Kenya Agricultural & Livestock Research Organization (KALRO)

Coffee Quality Management

Dr. Cecilia Kathurima

ConsumerCoffee which gives maximum pleasure

Coffee dealers Coffee that gives maximum profit

ProducersCoffee whose sale leads to higher income

Definition of Quality

COFFEE QUALITY MANAGEMENT AT PRODUCTION LEVEL

Choice of planting materials

Establishment

Soil fertility management

Canopy Management

Crop protection

Coffee Berry Disease Coffee Leaf Rust

Bacterial Blight of coffee Fusarium Root Disease

Dry processing

Post-harvest techniques influence the quality of

coffee

Wet processing HarvestingPulpingFermentationSoaking Washing Parchment dryingParchment conditioning

HullingGrading

QUALITY MANAGEMENT POSTHARVEST

QUALITY ASSESSMENTFarm related defects

Processing related defectsAMBERS

PUL

PER

DA

MA

GE

D

BLACK BEANSSTINKERS

RA

GG

ED

BE

AN

S

INSE

CT

DA

MA

GE

D

0

100

200

300

400

500

AA AB C E PB T TT MH ML

141

120

103

215

128

45

92 80 54

458

364

255 29

0 329

202 25

0

165

115

283

237

208 25

9

230

129 19

4

111

102

Pric

e of

50k

g ba

g in

USD

GRADES

MIN MAX AVG

GRADE Vs PRICES PER 50 KG BAG 2014/2015

Quality differentiates a product and commands premiums.

Growers should strive to raise value of their coffee by improving quality

CONCLUSION

Thank you for listening