ቡና፣ሻይና ቅመማ ቅመም ባለስልጣን

አዲስ የቡና ምርት አዘገጃጀት ተግባራዊ ስልጠና እና የቀእቅድ አፈጻጸም የመስክ

ግበወረ-መልስ

አብርሃም አስታጥቄ

Emil: [email protected]

1
I.የቀእቅድ አፈጻጸም የመስክ ግበወረ-መልስ

2
 1. Introduction
The Global Coffee trade and Production Processing
is become more challenged and competitive due to:
The popular of honey coffee in the world market
The rise of ‘”anaerobic” fermentation and carbonic
maceration(winning international coffee competition,
barista& brewers, competition, Cup of excellence,
National competition, etc..)
The rise of experimental coffee processing rather
than the usual(high-end MICRO lots Consumer
behavior is changing)
Emergence of infused coffees
3
Shift in global market place from the usual
 2. MARKET ORIENTED PROCESSING
Why Processing is very IMPORTANT in coffee?

Different coffee processing method make a big difference

in both the aroma and taste of coffee beans/ a major
impact on flavor, body, aroma, and acidity
power to release the flavor and aroma power of the bean.

Better processed coffee has better command on price

Any coffee processor who wants to raise the quality (and

subsequently the price) of their coffee really only has three options:
they can change the tree varietal they grow, change the Micro-

climate (terror) or change the processing method.

4
 MARKET ORIENTED PROCESSING/ገበያ ተኮር አመራረት…

World coffee Market Segments

The coffee Industry market is segmented in to
three (or more)tiers based on quality and cost of
green coffee in processing

5
 Commodity Coffee
 Sometimes call conventional or regular coffee.
 It’s low cost, low quality, but high volume market.
 The largest tier is commodity coffee with an estimated
production of 18+ billion pounds per year purchased
around the world
 trading price, in recent years, has averaged between $0.5 to
$2 USD per pound.
 The sales price usually set using NY “C” pricing as a bench
price.
 These coffees are often different varieties that are blended
and
 roasted for sale in the mass consumer market

6
 Specialty Coffee Processing
Definition
Specialty coffee meant that:-
coffee beans from special geographic environments
provide specific flavor characteristics, protected in their
identity, higher quality coffees, both single origins estate
coffees

7
 Continue…
 The second tier of the total worldwide
production is a higher quality coffee
designated “Specialty Coffee,” which is traded
at $2-$4 per pound with an estimated market
size of 3.5 billion pounds.
 Specialty Coffee is the category that started in
the 1980s,by companies such as Starbucks.
 Coffee scoring 86 and above with SCA scoring
scale (or 88 point and above in some market),
mostly designated as Grade 1 and 2 coffee.
8
 Boutique Coffee
The highest quality, and most distinctly
favorable coffee, is further classified by the
industry into a third tier designated “Boutique
or high-end
Coffee” and traded at $4-$1,000 per pound.
It was sold in 2019 at the price of $1,029
It also sold per pound, and at $10,000/kg.
This market segment is estimated to be
approaching 500 million pounds or
approximately 1-2% of the overall global coffee
market. 9
 Continue…
This coffee industry's fastest growing sector at
an estimated 25% growth in 2017-2020.
This coffee is positioned almost exclusively in
prestige Cafes and featured on menus
prepared by special techniques and
experienced baristas.
The sales in this market is highly dependent
on credibility and relationship with the final
buyer
Engaging with “Third Wave” movement is the key
Knowing baristas around the world is a key in
engaging with Boutique Coffee Market 10
 Continue…
Who are the “Third Wave”?
•The Third Wave is a movement within the coffee
world that seeks to elevate the drink from the status
of a simple commodity to the level of something like
wine.
•Third Wave is as much a mind set as anything else.
•A “Third Waver” is just as interested in the precise
farm where the coffee was grown, the precise
processing method, the precise varietal of bean etc.
as in the
•flavor in the cup – in very much the same way a
wine connoisseur is interested. 11
 3. COFFEE PROCESSING FUNDAMENTS
#1Variety
Ethiopia, the “origin of all origins”, is believed to have
more than 10,000 indigenous varieties growing in different
parts of the country(1963,Gesha arrived in panama),
today Panama Gesha sold from $/Lab range
each variety has a very distinct property in its genetic
composition and in how it tastes after it has been
processed and brewed.
#2Micro-climate
Micro-Climate (Terroir) is the complete natural environment
including factors such as the soil, topography, and climate.
12
 #3Agronomy
 One of the key area which
need attention in order to build
resilience in coffee production
is the coffee agronomy
(farming).
 Good agricultural practices
(GAP) such as tree shade
management, mulching,
pruning, and intercropping are
important to monitor soil
fertility and quality.

