Ethiopia Commodity Exchange

TRAINING MANUAL FOR TRAINEE COFFEE CUPPERS

March 2023 G.C

Table of contents

1. Introduction __________________________________________________________
2. Processing ____________________________________________________________ 1
2.1. The wet method/washed coffee ________________________________________ 2
2.2. The dry /Natural method _____________________________________________ 3
2.3. Semi-washed method ________________________________________________ 3

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 2.4. Different operation in washed coffee ___________________________________ 4
2.5. Different operation in Dry method ______________________________________ 13
3. Brief Points in Sampling _________________________________________________ 23
4. Raw analysis __________________________________________________________ 23
4.1. Un-washed coffee __________________________________________________ 23
4.1.1. Preliminary Quality parameters _____________________________________ 25
 Screen Analysis ____________________________________________ 25
 Moisture Content __________________________________________ 25
4.1.2. Defect Count system ______________________________________________ 26
4.1.3. Odor ___________________________________________________________ 28
4.1.4. Color ___________________________________________________________ 28
4.1.5. Grading System ___________________________________________________ 28
4.2. Washed Coffee ______________________________________________________ 28
4.2.1. Shape and make __________________________________________________ 29
4.2.2. Color ___________________________________________________________ 29
4.2.3. Odor ___________________________________________________________ 29
4.2.4. Grading system ___________________________________________________ 29
5. Roasting ______________________________________________________________ 31
5.1. The Techniques of Roasting ____________________________________________ 31
5.2. Factors, which affect Roasting __________________________________________ 32
5.3. Additional notes on Roasting ___________________________________________ 34
5.3.1. How to roast coffee & roasting time __________________________________ 34
5.3.2. Properties, types & interpretations ___________________________________ 34
5.3.3. Grading & vocabulary ______________________________________________ 36
6. Organoleptic Analysis /Liquoring ___________________________________________ 38
6.1. Introduction ________________________________________________________ 38
6.2. Approaches for Liquoring ______________________________________________ 39
6.3. Preparation & Techniques _____________________________________________ 40
6.3.1. Preparation _____________________________________________________ 40
6.3.2. Techniques ______________________________________________________ 41
6.4. Defects & their types _________________________________________________ 41
6.5. Basic Liquor Problems ________________________________________________ 42
6.6. Coffee Tasting Terminologies __________________________________________ 44
6.7. Interpretation & characteristics ________________________________________ 46
6.8. Current Ethiopian Coffee Grading system _________________________________ 49

1. Introduction

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Ethiopia is an agrarian country in which its economy mainly depends on agricultural production. Among the
agricultural production, the coffee sub-sector plays the major role in the economic growth/development of the
country. To cite some of the benefits, this sub-sector creates an employment opportunity for the vast majority
of the rural population, main foreign currency earning component & major contributor to GNP & GDP.

As this crop passes through many processes domestically & internationally, all possible care should be taken
by concerned bodies in preserving the inherent coffee quality characteristics that the final user/consumer
deserves to have it. Thus to the implement such objectives the government has established proper structures in
the region & at federal levels to effectively carry out coffee quality activities. Among these structures, coffee
quality inspection center has plays the major role in controlling coffee quality to ultimately satisfying buyers’
interest & country’s reputation. In doing so, the center also played the decisive role in increasing the foreign
currency earning & the economic growth of the country as well. The center has also contributed its share in the
capacity building of coffee quality experts that the sector highly needs.

In conclusion, this training manual is designed for those trainees who join the center to get all appropriate skill
& knowledge in coffee quality. This will help the center effort towards building capacity in coffee quality,
which is one of the objectives of the center that it tries to attain. Finally the center believes, this manual will
have some positive impact in bringing the expected change in coffee quality.

2. Processing

Processing coffee is the method of converting the raw fruit of the coffee plant (cherry) into the commodity
green coffee. The cherry has the fruit or pulp removed leaving the seed or bean, which is then dried. While all
green coffee is processed the method that is used varies and can have a significant effect on the flavor of
roasted and brewed coffee.

Quality coffees must be picked by hand, a process that takes from three to four visits per tree each year. This is
because coffee cherries do not ripen at the same time. A branch of a tree might simultaneously bear blossoms,
green fruit and ripe cherries. Once the coffee cherries have been picked, the beans must be removed from them.

The;e methods may be used in the extraction process:

2.1 The wet method or Washed Coffee:

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This is used in regions where there is a plentiful supply of fresh water. It produces so- called ‘Washed’ or
‘Mild’ coffee and is adopted in Central America, Mexico, Colombia, Kenya and Tanzania. This involves more
capital outlay and more care than the dry method. It does, however, help to preserve the intrinsic qualities of
the bean better, producing a green coffee, which is homogeneous and has few defective beans. Hence, the
coffee produced by this method is usually regarded as being of better quality and commands higher prices. The
main difference between the wet and dry methods is that the wet method removes the pulp from the bean
within 12 hours of harvesting instead of allowing the cherries to air dry.

The beans are separated from the skin and pulp by using pulping machine, which squeezes the cherries
between fixed and moving surfaces. The flesh and the skin of the fruit are left on one side and the beans,
enclosed in their parchment covering, on the other. The clearance between the surfaces is adjusted to avoid
damage to the beans.

The lighter, immature beans are then separated from the heavier, mature beans through specially designed
washing channels or by shaking the beans through a strainer into a tank of water. The beans are then stored in
fermentation tanks for few days during which time the slimy layer of the cherry is separated from its
parchment like covering by natural enzymes. The length of the fermentation processes is based on the
condition of the beans and the climate’s condition. When the altitude is low, the fermentation time is short. At
higher altitudes, the fermentation can take up to 72 hours.

The coffee is then washed in huge quantities of water (about 100 liters for 10 kilos of coffee). It must then be
dried so that it retains only about 12 percent moisture. This can be done by the sun or by mechanical means in
artificial driers. After seven to fifteen days the beans are known as parchment coffee and ideally remain in this
form until immediately before export.

These coffees will generally have a higher acidity and cleaner flavor than their dry cousins.

In this case it is important that pulperies are well organized and managed because the processing methods
employed have a pronounced influence of the quality of the coffee finally produced and sold for export. Until
recently only 30% of Ethiopian coffee is prepared in this manner. Most washed coffee producing regions
include Southern state, Oromia and Gambella.

2.2 The Dry or Natural Method

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The dry processing method is not complicated as the wet method. It is all done with the help of the sun. The
cherries are spread out evenly on concrete (Awdema) made of cement. It is very wise to use wire mesh and at
least 70cm from the ground. Just to avoid the smell of earthy. Sun-dry takes at least three to five weeks to dry
depending on the thickness of the layers of cherries. This drying also needs human attention. When it is about
to rain the cherries must be covered with plastic cover. To have even drying the farmer has to turn it over at
regular intervals to ensure each drying and avoid fermentation of the lower layers. Once the moisture is around
12% then it is ready for hulling. In our country 80% of our coffees are prepared by dry method. There are a lot
of hulling station in the rural area for this purpose. Nearly 10-15 million of Ethiopian population depends on
coffee. Coffee share in the foreign currency contribution is around 60%. Thus all who are in coffee business
should look after these beans very carefully.

2.3 Semi-Washed Method

The coffee cherries are washed and sorted as in the washed method, but are not placed in fermentation tanks.
Instead they are set out dry. Recently this method is not common in Ethiopia.

2.4 Outline of the different operations in washed coffee factory

1. Inspection /Cherry standards: over ripe, under ripe, yellow or diseased berries are not included because
such cherries have inadequate mucilage layer. The mucilage is essential for the pulping process as it is slippery
and lubricates the beans thorough the pulper. Without this lubrication beans are liable to be broken. Only red
ripe cherry should be accepted for pulping and the very over ripe and under ripe should be used for unwashed
coffee.

2. Cherry hopper /Cherry feed tank: A suitably designed receptacle where coffee cherry is placed before
pulping takes place. It supplies a steady flow cherry to the pulper.

Dry feed

Hoper

Siphon feed

Siphon feed tanks: Coffee fruits are fed into the pulper using water siphoned from a tank, improving the flow
of the fruit. Siphon feed is superior in that there is an initial separation of floating cherries and theses are then

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taken by pipe to the floater side of the repasser pulpper feed from the Agaard pregrader. This siphon feed
system cuts out much work in hand separating defective beans from the skin drying trays. The best, heavy
cherry sinks to the bottom and is fed to the pulper.

Dry feed hoppers: Cherry is fed into the pulper without water.

