Production, productivity, quality and chemical composition of Ethiopian coffee

AbstractEthiopia is the fifth-largest coffee producer in the world. The country has made continuous efforts to enhance the production, productivity and quality of its coffee. Yet, comprehensive data on these issues are scant. This paper aims to document available information on the economic importance, production, productivity, quality and chemical contents of Ethiopian coffee, and to identify developmental and/or research gaps on its productivity and quality. Coffee now accounts for ca. 25–30% of the country’s total foreign currency earnings and the amount of foreign currency earnings from coffee increases over the years with a varying rate. Production and cultivation areas of Ethiopian coffee also increase over the past 60 years, but the changes in its productivity and quality are minor. Also, the share of the top grade (Grade 1 and 2) coffees in Ethiopia has remained lower over time, and the quality and chemical composition of Ethiopian coffee vary with growing region and locality. Compared to others, coffees from Eastern (Harar) and Southern regions are better in overall quality, and coffee from Northwestern region is higher in chlorogenic acid and sucrose contents, whereas those from Harar and Southwestern regions are lower in caffeine and chlorogenic acid contents, respectively. However, Harar coffee is higher in fatty acid content than other region coffees. Overall, the paper shows (1) the economic importance, production, productivity, quality and chemical contents, (2) information gaps on productivity, and quality and chemical profiles, and (3) the existence of a large room for productivity and quality improvements of Ethiopian coffee.