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Presentation Oral presentation
Title Ecophysiology and Quality of Wild Arabica Coffee from Afromontane Rainforests of Ethiopia and their Relationships with Environmental Conditions

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Short title Ecophysiology and Quality and of Wild Arabica Coffee

Author(s) Yadessa, A.(1); Beining, A.(1);Kufa, T.(3); Goldbach, H.(2); Fetene, M.(4); Burkhardt, J.(2)

Presenting author Abebe Yadessa

Institution(s) (1) University of Bonn, ZEF, Bonn, Germany; (2) University of Bonn, INRES-PE, Bonn, Germany; (3) Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia; (4) Addis Ababa University, Ethiopia

Keywords Biochemical content; cup quality; ecophysiology; environment; wild coffee

Abstract Investigations on ecophysiology and quality of wild Arabica coffee were conducted in the Afromontane Rainforests of Ethiopia. The objectives were to investigate ecophysiological diversity of wild arabica coffee across their natural environmental gradients (in situ) and under controlled identical environment (ex situ); and to assess variability in cup quality (aroma, acidity, flavour, body) and biochemical contents (caffeine, chlorogenic acid, trigonelline) of wild Arabica coffee and their interactions with environmental factors. Results indicated that there was high variability in water use strategies among the wild coffee populations and they were well-adapted to their local environments. Under drought stress conditions, different accessions exhibited different strategies; those from the southeastern area exhibited an opportunistic way of water use, whereas those from the southwestern areas exhibited the conservative way. High variability in caffeine and trigonelline contents of wild arabica coffee was observed. Caffeine content was negatively correlated with soil total N. Trigonelline was negatively correlated with most soil nutrients. Chlorogenic acid was not influenced by soil nutrients. Shade tree species influenced coffee cup quality; Acacia was the best followed by Cordia. The spatial variability in ecophysiological and quality traits and implications for conservation and marketing will be discussed.

Congress Topic Coffee project

Topic No. 6.3
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Ref. No. 509