Training W
Training W
Training W
Academy
July 2023
Coffee
The coffee plant,
The green bean Coffee
The brewed coffees
2. Coffee, beverage brewed from the roasted and ground seeds of the tropical
evergreen coffee plants of African origin.
Coffee is one of the three most popular beverages in the world (alongside water and
tea) and one of the most profitable international commodities. Though coffee is the
basis for an endless array of beverages, its popularity is mainly attributed to its
invigorating effect, which is produced by caffeine, an alkaloid present in coffee.
History of Coffee
Wild coffee plants, probably from Kefa (Kaffa), Ethiopia, were taken to southern
Arabia and placed under cultivation in the 15th century. One of many legends
about the discovery of coffee is that of Kaldi, an Arab goatherd who was puzzled
by the strange antics of his flock. About 850 ce Kaldi supposedly sampled the
berries of the evergreen bush on which the goats were feeding and, on
experiencing a sense of exhilaration, proclaimed his discovery to the world.
Coffee legend tells of the discovery of the first coffee trees in Ethiopia. An
Ethiopian herdsman named Kaldi observed his goat,
kipping in quite a chipper mood near a bush. Subsequently the goat chewed on the
red berries and Kaldi sampled the berries himself. A feeling of joy consumed him.
He acknowledged to his goat, "These berries are heaven sent." So excited,
He ran to the nearest monastery, telling of their miraculous effect. The chief monk
was not amused. "Are you possessed?" He condemned the berries as the Devil's
work and promptly threw them into the fire. "Evil”! “
A young rebellious monk snatched the cooling beans from the fire pit. This
innovator, the world's first barista, mixed the beans with water and the resulting
brew kept the monks up all night thanking their creator
Coffee legend tells of the discovery of the first coffee trees in Ethiopia. An
Ethiopian herdsman named Kaldi observed his goat, skipping in quite a chipper
mood near a bush. Subsequently the goat chewed on the red berries and Kaldi
sampled the berries himself. Afeeling of joy
consumed him.He acknowledged to his goat,
"These berries are heaven sent." So excited, he
ran to the nearest monastery, telling of their
miraculous effect.Coffee drinking is more than a
beverage during an Ethiopian coffee ceremony or
Nue Buna Tetu, is a key part of home and social
life. It is a process of preparation that can take hours. It starts with the washing
of coffee beans and ends with ceremonially pouring the drinkinto cups.
The story goes that that Kaldi discovered coffee after he
noticed that after
eating the berries
froma certain tree,
his goats became so
energetic that they did
not want to sleep at
night.
Kaldi reported his
findings to the abbot of
the local monastery,
who made a drink with
the berries and found
that it kept himalert through the long hours of evening
prayer.
According to a coffee history legend
Kaldi sampled the berries himself. A feeling of elation consumed him. He
declared to his goat, "These berries are heaven sent." So excited, he and the goat
ran to the nearest monastery, telling of their miraculous effect. “Meehhhhh!"
“Meehhhhh!" The chief monk was not amused. "Are you possessed?" Beautiful
coffee berries and flowers. He condemned the berries as the Devil's work and
promptly threw them into the fire. "Evil!" But soon after, the smell of fresh
roasted coffee filled the pious halls of the monastery, enticing the monks.
A shepherd named Kaldi found his goats dancing joyously
Goats are dancing around a dark green leafed shrub with bright red
cherries .
Kaldi soon determined that it was the bright red cherries on the shrub
That were causing the peculiar excitement and after trying the cherries
himself.
Kaldi learned of their powerful effect.
The stimulating effect was then exploited by religious at a local
monastery.
Coffee history continued.. .
• They stay awake during extended hours of prayer and then
• distributed to other monasteries around the world.
• Coffee was born despite the appeal of such a legend,
• Recent botanical evidence suggests a different coffee bean
origin.
• Evidence indicates that the history of the coffee bean began
on the plateaus of central Ethiopia.
• Have been brought to Yemen where it was cultivated since
the 6th century.
• The first coffee houses in Cairo and Mecca coffee became a
passion rather than just a stimulant.
Coffee Plant Overview
• Class of the coffee plant: Dicotyledoneae
• Family of the coffee plant: Rubiaceae
• Some Species of the coffee plant: Coffea Arabica, Coffea
Robusta
Arabica VS Robusta Coffee Beans
• There are several different coffee species, Coffee
Arabica, Canephora (Robusta) Coffee Liberica, Coffee
Stenophylla, Coffee Excelsa,
• Two main species are cultivated today,Arabica
&Robusta.