13
 #4 Cherry
• Careful selection of red cherries at harvesting
is essential for good quality coffee. Cherry
quality
• contributes 50% of the final taste-quality.
• Fully matured, ripe, red cherries, all
handpicked,
• should arrive to processing site within 8 hours.
• mid-crop is the best for Specialty Coffee
processing

14
 #5 Fermentation
 Fermentation is the key in coffee
processing!!
 It has the power to unlock the
flavor/aroma inside the bean.
 Improved fermentation method
and degree helps to achieve
unique target flavor profile.
 Fermentation techniques are the
key for flavor development

15
#6 Drying #7 Stirring
The fully ripen cherries/ or •Every one hour is good
parchment/ are dried on raised practice in most countries.
Shade drying system should
•Rack stirring sometimes
be encouraged in Ethiopia,
mainly for specialty coffee would be available
preparation.
The coffee on the drying bed
will be stirred until the moisture
content is about 11.5%. (10-
12% is acceptable)
Moisture Taster and Water
Activity Measurement should
be mandatory for coffee
processing in Ethiopia.

16
 #8 Sorting

#9/ warehouse Condition #10 Quality Control

•The warehouse should •Coffee quality is achieved through meticulous
be in good condition - dry, •processing techniques and through adhering to
clean and cool certain quality control measures.
•Quality is at each and every steps of the supply
chain.
•Quality Certificate should be mandatory for
Ethiopian
•Exporters, and also accessible to all
producers/Suppliers
17
4.THE SCIENCE OF COFFEE PROCESSING

The Secrete of Fermentation

18
Coffee Fruit & Seed Anatomy in Coffee processing &
Quality
A coffee bean is really 2
seeds that are side by side,
sometimes one
Peaberry accounts for about
5% of the world’s coffee,,
and is a natural mutation
The Main parts of the coffee
bean (seed) are:-
outer skin & Pulp
Parchment,
silver Skin,
Bean
19
 Continue…
Bean or seed
Comprises a silver skin, an endosperm, and an embryo
Coffee seed (bean) sizes vary; however, they average
10mm long and 6mm wide
Parchment or endocarp
The “flesh” part of coffee fruit- during cherry maturation
This layer is rich in sugars & has a huge influence on the
taste of the coffee bean
In Arabica coffee, the average weight of the parchment
with 11% moisture content is around 3.8% of total coffee
fruit weight

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 Continue…
Mucilage or mesocarp
the term usually refers to a combination of the exocarp and
part of the mesocarp removed during pulping
coffee fruit- during cherry maturation contains pectolytic
enzymes which break down pectic chains, resulting in an
insoluble hydrogel that is rich in sugars and pectins
This layer is left on to dry for our Semi-Washed process
Outer Skin or Exocarp
At the beginning of fruit development, the skin is green, it
turns yellow, then orange and then a ripe red
the outermost layer of the coffee fruit
It is important for the coffee process

21
 Continue…
Silver Skin
The silver skin, is the perisperm or spermoderm,
The presence of a large amount of silver skin on milled coffee is a
sign of coffee picked before its ideal ripeness
Endosperm
the exterior & interior portion of the endosperm vary in oil
content and cell wall thickness
the precursor(main) to the flavor and aroma of roasted coffee
The chemical compounds found can be classified as soluble or
insoluble in water
water-soluble compounds are caffeine, trigonelline, nicotinic acid
(niacin),
insoluble in water include cellulose, polysaccharides, lignin, and
hemicullulose, as well as some proteins, minerals, and lipids
22
 Continue…
Natural Compounds of Coffee Bean/seeds
Amino Acids
Carbohydrates
 Carbohydrates make up about 50% of a coffee bean and the
soluble sugars of roasted coffee contain glucose, sucrose, and
fructose.
Fiber:- nutritious indigestible dietary fibers
Minerals:-include calcium, magnesium, phosphorous,
potassium and zinc and vitamins like folate, vitamin B-6, thiamin,
riboflavin, and niacin.
Antioxidants:-which can reduce the effects of type 2
diabetes, colon cancer,
Caffeine:-depends upon the coffee bean size & weight of
coffee beans determine the amounts of caffeine present
 Harvesting Berries(Bean)
Coffee ripeness can be identified
by:
Color change
Pulp softening (solubilization)
Maximum sugar and dry matter
contents

