Table 3.
Coffee quality as affected by processing methods under Jimma location.
| Processing | Raw quality (%) | Cup quality (%) | Total quality (%) |
|---|---|---|---|
| Washed | 35.57 ± 0.36a | 44.47 ± 2.3a | 80.07 ± 2.2a |
| Semi-washed | 34.10 ± 0.35b | 42.50 ± 2.2a | 76.60 ± 2.1a |
| Dry processed | 33.80 ± 0.34b | 45.07 ± 2.4a | 78.87 ± 2.1a |
| CV (%) | 1.02 | 5.26 | 2.72 |
| LSD | 0.705 | 4.626 | 4.263 |
| Mean | 34.49 | 44.01 | 78.51 |
| P value | 0.0018 | 0.419 | 0.211 |
Small letters in the same column indicate level of significance of difference. Raw quality was recorded out of 40 %, Cup quality was recorded out of 60 % and Total quality (sum of raw and cup quality out of 100 %.