Journal of
Plant Breeding and Crop Science

  • Abbreviation: J. Plant Breed. Crop Sci.
  • Language: English
  • ISSN: 2006-9758
  • DOI: 10.5897/JPBCS
  • Start Year: 2009
  • Published Articles: 409

Full Length Research Paper

Evaluation of bean qualities of indigenous Arabica coffee genotypes across different environments

Yonas Belete
  • Yonas Belete
  • Jimma Agricultural Research Center, P. O. Box, 192, Jimma, Ethiopia.
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Bayetta Belachew
  • Bayetta Belachew
  • Inter Africa Coffee Organization (IACO), Abidjan, Ivory Coast.
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Chemeda Fininsa
  • Chemeda Fininsa
  • Haramaya University, P. O. Box 138, Dire Dawa, Ethiopia.
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  •  Received: 21 February 2014
  •  Accepted: 26 May 2014
  •  Published: 01 October 2014


Evaluation of bean qualities of 30 Arabica coffee genotypes were carried out at four different locations (South-western Ethiopia). The genotypes had high overall yield potential, during a preliminary evaluation carried out at Gera. The differences among genotypes for cherry weight (CW), bean weight, parchment length (PL), bean length (BL), floater beans and outturn percent at each location were highly significant (p < 0.01). Two genotypes: 8143 and 8213 exhibited exceptionally higher mean values for CW, hundred beans weight (HBW) and BLs. However, coffee genotypes with higher CW or HBW did not exhibit higher outturn compared to those genotypes with lower CW or HBW indicating the needs to apply intensive agronomic practices such as mulching to conserve moisture, pruning to adjust optimum fruit to leaf ratio and adequate fertilization to avoid nutrient shortage. Generally, genotypes exhibited higher CW, HBW, outturn, BL and parchment growth at Gera and Metu than Agaro and Jimma which had relatively favorable climate during the season. Irrespective of the prevailing environmental factors and its higher overall yield potential, genotype 8143 consistently exhibited higher CW, HBW and BL and lower percentage of floater coffee beans.


Key words: Arabica coffee, bean quality, environments, genotypes, indigenous.