I want to use farmer training

1. አብርሃም አስታጥቄ
emil: fisum1959@gmail.com
በምዕራብ ኢትዬጵያ ህዝቦች ክልል ቡና፣ሻይና ቅመማ
ቅመም ባለስልጣን
Training of Trainers (ToT) on basic skills on
Preparation of coffee Specialty, quality
control and standards
for
Development agents, Cooperatives, Focal
persons and woreda Coffee quality experts,
EU-CAfE project woredas
At Bonga Town

2. የስልጠና ዋና ዋና ርዕሶች(Training Outline)
I. የቡና ምርት ጥራት ማለት(What is coffee Quality ?)
II. ምርት ጥራት መስፈርት(What is coffee Quality Standards ?)
III. ምርት ጥራት መስፈርት በኢትዮጵያ(Coffee Quality Standards In
Ethiopia)
IV. የቡና ምርት ጥራት ጉድለት(Green Coffee Defect
Identification)
V አለም አቀፍ የቡና ጥራት ደረጃ አወሳሰን(World Green
Coffee Classification and Grading)
VI. የልዩ ቡና ምርትአዘገጃጀት(Specialty coffee) 1

3. የስልጠናው ዓለማ(Training Objectives)
የኢትዮጵያ ምርት ጥራት ደረጃ በማሻሻል በዓለም
አቀፍ ደረጃ በገዥዎች እየተነሳ ያለውን ቅሬታ
በመለወጥ የደንበኞች ፍላጎት ሊመጥን የሚችል የቡና
ምርት በተወዳዳሪነት ማዘጋጀትና ለገበያ ማቅረብ፣
በተለይ በቡና ምርት ጥራት አጠባበቅተ የትራት
መስፈርት በኢዩ ካፌ ለታቀፉ ወረዳዎች ለልማት
ሰራተኛች፣ የለወረዳ ጥራት ባለሙያዎች፣ ለኅብረት ስራ
ማህበራት አመራሮች እና ለቡና አምራች አርሶ አደሮች
የሚታየውን ክህሎት ክፍትት መሙላት የሚያስችል
ስልጠና መስጠት
2

4. መግቡያ(INTRODUCTION)
የቡና ምርት ጥራት ማለት ምን ማለት ነው ? እና የምርት
ጥራት መስፈርቶች እንደት ይወሰናሉ፣ ማነው መስፈርቶችን
የሚወስነው፣ የትራት መጓደል መንስኤዎችና መፍትሄዎች
ተገዝዝቦ ምርት ጥራት መጠበቅ አለመቻሉ
ለገበያ የሚቀርብ የቡና ምርት ዱካን የተከተለ አለመሆን(Quality
(traceable & transparency)
 ከቡና ሴክተሩ በጥራት ጉድለት መክንያት ዘላቂነት ያለው ዋጋ
አለማግኘት
 በዘህም ቡና አምራቹ ዘለቄታ ያለው ተጠቃሚነት አለመፈጠር

5. I. የቡና ምርት ጥራት ማለት(What is coffee Quality ?)
በቡና ኢንዱስትረው ሴክተር የቡና ምርት ጥራት በ3
ዋና ዋና ክፍሎች ትርጓሜ ይዞ ይገኛል፡፡ ገበያውም
የሚመራው በነዚህ መሰረታዊ ትርጉም መሰረት ነው፡፡
a) ተፈጥፘዊ ባህሪ/Intrinsic/inherent /
b) ሊያረካው የሚችል ከሆነ/Hedonic /location/brand, Ethnics,
knowledge, Price/ and
c) ውጫዊ ባህሪው/Extrinsic /external characteristic
each quality category plays within the coffee industry
4

6. Coffee Quality cntd....
a) ውስጥአቂ ባህሪ/INTRINSIC COFFEE QUALITY
ቡናው በሚመረት ስነ-ምዳር ለትቅም እስከሚደርስ በእድግት
የሚያገኘው በተፈጥረው በአይን የማይታይ የተፈጥሮ እሴት(
coffee bean/seed carries hidden value which has yet to
be developed to a useable product)
በዚህ ውስጥ ጠሚካተት ምርቱ የተገኘበት ዘረመል( genetic
makeup)
ምርቱ ለምርት ዝግጅ እከሚውልበት የሚደረግለት
እንክብካቤና አያያዝ(how the fruit matured through its
ripening stages to final cultivation/coffee processing
fundamental )