Aromatic compound presence

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 Continue…
quality of the harvested coffee
cherries is the cornerstone of
coffee processing
most important factor in
determining coffee quality is
the care taken red cherry
picking
A single mistake can have
serious implications, at times,
capable of spoiling an entire
batch of coffee quality

25
 Continue…
Why Size and ripeness of Coffee Beans determined Coffee quality?

Do you know that coffee bean sizes are as usually

referred to as coffee grades? Amount of caffeine?
Coffee bean size variation depend on include its
elevation and varieties
coffee bean sizes (mm) categorizing by screen sorting
system
Analyzed using a perforated screen plate where an inch
diameter screen
screens themselves are metal strips of varied sizes and
holes with the numbers related Grading analyzing

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 Science of Coffee Processing - Fermentation

 Fermentation is a key part of post-harvest coffee

processing.
 It’s the central part of coffee processing.

 Fermentation will begin as soon as a coffee is picked from

the tree
 due to the presence of water, sugar, bacteria, and yeast.

 The sugars and acids in the coffee’s mucilage are then

converted into different acids, CO2, ethyl alcohol, and other
compounds.
 Contn….. Fermentation
 These different fermentation types can be applied the three major coffee
processing types (Washed, Honey, Natural). Therefore, we can have such
different type of coffees fermentation process
 Washed Aerobic
 Washed Anaerobic
 Washed Carbonic
 Honey Aerobic
 Honey Anaerobic
 Honey Carbonic
 Natural Aerobic
 Natural Anaerobic
 Natural Carbonic
 The thing is, fermentation can improve a coffee’s flavor or ruin it. It’s just a
matter of how you deal with it.
 Contn…
 Lots of variables are involved in coffee fermentation, for best
result, however, we need to control the major variables such
as temp, time, pH, sugar, moisture.

 Optimal fermentation is highly recommended.

 If the rate of fermentation is too slow this could lead to the
development of butyric acid. We want to avoid butyric acid
fermentation, as these types of acids produce unpleasant
flavors and odors.

 We are aiming for alcohols or lactic acid fermentation to

produce a cleaner cup profile with increased acidity.
 We need also avoid over-fermentation which will result in
vinegar taste
 COFFEE PROCESSING TYPES
There are 3 methods of coffee processing that are applied in the
world;
 The most common
I. Natural coffee processing and an old type
 C-market
II. Washed processing method

III. Honey processing method

There are different types of new fermentation system , such as:

rke of d
C- erati on an
1. Anaerobic method

ma on
i
2. Carbonic Maceration

Lib ovat

t
ew
3. Aerobic

Inn
N
4. Yeast Inoculation
30
 Washed Coffee - at glance
 Washed coffees focus solely on the bean.

 They let you taste you what’s on the inside, not the
outside.
 Washed coffees depend almost 100% on the bean having
absorbed enough natural sugars and nutrients during its
growing cycle.
 This means the varietal, soil, weather, ripeness,
fermentation, washing, and drying are key.
 This means that the washed process highlights the true
character of a single origin bean like no other process.
 But the process can consume over 40 gallons to produce
one cup of coffee.
 Honey processing method
Origen:- Central América(Costa Rica and El Salvador)
Definition(“pulped natural process”)
Honey processing bridges the gap between wet and natural
coffees;
the coffee cherry is pulped and then dried with the mucilage
layer still left on the parchment
the coffee or that the coffee itself resembles honey tasting
notes

32
 Continue…
Once a coffee bean is
separated from its cherry,
it’s left covered in a
mucilage layer that,
when dried, will continue
to reabsorb moisture from
the air and become sticky

