, Nationalities and People accessible and supposed to represent the three agro-ecological Regional State (SNNPRS) is the largest producer of wet- zones where coffee is produced. The mean annual temperature of Geze Gofa and Bonke Woredas is in a range of 12.6 to 27.5°C, processed (washed) coffee which accounts for more than 10.1 to 27.5°C and the rainfall ranges from 1401 to 1600 and 810 to 60% of the washed coffee produced in the country 1600 mm/annum, respectively. The average temperature and (ECXA, 2008). However, in Gamo Gofa zone, there is no rainfall of Kamba Woreda is 10.1 to 27.5°C and 801 to 1600 single wet-processing station, all of coffee produced in mm/annum. The altitude of Geze Gofa, Kamba and Bonke ranges *Corresponding author. E-mail: [email protected]. Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License Garo et al. 2159 Table 1. Harvesting stages and harvesting methods of coffee used in the area. Harvesting stages Frequency % Harvesting methods Frequency % All red ripe 1 0.6 Selective hand picking 82 51.3 Majority red ripe 127 79.4 Stripe on ground and collect in bulk 56 35.0 Mixed yellow and green 29 18.1 Collect dropped cherries from the ground 21 13.1 Dried on tree 2 1.3 Other method 1 0.6 At green stage 1 0.6 - - - Total 160 100 - 160 100 from 1500 to 3000, 501 to 3500, 800 to 3500 m.a.s.l, respectively. RESULTS AND DISCUSSION However, majority of the coffee is produced in the middle altitudes of the woreda. Harvest related factors Coffee harvesting stages and methods used Sampling techniques It is widely agreed that traditional hand pricking and Three Woredas and three Kebeles from each Woreda were selected purposively based on level of production among the 15 husbandry labor, as opposed to mechanical harvest, Woredas of the zone.