7. Coffee Quality cntd....
b) ሊያረካው የሚችል ከሆነ/HEDONIC COFFEE QUALITY
ከመነሻው እከመድረሻው ባለው የግብይት ሰንሰለት
የሚመመረካውና የቀመሰው ያለ ለውጥ
ሲያገኘው(significantly impact the final market value)
የቅምሻ ውጤት ሳይለዋወጥ በታማኝነት ሲያገኘው (Tasting
evaluation begins prior to sample, shipment from the
coffee’s origin which crate good pleasure)
የቡናው ምርት ደንበኛ እከሚደርስ ያለው አያያዝ ሳይለውተው
ሲገኝ(moisture and chemical composition is lost,
transformed, and developed into a newly form)
6

8. Coffee Quality cntd....
C) ውጫዊ ባህሪው/EXTRINSIC COFFEE QUALITY
 በተጠቃሚ ዘንድ የሚፈለው የውጫዊ እይታ
በሚፈለገው ደረጃ ሲያገኘው (impression on the
consumer)
 ደንበኛ/ተጠቃሚ ዘንድ የሚደርሰው ምርት የሚፈልገው
የመጣበትን አካባቢ፣ የጠየቀው የምርት ዓይነት፣ የመጣበትን
ተዋቂነት ስም የያዘና ምርቱ የሚላክበት ማሸጊያ ጥራት(Such
qualities as packaging, familiarity to brand, location and
cost of coffee)
7

9. Coffee Quality cntd....
የተጠቃሚ ባህሪ በዋና ነት የሚለካው
በሚከተሉትቨደረጃዎች ነው(the type of customer
service ties with in
ግብይቱ ቀጣይነት ያለው(suitability– friendliness)
በውለ ቁኑ ሲደርስ/speed of service,
ምርት ከአካባቢ ጋር ያለው ዝምድና(environmental
friendly)
ምርቱ በውቀት የተመረተ መሆኑ(knowledge of product)
and
አቅራቢ/ላኪው የደበኛውን ፍላጎት የሚመመጤን መሆኑ(ability to
understand individual needs)

10. Coffee Quality cntd....
ከላይ በተናጠል ያየናቸው በድምር የቡና ምርት ጥራት
የሚተረጎመው(Coffee Quality is the combination of):
o ዝርያ/ Botanical variety
o ስነ-ምህዳር /Topographical condition
o አየር ፀባይ / Climatic conditions can not be influenced in short period of time
o ቅድመ ምርት የእንክብካበቤ ደረጃ (Agronomic practice)
 growing
 harvesting
o ዲህረ-ምርት አያያዝ
 processing
 storage
 ኤክስፖርት/ export preparation and
 ማሸጊና የማጓጓዝ ሂደት/ transportation, etc

11. Coffee Quality cntd....
ከላይ በተናጠል ያየናቸው በድምር የቡና ምርት ጥራት ሲተረጎም
(Coffee Quality is the combination of):
1. ዘረመል(Influence of the coffee Genotype)
መጠንና ቅርጽ(size and shape of the bean፣100 Arabica
beans weigh 18-22 g)
ቀለም(color, bluish-green)
ንጥረ ነገር(Chemical composition
Arabica only 0.9-1.2 % of caffeine)
ማእዛና ጣእም(Flavor & Aroma, more aromatic)
Inherent

12. Contnud…
2 ስነ-ምዳርረ(Influence of Environmental Factor)
አየር ጸባይ/Climate
የመሬት አቀማመት/Altitude
የሚያገኘው ውኃ/Water Availability
አፈርና የተፈጥሮ ጥላ ዘፍ/Soils & Frost
3 የሚደረግለት እንክብካቤ/Influence of cultural Practice
ማዳበሪያ/Fertilizer
የትላዛፍ ያያዝ/Shade
-ምቀሳና እደሳ ስራ/Crop Management
በሽታና ተባይ መከላከል/Pest & Diseased
ምርት አሰባሰብ/ Harvest
11

