Physical and sensory evaluation of coffee from different altitudes in the northern elgon region in Uganda.

Abstract

Coffee is the second most traded commodity worldwide after oil both in terms of volume and value. The consumer market worldwide has a strong preference on specialty coffee, hence calling for an understanding on the influence of altitude on coffee quality. Therefore, this study aimed to analyze the physical and sensory attributes of coffee in the northern Elgon region of Uganda. The physical attributes (100 bean weight and screen sizes) and cup quality (aromatic quality, acidity, body, flavor, overall standard, and total cup quality) parameters were evaluated by a team of certified panelists at accredited UBORA SPECIALITY CROPS LIMITED laboratory in Mbale City Eastern Uganda. The results depicted significant variations in physical quality parameters and sensory attributes of coffee grown at different altitudes (P ≤ 0.05). For high altitudes such as Bulambuli (1800-2200 m.a.s.l), Kapchorwa highest (1800-2200 m.a.s.l) and Bududa highest (1800-2200 m.a.s.l), coffee grows with greater cup quality characteristics (acidity, fragrance and homogeneity) with lower altitudes (Bududa (1400-1500 m.a.s.l) and Bulambuli (1400-1500 m.a.s.l)) coffee had the lowest cup quality and moderate at mid-altitude areas such as Bududa (1500-1600 m.a.s.l), Kapchorwa (1800-2000 m.a.s.l) and Bulambuli (1600-1800 m.a.s.l). As there were higher 100 seed weight of coffee beans at Bududa highest (1600-1750 m.a.s.l) as compared to other altitudes. The highest percentage screen size of coffee beans was observed at Bududa highest (1600-1750 m.a.s.l) followed by mid and lower altitudes. However Arabica coffee grown at Bududa higher showed the highest coffee cup quality among the assessed elevations and also the in physical parameters hence for better cup quality. Therefore, farmers should grow coffee under higher altitudes for better cup quality. Key words: Coffee beans, Cup quality, Sensory attributes, Northern Elgon