AASTU 2022/2023 FSAN
Addis Ababa Science and Technology University
AASTU
College of Applied Science
Department of Food Science and Applied Nutrition
FSAN
Food product development and sensory evaluation trip-report on Ethiopian
Commodity Exchange (ECX) Coffee and
Prepared by;
Name: Kasahun Tamiru
ID Number: Ets0853/12
Submission Date: January, 2023
Submitted To: Mrs. Huluger
Addis Ababa, Ethiopia
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Ethiopian Commodity Exchange Coffee
Origins of the coffee
Coffee were came from different parts of the Ethiopia with its desirable
characteristics, some of them are;
Coffee Origins Characteristics in flavour
Limmu Winey
Sidama Spicey
Guji Flora
Nekemte Fuity
Harar Mocka
General Requirements
The moisture content of coffee shall not be more than 11.5% by weight and
minimum 85% by weight of beans remain on top of screen 14 after sieving.
If the coffee is too moist(MC>12%), it may indicate safety issue which is
moldy in flavor which is not appropriate for the sensory acceptance.
Also, if it is the coffee beans over dried, it may influence sensory
characteristics of the coffee.
Thus, the coffee beans should be served or stored with moisture content of 9-
12%.
Types of Coffee
i. Washed Coffee
It refers to green coffee prepared by wet processing of the fruit.
ii. Washed Coffee Parchment
It refers to green coffee prepared by wet processing of the fruit with
parchment.
iii. Washed Coffee Without Parchment
It refers to green coffee prepared by wet processing of the fruit but without
parchment.
iv. Unwashed Coffee
It refers to green coffee prepared by dry processing of the fruit.
v. Specialty Coffee
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It refers to coffee that is distinctive because of its full cup taste and little to
no defects and that may command a market premium due to their high
quality.
Preliminary Assessment
This is the concept that’s related to raw and cup analysis that helps to
differentiate coffee that has potential for specialty with other commercial
coffees.
i. Raw Value
Raw value of the coffee refers to the sum of points of Primary Defect,
Secondary Defect, Shape & Make, Color and Odor.
Primary Defect
Primary defect includes; full black, full sour, fungus attacked, foreign matter,
insect damaged, and etc.
Secondary Defect
Secondary defect includes; partial black, partial sour, floater, immature,
withered, shell, slightly insect damaged, foxy, under dried, over dried, mixed
dried, stinkers, faded, coated, light, starved, and etc.
ii. Cup Quality Value
It is the sum of points of Cup defect, Acidity, Body and Flavor.
Cup Defect
Cup defect refers to the number of cup defects out of five cups.
Fragrance
Fragrance describes the smell of ground coffee before you brew it.
Flavor
A coffee's flavor describes the overall and combined sensations/perceptions of
the coffee's distinctive aromatic and taste characteristics, the fusion of body,
acidity, aroma, bitterness, sweetness, and aftertaste.
Coffee brew taste in the mouth is a means of determining the natural taste
and the specific coffee characteristics.
Acidity
Acidity is a primary coffee flavor sensation that is perceived as a pleasing
sharpness toward the front of the mouth, a numbing sensation on the tip of the
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tongue, or a dryness at the back of the palate and/or under the edges of the
tongue.
It denotes or helps to describe the quality of a coffee.
Acidity is generally very noticeable and can be described as being sweet, crisp
and/or tart, somewhat like a dry wine.
Body
Body is a measure of the coffee's viscosity (thickness), which contributes to a
sensation of the coffee's richness, including its aroma and flavor.
A coffee's body is largely created by the coffee beans' oils and organic acids
which are extracted during the brewing process.
The term body describes the physical properties - heaviness, or mouth feel -
of the coffee as it settles on your tongue; the feel of the coffee coating the
tongue, and whether it is oily, grainy, watery, or possesses some other
characteristic.
Coffee roasting
Obviously, there are three types of coffee roasting for different purposes;
i. Light roast
ii. Medium roast
iii. Dark roast
However, for sensory evaluation of the coffee, medium roasted coffee (150 oC-250oC)
is appropriate in which all favorable characteristics of the coffee at the peak. Then
after fully roasted(100g-150g of coffee sample), the medium roasted coffee bean goes
into grinder machine which is milled into medium coarser size that’s favourable for
the sensory analysis.