13. Contnud…
4 ምርት አዘገጃጀት/Influence of Post-harvest
Practices/Treatment
12

14. Influence of Environmental Factors
Condition
Unit
Range of suitability
Highly
Suitable
Moderately
Suitable
Marginally
Suitable
Altitude Meter 1300-1800
Temperature 0 C 22-25 18-22, 25-28 15-18 , 28-
32
Rainfall Mm 1300&above 1100-1300 900-1100
Length of growing period days 240-300 210-240 180-210
Main relative humidity wet
month.
% 50-70 70-90 80-90
Main relative humidity dry
month
% 50-40 40-30 30-20
Soil Depth Reaction Om 150 100-100
Soil pH pH 5.3-6.5 4.5-5.2
Climate, Altitude, Water Availability, Temperature, Soil

15. ስነ-ምህዳር/Agro-ecology
Altitude (the complete natural envirnoment )
Higher altitude leads to a slower ripening, which enhances
its quality, acidity, sugar content and therefore produces a
more aromatic coffee.
•Shade delays the ripening process to obtain a better bean
size, which develops more acidity and sucrose content, both
important compounds to the development aroma.

16. • Shade has a similar effect as altitude
on bean development.
• Shade delays the ripening process to
obtain a better bean size, which
develops more acidity and sucrose
content, both important compounds to
the development aroma.
Source: Guyot, et. al. 2000. Influence of altitude and shades about qualities of coffee growing.
CIRAD-ANACAFE.
Ethiopia Coffees
95% under shade grown
የጥላ ዛፍና የጥራት መስተጋብር /Shade
and Quality Relation
15

17. Crop Management
 One of the key area which
need attention in order to
build resilience in coffee
production is the coffee
agronomy
 Good agricultural practices
(GAP) such as tree shade
management, mulching,
pruning, and intercropping
are important to monitor soil
fertility and quality
16

18. ተባይና በሽታ ቁጥጥር/Pest & disease control
17

19. ምርት አለቃቀም
ለቡና ምርት ዝግጅት የምንጠቀመው በትክክል የበሰለ ከሆነ ከፍተኛ
ትራት አለው(contributes 50% of the final taste-quality)
የልዩ ቡና የምናዘጋጅ ከሆነ በሁለተና ጌዜ የምንለቅመውን ምርት
መጠቀም ያስፈልጋል(mid-crop is the best for Specialty Coffee
processing)
18
Contnud…

20. II.What is coffee Quality Standards?
የቡና ጥራት መስፈርት የሚወሰነው በ2 ዓይ እይታ በተጣለ
መስፈርት ነው ምርቱ ነው የሚለካው
1)በምልከታና በመለኪያ መጠንና ቅርጽ በሚወስኑ መለኪያዎች
በመጠቀም ሲሆን
2) በቅምሻ(tools for measuring molecular aromatic
compounds)
A lexicon through developing standardized sensory
analysis protocol for tasting brewed coffee are evident
within the Specialty Coffee Association (SCA)
Ethiopia Coffee Quality Standards Development
Mandated to formulated by Ethiopian standards
19

21. Coffee Quality Standards cntd....
በምልከታና በመለኪያ መጠንና ቅርጽ መወሰን(Physical
Coffee Standards):
እርጥበት/moisture content,
የውሃ መጠን/water activity,
ክብደት/density,
ቅርጽ/shape,
ቀለም/ color,
ጉድለት/physical defects,
/መጠንና ሽታ/bean size, and odor
20

22. በኢትዮያየቡና መስፈርት/Coffee Quality Standards In Ethiopia
1. የቡና ዓይቶችን መወሰን(First Identification Coffee Type)
በአካባቢ መለየት/Location Coffee type Map
ያላቸውን ልዩ ባህርይ መወሰን(Characterization and Brand
Name)
2. የምርረ ጥራት ቁጥጥር ዘደን በሰነድ ማዘጋጀት(Develop
Coffee Quality control System)
3. የትራት መፈተሳ ዘዴን በሰነድ ማዘጋጀት(Develop Coffee
Quality Inspection System)
4. የቡና ምርት ኣይነቶችን መወሰን(Coffee designation and
Grading)
5. የጥራት ደረጃዎችን መወሰን(Coffee Quality Grade and
Specifications) 21