33
 Continue…
Why Is Honey Coffee Processing Become popular
Honey process is a combination of washed and dry
processing
great sweetness and a balanced acidity with fruity
undertones
The flavours are typically powerful than natural processed
coffee
high sugars and acidity in the mucilage
Over the drying period, the sugars in the mucilage become
more and more concentrated and
then these sugars begin to soak through to the coffee bean
34
 Continue…
Honey Processing Procedures
it takes a long time
A very careful task to keep quality
Stapes
Collect only the ripest cherries
The beans are then pulped from
their outer skin
left in a layer ofmucilage(mucilage
layer contains a high amount of
sucrose (sugar) and acids)
the drying phase you have to get
enough timing
35
 Continue…
avoid fermentation within
the bean, to protect mouldy
coffee
laid on raised drying beds
or concrete slabs
the beans need to be raked
multiple times each hour
This usually takes between
6-10 hours
Drying a minimum of 8-24
days

36
 Continue…
There are different types of honey cofee processing
Type Mucilage % Drying Character

Black Honey 100% usually covered so Sweet and full

as to elongate bodied with
fruity/pulp depth
Red Honey 75% cloud cover or Sweet and syrup
shading
Yellow Honey 50% cloud/shade cover Floral, light body,
White Honey 0% Dried uncovered Clean, balanced
Golden Honey 25% Dried uncovered Crisp, citrusy

37
 General Characteristic of Honey Coffee
WHITE/BASIC HONEY
•White Honey has the fastest
drying, where the coffee receives full-
sunlight giving the coffee a light-
yellow color by the time it has
reached its proper finished moisture
level.
•Dry time: 8 days
•Technique: exposed to full-sunlight
while drying.
•Flavor profile: apricot-like, light and
floral.
•Mucilage: 50%
 Method – 2 White Honey Anaerobic
 It’s advance processing
style
 Ferment the hulled coffee
for 8-12 hours,
anaerobically
 Dry time: 8 days
 Technique: exposed to full-
sunlight while drying.
 Flavor profile: more intense
a pricot-like, light and floral,
and other flavor notes.
 Mucilage: 60%
 YELLOW/GOLD HONEY
 Gold Honey takes longer
to dry, usually developed
during cloud cover, often
taking about 12 days to
finish drying.
 Dry time: 12 days
 Technique: typically
processes during cloud
cover.
 Flavor profile: sweet and
syrupy.
 Mucilage: 75%
 Method – 2 Gold Honey Anaerobic
 It’s advance processing style Ferment the hulled
coffee for 20-24 hours, anaerobically Dry time: 12
days
 Technique: typically processes during cloud cover or
shade.
 Flavor profile: intense sweet, syrupy, and other flavor
notes.
 Mucilage: 85%
 RED/BLACK HONEY
 Black honey is the most
complex, laborious, and
expensive. This is because it
takes the longest time to ferment
and takes up space on the
drying beds.
 Dry time: 15 days
 Technique: covered by a black
plastic tarp while turned on
raised African-style beds.
 Flavor profile: full-bodied, sweet
with fruity/pulp depth.
 Mucilage: 100%
 As beans drying, they oxidize
and darken in color.
Method – 2 Black Honey Anaerobic
 It’s advance processing style
Ferment the hulled coffee for
20-24 hours, anaerobically Dry
time: 15 days
 Dry time: 15 days
 Technique: covered by a black
 plastic tarp while turned on
raised African-style beds.
 Flavor profile: very intense
fullbodied, sweet with fruity/pulp
depth.
 Mucilage: 100%
Honey Coffee Drying System

Proses_Kopi_Anaerobic_honey(360p
).mp4
44
ANAEROBIC AND CARBONIC COFFEE PROCESSING
The prestige coffee in the market
Anaerobic – an environment with no oxygen
present
Carbonic – an environment rich in carbon dioxide
Maceration – a broader term than fermentation, it
refers to microbial metabolism

