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<p>Producing coffee under diverse shade tree species is essential for improving coffee quality while maintaining and reviving agroecological and nature-based agroforestry practices /system. The study was carried out in Ethiopia’s Oromia regional state in the Jimma Zone’s Chora Botor district (Chalalaki coffee plantation). The experiment was overlaid on coffee farm that has been established by using four released Arabica coffee varieties (7440,744, F59, and 75,227under three suggested coffee shade trees (Albizia gummifera, Millettia feruginea, and Vachellia abyssinica). To evaluate the effect of shade tree species and coffee varieties on quality of coffee data on raw, organoleptic and biochemical traits of the coffee bean were collected and analyzed using split plot design with three replications. The study’s findings demonstrated that hundred bean weight (HBW) were influenced only by coffee variety, not by shade tree species. On the other hand, coffee varieties and shade tree species had a substantial impact on raw quality (primary and secondary defects apart from odor), organoleptic quality (cup cleanness, acidity, body and flavor) and biochemical quality (caffein, total chlorogenic acid and trigonelline). Vachellia abyssinica&#xa0;and&#xa0;Albizia gummifera&#xa0;improve coffee quality through two key mechanisms. First, they enrich the soil with organic matter via litter fall and root decomposition. Second, their canopy shade slows the ripening process of the coffee cherries. This extended maturation period leads to a more complex development of sugars and aromatic compounds, ultimately producing higher-quality beans with better flavor, aroma, and biochemical profiles. Hence, choosing the right combination of coffee varieties and shade tree species is very crucial for improving coffee bean quality and sustainable production of coffee in coffee-based farming system of southwest Ethiopia.</p>

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Effect of shade tree species on bean quality of Arabica coffee varieties in coffee-based farming systems of southwestern Ethiopia

  • 期刊论文

  • 发表日期：

    2026年3月19日

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  • Zerihun Misgana,
  • Weyessa Garedew,
  • Yibekal Alemayehu,
  • Zelalem Bekeko,
  • Amsalu Nebiyu

摘要

Producing coffee under diverse shade tree species is essential for improving coffee quality while maintaining and reviving agroecological and nature-based agroforestry practices /system. The study was carried out in Ethiopia’s Oromia regional state in the Jimma Zone’s Chora Botor district (Chalalaki coffee plantation). The experiment was overlaid on coffee farm that has been established by using four released Arabica coffee varieties (7440,744, F59, and 75,227under three suggested coffee shade trees (Albizia gummifera, Millettia feruginea, and Vachellia abyssinica). To evaluate the effect of shade tree species and coffee varieties on quality of coffee data on raw, organoleptic and biochemical traits of the coffee bean were collected and analyzed using split plot design with three replications. The study’s findings demonstrated that hundred bean weight (HBW) were influenced only by coffee variety, not by shade tree species. On the other hand, coffee varieties and shade tree species had a substantial impact on raw quality (primary and secondary defects apart from odor), organoleptic quality (cup cleanness, acidity, body and flavor) and biochemical quality (caffein, total chlorogenic acid and trigonelline). Vachellia abyssinica and Albizia gummifera improve coffee quality through two key mechanisms. First, they enrich the soil with organic matter via litter fall and root decomposition. Second, their canopy shade slows the ripening process of the coffee cherries. This extended maturation period leads to a more complex development of sugars and aromatic compounds, ultimately producing higher-quality beans with better flavor, aroma, and biochemical profiles. Hence, choosing the right combination of coffee varieties and shade tree species is very crucial for improving coffee bean quality and sustainable production of coffee in coffee-based farming system of southwest Ethiopia.