• Arabica coffee, accounts for 70 % of the world's
production.
• Coffeacanephora, known as Robusta coffee, accounts for
about 30 %
The two commercially important species of
coffee
There are over 100 coffee species, however the two
main ones that are widely produced and sold are:
Coffea Arabica and Coffea Canephora (also known as
Coffea Robusta). Ethiopian coffee is only Arabica
coffee
Environmental Conditions:
The Arabica coffee shrub typically grows between 2.5-
4.5 meters (8.2-14.7 ft) in height, requires a
temperature between 15°-24°C (59-75°F) and an
annual rainfall of about 1200-2200 mm/yr. Robusta
grows slightly taller at 4.5-6.5 meters (8.2-21.3 ft),
requires a warmer temperatures of 18°-36°C (64-97°F)
r: cultivation of Coffea robusta
m: cultivation of Coffea robusta and Coffea arabica.
a: cultivation of Coffea arabica
Arabica and Robusta coffee’s main differences.
The most commonly known is its taste. Often Robusta has its taste
described as burnt tires or rubbery, which… sounds disgusting One
reason that the taste isn't as good for Robusta is that it has more
caffeine compared to Arabica.
Caffeine carries a bitter taste which makes it an unpleasant drink.
In fact the Robusta bean has 2.7% caffeine content, almost double
the 1.5% of Arabica.
Robusta is still widely used as part of espresso blends – specifically
Italian-style blends. It is said to help improve the Crema. Arabica of
being higher quality, and Robusta as being lower quality with a cost
reducer. But today the market accepts this teste and gradually
penetrates the world, Market.
Lipid & Sugar content:
Arabica contains almost 60% more lipids and almost twice the
concentration of sugar than Robusta.
This factor also probably has a big impact on why we prefer the
taste of Arabica.
From a price perspective, green beans of Robusta is about half the
price of Arabica green beans on the commodity market
Robusta is easier to tend to on the farm, has a higher yield and is
less sensitive to insects - the extra caffeine is a chemical defense for
the coffee seed as the quantity in the Robusta is toxic to bugs.
Basics Arabica Robusta
Altitude 600-2200 0-800
Rainfall 1200-2200 2200-3000
Temperature 15-24 18-36
Top 10 Coffee Exporting Countries by Production
Belowis the map showing the top ten coffee exporting countries of
the world along with a table showing their exports during the year –
2016 Rank Country Coffee Type of coffee
In this level the Exporters Production produced
(kilograms)
sell coffee to importers. 1 Brazil 2,594,100,000 Both
In Ethiopia green coffee is 2 Vietnam 1,650,000,000 Robusta
3 Colombia 810,000,000 Arabica
exported only by the 4 Indonesia 739,020,000 Robusta
Citizens. 5 Ethiopia 384,000,000 Arabica
6 India 349,980,000 Both
7 Honduras 345,000,000 Arabica
8 Uganda 285,300,000 Both
9 Mexico 234,000,000 Both
10 Guatemala 204,000,000 Both
Coffee Bean Shape and Make:
Arabica coffee beans are having a slightly larger/elliptical shape
Robusta beans are smaller and more round.
Arabica Robusta
Plant Height:
Arabica usually grows between 2.5 – 4.5 meters compared to the 4.5
– 6 meter height of Robusta.
Cultivation:
About 75% of the world’s coffee production is Arabica, about 25%
being Robusta. Brazil is the most significant Arabica producer and
Arabica Vs Robusta Coffee
Arabica Robusta
Time from flower to ripe cherry 9 months 10-11 months
Flowering after rain irregular
Ripe cherries fall stay
Yield (kg beans/ha) 1500-3000 2300-4000
Optimum temperature (yearly average) 15-24° C 24-30° C
Optimal rainfall 1500-2000 mm 2000-3000 mm
Optimum altitude 1000-2000 m 0-700 m
Hemileia vastatrix susceptible resistant
Caffeine content of beans 0.8-1.4% 1.7-4.0%
Shape of bean flat oval
Typical brew characteristics acidity bitterness, full
Coffee Plant Overview….
• Robusta and Arabica coffee plant can grow to heights of
10 meters if not pruned,
• producing countries will maintain the coffee plant at a
height reasonable for easy harvesting
• Arabica and Robusta are the species of coffee plant most
commonly cultivated
• Coffee Arabica is the largest cultivated coffee
• Arabica coffee plant is typically smaller than the Robusta
coffee plant.