3. Pulping - Cherry is fed, with water into a pulping machine which separates /squeezes each berry, the beans
from the skins the parchment coffee is fed into the sieve or the pre- grader, the skin – led to a skin pit.

Mechanical damage to beans during pulping can take three forms

a) Beans may be discharged with the skins broken and lost

b) Beans may be nipped.
c) Beans may be hulled of their parchment cover but otherwise be intact.
These are called “naked beans”

Defects under (a) are obviously lost. Nipped or chipped or cracked beans (b) are ruined and can only be sold as
inferior, low grades after being removed by hand. Naked beans (c) may appear whole but they always dry to a
poor green bean appearance, a dull roast appearance and with a coarse, unattractive flavor.Assuming a
production of 12,000 tones washed coffee p.a., for every 1% loss of crop under (a), (b) and (c) 120 tones coffee
are lost/ruined each year.

Broken beans (and all defectives) actually represent a minus value because of the cost of hand sorting them
from the bulk. Bean damage of 1% or less is achievable through good quality cherry and well adjusted
/maintained pulpers.

Pulper Drum – easy to adjust

Disc – common in East Africa, have 1-4 discs

Engine driven drum pupler are sometimes used as re-passers. Disc pulper have 1-4 discs; each disc can pulp
about 2000lp (900 kg) of cherry in an hour.

- Discs need careful adjustment to ensure that they don’t nip the beans; nor past an excessive amount of
un-pulped cherry to waste or through to the sieve or the pre-grader.

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According to J.M. Brownbridge (June 1997) field assessment, in Ethiopia not one pulpery managers know how
to adjust pulpers and very few operators know either. Correct pulper adjustment is virtually totally neglected
skill. Ethiopian coffees, as center of origin, have the most variable cherry size or shape of any country. Wm.
McKinnon & Co. produce a flexible chop price consisting of a series of independent nylon fingers that adjust
automatically to variable cherry size.

Note:

Poor standard pulpers, lack of maintenance of equipment and installations lead to an excessive amount of
breakage, impurities and other type of damaged beans.

4. Siever: use to separate the parchment coffee from any un pulped cherry which has passed through the
pulper; the parchment coffee falls through the holes of sieve, aided by a spray of water, while the un-pulped
cherry and any skin pass along the surface of the sieve and are fed into the repasser.

Sieve Rotary – is most common and revolving cylinder

Shaking - is flat

5. Repasser: is small pulper, is either a single disc or a dram puller receives un-pulped cherry from the sieve or
from the pre-grader.

- It is always adjusted to give a closer spacing than the main pulper so that it effectively pulps the smaller
berries which have passed through.

6. Pre washing channels (pre fermentation washing channel) used to wash the parchment coffee, removing
bits of skin and any other floating objects, and to grade it according to density. Here the parchment coffee is
well stirred with wooden paddles; this is done against the current and encourages the separation of the densest
beans which sink quickly and the less dense beans called ‘first’ moved down the channel.

- It is important that pre-washing is done quickly, otherwise much of the sugar on the mucilage is removed and
this may lead to ‘onion’ flavor developing during fermentation.

7. Agaar pre-grader – performs the function of both sieves and pre-washing channels, so neither of these is
needed on factories, which are equipped with these machines:

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  It is a tank which is filled water and which has a submerged shaking sieve,
 Parch-coffee entered the pre-grader directly from the pulper and is passed through the tank by a
continuous flow of water.
- ‘First’ are led water
- ‘Seconds’ and lights are led of separately with water

Unpulped repasser

Advantage: - Saves labor and water

- Occupies less space
- Gives more uniform grading and involves no risk of ‘onion’ flavor because the beans are in
contact with water for no longer than a minute.

8. Fermentation – Removing sticky mucilage from the parchment of the mucilage were not removed there
would be impeded drying and the beans would attract mould and insects.

- The usual test for completion of fermentation is done by washing some coffee in basing water, if it still feels
slimy, fermentation is incomplete, if it feels gritty, fermentation is complete.

Fermentation is predominantly the result of micro-organisms attacking the protopectine which is the main
constitute of the mucilage. Enzymes which are already present in the mucilage, give some assistance. The
micro organisms are also attack the soluble sugar in the mucilage.

The speed of fermentation is dependent upon the suitability of the environment to the desired organisms. If for
example the water which is used for pulping, pre-washing, pre-grading and transporting the beans is drained
from the bottom of the fermenting tanks and re-circulated, if contains a higher level of soluble sugars than the
fresh water were used and is also warmer, it also favors a rapid build –up of micro-organisms and a rapid
degradation of mucilage.

At higher altitudes, where the temperature is lower fermentation may take longer. It can be accelerated either
by using re-circulated water or by using (adding) pectic enzymes, in powder form to the fermentation tanks.

If there is a high sugar content, lactic and acetic acids are formed rapidly and the PH soon falls below 4.3.
These organic acids have no harmful effect on the flavor of the coffee. If however, the sugar content is low. As

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may happen, if pre-washing is prolonged, organic acids from slowly, the PH may not fall below 4.3 and in
these conditions propoinic acid may develop. If the conditions lead to propoinic acid production, they also give
rise to ‘onion flavor’ which severely lowers the quality of the coffee.

9. Soaking

Coffee beans contain browning substances, probably a polyphenol, which can cause poor quality brown beans
in the raw. If pre washing channels are used most of the browning substances is washed out. If an ‘Aagaard’
pregrader is used however, most of the browning and instances remain in the beans because contact with water
is restricted.

Therefore, there is a considerable risk of brown colors developing during fermentation, even if the beans are
washed thoroughly every morning.

The best way of avoiding this is to use the two-stage fermentation:

The first stage of two stage fermentation involve the removal of the mucilage in well drained fermentation
tanks as described above after successful testing for complete mucilage removal the coffee is washed to
remove the liquor of the degraded mucilage, and is then placed in soak tanks where it remains under water for
16 to 20 hours.

Sodium Meta biphosphate may be added to the water to here prevent browning, but this substance is used on
only few factories.

Soaking ensures that the browning substances are removed from the bean and therefore gives the best quality
coffee.

Two stage fermentation is essential when, an ‘Aagaard’ pregrader or re-circulated water is used because the
browning substances will have had a smaller chance of diffusing out of the beans.

10. Final washing and grading:

After fermentation, or sometimes in the middle or two stage fermentation between fermenting and soaking, the
parchment coffee is washed in a long channel to remove all the broken-down mucilage. The procedure is very

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similar to pre-washing; the coffee is pushed against the current of water by means of wooden paddles; a further
grading of the densest and the less dense beans is done simultaneously.

Note:

Under water fermentation or better still, soaking the coffee after the mucilage has been removed facilitates the
excreting soluble substance such as polyphenols and diterpenes. This refining technique helps to improve the
quality, while reducing harshness and bitterness.

11. Drying:

Begins with the exposure to the sun a thin layer of coffee beans which is stirred frequently. This removes the
surface moisture that could potentially initiate a harmful post fermentation reaction if allowed to remain. This
inevitable occurs with the coffees that are too moist, are spread out in too thick a layer and are not adequately
stirred. As the bear dehydrates, the thickness of the layer may be gradually increased, and during the final
stages there may be as much as 10 to 15 kg moist parchment coffee per square meter or a layer 3 to 4 cm thick.

Step of drying

A. Skin drying/ surface drying

The soaked coffee is put in to wire trays to depth of about 5cm. Surface drying should be completed in one
day; that is put out in the morning and should be surface dry by evening. If the coffee dry is too fast/ in a
few hours/ the parchment will crack, the bean will be exposed and quality reduced. Therefore:

1) The tray should be under awning (sunshade) of matting to shed the beans. This is not necessary
when the weather is constantly cloudy.
2) One person should go from tray to tray stirring up the beans thoroughly to insure even drying. If
this is not done, the surface beans will dry rapidly and the lower layers remain wet.

Before the coffee is surface dried, the various defective beans are easily visible. This is the ideal time to
hand remove the defectives; put then in the basin, and add them to the floaters. Pick out the odd pulper
damaged bean, naked bean, antestia damaged beans, and the few bits of pulp still left.

