Sahel Maryam – Qahwa World
In a pioneering move for the region, a new coffee roasting and quality assessment center has opened in Sahel Maryam, Medhin, Ethiopia. The facility, the first of its kind in East Africa, combines state-of-the-art equipment with instruction from experienced coffee professionals.
The center aims to train participants in evaluating coffee quality to global standards, enabling them to independently assess beans and elevate industry practices. Trainees leave with the skills to analyze and improve coffee from the farm to the cup, applying internationally recognized Specialty Coffee Association (SCA) protocols.
The initiative has received recognition from Ethiopian coffee authorities, UNIDO, the Italian government, and the Italian Development Cooperation Agency for its contribution to developing the local and regional coffee sector.
Coffee Quality Evaluation Standards
The process of assessing coffee quality at the center is comprehensive:
Physical Quality of Beans – Inspecting defect count, bean size and uniformity, moisture content, and presence of foreign matter.
Sensory Evaluation (Cupping) – Scoring aroma, flavor, aftertaste, acidity, body, balance, and sweetness.
Defect Identification – Spotting spoiled, fermented, or overripe beans.
Organic Acid Analysis – Identifying natural acids such as citric, malic, acetic, and phosphoric to characterize flavor profiles.
Standardized Protocols – Applying precise roast levels, grind sizes, water quality, and brew ratios to ensure consistent and fair evaluation.
Coffee that scores 80 points or above under these criteria is classified as “Specialty Coffee.” Experts emphasize that proper evaluation relies on certified Q-Graders rather than subjective taste alone, ensuring adherence to international standards.
The new center marks a major step forward in Ethiopia’s ongoing mission to cement its position as a global leader in coffee quality and expertise.