45
 Anaerobic Coffee
 Anaerobic ( = oxygen-free) fermentation is one of the
newest
methods to process coffee and has gotten popularity
especially among really high end coffee such as
competition coffees.
 In Anaerobic processing the fermentation is done in fully
sealed and oxygen deprived tanks.
 The methods is still quite new but anaerobic processed
coffees have often wild, unexpected and complex
flavors.
 You can have anaerobic naturals, honeys, and washed
coffees. The fermentation can take place in cherry or de-
pulped in the mucilage.
 In anaerobic fermentation, it is important to control
temperature,
 pH and sugar levels (Brix).
With anaerobic fermentation, the aim is to
improve the coffee by enhancing aromas,
improving sweetness and acidity and obtaining
a coffee with more body.

when oxygen is removed, the coffee is

allowed to ferment slowly. It’s given space and
time to develop a more complex flavor profile,
resulting in a punchy explosion of fruity flavors
There are different types of fermentation
resulting from the action of yeast and other
microorganisms such as lactic acid bacteria.
The principal type of fermentation is the action
of the yeast on sugars (mucilage) to produce
carbon dioxide (CO2), ethanol,and some
aromatic and flavor compounds
 Continue…
Anaerobic Fermentation(With out oxygne)
Recently, innovative coffee
processing method
Fermentation without oxygen
or limited O2
Anaerobic fermentation in
coffee may refer both cherry
and mucilage-covered seeds
are added to a sealed
tank(Sealed environment)
Some country use different spices or fruit example, like
Cinnamon or Bananas added & mixed into the tank to impart
their flavor onto the coffee. 49
 Continue…
sugars and acids in the coffee’s mucilage are then converted
into different acids, CO2, ethyl alcohol, and other
compounds

(C6H12O6 bacteria 2C5H5OH +2CO2)

As fermentation progresses, the drum becomes

increasingly carbon rich with minimal oxygen
You can use for both anaerobic naturals, honeys, and
washed coffees
During this process, pressurized from CO2 buildup,
and then remaining pressure in side and oxygen are
let out using release valves

50
 Anaerobic….
• Anaerobic preparation using
• plastic tank, with CO2 tubes

51
 Continue…
Procedures of Anaerobic Fermentation
Origin in Costa Rica & common in Latin America
Steps:- Coffee cherries and pulped seeds has been placed to
ferment in a sealed tank, barrels, metal drum or plastic
container

it is left alone & fermented in an environment of limited

oxygen
As coffee ferments, sugars are broken down by bacteria in to
CO2 & alcohol
 Continue…
tanks are best kept in a cool area to breakdown of
the mucilage generates heat that accelerate the
fermentation
microorganisms start to produce different aromatic
compounds while breaking down the mucilage &
those compounds are largely responsible for the final
flavor
increased pressure will also affect the migration of
compounds into the seed,
affect yielding more intense flavor
This fermentation can create bright, crisp, and
clean coffee with more traditional flavor notes
53
 Continue…
the process control by managing the Ph, Brix readings
(indications of the sugar content) and controlling the
temperature inside the tank
Time left fermenting can range from 12-100 hours
depending on the producer’s objective (acid &
sweetness)
lengthening the fermentation of coffee results
Exaple:- a too-long fermentation can have the
opposite effect, acidity, body and aroma are loss
alteration of its chemical composition, and therefore
its organoleptic profile too, distinct acids, like lactic
acids, that give the final product a striking flavor
54
 Continue…
Difference between Aerobic and Anaerobic Process
anaerobic method Aerobic method
Fermentation without O2 Fermentation with oxygen
It can be use for both pulped, It can be use washed coffee
honey, washed and dried mucilage covered seeds is
coffee placed in an open channal or
coffee placed in sealed a container
container let the microorganisms work.
The processes are more more heterogeneous result
homogeneous resualt
more complex to monitor
easier to monitor time and
produce inconstancy taste
Temperatures
Produce bright, crisp, and
clean
Carbonic Coffee Maceration
Definition:-Carbonic Maceration is a technique adapted from wine-making in
which whole grapes are fermented instead of being crushed. The same is true for
coffee
Origin:- in Brazil and common in Latin America
The processing is occurred in a sealed environment like a metal
drum or plastic container
macerated (fermented) in a carbon-dioxide rich environment

56
 Continue…
Processing Steps:-
the whole cherry is added to the fermentation tank
and sealed for the carbonic maceration process
a valve must be installed to allow for the excess pressure to
be released, without the addition of oxygen into the chamber
a valve must be installed in the container to allow
for the excess pressure to be released