B. Main drying

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After skin drying is complete, on the same evening as being started, place the coffee on the Hessian cloth to
depth of 2 to 3 cm on the main drying tables. The points of main drying can be listed:

1) Roll up the Hessian into “sausage” and cover with polythene sheeting at night.
2) Unless it is actually raining, remove the polythene sheeting early next morning.
If the polythene sheets are left on in the daytime, the beans heat up to enormous temperatures. Wet
beans heat and the sweating and high temperatures result in a sour liquor of poor quality. Unless it is
raining never leave the polythene sheets on during the day time. This is important but it is not always
carried out.
3) In the daytime, spread the drying beans out over the Hessian and stir them frequently.
4) Pick off the odd defective bean still remaining after the skin-drying drying state.
5) In the heat of the day, roll up the Hessian into a “sausage” but do not cover with polythene. This rolling
is to slow down the rate of drying.
6) Open the roll again in the late afternoon (from 3PM) and continue stirring the beans.
7) Roll up and cover with polythene for the night.
8) Repeat the process daily until drying is complete which should be in about 10 days. Two weeks drying
period is ideal, but frequently impossible in Ethiopia due to the low relative humidity in the picking
season.
9) If the pulpery is short of gunny sacks and the coffee is dry, never leave it on the tables to become over-
dry, but sweep a clean space in the store: put Hessian on the clean space: pile up the dry coffee in a
heap on the Hessian: protect the coffee from stock (e.g chicken) and rodents.
10) In fact, over-drying is often a serious problem in Ethiopia. It is recommended that coffee at 11-12%
moisture content be put in heap in the store to condition (i.e., to even up moisture levels) and to dry
further to the optimum of 10.5%. At 12% moisture, the beans are bluish (all traces of blackness having
disappeared), hard but, when bitten, the tooth imprint is clearly discernible. Over-dry coffees are hard
and brittle and a tooth mark cannot be seen.
C. Additional notes
1) Even and uniform drying is vital; otherwise, through uneven moisture content in the bean bulk,
quality will be mixed and “ragged”. Thus, regular stirring of the drying coffee is vital and also is
slow drying to achieve a uniform reduction in moisture content.

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 2) Heating up of the beans under polythene when is left on in the daytime causes the temperature to
rise and great damage is done to the liquor quality, which becomes irreversibly sour.
3) Never over-dry coffee. When properly dry, the beans are grey-bluish in color and are hard but not
excessively hard. As the beans become over-dry, the color becomes paler-first grayish, then grey-
yellow, and finally a total yellow. A 2% needless loss of moisture is very substantial loss.
4) Weekend work on drying tables should be just as vigorous as weekdays. All these stages are
individually necessary if top class coffee is to be produced.

Visual Assessment of stage of Drying (In parchment)

Stage Moisture content

Skin-dry 50 -45%
White 44-33%
Soft black 32-22%
Hard Black 15-12% (black and hard)
Dry 11-10.5% (blue, green or grey)
Over dry 10-9% (pale green)
Very over dry <9% (yellow green)
Caution:

 Mould taste indicates that effective drying of coffee was hindered due to layers being too thick.
The same problem can also occur if parchment is taken out of the fermentation tanks in the
evening and spread out for drying over night. The drying process, essential to halt further
uncontrolled fermentation, then proceeds too slowly.
 To prevent taints being introduced, all mechanical equipment, cement work, drying trays and
tables, sacks must be spotlessly clean all the time. Pulpery hygiene is since qua non.
 Onion flavor, fermented taste and even stinkers can occur due to poor hygiene or extended post
fermentation soaking. The use of dirty water and insufficiently thorough cleaning of
fermentation tanks exacerbate this.
12. Conditioning:
After drying on the sun it is important to let the small moisture differences in individual beans even up. This
can be done either by heaping the parchment coffee on wooden floor for two weeks and turning it every day
with wooden spades or by using conditioning bins. Conditioning bins have perforated floors: some have fans

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which blow air up through the coffee. They can also be used for storing coffee at constant moisture if the
weather is bad during drying or for drying coffee from the hard black stage (12-15% moisture) to the fully dry
stage. They must never be used for long periods of drying because this would deprive the beans of the sunshine
they need to give them a good color.
Summary
The washed varieties are generally those from the higher quality grades. However, their higher hygroscopicity
makes them more susceptible to moisture damage.

Swelling tanks: Swelling of fruit

Rinsing channel: Washing or rinsing of coffee cherry, removal of

impurities (e.g. soil, stones)

Pulping machine: Mechanical separation of pulp from beans Primary

Fermentation tanks: Fermentation, freeing of beans from pulp residues
Washing toughs: Washing away of pulp particles Processing
Result: Clean beans in parchment wrapping

Drying station: Preliminary drying of parchment at drying station, followed

by drying in coffee drier

Hulling machines: Removal of parchment and silver skin

Polishing machines: Removal of silver skin residues

Grading screen: Size grading

Air cleaner: Cleaning in airflow, removal of dust and hull particles

Sorting table: Removal of lower quality beans

Export

Bagging Processing

Washed green coffee beans

Figure 1: Flowchart illustrating the wet process

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B. Dry or Natural Method

Dry (natural) processing: Dry-processing is drying whole, coffee cherries followed by mechanical removal of
the dried pericarp to produce natural or unwashed coffee. It is not practical in very rainy regions, where the
humidity of the atmosphere is too high or where it rains frequently during harvesting e.g. Djimma, Kaffa and
Gambella. Also limited to regions where water is scarce. E.g. Harrar.

2.5 Outline for the Dry or natural Method:

1. HARVESTING

Gleaning: Applies to the collection of coffee fruit found lying on the ground beneath coffee bushes, having
either become detached during harvest or abscised during development. ‘Gleanings’ is the collective term for
coffee collected in this manner.

Selective- or Hand-picking: Harvesting method in which only ripe cherries are carefully hand-picked. Occurs
primarily at higher altitudes where cherries do not ripen simultaneously thus requiring selective picking
spanning several weeks. The opposite of ‘Strip-picking’ is below.

Strip-picking: A harvesting method in which all cherries are removed at once by grabbing the lateral branches
of the tree and pulling off all cherries in a single motion. Occur in low altitude where coffee cherries tend to
ripen simultaneously, but means all cherries are harvested irrespective of whether they are ripe, overripe or
unripe.

2. DRYING

 Protect drying cherries and beans from all forms of precipitation, including rain and drew;
 Avoid any re-wetting whilst cherries and beans are drying;
 Avoid drying on exposed soil if at all possible, and use drying patios or drying tables instead;
 Ensure thickness of drying layers is controlled, and is no more than 4cm;
 Stir or rake cherries and beans regularly whilst they are drying to avoid ‘hot-spots’;
 Drying should achieve a maximum uniform green beans moisture content of 12.0%;

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  In general, the faster drying takes place the better as this minimizes the window of opportunity for
fungal growth;
 Ensure all drying surface and kept clean and sanitized.

3. STORAGE AND TRANSPORTATION

 All containers used in the transportation of fresh cherries and wet parchment must be clean and free of
husk and other material known to be highly contaminated with mound;
 Only use clean bags for storing and transporting dried coffee;
 Do not store clean, dry green coffee near rejects or husks;
 Cover bags during transport and loading/unloading to prevent re-wetting;
 Load and unload trucks in dry weather or under cover;
 Store coffee in well-ventilated and no leak proof warehouses (to avoid moisture re- adsorption), and
store away from walls;
 Store coffee bags on pallets, raised off the floor;
 Only use clean, dry and odor- free bins and silos dedicated to coffee;
 All shipping containers should be technically impeccable- i.e. watertight, free of holes and corrosion,
with sound seals, being dry and odorless;
 Ensure container stuffing takes place under cover or in dry weather;
 Use correct container liners according to the shipping method employed (e.g. lined with cardboard, or a
container liner);
 Instruct carrier to ‘stow away from heat, cool stow and sun/weather protected’ to minimize temperature
fluctuation in transit;
 Minimize transit times and avoid long stops, and avoid leaving stuffed containers exposed to sunshine
for extended period of time.

4. PRE-CLEANING

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Pre-cleaning of the cherries to be hulled from foreign matters such as stones, bolts, nails or wood is essential to
improve the hulling result and to protect hulling machinery from damages.

5. HULLING

Hulling (or De hulling, De-husking, Husking): Mechanical removal of dried fruit tissue (cherry coffee) or
dried fruit endocarp (parchment coffee) from the coffee seeds.

The objective of hulling is to remove the unwanted outer casting from the beans i.e. ‘husk’ in case of dry
processed cherry. ‘Parchment’ is from wet processed coffee (peeling). However, to break parchment it uses
screw feed of reducing pitch in to a confined space in which the parchment is broken by friction and removed
by an air current. For dry processed coffee it could be of similar principle but the mounting parts are feted with
projections, which assist in tearing of the husk.

