• editor.aipublications@gmail.com
  • Track Your Paper
  • Contact Us
  • ISSN: 2456-8635

International Journal Of Horticulture, Agriculture And Food Science(IJHAF)

Effect of different Altitudes in Qualitative and Quantitative Attributes of Green Coffee Beans (Coffea arabica) in Nepal

Kamal B.K , Bibek Acharya , Arvind Srivastava , Madhav Pandey

International Journal of Horticulture, Agriculture and Food science(IJHAF), Vol-5,Issue-3, May - June 2021, Pages 1-7, 10.22161/ijhaf.5.3.1

Download | Downloads : 6 | Total View : 824

Article Info: Received: 09 Apr 2020; Received in revised form: 11 May 2021; Accepted: 28 May 2021; Available online: 08 Jun 2021


A study entitled “Effect of different altitudes in qualitative and quantitative attributes of green coffee beans in Syangja district” was conducted to study the variation in quality and quantity of coffee produced within different altitude. The experiment was laid out with seven treatments with ranges of altitude as T1= (800-900) masl, T2 = (900-1000) masl, T3 =(1000-1100) masl, T4 = (1100-1200) masl, T5 = (1200-1300) masl, T6 = (1300-1400) masl and T7 = (1400-1500) masl and each was treated in four different clusters of coffee orchards which replicated the sample four times. From each cluster a sample of 500gm ripe cherries were taken for individual treatment and processed by wet method for Parchment formation followed by its dehulling to form green coffee beans. Parameters like 1000cherry weight, Parchment weight, Green bean weight, Bean density, Parchment recovery, Caffeine content, Productivity and Consumer preference were estimated from a total of 28coffee samples. It was observed that the altitude range of (1400-1500) masl showed maximum mean value of 1000 cherry weight (1989.25±104.19) gm, Parchment weight(126.5±2.38)gm, Green bean weight (105±2.954)gm, Green bean density(687.5 ±8.18)kg/m 3 and Productivity (31.7±2.69) t/ha whereas minimum mean value of caffeine content (1.0285 ±0.02)%. Maximum preference score (0.772) was observed in coffee sample of highest altitude (1400-1500) masl which was given by a team of five persons of coffee experts and consumers. However the effect of treatment seemed insignificant for parchment recovery. With increasing altitude, attributes that depict the quality and quantity of coffee was found to be increasing except the caffeine content. Hence, the higher altitude range 1200masl and above seemed to be instrumental for quality coffee production.

Parchment, Altitude, Coffee, Caffeine.

[1] MoAD. (2015). Annual Progress book 2071/72. Kathmandu.
[2] MoAD. (2016). Statistics on Nepalese Agriculture.
[3] Bhandari, N., & Aryal, M. (2014/15). Average Cost of Production and Gross Profit of Fruit Farming in Nepal. MoAD.
[4] Chaudhary, J.N. (2008). Performance Evaluation of Coffee Genotypes in the Western Hills of Nepal. ifth National Seminar on Horticulture.
[5] Gebeyehu, B., & Bikila, S. ( 2015). Determination of caffeine content and antioxidant activity of coffee. Am. J. Appl. Chem, 69–76.
[6] Coffee and Tea development section. (2018). Organic coffee technology mannual .
[7] Tiwari, K.P. 2010. Agricultural policy review for coffee production in Nepal. The Journal of Agriculture and Environment.
[8] Ranjitkar, S., N.M. Sukhaju, J. Merz, R. Kindt, J. Xu, M.A. Martin, M. Ali, R.J. Zomer. 2016.Suitability analysis and projected climate change impact on banana and coffee production zones in Nepal .
[9] Vaast, P; Van Kanten, R; Siles, P; Dzib, B; Frank, N; Harmand, J; Genard, M. 2005b. Shade: A Key Factor for Coffee Sustainability and Quality. ASIC Conference, Bangalore, India. p 887-896. 10.
[10] Tolessa, K. (2016). Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian speciality coffee. Journal of the science of food and agriculture .
[11] Wrigley, G. (1988). Coffee. Tropical Agriculture Series. Newyork: Longman Scientific and Technical.
[12] Aoki, K. (2012). Coffee as a Livelihood Support for Small Farmers:A Case Study of Hamsapur Village in Nepal. Journal of International Agricultural and Extension Education.
[13] Mutua, J. (2000). POST HARVEST HANDLING AND PROCESSING OF COFFEE IN AFRICAN COUNTRIES. Retrieved from http://www.fao.org/3/X6939E/X6939e01.htm
[14] Yukiko Koshiroa, X.Q. Z.-L. (2006). Changes in content and biosynthetic activity of caffeine and trigonelline during growth and ripening of Coffea arabica and Coffea canephora fruits. Plant Science , 242-250
[15] Kattel, R.R. 2009. The impact of coffee production on Nepali smallholder in the value chain. Leibniz University, Hannover, Germany.
[16] Vaast, L. L. (2007). Effects of altitude, shade, yield and fertilization on coffee quality (Coffea arabica L. var. Caturra) produced in agroforestry systems of the Northern Central Zones of Nicaragua. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). Montpellier, France.
[17] Benoit, B., & Vaast, P. (2006). Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America. Tree Physiology.
[18] Borém FM, Marques ER, Alves E. 2008. Ultrastructural analysis of drying damage in parchment Arabica cof-fee endosperm cells. Biosyst Eng 99:62–6.
[19] Aweto, A.O. (1982). Variability of upper slope soils developed under sandstones in Southwestern Nigeria. Geographic Journal, 25, 27-37.