23. Coffee Quality Standards cntd....
• Yirgachaffee
• Harar
• Sidama
• Limmu
• Djimma
• Tepi Bebeka
• Lekempt
22
1.የቡና ኣይነቶችን መወሰን(Identification of
Coffee Types)

24. Coffee Quality Standards cntd....
Yirgachffee Origin
Internationally Known and recognized as Yirgachaffee
Brand Name. grown coffee and has intense flavor known
as flora.
Has fine acidity and rich body
Harar Origin
Coffee with medium sized beans with greenish – yellow
color, medium acidity and full body, and a distinctive
Mocha flavor
Sidama Origin
Medium – sized bean, greenish-greyish in color. Due to
balanced tastes and good flavor called Sweet coffee, has
fine acidity and good body. 23

25. Coffee Quality Standards cntd....
2.የምርትጥራት ቁጥጥር(Coffee Quality control in
Ethiopia)
የቡና ጥራት ቁጥጥር.
በአምራቹ፣ በወረዳና በክልል ይከናወናል(at farm gates and
district level - by regions)
በክልል ደረጃ በኢትዮጵያ ምርት ገበያ አማካኝን(at
regional level - by ECX and)
በሀገር አቀፍ ደረጃ በግብርና ሚኒስተር ይከናወናል)at
central level - by MOA 24

26. Coffee Quality Standards cntd....
3. የምርት ጥራት ፍተሻ(Coffee Quality inspection for
Arrival)
ምርቱ በሚቀርብበት አካባቢ(At farm gate level
cherry/pod appearance and foreign matter level)
በወረዳ ደረጃ (At wereda level moisture content
and volume of green coffee defects/300gm are
used as indicators
ይህ ተግባር በክልል፣ ዞን፣ ወረዳና ቀበሌን ጨምሮ
በኃላፊነት ይተገበራል
25

27. Coffee Quality Standards cntd....
በክል ደረጃ በምርት ገበያ ይተገበራል(At regional/ECX
level internationally accepted attributes for
analysis of both green coffee and liquor
assessment are in place)
በሀገር ደረጃ በግብርና ሚኒስተር ይተገበራል(At central
level- Except SCAA protocol the technique is the same
with ECX. Ministry of Agriculture is mandated Institution
to accomplish the task)
26

28. Continue…
4. የቡና ምርት ዓይነትና ደረጃ አሰጣጥ(Coffee designation
and Grading)
Coffees in Ethiopia are now given a geographical
designation and a grade of 1 through 9 and 1-2
Special and 3-9 Commercial
ለውጭ ገበያ የሚቀርበው የኢትዮጵያ ቡና ምርት በ4
ዋና ዋና ዓይነቶች ይከፈላል:
a) Commercial washed
b) Commercial unwashed
c) Specialty washed
d) Specialty unwashed 27

29. Coffee Quality Standards cntd....
5. የቡና ምርት ደረጃ አሰጣጥ(Export coffee grades and
specifications):
የቡና ጥራት ደረጃ: 2 ይመደባል
•1-2: ልዩ ቡና ደረጃና 3-9: ከመካከለኛ እስከ ዝቅተኛ የሚጣይ
ደረጃ
ወደውጭ የሚላክ ቡና የሚከተሉት መስፈር ማሟል አለበት
28
የቡና ፍሬ መጠን/bean size > 14 (should be above 90%)
እርጥበት/moisture content < 11.5%
ጥሬ ምርት ፍተሻ /Green bean Inspection
ቅርጽ/Shape & make Bold/thick & uniform
ሽታ/Adour clean
ቀለም/Color bluish/ green/greenish

30. Primary Defect (10%)
የጉድለት ዓይነቶች መጠን የቅጣት
ክብደት
 ሙሉ ጥቁር /Full Black / 1 1
 ሻጋታ /Fungus Damaged / 1 1
 ኮምጣጣ ፍሬ /Full Sour / 1 1
 ባዕድ ነገር /Foreign Matter / 1 1
 በነፍሳት በጣም የተጠቃ /Severe Insect
Damaged/
5 1
 ጀንፈል/ገለፈት /Pod/Husk/ 1 1
29
የቡና ጉድለት መነሻ