Adequate machinery properly maintained and in good condition is essential to treat the beans as smoothly as
possible. Breakage will be reduced to an absolute minimum and the hulling result itself will be satisfactory.
Good machinery will also reduce the degree of cherries repassing the huller due to poor hulling results.

Excessive hulling pressure equals heat build-up which reduces quality; high pressure is often used when beans
are of very uneven moisture content.

6. SORTING/GRADING

It is the separation of beans by different types of classes/grades and the elimination of foreign matter. This
includes sorting by size and shape, sorting by color and sorting by density.

Coffee is graded by size and density to give an end product that is uniform as possible. Reasonable uniformity
in bean size is important, because it is difficult to roast large beans together with very small light beans or
broken beans. The smaller beans tend to over roast, as they require less roasting than large beans. Very small
pieces of broken beans may even burnt up altogether. It is therefore, an industrial requirement that coffee
should be size and density graded. It can be more easily and uniformly roasted, thereby helping to preserve
liquor quality.

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Large and more solid beans usually have better liquor than small & light beans. Grading also serves top
separate beans according to quality. General uniformity is the result of the various stages of separation, careful
cleaning. Screening, density grading, dust removal and color sorting.

During washed coffee preparation the separation (by S&D) of cherries from the lighter and heavier foreign
matter; that is the good and empty cherries in the siphon thank or washing channel is possible. Besides
separation by size and shape flat and drum screens may be used. Air separator, catadors and densimetric
machines are used for density separation.

7. SIZE GRADING

The normal flat bean has three different dimensions, Length, width, thickness. The pea-berry another form that
may occur basically has only two dimensions length and width.

The dimension of coffee beans are about as follows:- Length between 5 and 12 width up to 8mm, thickness up
to 7mm. While the weight of the beans may be between 0.1 and 0.2 gm, the specific gravity lies between 1.15
and 1.40. Most green coffee whether prepared by the wet or dry process, is marketed according to bean size
specification, which can be determined with the set of screen equipped with exchangeable perforate sheathing
(flat or drum screen may be used). Therefore, numbered sizes in fact, represent 1/64 to 10/64 with the half
sizes at 1/128 inch intervals.

Round holes are used for normal so-called flat beans while pea berries requiring along slots, since they have
elongated oval shape. A set of screens for flat beans will consists of individual screens, ranging from a so-
called number-20 screen down to No. 10 on whole unit steps (also sometimes half units)

True pea-berries are size graded in test screen analysis, using screens with slotted holes, numbered No. 12 to
No. 6. Round holes essentially determine thickness of flat beans (mm diameter size). Whilst slotted holes
determine width/length. There are also extra large size beans such as elephant and maragotype on Brazil and
some green coffees are sold unscreened.

Based on this, different producing countries have different size grade numbering, lettering. Or word descriptive
systems, and quantitative specification including allowable tolerance in terms of screen analysis.

Screen Screen Dimension Screen

size Mm mm Mm

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 20 7.95 8 8 Very large
191/2 7.75 73/4 beans
19 7.74 7.5 71/2 Extra large AA
181/2 7.35 71/4 beans
18 7.14 7.10 7 Large beans A(superior)
17 6.25 6.70 63/4 Bold beans
16 6.35 6.30 61/2 Good beans B
15 5.95 6 6 Medium
14 5.56 5.6 51/2
13 5.16 5.0 51/4 Small beans C
12 4.79 4.75 5
11 4.30 41/2
10 3.97 4 4
9 9.57 31/2 Pea berry Pb
8 3.17 3

In case of Ethiopia presently washed coffee export are maintained separately by origin but screen sizes 14-18
inclusive are bulked. There are insufficiently quantities in any one origin, and of any quality classification go
sell by screen size in addition to origin and quality.

Nonetheless it is important to determine the possible screen grading profile for the various group of washed
coffee.

According to J.B, Brown Bridge (1977), In the future, should mild coffee increase substantially in quantity?
Screen size grading, roughly equivalent to Kenya AA grade and a grade, would be feasible: “A” grade being
screen 14-16 inclusive and “AA” grade 17 and 18 screens.

Approximately these grades would be, as percentage of the total: -

A grade (14-16) Average 67% ranges 63% to 72%

AA grade (17-18) Average 22 ranges 19% to 26%

C grade would continue to be bulked irrespective of origins.

Screen grading profile % in each grade -2007/08 coffee

(The grading profile is an average of 5 different samples per origin)

Screen No. Origin

18
 Y/Chefee Sidamo Limu Teppi Beb Lekem Djimm Harrar Ave%
19(Elephant) 0.8 1.9 1.6 1.4 2.5 2.3 0.6 2.1
18 4.8 0.7 5.3 4.7 7.2 7.3 4 7.6 5.9
17 13.7 15.5 18.9 18.1 14.1 18.9 16.6 18.9 16.8
16 30.8 28.8 32.6 33.7 25.2 29.8 36.4 27.5 30.6
15 29 25.6 24.2 25.0 23.8 22.4 25.1 22.4 24.7
14 11.9 12 11.3 8.4 13.4 9.6 10.4 11.4 11.0
Slote4(pea berry) 4.1 48 3.5 2.0 4.5 1.9 3.0 4.8 3.6
13 2.3 0.9 2.2 3.3 4.5 3.8 1.9 4.0 3.1
<12 2.5 2.0 0.4 3.4 4.8 4.0 2.0 1.5 2.9
14-16 Inclusive 71.8 66.4 68.1 67.1 62.4 61.8 77.9 66.3 66.3
17-18 22.2 24.2 22.8 21.8 21.3 26.2 20.6 22.7 22.7

Density sorting

Density sorting is one of the best ways to separate broken, small, underdeveloped and otherwise defective
beans. There are usually 2-3 stages of density sorting. In the first stage the very dense rocks and stones are
removed from the coffee, and in the second stage the coffee is hulled and the debris a will be removed. The
third stage is the most important and uses a densimetric table to separate the coffee into three or more densities.
The setting on the machine must be continuously monitored to ensure that proper sorting is occurring. The
light and less dense beans move to the right bottom side of the table, whereas the dense high quality beans
move to the upper third of the table. This table will also remove any remaining debris that has made it through
the previous sorting stages. Mills concerned with attaining the highest qualities of coffee possible may run the
upper third coffee again to further separate any small deviations in density.

Color sorting
Color sorting is frequently used to remove the defects that were not removed during processing or hulling.
Many countries sort coffee by hand due to inexpensive labor, but for most countries’ investment in a color
sorting machine is necessary. There are several types of color sorting instrument available on the market
produced by two companies: Sortex and Xeltron.

The methodology behind color sorting machine is similar. The color of each bean is quickly measured using a
type of CCD camera system and depending on this wave length measurement the bean is either allowed to flow
downward or is shot with a puff of air into the reject pile. For monochromatic machines white and black beans
are removed since they have a lighter or darker hue than the average, whereas the more specific bichromatic
sorting machines detect and eliminate beans that are white, unripe, broken, insect damaged and black.

19
After separation by size (screen), shape of beans (eg. Pea berries) and specific gravity (catador, densimetric
table). There are different categories of coffee of which in itself is homogenous in size, shape and weight.
Therefore, separation by color is worthwhile or represents a necessary completion if the portion in question has
been treated carefully during the process of screening and grading by gravity. This means that it is absolutely
indispensable for any degree of top quality production.

Summary

Rinsing channel: Rinsing of coffee cherry, removal of impurities (eg.

Soul, stones)

Drying station: Drying of coffee cherries until they rattle

20
 Hulling station: Mechanical freeing of beans from outer fruit (pulp),
parchment and silver skin

Grading screen: Size grading

Air cleaner: Cleaning in airflow, removal of dust and hull particles

Sorting table: Removal of lower quality beans

Bagging

Unwashed green coffee

Figure 2: Flowchart illustrating the dry process

Dry/Natural Vs Wet/Washed

Dry process Wet process

21
Harvesting Harvesting

Sun drying Washing … for floatation of inferiors stones

Pulping… pulp & skin

Fermentation … pulp remnants

Sun/machine drying … moisture

Hulling Hulling …parchment

Air lifting

Screening
(over/under size)

Hand picking/ Machine sorting

(Discolored beans etc)

3. Brief point on sampling

Sampling is one of the main procedures in coffee Quality Assessment in which an inspector is expected to
draw a representative/actual sample from each bags based on the sampling rule that is settled for the institution.
In terms of size, an inspector together with the sample is subjected to draw 3 kg per 10 tons of, which is

22
usually the quantity that a given lorry/truck could carry as an arrival. Thereafter, the inspector/sampler will put
their confirmation to indicate they are accountable for any problem that may arise in that given sample.