Valve

57
 Carbonic Maceration
 This method is similar to the anaerobic and it has been
stolen from the winemaking world.
 The biggest difference to anaerobic process is that the
cherries are fermented as whole in cold CO2 gas.
 All the crazy flavors from the fruit flesh is soaked into the
beans during the fermentation and carbonic maceration
yields extremely crazy and incredible flavors such as red
whine, whisky, banana and bubblegum to the cup.
 Continue…
Microorganisms produce different
aromatic compounds to breaking
down the mucilage or cherry

compounds are largely responsible for the final flavor

In carbonic maceration, injecting carbon dioxide into the tank and
removing all the oxygen slows down the fermentation
process.
As there is no oxygen (therefore, there is no oxidation) the
decomposition of glucose is slower, as is the evolution of the pH. It
also makes it easier to control different parameters, so that different
results can be obtained.
At low temperatures acidity is enhanced while at high temperatures
sweetness is enhanced
Inductor of end up fermentation when some H2o , added
59
 Continue…
fermentation is controlled by controlling temperature,
pH and sugar levels (Brix)
by controlling the temperature you can control both
acidity and sweetness

Temperature: the temperature plays a big role as we

can choose to enhance acidity by fermenting at a lower
temperature (4-8°C) or to enhance sweetness by
fermenting at a higher temperature (18-20°C);
Duration of the fermentation: fermenting for more
than 3 days can be done only at lower temperature and
with the addition of Carbon Dioxide
60
 Continue…
The biggest difference with the anaerobic process is
that the coffee fruit is fully fermented; and breaks
down the cell walls of the flesh inside out

All the flavors of the fruit meat are infused and the
beans are fermented;
The mucilage migrate to the coffee beans
and the Carbonic Maceration delivers an incredibly
crazy and amazing flavor

61
5.What is Economic Importance of New Fermentation Process?

It encourage creativity in an coffee industry frequently reliant

on tradition process

provide market differentiation for producers /processors

liberation from C-market prices($0.75-1.00)

drive positive change in the coffee sector both for farmers &
processors, buyers and roasters

Environmental and SoCal importance in coffee

habitant(producers)

Market sustainability & vertical integration

62
 Continue…
Example:-YIRGACHEFFE SHIFO KOCHERE
NATURAL REVERSED-CARBONIC MACERATION
• Price €29.99/250gm
Ethiopia Yirgacheffe Kochere Carbonic Maceration
Price $45.50
cup: Deep, dark red wine
Description
Brand : Yirgacheffe
District/Area: Kochere
Altitude: 1950-2300 masl
Type: Carbonic Maceration, Natural
Varieties: Mixed heirloom varieties
Harvest: November – January
63
 Continue…

Danche Chelbesa
GENESIS
Carbonic Maceration Country Panama
Producer: SNAP
Altitude 1,950 masl
Origin: Ethiopia
Process Washed, Carbonic
Region: Uraga, Guji
Maceration, Illumination
Process: Carbonic Maceration
Certification: Organic Lot size 4kg
Taste: Trade 199.00 USD/kg
Tropical fruit, raspberry, rosewater Aroma Blackberry, Strawberry
and jasmine Flavor Apricot, Vanilla,
Strawberry
PRICE $21.00/250GM Acidity Citric, Mid-High
Body Delicate, Mid
Balance Synergetic
64
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Price $49.15/250gm Price $17/100gm

Price $ 18,58-140/250gm $18,56-145 /250gm 65

 INDONSIA EXPERANCE
• coffee made from coffee
cherries that have been:
eaten, digested, and
defecated by the Asian
palm civet, a small
mammal that looks like a
cross a cat
• It is known as "cat poop
coffee.“

prices ranging between $35 and $100 a cup, or about $100 to $600 a pound, It
is widely considered to be the most expensive coffee in the world

66
CIVET CATE COFFEE PROCESSING

67
 Environmental Importance

water recycling systems are not working at all

Huge amount of water required for processing

coffee cherry (85,085 litter of water for 1 tons of fresh
cherry coffee)