31. Secondary Defect(10%) W/W base
ግማሽ ጥቁር /partial black/
ግማሽ ኮምጣጣ /partial sour/
እንጭጭ ፍሬ /Immatue/
ተንሳፋፊ /Floater/
ግማሽ በነፍሳት የተጠቃ /Slight
Insect damaged/
የተሰባበረ /Broken/
በአፈር የታሸ /Soiled/
ቀይ ቀበሮ /Foxy/
የገለማ /Stinker/
የገረጣ /Faded/
የተሸፈነ /Coated/
ቀላል /Light/
የተጎዳ /Starved/
30
የነዚህ ጠቅላላ ጉድለት መጠን ክብደት ለናሙናው ክደት ተካፍሎ
የሚወሰን(w/w)

32. Coffee Quality Standards cntd....
Cleanliness clean-2 cups defective
Acidity medium- pointed
Body medium-full
Flavor medium- good
Overall medium-good
Unique characters ties of all coffees/flavors
Lekempti Fruity
Sidamo Sweet
Harar Mocha
Yirga chefe Flora
Limmu Winey
31
የጣእም ቅምሻ ላይ በዋናነት የሚታዩ

33. ቡና ጥራትን መለካት( Cup Quality Test Evaluation)
የጥሬ ቡና ግምገማ ከ 40%
የመጀመሪያ ደረጃ ጉድለት 10%
ሁለተኛ ደረጃ ጉድለት 10%
ቅርጽና ፍርጣሜ 5% (ክብ ወይም ጠፍጣፋ ረዘም ያለ ማለት ነው
የቡና መልክ 5%
የቡና ፍሬ ሽታ 5% ሲሆን
የቅምሻ ምርመራ ከ 60%
የቡናው ንጽህና 15%
አሲዲቲ 15% (የመውጋትና የጥፍጥና ስሜትነ ሲሆን የመውጋት ስሜት
ቡናውን ከአየርጋር ስንስበው በትናጋ የሚለይ ሲሆን ጣፍጭና በምላስ
ይለያል)
ክባዴ 15%( የቡናው ፍሬ በእድገት ወቅት የሚው ሙሌት)
ቃና ወይም ባህሪ 15% (ፍራግናንስ፣ ዱካ)

34. Coffee Quality Standards cntd....
Defect points
33
0-5 Grade 1
6-12 Grade 2
13-25 Grade 3
26-45 Grade 4
46-86 Grade 5
Overall green appearance uniform, attractive & clean

35. VI.የቡና ጥራት ጉድለት መነሻ(Green Coffee Defect)
Coffee defects Origin
a. መነሻቸው ከማሳ የሆነ(Defects originating from the farm)
34

36. Continue…
b. መነሻቸው ከምርት አዘገጃጀት የሆነ(Defects originating from
primary processing)
35

37. 1. ሙሉ ጥቁር/Full Black /
መንስኤ(Cause- Fungus damaged
beans
Immature beans
Disease---CBD, Willt)
ጉዳት(Effect on cup - Bitter cup, Moldy,
Chemical, etc)
መፍትኤ(Remedies- Control Disease, Moisture
content and Fungus Infection
Raw- 1 Full black bean =1 Point)
በቅምሻ ማእከል በተደጋጋሚ የተመዘገቡ ጉድለቶች በጥቂቱ

38. 2. ሻጋታ/Fungus Damage /
መንስኤ(Cause- Caused by
fungi from Aspergillus,
Penicillium and Fusarium
genus)
ጉዳት(Effect on cup- Moldy,
Earthy, Dirty taste)
መፍትሄ(Remedies- Protect
fungi contamination,
control Moisture)
Raw- 1 fungus damaged
bean =1 Point

39. 3. ባዕድ ነገር/Foreign Matter /
መንስኤ(Cause- can be
accumulated at any steps in
the processing)
የሚያስከትለው ጉዳት(Effect on
cup-can affect the green
coffee, Can cause of-flavour)
መፍትሄ(Remedies- Remove
properly from the coffee)

