Unveiling Physical and Sensory Quality of Arabica Coffee Produced in The Kingdom of Saudi Arabia, Jazan Region
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Globally, coffee quality is a determining factor in the prices of coffee; hence the production of high quality coffee is the primary goal of every coffee growing country. This study unveils the raw and sensory quality of coffee produced in Jazan, which is the leading coffee growing region in the Kingdom of Saudi Arabia. Forty-three naturally processed coffee samples were collected from randomly sampled coffee farmers and subjected to green bean size evaluation using standard coffee grading sieves followed by sensory assessment using the Specialty Coffee Association protocol. The sampled coffee produced green bean sizes fitting within the spectrum of Arabica with the most prevalent being sieve number 16 (6.35mm) with an average retention of 21 percent. On average 88 percent of the coffee was retained on sieves 14 to 20 representing the exportable sizes for many countries. The sensory evaluation revealed that 77 percent of the coffee samples attained specialty grade (80 points and above), with the highest scoring 86 points (excellent score) and the lowest 75 points. Two percent of the coffees were of excellent quality (≥85 points), 75% fell within the “very good” sensory class (80 – 85 points), and 23 percent did not meet the specialty class. These results indicate that with improved agronomic and processing practices, Jazan region of the Kingdom of Saudi Arabia has the potential to produce outstanding coffees (90 to 100 points).