The inspector and or sampler then take the sample to the code section, which is responsible for giving an
arbitrary code (alphabet or No.) so that the quality professionals/graders do not know to whom that coffee
belongs.

4. RAW ANALYSIS

4.1 UNWASHED COFFEE

Generally, in Ethiopia there are two major kinds of coffee quality inspection system/mechanism. They are
visual (green) and cup taste (liquor) analysis. These two methods are universally applicable in both coffee
producing & consuming countries according to the quality control system of the respective countries.

When we talk about the visual (green) inspection system, it mainly needs the sense of sight and smell with the
help of other techniques to identify and classify the coffee. In other words, it needs an eye and a nose organ to
inspect the coffee qualities using parameters, like shape and make, screen size, moisture content, appearance,
color, uniformity or irregularity and defect count of the Green coffee.

When we consider, the Ethiopian context, unwashed coffee production accounts more than 80% of the total
production. As a result of the poor technically applied by the smallholder coffee farmers, the production of
sundried coffee is very backward ultimately resulting in poor quality & quantity. Most experts agree that coffee
quality should stare from the very beginning of harvesting to other processing steps and transportation. This
implies that following the poor procedures, methods & techniques one can come up with fruitful outcome. In
general great care must be taken at grass levels.

4.1.1 Preliminary Quality Parameters

 Screen analysis

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Screen and moisture analysis are the two major pre-quality inspection systems. Screen is important to identify
the different coffee bean size so that one can draw as to the raw quality in relation with largeness, boldness,
medium and small bean sizes. Screen can be done manually and mechanically through electronic screeners.
Electronic screeners are more preferable for research and study purposes, in that one can adjust the duration
and can conduct the time size relationship and variety of studies. In addition, since their vibrational effect is
uniform one can see the effects of the different screen sizes. But its problem is there is no recommended
standard time or conventionally accepted time to screen the coffee. However, in the manual screening system
there is a kind of rule thumb for the time of vibration.

This is just to mean that through experience the person responsible for screening habituates a certain fixed
time. But the limitation here is its non-uniformity effect.

 Moisture content

The other important aspect in the raw analysis is the moisture. Moisture testing is important in knowing
whether the coffee in the further steps is suitable (conducive) to the effects of microbial action particularly for
fungus. It is universally accepted that the recommended moisture upper limit is 11.5 percent.

The legislation of coffee producing countries in accordance with those of coffee consuming countries specifies
that the maximum level allowed is between 11.5 and 12 percent. Due to this the beans become moldy and lose
their color. On the other hand the moisture content of the bean has an effect on the roasting process. The drier
the beans, the faster they are roasted. During the roasting operation green coffee losses more water than it
apparently contains, and hesitated this phenomenon during the release of water molecules the hydrogen and
Oxygen of which are taken from transformed organic molecules. This reaction called water chemical that
contained in the green beans.

There are various types of moisture testers: Cerra taster, Multi-grain, Dickoy-John, Aqua Tester, Gann
hydrometer, HE 50 moisture Tester and so on.

4.1.2 Defect Count System

This is very decisive and conventionally accepted sub-quality control parameter in coffee quality inspection. It
is the principle of counting different kinds of coffee defects using a set of standards developed, taking their rate
of effect on the overall quality of the coffee. Internationally a standard is stetted for these green defects.

24
Over-riped (foxy), under-ripped (immature), blacks, whites, stones, soil, earthy, broken, etc black being taken
as a bench mark. The defect count rate is attached later in this manual (Annex 1) In Ethiopia This system plays
a great role particularly in unwashed coffee classification.

In relation to defect count system, we can also talk about the appearance issue. Appearance refers to the shape
and make nature of the coffee that one can physically identify (inspect) in the green analysis. And here the
quality control experts inspect whether the coffee inspected meets its own character/origin, since there is a
difference among different regions with regard to appearance. In trying to analyze this point, the coffee experts
investigate the color that weather it fulfills the recommended and acceptable color. The most common bean
shape is oval with one flat face and some rounded shape. Coffee appearance can be influenced botanically in
variety and the ecology that environmental that the coffee grows.

Annex 1
Unwashed Ethiopian Coffee Raw/Green Defect Count-Rating System

Defect Point

25
 1. Immature 5x1 1

2. Pest damaged 5x1 1

3. Foxy 5x1 1

4. Broken 10 x 1 1

5. Black 1x1 1

6. White 1x1 1

7. Pod 1x1 1

8. Husk Depends on size 1

Big 10

9. Stick Medium 5

Small 3

Big 10

10. Stone Medium 5

Small 3

11. Wanza 1 x 10 10

Big 10

12. Soil ( Earth) Medium 5

Small 3

13. Soiled beans 5x1 1

26
4.1.3 Odor

The type of odor that or given sample defects depends upon the way the coffee is processed. And usually the
coffee with good processing has better odor (smell) and it is not unusual to specifically say a coffee has such
kind of smell or to relate with some kind of aroma.

The fact that one can point the various odor like, mould, earth, stinky, chemical, etc depends up on the
processing and care that has been paid for the coffee is very common in the unwashed grading.

4.1.4 Color

The color of the beans is has a paramount commercial importance in green assessment. The color of coffee
varies between green, grayish and blue etc. For a better coffee, the blue to grayish color signifies the most
desirables attribute of quantity on the other hand there is uneven color in the coffee. Usually this type of color
is not required by the buyers & such color is usually a consequence of poor drying techniques.

4.1.5 Grading

On basis of the above key raw parameters, quality experts decide as to the raw quality in grading team like
excellent, v/good, good, and the like. The defect counts by seen plays the major role in the unwashed
evaluation.

4.2 washed coffee

Unlike unwashed coffee, the defect count system, doesn’t have a significant (couldn’t be used as) impact on
the arrival classification. This is because washed coffee has relatively low defect content as far as the proper
processing maintained.

Therefore, the parameters used for grading are shape & make, color & odor which are important in the green
evaluation.

4.2.1 Shape and Make

27
This refers to the structural makeup of the different kinds of beans. The region where the coffee is growing,
nature, variety and the production system governs the shape and make of the beans. There are a variety of
structures: - Round, oval, elongated, bourbon, flat, etc and each region has got a distinct bean shape size and
appearance.

Finally taking their representative to the origin one can easily classify and grade the shape and make of the
coffee.

4.2.2 Color

A well-processed coffee has an attractive raw color. Mostly, Bluish color is taken as standard and on basis of
this we classify whether the color deviates from this bluish color or not. And these colors are like grayish,
greenish, faded, brownish and so on are graded accordingly.

4.2.3 Odor

This measurement is briefly stated under the unwashed coffee title. The prominent odors percepted in washed
coffee are stinker, moldy, grassy and low land odor. Generally the good washed coffees have the following
characteristics. Color: blue or Bluish-green-with white silver-skin and center cuts. Drying: even drying, not
mixed, uniform in color Defectives: few in number.

4.2.4 Grading System

The raw grading will be done taking the effects of the parameter stated below.

28
 The overall raw classification in some Ethiopian Coffees

No Type Raw classification Particular on

Shape and make Color remarks size
1 Sidamo - Washed and Oval to roundish - Very greenish to - irregular in size
Natural slightly Brownish (mixation of
for sundried. small to medium
Bold)
- Greenish to
grayish for washed
2 Yigacheffe Oval to slightly Greenish to grayish - irregular in size
elongated (medium to Bold)
3 Djimma washed and V.oral to roundish Greenish to -usually small to
sundried brownish for Medium in size.
washed
4 Bebeka washed Roundish to Greenish to -Bold to medium
elongated slightly grayish
5 Tepi washed Roundish to Greenish to grayish -Bold to medium
elongated
6 Harar Roundish to Yellowish to -Small to medium
elongated greenish
7 Bale Flat and elongated Greenish -Bold to medium
8 kambata Oval to roundish Yellowish to greenish-Small to medium

5. COFFEE ROASTING

WHAT IS COFFE ROASTING?

Coffee roasting is chemical process by which aromatics acids and other flavor component are either created
balanced or altered in a way that should augment the flavor, acidity, aftertaste and body of the coffee as desired
by the roasts.

5.1 THE TECHNIQUES OF COFFEE ROASTING

29
Coffee in its raw state has no flavor, or distinctive smell. A form of processing is necessary to develop the
aroma and flavor, which we know as coffee flavor.