• The coffee plant flower is white, are produced in dense
clusters, and formed in the axils of the leaves
.
Coffee Plant Growth and Development
• After the coffee is planted(3-5yrs), sweetly smelling
flowers grow in clusters in the axils of the coffee leaves.
• Fruit is produced only in the new tissue.
• Arabica coffee plant is self-pollinating,
• Robusta coffee plant depends on cross pollination.
• About 6-8 weeks after each coffee flower is fertilized,
• Then cell division occurs& the coffee fruit remains as a pin
head for a period that is dependent upon the climate.
• The ovaries will then develop into drupes in a rapid growth
period that takes about 15 weeks after flowering
• During this time the integument takes on the shape of the
final coffee bean.
The best climate for coffee growing is either subtropical or equatorial. This zone is located
between the Tropics of Cancer (North) and
Capricorn (South). The coffee producing
countries located on these areas of the
Earth have rich soils. Volcanic soil is
considered the best. High altitude and
adequate rainfall are also main factors for
good coffee harvesting.
It takes nearly about 5 years of growth to reach full fruit production. While coffee plants can
live up to 100 years, they are generally the most productive between the ages of 7 and 20.
Proper care can maintain and even increase their output over the years, depending on the
variety. The average coffee tree produces 10 pounds of coffee cherry per year, or 2 pounds
of green beans
• After the rapid growth period the integument
Continued……
and parchment are
fully grown and will not increase in size.
• The endosperm remains small until about 12 weeks after
flowering.
• At this time it will suppress, consume, and replace the
integument.
• The remnants of the integument are what make up the silver
skin.
• The endosperm will have completely filled the cavity made by
the integument nineteen weeks after flowing.
• The endosperm is now white and moist, but will gain dry matter
during the next several months.
• During this time the endosperm attracts more than seventy
percent of the total photsynthesates produced by the tree.
• The mesocarps will expand to form the sweet pulp that
surrounds the coffee bean.
There are typically two seeds per coffee berryContinued…
packed with
the flat end facing each other,
A special case which is common is called pea berry which
is a single seed.
The outer skin of the coffee berry is generally
tough and can survive handling
The inner pulp of the coffee berry is generally
syrupy.
The coffee berry parchment shell is fairly
tough.
This is taken off in the last coffee bean
processing stage.
The coffee silverskin is so thin and attached so well it tends
to stay with the coffee bean right up to roasting.
Coffee Leaf Type is a bipolar leaf structure,
where two leafs grow from the stem opposite each other.
The distance between leaf pairs an the stem is about 1 to 3 inches.
The leaf pairs generally are at 90 degree rotation for each pair on the stem. It is an evergreen.
The coffee plant's flowers last only a few days. and blooms shortly after a rain.
The coffee flower has a strong pleasing smell.
After pollination of the coffee plant, a small green coffee berry appears called a drupe.
Coffee Cultivation
• The geography of the coffee plant is in a tropical 25 degree latitude
belt on both sides of the equator
• The Arabica coffee plant grows best at altitudes between 3000 and
6000 feet.
• Desirable temperature averages between 65 to 75 degrees Fahrenheit.
• The Arabica coffee plant will grow in hotter areas but is not well suited
for higher temperature.
• The Robusta coffee plant is typically located in hotter and more humid
areas at lower altitudes around 600 to 1500 feet.
• Frost will kill every variety of coffee plant known.
• The coffee growing area takes at least 75 inches of rain fall per year.
• The rainfall should be spread over a 9 month period,
• with about 2-3 months of only a few inches of rain.
• The soil where a coffee plant grows should be humus,
• Generally porous, and a slight tendency toward acid but more or less a
neutral pH.
• The soil where a coffee plant grows should be humus,
• Generally porous, slightly tends to acidic, but more or less a neutral
pH.
• Coffee plants can grow in slightly alkaline soil.
• Too much acid or alkaline will kill the coffee plant.
• Mulching the surface with grass, compost, or vegetable helps to
facilitate growth of the coffee plant.
• Preferably coffee plant soil is heavy to work and not too loose and
sandy
• The coffee plant's roots breath and actually need some air.
• The coffee plant likes high humidity of about 90 percent.
• The humidity in the air performs two functions for the coffee plant,
• One is to keep evaporation from the coffee plant at a minimum,
• The other is to diffuse the light striking the coffee plant.
• Coffee plants like filtered to moderate sun light.
Continued…
• Coffee grows on sides of mountains which makes for natural
partial lighting conditions.
