By Abebe Yadessa/co
Researcher and lecturer

Effect of Different Indigenous Shade Trees on the Quality of Wild Arabica Coffee in the Afromontane Rainforests of Ethiopia'

• Summary of the research findings

A study on four commonly found indigenous coffee shade tree species (Acacia abyssinica, Albizia gummifera, Albizia schimperiana, and Cordia africana) was conducted in the Afromontane rainforests of Ethiopia to assess their effects on the physical and sensory quality of wild Arabica coffee. Results showed that sensorial differences in wild Arabica coffees were detected due to tree species. Tree species significantly affected beverage acidity, flavour, aftertaste and overall cup quality. This means coffee samples collected under A. abyssinica and C. africana were more acidic, with better flavour and overall cup quality as compared to those collected under both Albizia species. But no apparent difference in body of the brew could be detected due to tree species. Moreover, the proportion of marketable beans (screen 14 plus in Ethiopian case) was higher under Acacia (92.73%) and Cordia (91.79%) than under A. schimperiana (89.48%) and A. gummifera (88.42%). To the contrary, the proportion of very small beans (which are rejects in most cases) was significantly higher under A. gummifera and A. schimperiana than under Acacia or Cordia. Generally, coffee beverages prepared from samples under Acacia and Cordia were more appreciated by the tasters than those under both Albizia species. This finding coincides well with the local farmers’ perception for Acacia, but not for Cordia. In Ethiopia, C. africana is a valuable timber tree but endangered species, and hence its positive effect on coffee quality as obtained by the present finding is an added advantage

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