 Boiling or stewing does not have the desired effect and it has been proven that only Roasting in dry
form develops the coffee beans to give the true coffee flavor. But the process of roasting requires very
skillful attention if the flavor is to be developed to the best possible extent.
 Over or under too quick or too slow roasting will upset the development of flavor oils and spoil the
final coffee flavor.
 The art of roasting is to develop the beans to the exact, where; the flavor is brought to its maximum.
 Under roasting or baking retards the development and flavor are not brought out to the fullest extent
 Over roasting kills the flavor after it has been developed and gives a harsh to burnt flavor.
There is only test for the coffee roasting in the assessment of this roasting and that is the eye visual test
and other. Therefore the Roaster has to develop this visual art in order to be able to be able to certain
when a roast is complete or other wise and when complete to ensure that it is a correct roast. It is
therefore, necessary to have the roasting machine under good light.
The exert Roaster can see from the texture of the bean whether or not it has been fully develop. The
color of the roasted coffee does not necessarily have any bearing on the actual development of the bean
in roasting. Some coffees are fully roasted at a lighter shade than others. Time factors also have no
bearing on the actual roasting.
The roaster must ensure that when the coffee is considered to be fully roasted the texture of the bean
has been developed. There should be no apparent ‘crinkle’ in the bean and no sign of balkiness. The
beans should swell to a smoothed out texture. Only continual practice and experiences can give the
roast this ‘visual’ expertise.
The coffee beans contains a number of edible oils, chemicals and fats and these requires the process of
roasting heating under dry heat to develop their combined properties which in turn provide the true
coffee flavor.

The temperature of the roasting machine should be between 300 0F – 4000F or 1500C – 2200c before
roasting the sample.

The amount of coffee to be roasted ranges from 80-100gm

The amount of roasted coffee for liquoring purpose is 10-12gms with volume of 250 mil of water.

30
5.2 FACTORS WHICH AFFECTS EVERY ROAST

A) Variation in the coffee itself – degree of moisture content make up of the bean hard or softy type
small, large or thin in size.
B) Variation in the amount of coffee used – although this can be controlled more easily than the other
two factors.
C) Variation in the heating of different cylinders – even of one roasting machine even the position of
the cylinder, inner or outer can make a difference.

Batch Roasting:- When roasting for the purpose of making Liquoring Report it is essential that all roast are
finished to the same degree. If there are any variation in the roast then a true comparison in the liquor cannot
be obtained, roasting for Liquoring reports should be of a light shade, but nevertheless, fully developed.

The well-roasted, light shade coffee provides the liquorer with the best opportunity for assessing the properties
of cup.

Dark or full to over:- roasted coffee tends to destroy the various flavors.

Mixed coffee:- when roasting mixed coffee, which develops numerous pale beans, the roast should be finished
when the normal bean is fully developed and attempt made to bring the light pale beans to the same degree of
color. Generally the cylinder should at first be heated 150 0C - 2200C of degree for there about (as there is no
thermometer on the machine the test is to touch the cylinder outer and it should no be possible to hold ones
finger to the metal) the coffee must not be placed in a cold cylinder. When the coffee to crackle (burst open),
the gas should be burned down or even off depending up on the type of coffee being roasted.

Through the coffee to provide rapid cooling off, this cooling off process is essential to the coffee continues to
roast in the cylinder and the gas may be turned up again towards the end of the roast (this is likely to arise only
when dealing with a very hard been coffee); when the coffee is considered fully roasted, it is tipped out into the
cooling tray. Cold air is blow prevent a continuation of the roast in its own heat. Also it closes the outer cells of
the bean and prevents further evaporation of the essential oils. When the roast is finally cool it should be blown
to remove the loose silver skins before being used for the cup.

31
It must be clearly understood that to obtain a proper roast the machine has to be worked all the time the coffee
in the cylinder. The gas adjusted up or down and full attention given by the roaster throughout the operation to
check the development of the roast. Before putting further coffee into the cylinder, turn up the gas and wait for
the cylinder to get hot again.

If when making a batch, one roast is wrong too light/baked or too dark it should be done again before up
tasting stars.

Every coffee will taste different as different roast degrees roast will bring out certain nuances that will be
favorable to amplify. Until there is a scientific way to predetermine proper roast degree it is necessary to
experiment until you achieve the desired flavors.

5.3 Additional notes on Roasting

5.3.1 How to Roast Coffee & Roasting Time

How to Roast

1. Check the roasting machine to worm with properly

2. Wait until temperature heat rises
3. Put the sample using sample spear to heated cylinder
4. The first stage of roasting is endothermic (beans absorb heat) where the green beans are slowly dried to
become a yellow color and the beans begin to smell like toast or popcorn.
- The second step, often called the first crack occur at approximately 250 0C (4000F) in which the bean
doubles in size becomes light brown color and experiences a weight loss approximately 5%.
- In the next step the temperature raises from 250 0C to approximately 2200C the color changes from light
brown to medium brown and a weight loss of approximately 13 % occurs. The resulting chemical
process is called pyrolysis and is characterized by a change in the chemical composition of the beans as
well as a release of CO2
5. Wait until it roasts properly for cupping purpose at light medium roast level.
6. Pull-up the cylinder & pull out the roasted beans to the cooling trays & stir it using the roasting spoon
until it cool.

32
 7. Weight about 10-12 grams of roasted beans using sensitive scale and put it to fine cupping cups for
each tray.
8.

ROASTING TIME

There is no set time for roasting when dealing with sample roasting in multi cylinder machine. Each roast
requires individual attention. The arranged time of roasting lasts from 5-9 minutes differing on the size of the
bean origin.

Roasting time operating a continuous roaster is simple and this adds to its advantage when operating with
unskilled labor. A side from fuel combustion setting, which are normally fixed temperature control setting,
damper control setting on the portion of gases being vented and velocity of re-circulatory gases.

There are only two other important settings:-

1. The speed of cylinder rotation set by means of variable speed drive, which in turn determines the
forward rate of coffee movement or residence time and
2. The rate at which coffee beans are fed in to the machine. Of course, bean moisture, types, sizes and so
on also influence the rate of roasting.

5.3.2 Properties, Type & Interpretation

Coffee Beans Properties during Roasting

- Aroma and flavor development in the processing green coffee beans.

- The aroma & flavor developed are characterized by the type of green coffee.
- The manner in which the chosen degree of roast is attained is dependent on the type of roasting
equipment used.
- Green coffees vary in chemical and physical properties, the chemical and physical changes they
undergo during roasting are similar even though they vary in degree.
- The higher the percent loss the darker the roast color.
- The brown color development of the bean occurs during this period of rapid loss in weight.

33
 - Most of the smelling of the bean comes into effect or in terms of size to almost twice its original
volume during this period.
- Roast weight looser occur at two rates
 Due to the evaporation of water fro the bean.
 Pyrolysis as the rate of water loss fall or the rate of carbon dioxide gas evolved rises rapidly.

How Coffee Roast Type Classified

Coffee roast is simplifies as a term of light, light medium and dark

Light roast: - it develops false acid and reduces the body, the liquor is thin; it upset the flavor or character.

Light Medium roast: - it gives good aroma and flavor/character

- It develops the volatile substance such as caffeine and false acidity and body will not be
developed. This type roast is used for the laboratory purpose.

Dark roast: - it gives false body and kills acidity

- Color with the oil in the bean surface giving as shiny appearance.

INTERPRETATION OF ROAST CHRACTERSTICS

Center cuts – white silver skin at the center cut is sign of good clean processing by grower, found only in good
washed coffee.

- Brownish center cut is sign of bad termination & processing generally

Defects: - uneven in type and center cut shown, a mixed coffee.

Open at center cuts: - over dry and soft type coffee usually produce ‘opens’

Mottled: - light and dark spots on surface due to uneven moisture content and improper drying

Pales: - a roasted bean that is very light brown-yellow caused possibly by stinker or unripe. When broken
given off a foul or peanut smell.

34
5.3.3 GRINDING & VOCABULARY
GRINDING

Grinding: - is a physical change and a form of change (means reducing the size by crushing, rubbing, grating,
cutting, tearing and any other process that will cause particle size reduction).

The grind required for cup tasting is termed a medium variation in the grind of the roasted coffee affects the
cup flavor and may kill the assessment. For proper extraction, grinding properly is essential. Freshly grinding
coffee before brewing is the most important steps for achieving a quality cup of coffee. Coffee should not be
ground more than 2 minutes before brewing or major staling (oxidation) begins to take place. Each brewing
method required a different grind size.

ROASTED COFFEE VOCABULARY

Brilliant, bright: Extremely bright, appears to have oil-like surface

Broken: self-explanatory presence of small elephant beans which always break apart during roasting.

