Coffee(Coffea arabica L.) is the most important agricultural commodity and beverage enjoyed throughout the world. In Ethiopia, about 25 % of the total populations of the country are dependent on production, processing, distribution and export of coffee. Besides genetic and environmental factors, the range of cares taken from field to cupping can affect coffee quality. Different studies were conducted to determine those factors. Therefore, the objective of this review is to assess previous work on factors that affect quality of coffee in Ethiopia and to know the research gap on quality of coffee. Cup quality is a complex characteristic which depends on a series of factors such as the species or variety (genetic factors), environmental conditions (ecological factors), agronomical practices (cultivation factors), processing systems (post harvest factors), storage conditions, industrial processing, preparation of the beverage and taste of the consumer. The environment has also a strong influence on coffee quality. Pests and diseases attacks can affect the cherries directly or cause them to deteriorate by debilitating the plants, which will then produce immature or damaged fruits. There is a need of conduct research to specify which quality of coffee is affect by those pests and diseases. Processing and storage is a very important activity in coffee production and plays a crucial role in quality determination. Coffee is either processed by the wet or dry methods. Since researches indicated that wet processing method is high in quality, the MoA have to encourage using this method of processing. Storage is one of the most important and crucial stage in processing of any agricultural commodity. Post-harvest procedures and the physiology of the plant itself affect coffee quality. Farmers perception has also its own role on desirable quality of coffee.
Coffee, Coffee arabica, Factors, Quality, Ethiopia.