• However, some types of coffee plants can take direct sun light
without overhead shade trees ,.
• There are four kinds of shade; temporary, permanent, forest, and
soil shade.
• Bare soil loses its richness &character by being baked by the sun
& beat on by the rain.
• If the sun bakes the top soil too much, the coffee plant's roots die.
• The soil should be shaded as much as possible.
• The coffee plant generally requires some direct sun light for a
portion of the day
• Typically, the coffee plant can produce berries from 20 to 60 years
• The coffee tree produces berries at the age of 3to 5 years old.
Continued..
• The two basic propagation methods both work with the coffee plant,
• That is grown from seeds, or cloned from cuttings.
• Seeds take about 5 to 6 weeks to germinate. Tender shoots require
more shade.
• Generally, cuttings. or seedlings are nurtured in a nursery before
being planted in the field.
• A general rule of thumb is plant the seedling when it has more than
4&less than8 branch pairs, which tends to be 5 to 6 months.
• Coffee plants can be grafted.
• Grafting tends to adapt a plant for growing conditions and disease
resistance,
• It should be noted that the coffee seed will not remain fertile for
long periods of time.
• Due to the pulpy nature of the berry, the seed either starts to
germinate when it is removed from the tree or it ferments and rots.
Continued…
• Coffee growers refer to pruning as training.
• Exactly how the coffee plant is trained depends on the
type of coffee plant, the environment, and the labor.
• The coffee plant branches can become so heavy with
berries that they break,
• It is important to train the coffee plant such that it is
strong enough.
• From time to time, the coffee plant gets too large of root
system for the soil conditions
• The middle lateral branches become damaged, so the
coffee plant is trunked.
• Trunking the coffee plant is cutting it way back, right
down to where only two branches near the bottom are
left on it.
Coffea Arabica —C. Arabica :Varieties:Bourbon, Typica, Caturra, Mundo Novo, Tico, San Ramon,
Jamaican Blue MountainCoffea Arabica is descended fromthe original coffee trees discovered in
Ethiopia. These trees produce a fine, mild, aromatic coffee and represent approximately 70%of the
world's coffee production. The beans are flatter and more
elongated than Robusta and lower in caffeine.On the world
market, Arabica coffees bring the highest prices. The better
Arabicas are high grown coffees —generally grown between
2,000 to 6,000 feet (610 to 1830 meters) above sea level —
though optimal altitude varies with proximity to the
equator. The most important factor is that temperatures
must remain mild, ideally between 59 - 75 degrees
Fahrenheit, with about 60 inches of rainfall a year. The trees
are hearty, but a heavy frost will kill them. Arabica trees are
costly to cultivate because the ideal terrain tends to be steep
and access is difficult. Also, because the trees are more disease-prone than Robusta, they require
additional care and attention.
What is Coffee?
Everyone recognizes a roasted coffee bean, but you might not recognize an actual coffee
plant.Coffee trees are pruned short to conserve their energy and aid in harvesting, but can grow
to more than 30 feet (9 meters) high. Each tree is covered with green, waxy leaves growing
opposite each other in pairs. Coffee cherries grow along
the branches. Because it grows in a continuous cycle, it’s
not unusual to see flowers, green fruit and ripe fruit
simultaneously on a single tree.
It requires about 60 inches of rainfall a year, and cannot withstand frost. Compared with
Arabica, Robusta beans produce a coffee which has a distinctive taste and about 50-60%
more caffeine.
Growing/ Seedling Coffee Arabica
To have great success growing your own coffee fromseed, you need a whole, ripe
coffee cherry or fromparchment coffee,
( pergamino. )It is best to strip the
seeds, covered with sticky fruity
muscilage, out of the fruit skin and plant
themindividually. This way, the root
doesn't have to fight its way out of the
skin, and growth is speeded.
Plant the seed 1.5" deep in a deep pot. Coffee needs lots of depth for the taproot.
Don't use a little seed tray -use a real pot. Keep moist but doesn’t oversaturate.
After a long 2 month wait, here's what you get, the gooseneck.
When you plant a whole cherry you get 2 plants, since there are 2
seeds in a cherry. In this case, I
didn't strip the skin of the cherry,
so the seed has emerged and is
lifting it's burden, the whole cherry,
into an upright position.
When this seedling is strong enough, I strip off the outer seed
layer, the skin, which I should have done when planting.
After 3-4 months you have this comical Dr. Seuss-like plant, basically a
seedling with a bean stuck ontop. The bean
softens and expands to for the first leaves
At 4 months you have a
plant, but it doesn't
resemble coffee very
much: the first primary
leaves are an unusual
lilly pad shape.
