Ethiopia, the birthplace of Coffea arabica, is home to almost one-fifth of all coffee farms in the world. Half of the coffee produced in Ethiopia is consumed locally and is part of the oldest coffee culture in the world.
World Coffee Research (WCR) signed an agreement with the Ethiopian Institute of Agricultural Research (EIAR) and the Jimma Agricultural Research Centre (JARC) in 2021 to support their efforts to offer improved varieties to Ethiopian farmers.
The Joint Agricultural Research Centre for Coffee
The Joint Agricultural Research Centre for Coffee (JARC) was established 50 years ago and is one of 20 federal agricultural research centres in Ethiopia operated by EIAR. Located in southwestern Ethiopia, JARC has released 42 coffee varieties for different regions in Ethiopia and conducts research on quality, diseases and pests, agronomy, soil and conservation practices, and provides farmers with improved coffee seeds.
The World Resources Council (WCR) has assessed the JARC’s sensory labs, breeding programme, and capacity to better understand how global donors and partners can support Ethiopian R&D. Coffee-quality expert Paul Songer visited JARC in 2021 to evaluate its sensory labs. According to Songer, JARC sensory labs are well-run operations that reflect Ethiopia’s long history of coffee production, though they operate differently from other quality control labs.
The main thing I thought about when I evaluated the lab was that they really know the coffee in terms of its flavour profiles, and there are a lot of different profiles in Ethiopia. They evaluate their coffee using their own cupping form, which is similar to but more detailed than most cupping forms, including the COE cupping form.
Paul Songer, Coffee-quality Expert
In order to improve the sensory lab, WCR will analyse the results of the evaluation and talk with JARC about the best course of action. The lab is still functional, but much of the equipment needs to be repaired as it is worn out. Flavour and quality will be prioritised in the development of new varieties in Ethiopia by strengthening the connection between quality control and the breeding programme.
The Ethiopian Institute of Agricultural Research
Ethiopia’s Institute of Agricultural Research (EIAR) has a long history of breeding, with qualified and enthusiastic staff and excellent genetic resources.
WCR worked with the University of Queensland and JARC to carry out an official evaluation of EIAR’s breeding programme as financed by German roasting company Coffee Circle. The programme’s advantages for modernisation, potential flaws and strengths were all considered in the review.
They have a lot of genetic material at their disposal being located in coffee’s birthplace,” says Dr. Kraft. “Through the partnership, we’ll look at ways to build on that to help strengthen their breeding program.
Kraig Kraft, Asia & Africa Director, WCR
Numerous cultivar releases by EIAR and a thorough testing procedure were noted as high-level strengths. Areas for improvement include standardising regional flavour characteristics, creating a regional plant profile, introducing genotyping, and switching to crossing to maximise genetic benefits. The evaluation uncovered ways to strengthen the operational capability and resource base of JARC’s research division.
Ethiopia has a storied place in the history of coffee – it is vital to both the past and the future of coffee. Yet support for coffee research and development, especially the development of new varieties, is not at the levels needed in order to prepare for climate change. The diversity that creates the unique flavours that we associate with the terroir of Ethiopia might drastically change. World Coffee Research is thrilled to partner with Ethiopia to advance agricultural innovation in one of the world’s most important coffee origins.”
Dr. Jennifer “Vern” Long, CEO, WCR
A non-profit organisation dedicated to agricultural research and development, World Coffee Research (WCR) was established in 2012 with support from 30 organisations representing the coffee industry. WCR assists nations in modernising their procedures for variety improvement, coordinating research with consumer needs, and bringing technologies and proven methods from other crops to speed up growth in the coffee industry.