Center: the dividing line of silver skin running through the flat side of the bean

Dullish, dull: lacking luster associated with processing and age.

Hard: a desirable roast with a dark grain which, when crushed or ground gives the full and desirable aroma
coffee.

Mottled: mottled beans are caused by uneven drying they are not always too detrimental to cupping when the
coffee is fresh, but coffee of this type will not keep long and deteriorates in transit.

Open: an open bean is one in which the center cut is inclined to split on roasting some open beans derive from
light coffee and theses some can be eliminated in the washing channel and some by air separator at the
mill, However all open beans are not necessarily light coffee also typical coffee grown at lower
altitudes.

Ordinary – self explanatory

35
Pales and semi- pales- yellow in color, they may stink when cursed or ground. Pales come from immature or
drought affected coffee and are beans with little or no grain. These can largely be
elimination in the washing channel. Amber beans and green parchment beans also
frequently cause pales in the roast.

Ragged or deformed – ugly misshapen beans, semi-elephant and drought- affected coffee.

Softs - Good quality coffee is often spoiled by the presence of softs.

- Soft beans have no grain and are often of a dull yellowish color. Coated raw beans often produce softs
to pales.
- Aroma – the gases from freshly brewed coffee
- Fragrance – the gases from freshly ground coffee
- Endothermic - beans absorb heat
- Exothermic - beans release heat
- Hydrolysis - change under the action of heat, of fiery in color.
- Vented - opening allowing the passage of air.
- Acidity - the sharpness of the coffee, which one feels on the side of the tongue.
- Body - the fullness or the heavens of the coffee on the mouth.
- Flavor - the result we realize in the combination of Acidity and Body.

6. Organoleptic Analysis/Liquoring

6.1 Introduction

Coffee is an edible commodity, generally as a beverage and nowadays also used as a flavoring in various
foods, cakes, ice-creams chocolates etc. therefore, its assessments of quality must be by taste because its end
users are human beings.

Liquoring or cup testing is an essential & most decisive stage in coffee industry.

It is carried out for the following purposes:-

1. To detect weather it is processed well or not.

36
 2. Because of the variation in the flavor of different types & origin of coffee
3. Used as instrument to deal/fix price between buyers & sellers.
4. In general, it is used to determine the inherent coffee characteristics, which are in turn vital to diced
coffee quality. Without testing of the coffee by skillful liquorer there can be no reliability on the quality
of any particular consignments & even the users who found overseas i.e roasters could easily spoil a
blend and lose the confidence on his customers.

So in coffee industry it is essential to liquor (taste) each and every lot prior to bulking or blending with other
coffees between the overseas markets is so competitive so that the cup quality must be reliable.

6.2 Approaches for liquoring

There are two approaches to liquoring

The first one is by liquorer (testers) in producing countries & the other is by buyers blenders or (roasters) in
consuming countries.

Producer’s country liquorers in general have the following aims:-

1. To assess the quality of the coffee prior to sale

2. To be in a position to advice the grower(s) farmers or in Ethiopian context any other stakeholder in the
marketing channel on any faults in processing
3. To evaluate the coffee research stations trials & experiments as to their commercial viability with
regard to quality.
4. To check the quality of the coffee weather it fits the nation export standard or not.
- It is essential for liquorer to have all round knowledge of processing from picking to preparation for
export the various requirements of world markets can also be great advantage, particularly where the
producer country either carriers out its own exporting or carries out promotion in the consuming
countries.

Consuming country liquorers have the following aims:-

1. Cleanliness of the cup

2. Usability of the coffee to their blends

37
 3. Price factors:- valuation comparison with other similar coffees

Most of the time importers are not particularly concerned with the reason for certain conditions of the cup &
roast. But their interest lies in “is it clean in the cup”, “if so it is usable” “what are we prepared to pay for it”,
or “it is doubtful and unreliable and therefore of no interest at all”.

The importer is in a position where if the coffee on offer doesn’t come up to his required standards he needs
not purchase, whereas the producer has to sell everything good or bad at a price.

6.3 Preparation & Techniques

6.3.1 Preparation for liquoring

It is most important that the preparation of coffee for liquoring be carried out with due care attention.

The main aim of this is to obtain an exact comparison between the coffee being dealt with and by memory and
practice with previous samples or set standards.

The procedures must therefore not be varied.

- A standard degree of roasting for all coffee.

- An exact weight of the amount to be used.
- The same size of grinding
- Use of the same size of cups
- Uses of the same quality of fresh boiled water are essential to obtain a true comparison and assessment
of quality from cup to cup.

So with theses points in mind preparation following roasting of sample is as follows

1. Weight about 10-12 gm of whole roasted beans

2. Ground the roasted beans & put in standard size cup.
3. Boiled water is poured on the ground coffee up to half way in the cup.
4. Stirred the cup to ensure an infusion of all coffee grounds.
5. The filled to the full level with boiled water

38
 6. Left for about three minutes during this time the ground coffee will settle either to the bottom or float to
the top.
7. The floating grounds are then skimmed off and the cup left to cool to a palatable temperature ready for
liquoring.
- There may be found a little variation in the quantity of coffee and size of cup used but the principle will
be the same.

6.3.2 Techniques of coffee testing

Cup tasting is carried out only when the liquid has cooled to a palatable temperature. This temperature may
vary from liquorer to liquorer but the coffee in never tasted hot or cold.

- A spoon full liquid is carried to the back of the mouth (sacked in with air (wheel the testing glands are
located.
- Sipping the liquid without air does not provide the testing glands within the full opportunity of use.
- The liquid must move and holds in the mouth for a few seconds 10 sec or so.
- The defect, character Acidity, Body & Flavor are noted at this time.
Personal likes & dislikes must be set aside when testing. However, must you may be used burnt roast or
sweet/sour flavor, you have to learn what is acceptable by the world coffee trade as quality.
There is no standard measure, no scientific approach to coffee quality in the cup only the expert liquor
determine the assessments.

6.4 Liquor defects & their types

In principle, there is no inherently bad coffee by nature. If a coffee presents really poor quality, the cause
usually be traced to poor harvesting and post harvest processing, drying storage handling. It is absolutely
essential to maintain stringent standards of cleanliness at all stages, especially in wet-processing. If this is
done, almost any coffee has the potential to show a presentable green with at least a passable cup or liquor.
However your potential buyer judges that liquor will depend on the type of coffee, and on how it matches their
specific preferences and objectives. A buyer will not buy a coffee that doesn’t fit their requirements; even
though they may have appreciated it for what it was.

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 - Aspiring sellers therefore need to understand the requirements of the market segment they are thinking
of targeting.
- A Seller who can’t properly evaluate the quality of their own coffee also can’t value it against the price
at which the competition on other origins are selling.
- Without liquoring it is nearly impossible to judge whether ones asking price, for example is too high or
too low.

Liquor defects are mostly seen/ divided in to two main categories depending up on the type of coffee, on the
type of buyer & impacts of it on quality.

Among them fermentation or foul, musty or moldy, earthy very strong taint & unclean are considered as
serious liquor problems and even the most dominant & usual defects even in the Ethiopian context. But fruity,
ordinary common or coarse taste woody or aged taste & Grassy are some of the common less serious liquor
problem in coffee industry even in our cases.

What are the causes & effects of the above liquor problems?

6.5 BASIC LIQUOR PROBLEMS

1. Fermented or Foul: - it is a very objectionable taste, not unlike the odor of rotting coffee pulp in its worse
general form this is due to over fermentation.

Causes: - cherry left in heaps,

- Uses of polluted water

- Stung beans with pollutant entering them
- Foul taste also produced by single beans left behind in fermentation tanks or washing channel or by
beans partly dries & then re-wetted again under unsanitary condition.
- Most buyers would also consider sour and onion liquor as totally unacceptable, arguing that both are
just a step away from ferment.
- This is a persuasive argument because Sour & onion liquor are caused by late pulping of cherry & poor
processing or drying techniques.

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 - Coffee doesn’t naturally come-off the tree with such taints. But remember that fermentation starts as
soon as the cherry is picked.
2. Musty or moldy:- it is very unpleasant coarse harsh flavor caused by the storage of under dried coffee, or
- Re-wetting of coffee after it has already been dried.
- This flavor also suggests potential mould problems.
3. Earthy: - possibly caused by the wet coffee being in contact with the soil during drying and also has a close
relative with musty &/or moldy.
4. Very strong taint: - also render a coffee virtually unusable contact with petrol or gas for example.
5. Unclean:- can refer to any offensive off-flavor or taint
- It is also taken to indicate that an unspecified off flavor is present.