These will fall off as the plant develops regular leaves
At 9 months, the plant is really looking like coffee (although it has not yet
dropped the lilly pad leaves yet). You may need to re-pot ... it is best to
allowthe plant a lot of roomfor deep roots than confine its growth in a
small pot.
Seedlings
Nursery bed is defined as 'prepared area in a nursery where seed is sown
or into which transplants or cuttings are put. Nursery beds are classified
into seedling... they growthe
seedlings in a nursery until the
plant reaches a size where it's
sturdy (strong)
W atering; Coffee trees like water
and need enough to feed the
leaves and support the fruit. But
they don't like to sit in water .
The area to be planted with coffee
must be prepared at least one year before the small coffee trees are
planted out.
Coffee farmers can either growseedlings directly in their fields or, as many
of the coops with whomwe workdo, they growthe seedlings in a nursery
until the plant reaches a size where it’s sturdy enough to handle the “wild.”
Coffee is planted in rows 2 mapart with plants 1.5 mapart within the row.
To mark the planting holes at this spacing on sloping land, followthe steps
below.
It takes between 2 and 3 years of solid growth (and tender-loving care!) for a
coffee plant to start flowering and the little white flowers precede the coffee
cherry —the “fruit” of the tree —which will start to formafter 6-8 weeks after
the first blossom.
Coffee is vital to the cultural and socio-economic life for Ethiopia.
No other product wide avenue for inherent quality and high specificity.
Strip method:-
• The entire crop is harvested at one time.
• stripped from the tree with both unripe and overripe beans, or
all
• The coffee beans are collected using a harvesting machine.
• Milking 0r stripping, and mechanical harvesting can produce
mixed coffee.
Visual
1. Sampler
Inspection
1
2. Grader
No
Accepte Rejection
3a. Quality supervisor
d? 2 3a
Yes
Testing General
requirements 4. Grader
4
5. Grader
No
Accepted Rejection
? 6a 6a. Quality supervisor
5
Yes
6b. Grader
Sample
Preparation
6b
7. Grader
Testing Grading
Parameters
7 8. Quality supervisor
Grading
Sheet
8
FLAW PROCESS STEPS DESCRIPTIONS .
1 During visual inspection:-
The trucks shall be in acceptable sanitation level.
Products shall be in clean jute bags.
Products shall be free from contaminated gases or chemicals, foreign matters
2 Visual inspection findings shall be reviewed and decided by the grader against general requirements of coffee specification
(parameters).
3a If the finding indicates the product doesn’t comply with general requirements, the grader shall fill the Grading Sheet and handover
to the Quality supervisor. Based on the Grading Sheet the warehouse supervisor shall notify the rejection result to the depositor.
3b If the consignment passes visual inspection, sampler draws representative sample from each bag and sends to the codding with
filled sampling ticket. If sampler found non uniform products, he should send different samples to the lab for decision. If the lab
founds that separately sent products are similar one presentative sample will be drawn and if the lab founds products are different,
samplers will send different samples to the lab.
5 The test result will be reviewed properly to decide acceptance or not acceptable of the product
6a The product will not be go further for further assessments if it fails to meet one or more of the general requirements.
6b If the sample satisfies general requirements, it will be homogenized and divided into three parts. One for client to made his own
assessment, the other one for file to be analyzed if the dispute is raised and the remaining one for grading purpose.
7 All grading requirements will be tested to decide the grade of the product. The product should fulfill at least the minimum grade
requirements on the contract. Otherwise the product will not be acceptable.
8 The grading sheet will be prepared by grader and approved by Quality supervisor. Clients required signing and accepting copy of
test result if they agree with the result. Otherwise they can raise complaint.
COFFEE CLASSIFICATION SYSTEM
COFFEE
ROASTING
SYSTEM
CUPPING
PROCEDURE
CONTRACT
CLASSIFICATIONS
• Coffee is classified based on Zonal producing area
• There are more than90 classifications and over 400
grades
• This includes Washed, Natural and Local coffee with
including specialty grades,
GRADING PARAMETERS:-
• Coffee grading shall be carried out in accordance with
the ECX grading procedure
• coffee grading is based on Green ,Roast and Cup quality
assessments.
