Production, productivity, quality and chemical composition of Ethiopian coffee

Figures & data

Figure 1. Total production (black line), domestic consumption (blue line) and export (red line) of Ethiopian coffee from 1990/1991 to 2017/2018 cropping years; author’s computation based on data from ICO database, http://www.ico.org/new_historical.asp.

Figure 2. Trends in harvested area, production and productivity of coffee in Ethiopia for the periods of 1993–2019; Pre-AGP (Pre-Agricultural Growth Program) and AGP (Agricultural Growth Program); adapted fromAyele et al. (2021).

Table 1. Compound growth rate (CGR) of coffee production and productivity of the five major coffee producing countries in the world for the 1993–2019 period; adapted from Ayele et al. (2021)

Country	Production (t)			Productivity (t ha^−1)			CGR (%)
	1993 (A)	2019 (B)	(B)-(A)	1993 (A)	2019 (B)	(B)-(A)	Production	productivity
Brazil	1278759	3009402	1730643	0.57	1.65	1.08	5.34	7.65
Vietnam	136100	1683971	1547871	1.66	2.71	1.05	54.87	2.46
Indonesia	438868	760963	322095	0.54	0.61	0.07	2.86	0.45
Colombia	818220	885120	66900	0.82	1.04	0.22	0.31	1.03
Ethiopia	180000	482561	302561	0.72	0.64	−0.08	6.68	−0.45

Figure 3. Evolution of quality grades (Grade 1–5 and U.G. (under grade)) for the washed (left) and unwashed (right) coffee market segment from 2006 to 2013 at six-month interval; original copy from Minten et al. (2014).

Table 2. Chemical composition of green C. arabica beans growing in four coffee regions of Ethiopia; author’s computation based on own data and data from Farah (2012), Habte et al. (2016), Mehari et al. (2016b, 2016a, 2016c), Tolessa et al. (2017), Tolessa (2017) and Mehari et al. (2019)

Components	Concentration (g kg^−1 dw) ^a, b
	East	South	Southwest	Northwest	Ethiopia	Worldwide
Caffeine	8.7–13.1 (10.5) ^c	9.5–12.0 (10.9)	9.1–17.2 (13.6)	11.2–13.8 (12.5)	10.5–13.6 (11.9)	9.0–13.0
Trigonelline	10.6–13.2 (11.9)	10.1–13.1 (11.5)	9.8–12.0 (11.0)	11.5–12.9 (12.2)	11.0–12.2 (11.7)	6.0–20.0
Chlorogenic acids	52.0–66.0 (61.0)	50.0–68.0 (60.0)	42.1–66.0 (55.0)	62.0–68.0 (64.0)	55.0–64.0 (60.0)	41.0–79.0
Sucrose	38.7–53.3 (47.9)	44.8–47.3 (45.9)	28.0–67.6 (45.9)	41.7–77.1 (50.3)	45.9–50.3 (47.5)	60.0–90.0
Fatty acids	130–204 (164.0)	83–189 (123.0)	93–125 (108.0)	103–153 (125.0)	108–164 (130.0)	-
Minerals	18.1–25.0 (20.2)	16.7–26.5 (20.7)	15.4–24.4 (20.2)	17.1–20.5 (19.9)	19.9–20.7 (20.3)	30.0–42.0

^aContent varies according to the production region, the growing elevation, the cropping-season, postharvest processing method and study.

^bThe data given in the original sources are either as %, or µg g⁻¹, or mg g⁻¹ or g 100 g⁻¹ of dry weight.

^cValues shown in parentheses are means.

Table 3. The concentrations of chlorogenic acids (CGA) $(\mathrm{m}\mathrm{g}{\mathrm{g}}^{-1}\mathrm{d}\mathrm{w}{)}^{\mathrm{a}}$ in green C. arabica beans from the four coffee regions of Ethiopia; CQA = caffeoylquinic acid; FQA = feruloylquinic acid; pcoqa = p-coumaroylquinic acid; CFQA = caffeoyl-feruloylquinic acids