Coffee Grading Parameters
Grading Factors for Washed Commercial Coffee
Raw Value 40%
Shape & Make
Defects (20%) Color 5% Odor 5%
10%
Primary Secondary
(count) Point (Weight) Point Quality Point Quality Point Quality Point
(10%) (10%)
0 10 <5 % 10 V. good 10 Bluish 5 Clean 5
1-4 8 <8% 8 Good 8 Grayish 4 F. clean 4
5-6 6 <10% 6 F. good 6 Greenish 3 Trace 3
7-10 4 <12% 4 Average 4 Coated 2 Light 2
11- 15 2 <14% 2 Fair 2 Faded 1 Moderat 1
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e
>15 1 >14% 1 Small 1 White 0 Strong 0
Cup Quality Value (60%)
Cup Cleanness 15% Acidity 15% Body 15% Flavour 15%
Quality Point Quality Point Quality Point Quality Point
Clean 15 Pointed 15 Full 15 Good 15
F. clean 12 M.pointed 12 M. full 12 F. good 12
1 cup defect 9 Medium 9 Medium 9 Average 9
2 cup defect 6 Light 6 Light 6 Fair 6
3 cup defect 3 Lacking 3 Thin 3 Commonish 3
>3 cup
0 Not Detected 0 Not Detected 0 Not Detected 0
defect
Grading of washed commercial coffee
Grade Total Value (Raw Value + Cup Quality Value)
Grade 1 91-100
Grade 2 81-90
Grade 3 71-80
Grade 4 63-70
Grade 5 58-62
Grade 6 50-57
Grade 7 40-49
Grade 8 31-39
Grade 9 20-30
UG (p)) 15-19
UG (N P) 15-19
Grading factors for washed and unwashed specialty coffee
Coffees that get grade 1 to grade 3 in the preliminary assessment shall
undergo a Specialty Assessment on cup quality to assess for the potential
of specialty coffee.
Factors for Specialty Assessment
Cup Points
Quality Good Very Good Excellent Outstanding
Fragrance 6.00 6.25 6.50 6.75 7.00 7.25 7.50 7.75 8.00 8.25 8.50 8.75 9.00 9.25 9.50 9.75
Flavor 6.00 6.25 6.50 6.75 7.00 7.25 7.50 7.75 8.00 8.25 8.50 8.75 9.00 9.25 9.50 9.75
After taste 6.00 6.25 6.50 6.75 7.00 7.25 7.50 7.75 8.00 8.25 8.50 8.75 9.00 9.25 9.50 9.75
Acidity 6.00 6.25 6.50 6.75 7.00 7.25 7.50 7.75 8.00 8.25 8.50 8.75 9.00 9.25 9.50 9.75
Body 6.00 6.25 6.50 6.75 7.00 7.25 7.50 7.75 8.00 8.25 8.50 8.75 9.00 9.25 9.50 9.75
Uniformity 6.00 6.25 6.50 6.75 7.00 7.25 7.50 7.75 8.00 8.25 8.50 8.75 9.00 9.25 9.50 9.75
Balance 6.00 6.25 6.50 6.75 7.00 7.25 7.50 7.75 8.00 8.25 8.50 8.75 9.00 9.25 9.50 9.75
Clean cup 6.00 6.25 6.50 6.75 7.00 7.25 7.50 7.75 8.00 8.25 8.50 8.75 9.00 9.25 9.50 9.75
Sweetness 6.00 6.25 6.50 6.75 7.00 7.25 7.50 7.75 8.00 8.25 8.50 8.75 9.00 9.25 9.50 9.75
Overall 6.00 6.25 6.50 6.75 7.00 7.25 7.50 7.75 8.00 8.25 8.50 8.75 9.00 9.25 9.50 9.75
Grading on Specialty Assessment
Grading Requirements
Grade Preliminary Assessment Grade Cup Quality Points
Q1 Grade1, Grade 2 Min. 85
Q2 Grade1, Grade2, Grade3 Min. 80
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Grade 3 Grade1, Grade2, Grade3 <80
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