• Mainly used based on Raw and cup quality
GREEN (RAW) ANALYSISSE
• Analysis is performed to evaluate primary &secondary
defect distribution &odor for unwashed coffee and for
• Washed Raw primary &secondary defect shape and make
odor, color.
and parchment analysis is performed
• The parchment evaluation doesn’t have a points score but
helps to get feed pack on processing and including
evaluating defects;
• In addition to this Roasting, Weighing &Grinding is very
important in grading procedure.
UP QUALITY ASSESEMENT:-
Wanza earth stick each10 Wanza earth stick Depending Harvesting & processing fault
on size
Coffee bean
defects
Ragged
የኢትዮጵያ ምርት ገበያ
ደረጃ ስለማውጣትና ስለምስክርነት ማረጋገጫ
የምርት ገበያው በገበያ ለሚካሄድ ግብይት ዓላማ የፀደቁ ወይም ተቀባይነት ያገኙ የደረጃዎችን
ያወጣል፤ይጠብቃል፡፡
የኢትዮጵያ ደረጃዎችን አስፀድቆ ለማውጣት ብቸኛ ስልጣን የተሰጠው የኢትዮጵያ ጥራትና ደረጃዎች
ባለስልጣን ሥልጣን እንደተጠበቀ ሆኖ የምርት ገበያው በሥራ ወሰኑ ደረጃ የማውጣትና የማረጋገጥ ሥራ
ያከናውናል ወይም ሌላ ሶስተኛ ሠው ይህንኑ ሥራ እንዲሠራ ይፈቅዳል፤ ለምርት ግብይት ዓላማ የምርት
የምስክር ወረቀት ይሠጣል፡፡
የምርት ደረጃን ለማረጋገጥ በምርት ገበያው ተቀባይነት ያገኘ ማንኛውም ሶስተኛ ወገን ወይም ተወካይ
በምርት ገበያው ውስጥና ከምርት ገበያው ውጭ በምርት ግብይት ሥራ መሳተፍ አይችልም፡፡
የምርቶችን/አገልገሎቶችን ተስማሚነት ለመወሰን በምርቶች/ በአገልገሎቶች ተዋናዮች
(አቅራቢዎችና በተጠቃሚዎች) መካከል መግባቢያና ማስፈጸሚያ መረጃዎች ሊኖሩ የግድ
ይላል፡፡
A Standard is:
"a document established by consensus and approved by a
recognized body, that provides, for common and repeated use,
rules, guidelines or characteristics for activities or their results,
aimed at the achievement of the optimum degree of order in a
given context.“
Type of Standards:-
• የምርትና የሂደት ደረጃዎች/Product and process standards
የደረጃ አይነት/Type;
የደረጃ ተዋረድ/Level;
የደረጃ ከባቢ/Aspect;
የደረጃ መዋቅር(ይዘት)/Structure
Definition of standard
A standard on which a judgment or decision may be
based or : to set a criterions /a benchmarks
A characterizing mark or attribute(quality attributes)
To determine/describe the character or quality of any
thing
Something established by authority, custom, or general
consent as a model. something set up and established
by authority as a rule for the measure of quantity,
weight, extent, value, or quality
The fineness and legally fixed weight, length width,
visual and sensorial..etc. of the product of anything.
( gold standard)
A level of quality, achievement, etc., that is considered
acceptable or desirable(His work is not up to the
standards)
Product and process standards
Aspect;
Products
◦ Agricultural
◦ Chemical
◦ Mechanical, etc.
Services
◦ Metrological
◦ Testing
◦ MS (ISO9001, etc..), etc.
Product and process standards
Level;
International,(ex. ISO)
Regional,(ex. ARSO)
National,(ex. ES)
Associations,(ex. ASTM)
Company/Private(ex. ECX)
Structure of the standards;
• በ ምርት ገበያው የመጋዘን አገልግሎት ድርጅት ለግብይት የሚቀርቡ የቡና ምርቶች 3 አይነት ናቸው
• ልዩ (ምደባ 1፣2)
• ኮሜርሻል(ምደባ 3---5)
• የአገር ውስጥ
• Continued....
• Quality is determined by botanical variety, topographical
conditions, weather conditions, and the care taken
during growing, harvesting, storage, export preparation
and transport.
• Botanical variety and topographical conditions are
constants and therefore
dominate the basic or
inherent character of a
coffee.
• W eather conditions are
variable and cannot be
influenced, resulting in
fluctuating quality fromone season to another.
• Growing, harvesting, storage, export preparation and
transport are variables that can be influenced.
• They involve intervention by human beings, whose
motivation is a key factor in the determination of the end
quality of a parcel of green coffee.