CGA	East		South		Southwest		Northwest
	Mehari et al. (2016a) (n = 27)	Worku et al. (2023a) (n = 15)	Mehari et al. (2016a) (n = 49)	Worku et al. (2023a) (n = 3)	Mehari et al. (2016a) (n = 18)	Worku et al. (2023a) (n = 42)	Mehari et al. (2016a) (n = 6)	Worku et al. (2023a) (n = 12)
3-CQA	3.0–4.8 (3.9)	2.7–4.8 (3.7)	2.2–5.4 (3.7)	3.4–3.8 (3.6)	2.2–4.6 (2.9)	1.7–5.0 (3.7)	5.6–6.7 (6.2)	3.0–3.9 (3.3)
4-CQA	5.9–7.7 (6.8)	4.9–6.9 (5.8)	5.0–9.3 (6.6)	5.8–6.2 (5.9)	5.3–7.3 (5.9)	2.8–7.0 (5.7)	7.0–9.7 (8.4)	4.9–6.4 (5.8)
5-CQA	24–33 (29)	26.1–28.1 (27.0)	27–37 (32)	29.6–29.9 (29.8)	31–36 (34)	14.6–31.7 (27.6)	32–34 (33)	26.1–30.7 (28.7)
3,4diCQA	2.4–3.4 (2.9)	-	1.2–3.5 (2.1)	-	1.0–2.3 (1.6)	-	2.4–2.8 (2.6)	-
3,5diCQA	5.2–7.4 (6.3)	6.2–11.5 (9.0)	3.6–10.7 (6.8)	6.0–6.9 (6.4)	4.9–13.0 (8.6)	2.7–11.9 (6.2)	4.6–5.8 (5.1)	7.5–10.3 (8.4)
4,5diCQA	4.5–5.6 (4.9)	2.7–4.3 (3.4)	2.4–4.3 (3.5)	2.3–2.5 (2.4)	1.5–4.4 (2.6)	1.0–5.1 (2.7)	3.5–4.2 (3.9)	2.3–3.7 (2.8)
5-FQA (FQA)	4.6–7.4 (5.7)	3.7–4.6 (4.3)	3.6–6.5 (5.2)	3.3–3.7 (3.4)	3.6–5.3 (4.4)	2.1–5.0 (4.1)	4.4–5.1 (4.6)	3.2–4.4 (3.7)
CFQA	-	2.4–6.8 (3.9)	-	3.2–3.5 (3.4)	-	1.7–5.7 (3.7)	-	2.1–5.5 (3.7)
5-pCoQA	0.39–0.97 (0.70)	-	0.34–0.92 (0.67)	-	0.44–0.96 (0.67)	-	0.55–0.73 (0.67)	-
Total	52–66 (61)	53.1–62.8 (57.1)	50–68 (60)	54.3–55.1 (54.8)	55–66 (60)	26.6–59.8 (53.7)	62–68 (66)	53.7–60.1 (56.5)

^aValues shown in parentheses are means.

Table 4. The concentrations $(\mathrm{g}\mathrm{k}{\mathrm{g}}^{-1}\mathrm{d}\mathrm{w}{)}^{\mathrm{a}}$ of fatty acids in green C. arabica beans from four coffee regions of Ethiopia; adapted from Mehari et al. (2019)

Fatty acids	East (n = 27)	South (n = 49)	Southwest(n = 18)	Northwest (n = 6)
Arachidic acid	2.51–4.88 (2.86)	1.27–2.45 (1.89)	1.65–2.18 (1.86)	1.64–2.22 (1.86)
Behenic acid	0.92–1.21 (1.01)	0.63–1.26 (0.79)	0.73–0.98 (0.84)	0.73–0.95 (0.82)
Gondoic acid	0.40–0.55 (0.48)	0.25–0.48 (0.36)	0.29–0.37 (0.34)	0.28–0.40 (0.33)
Hypogeic acid	0.08–0.20 (0.13)	0.08–0.37 (0.20)	0.08–0.19 (0.13)	0.09–0.50 (0.30)
Lignoceric acid	0.69–0.78 (0.75)	0.64–0.80 (0.70)	0.67–0.74 (0.70)	0.69–0.72 (0.70)
Linoleic acid	68,0–110.0 (89.0)	43.0–114.0 (67.0)	49.0–66.0(57.0)	54.0–87.0(66.0)
Margaric acid	0.13–0.17 (0.15)	0.09–0.20 (0.13)	0.11–0.14 (0.12)	0.11–0.13 (0.12)
Mrystic acid	0.46–0.52 (0.47)	0.44–0.51 (0.47)	0.43–0.47 (0.45)	0.47–0.48 (0.48)
Oleic acid	13.1–19.1 (15.7)	6.9–12.2 (9.0)	7.0–10.5 (8.6)	8.8–12.0 (10.6)
Palmitic acid	36.0–57.0 (45.0)	25.0–51.0 (36.0)	28.0–37.0 (32.0)	31.0–43.0 (37.0)
Stearic acid	7.4–11.2 (9.4)	5.3–10.2 (7.0)	5.0–6.7 (5.9)	5.5–7.0 (6.2)
Total	130–204 (164)	83–189 (123)	93–125 (108)	103–153 (125)

^aValues shown in parentheses are means.

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