Less serious liquor problems

- Less serious liquor problems are difficult territory: very subjective & personal.
- What constitutes acceptable or unacceptable liquor depends on the individual buyer’s judgment, so it is
vital to understand your buyer.
- You have to appreciate/know why your buyers takes certain coffee & not others, visit them and taste
different coffees toghter, including your own.
1. Fruity: - are good examples of less serious liquor problems because, within reason, such flavor can add
something interesting to a coffee.
- But the next step down is fruity-sour and then sour, which is undesirable.
 Sour: - is similar to bad coffee PUIP, due to faulty fermentation & often bad drying. Or it is unpleasant
flavor having a sharp, acid taste, different from acidity.
- So generally tress fast can be viewed as positive or negative it all depends on the intensity and on the
buyer’s judgments.
2. Ordinary, common or coarse tastes: - are strictly speaking not off flavors. Theses flavors characteristics
are usually caused by the problems such as drought, serious stress, insect damaged by processing or drying
errors.
- Such liquors are therefore unlinked or find much flavor in the quality market.
- But there are also disease resistant or high-yielding cultivators that present rather common liquors even
though the coffee may be of attractive appearance and style.

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3. Woody or aged taste: -
- It is not un similar and is the direct result if the ageing of a coffee, usually accompanied by loss in
color.
- It is very common to get/find woody tasting coffee at the retail end of specialty Business because it
takes months before coffees are roasted.
- Poorly dried coffees age more quickly than do well prepared ones & loss color more rapidly as well.
4. Grassy/Greenish taste:-
- This is a taste reminiscent of hay or grass which is found in early season’s coffee
- It obscures the liquor’s finer aspects such as flavor or aroma.

6.6 Coffee Tasting Terminologies

ACIDITY: a primary coffee taste sensation created as the acids in the coffee combine with the sugar to
increase the overall sweetness of the coffee. High “acid” coffees have a sharp, pleasing snappy flavor, not
biting. Coffees lacking acidity taste dull and flat. “Acidity” is a characteristic of high grown coffees such as
Guatemala, Costa Rica, Kenya, Zimbabwe & Ethiopian Yirga, Sidamo & Limmu.

AGED: green coffee beans stored for a controlled period of time to allow “acidity” to deteriorate, resulting in a
“mellow” flavor and heavy body. Not the same as “old crop”.

AROMA: refers to the smell of brewed coffee ranging from lacking aroma, to faint, delicate, moderate, storing
or pungent.

BITTER: a harsh unpleasant taste detected on the back of the tongue. A characteristic of over extracted brews,
over-roasted coffees and coffees those with defect taste. Some people may get an acid taste impression while
others may get a bitter taste from the same coffee.

BODY: the texture and sensation of coffee in the mouth. Coffee may feel thin, light, medium, full, heavy or
even syrupy in body.

CARAMELLY: an aromatic sensation created by the sugar compounds that produce sensation reminiscent of
caramelized sugar.

FLAVOR: the total impression of “aroma”, “acidity” and “body”.

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HARSH: unpleasant sharp, rough or irritating taste.

LIGHT: used to qualify “aroma”, “acidity” and/or “body”. A light coffee may have a fine delicate flavor, or be
lacking “aroma”, “acidity” and/or “body”.

MALTY: an aromatic sensation that produce a taste or smell reminiscent of toasted grains.

MELLOW: full, well balanced coffee, that implying low or medium acidity. Hawaiian Kona is an example of
mellow coffee. The term mellow is greatly overused.

NATURALS: most often refers to “dry processed” unwashed coffee that is prepared by drying the whole berry
on or off the tree, as opposed to “wet processing”, which involves tank fermentation of the berry with part of
its fleshy inner fruit. A natural coffee does not have the development of flavor and acidity that is characteristic
of wet processed coffee from the same growth, but it may have as much or more body. Examples are Sumatra
and Ethiopian Harrar coffee.

NUTTY: an aromatic sensation reminiscent of roasted nuts.

NEW CROP: refers to a newly harvested crop. A fresh, light coffee flavor and aroma which enhance the
normal characteristics of coffee blend, particularly in flavor and acidity.

RICH: indicative of coffee with depth and complexity of flavor and body.

SOUR: unpleasant flavor having a sharp, acid taste. It is different from acidity.

SPICY: underlying spicy accent, Aroma or flavor suggestive of spices. Examples are Ethiopian and Guatemala
coffees.

STALE: a sweet but unpleasant flavor, the aroma of roasted coffee, which has gone beyond its prime and has
oxidized.

STRONG: indicating intensity of virtues or defects.

SWEET: smooth, palatable coffee, free from bitter or harsh flavor. A pleasant, clean taste perceived primarily
at the tip of the tongue.

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WINEY: a primary coffee taste sensation created as the sugars the coffee combine with the acids. A term used
to describe snappy acidic flavor such as Ethiopian Limmu, and/or thick syrupy body, such as Sumatra,
reminiscent of the flavor and body of wine, usually a quality of good high grown Arabica coffees. Winey
coffees range from tangy to tart.

6.7 Interpretation & Characteristics

Interpretation of Liquoring Characteristics and Terms

Acidity: developed in washed coffee but found to a lesser extent in sundried coffee.

- It means shortly the sharpness of the taste in the mouth.

Body: the heaviness/ thickness of the liquor in the mouth under correct preparation

Flavor: the combination of Acidity and Body which gives the final flavor of the coffee.

Flavor character: the taste of the coffee which is unique to that specific area coffee which is its genotype
character.

- Acidity without body means a sharp and perhaps unpleasant testing and thin liquor.
- Body without Acidity means a dull characteristics cup heavy of course in taste.
- Care must be taken to distinguish between Acidity can be termed sharpness even perhaps bitterness,
whereas sourness is anything from a sweetness, pulpy or fruity flavor, to unclean foul flavor.

Coffee Liquoring/Cupping Characteristic

Cupping is the most important part in coffee quality or value. One of the values in the process of cupping is
the characteristics of Liquor.

Major components of the characteristics of Cup quality

Fragrance/Aroma

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The roasted and ground coffee fragrance should be evaluated by sniffing the dry powder. After mixing
water, while stirring the sniffing should also be done. The followings are also the same of sensing the
character of cup during liquoring:-

Acidity: - taste those high thin notes, the sharpness of the coffee in cup is acidity should be very clear and
should not be sour and unpleasant.

Body: - the body of a cup is explained as the thickness or weight around the tongue.

Flavor/Character:-

- The combination of acidity and body of particular cup which feels different during cupping be
referred as flavor.
- The acidity and body sense of the overall feeling or sense from one particular cup to the other origin
cup of the coffee are different.

Aftertaste: - it is defined as the length of positive flavor qualities coming from the back of the palate which
remains in the mouth after tasting.

Sweetness: - refers to a pleasing fullness of flavor as well as any obvious sweetness and its perception is
the result of the presence of certain carbohydrate. The opposite of sweetness in this context is sour or green
flavor.

Clean cup: - clean cup refers to a look of negative impression during cupping

The above major components of cupping are basics in the characteristics of every coffee.

In Ethiopia there are various regions and localities which produce coffee. Coffees of different localities
have their own cup characteristics.

Lowland Coffees- generally have lower acidity but good body

These are: - Benchmaji , Kaffa sheka, Teppi

Highland Coffees- produced in high land areas have higher acidity such localities are:-

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 Djimmah, Lekempti, Illubabor, Harrar, Bale, Sidamo, Yirgacheffee.

These are main areas which produce highland coffees, these are also minor locality but their cup character
comes under the above described localities

Good cup quality/characteristics of some highland grown coffees

1 Sidamo Balanced Acidity and Body of Floral- spicy taste

good quality

2 Yirgacheffee Good cup mostly medium to The best highland grown with
pointed Acidity highly floral to winey taste

3 Harrar Round cup with typical mocha Known as premium type of

flavor coffee due to attractive mocha
taste

4 Lekempti Better Acidity with fruit flavor Mostly sharpness comes out
than body v. fruity

5 Djimmah Well balanced good Acidity and Testy with winy flavor
Body

6.8 Current Ethiopian Coffee Grading System

The arrival coffee is graded as follows: - the raw coffee is evaluated out of 40% and the cup out of 60%.

During raw evaluation, the defect count, odor and color are considered in the sundried evaluation and the
overall evaluation system is that shows to detailed parameters.

In washed coffee analysis, the parchment evaluation, the raw appearance and the color are observed; the
remaining 60% is cup value.

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