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.
