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2Department of Agriculture, Food and Climate Science, Injibara University, Injibara, Ethiopia
Coffee is one of the most popular drinks now a day all over the world. Its quality is critical importance to the coffee industry. Quality is a complex characteristic which depends on species/variety, environmental conditions, pre and postharvest practices. Processing is a major activity in coffee production and the most critical from a quality point of view and involves a serious of stages each of which has a distinct purpose. In general the aim of coffee processing is to select and develop postharvest handling methods which enable producers to produce high quality coffee. As a result the country produces more coffee with high quality for export in the growing world market. For the last five decades, coffee processing and quality research division has been engaged in coffee processing and quality research. The long-term different research activity was mainly concentrated on coffee fermentation, drying, storage, quality performance evaluation, profile mapping, assessment of genotypes for biochemical/ caffeine content, evaluation for cup quality, effect of post harvest processing techniques on quality. Influence of storage time at primary stores for quality deterioration was investigated. Results generated from the research that have been recommended and accepted by the coffee producers as standard practice for processing and ensure high quality Ethiopian coffee. The research achievements are reviewed in this paper. In addition this paper discusses on some of the most important aspects with a view to identifying major areas of research gaps on which future research and development activities must focus.