Investigation of Physical attributes of Highland coffee (Coffea arabica L.) Bean varieties drying on lath house
Résumé
Abstract Coffee is the world’s favorite beverage and the second most traded commodity worldwide after oil in the international market both in terms of volume and value. The objective of the study was to investigate physical attributes of coffee varieties using lath house drying. Samples of coffee varieties were prepared in wet processing method at harvesting of 2018/19 cropping season, grown in high land agro ecology part of south west, Ethiopia. So in this study, various mean values of physical attributes of selected coffee bean varieties with their standard deviation (Mean ± Sdv) were investigated at each measured moisture content (%wb). All most, all Physical properties of varieties such as Length (mm), Width (mm) and Thickness(mm),Geometric mean diameter(mm), Arithmetic mean diameter(mm),Equivalent mean diameter (mm), Frontal surface area (mm2), Sphericity(%), Aspect ratio(%), Shape index, Hundred bean weight (gm), Bulk density (kg/m3), Bean volume(mm3) and Angle of repose (degree) among varieties were no significant difference (P ≥ 0.05) except porosity and true density. Since the majority of the physical attributes of the selected varieties of coffee bean do not significantly differ, producers of coffee can generally utilize this option to lath house drying.
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