40. 4. በነፍሳት በጣም የተጠቃ/Severe Insect Damaged/
መንስኤ(Cause- Insect attack –
berry borer )
ጉዳት(Effect on cup- sour, rioy,
moldy ,Chemical Taste)
መፍትሄ(Remedies- chemical
spray , Biological control and
picked during processing)

41. 5. ጀንፈል/ገለፈት (Pod/Husk)
መንስኤ(Cause- Poor processing )
ጉዳት(Effect on cup- Phenolic/Chemical taste)
መፍትሄ( Remedies- Follow proper processing and sort out)

42. 6. የተሰባበረ(Broken, Chipped, and Cut)
መንኤ(Cause- Processing)
ጉዳት(Effect on cup- Burn when roasting)
መፍትሄ(Remedies-Proper harvesting careful adjustment of pulping
disc )

43. 7. ኮምጣጣ ፍሬ/Full Sour /
መንስኤ(Cause-over ripped Cherries
- Fallen Cherries, over fermented)
ጉዳት(Effect on cup-fermented taste
stinkers taste)
መፍትሄ(Remedies-Harvest only ripped
cherries & Control fermentation time)

44. 8. እንጭጭ ፍሬ /Immatue bean /
መንኤ(Cause- Improper picking)
ጉዳት(Effect on cup- Grassy , Straw and Greenish taste)
መፍትሄ(Remedies- Harvest only ripped cherry & Sorting)

45. 9. በአፈር የታሸ /Soiled
beans /
10. የገረጣ/Faded /
44
መንስኤ(Soiled / gray beans)
ጉዳት አፈር አፈር (Earthy,
harsh, phenolic (OTA))
መስኤው ከራሚ ቢና መቀላቀል/ያልሞላ ቡና
ማዘጋጀት
ጉዳቱ ልዩ ቅጣት ያስከትላል (Coarse
Common/Oldish)

46. V. World Green Coffee Classification and Grading
a. Specialty Coffee Association of America
(SCAA) Green Coffee Classification
b. Brazil / New York method
C. Commercial green coffee standards
45

47. International Coffee Grading System …
A. Specialty Coffee Association America(SCAA)
1.Specialty Grade (1):
 Not more than 5 full defects in 300 grams of coffee.
 No primary defects allowed.
 A maximum of 5% above or below screen size
indicated is tolerated.
 Must possess at least one distinctive attribute in the
body, flavour, aroma, or acidity.
 Must be free of faults and taints.
 No quakers are permitted(Bean with Immature & High
moisture).
 Moisture content is between 9-13%. 46

48. Continue…
2. Premium Grade (2):
No more than 8 full defects in 300 grams.
Primary defects are permitted.
A maximum of 5% above or below screen size indicated
is tolerated.
Must possess at least one distinctive attribute in the
body, flavour, aroma, or acidity.
Must be free of faults and may contain only 3 quakers.
Moisture content is between 9-13%.
47

49. Continue…
3. Exchange Grade (3):
 9-23 full defects in 300 grams.
 Must have 50% by weight above screen size 15 with no
more than 5% of screen size below 14.
 No cup faults are permitted and a maximum of 5
quakers are allowed.
 Moisture content is between 9-13%
4.Below Standard Grade (4): 24-86 defects in 300
grams.
5. Off Grade (5): More than 86 defects in 300
grams 48

50. Continue…
B. Brazil / New York method
In the Brazilian method 300 grams of coffee is
classified. The number of beans equivalent to
one full defect is given below
Intrinsic Defect
Foreign Defect
49

51. Continue…
C. Commercial green coffee standards
There are 5 grades determined by bean size
50
Grade 0 : beans held back by screen No. 18 (7mm holes)
Grade I : beans passing through screen No. 18 and held back by screen No.
16 (6.3 mm holes)
Grade II : beans passing through screen No. 16 and held back by screen No.
14 (5.5 mm holes)
Grade III : beans passing through screen No. 14 and held back by screen No.
12 (4.7 mm holes)
Grade IV : beans passing through screen No. 12 and held back by screen No.
10 (4mm holes

52. የዘር ስርጭት
51