68
 Continue…
Description Unit Qt Total Qt
AAGARD 4-disc machine red cherry pulping 800
kg/hr 3200
Capacity
Pulping hour /day hour 6
Annual working days day 70
Total number of Wet-Mill N0 198
Total Annual Red Cherry Requirement per year kg 266,112,000
Water Requirement for processing/ton of red
L/tones 85,085
cherry
Total Annual water Requirement water Liter 22,642,139,520
share
Type of Waste unit Qt in tons
%
Soil Waste
Fresh pulp (82 % MC) from total Red Cherry
tons 40%
used 1,064,448
Liquid Waste
Mucilage effluents(from total H2O Consumed) Liter 45% 10,188,962,784

69
 Environmental Impact
Coffee pulp rich in sugars and pectin and hence it
is amenable to rapid release of toxic acid
chemicals
H2O- Nutrient Imbalance
Changing in Water pH Balance
Toxicn substances like tannins, alkaloids(caffeine)
and polyphenolics release to the water bodies
Health and Environment impact such as eye, ear
and skin irritation, stomach pain, Nausea
Beans has been retained over-long or exposed to
polluted water as a result coffee become
Foul odour Rotted flavour 70
 6.Warehouse and Storage management

1) የሙቀት መጠን 20 oC-25 oC

2) ዝን አየር መጠን (RH60%)
በመጋዘኑ የሚከማች የቡና ምርት ጠብቆ ሊቆይ የሚገባው
1) የምርት ውሃ መጠን 0.45-0.6 Wa(water Activity)
2) የምርት የእርጥበት መጠን 12%(MC)

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 Continue…
Temperature – Temperature can also affect the
moisture levels of the green beans, regardless if
it’s too cold or too hot
Room temperature is recommended by Sweet
Maria, which is 68 to 77º F or 20 to 25º C

Pests – One of the most inevitable things that

mess with coffee beans are pests, wherein holes or
bites are your indicators

The worst part is when an insect gets inside the

packaging 72
 Continue…
Moisture Content in Coffee
Moisture content: refers to how much moisture
there is inside coffee bean. Physical property of
bean. Condition's are
Too low Mc- It is hard to roast
High Mc- It may taste woody quicker or more
difficult to roast
Bound-water- Can not use Enzymes and Bacteria, does not
take
Moisture content is Affect :-
flavor,
quality,
Prevent ‘leaching’ of potassium from
the coffee bean
 Water activity(aW) In Coffee
Water activity, (aW), is a measure of how
much of that water is free, i.e., unbound, and
available to micro-organisms to use for growth.
Water activity indicates how water is to result in
further transformations, such as fermentation and
mold.
Water activity is measured on a scale from 0 to
1.0, where 0 is dry and 1.0 refers to pure
water condition.
Variations in aW can significantly affect,
colour, taste, aroma, food poisoning, &
spoilage
 Continue…
Micro-organisms will not grow below a certain
aW level
for most pathogenic bacteria, aW =0.90
for spoilage molds, and aW=0.70
for all microorganisms aW=0.60, while
temperature, pH, oxygen availability is considered
aW important indicator of “microbial, chemical,
and physical properties… than is total moisture
content.
In green Coffee in Higher water activity indicate past crop’
taste… is partially associated with the hydrolysis of sucrose
into glucose, especially
 Coffee bean H20-Actvity Curve

Respiration Biochemical
changes
Continue…

77
 Summary of MC & aW
Moisture content VS Water activity

MC aW comment

Measured in %(12-11.5), Measured numerical(b/n 0-1) Temperature

evaporate measurement of vapor pressure =20,0C
or “water energy RH=60%
Related to weigh, viscosity, Help, product safety, shelf Well design
conductivity stability, and browning reactions storage

Result in Weigh loss upon result in further transformations,

drying such as fermentation and mold.

H2O Bound Nature free

Affected by high temperature, Not only high temperature,

Significantly on flavor, Significantly affect, colour, taste,

potassium release, compounds aroma, food poisoning, &
escape and degradation spoilage, chemical and physical 78
properties
Water activity Relevant Measurement Equipment
 የመጋዘን የመረጃ ስርዓትና ቁጥጥር
ቅድመ-ቁጥጥር(Storage Inspection)
ድህረ-ቁጥጥር(Stock Inventory)

80
የዘር ስርጭት

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