Coffee quality is a parameter influenced by a wide range of factors. T
he criteria used to measure quality include raw bean size and shape as
well as colour; roast bean appearance is measured by visual scoring.
Cup quality is determined by organoleptic means. Samples are submitted
to professional coffee tasters who assess body, acidity, flavour and
general standard while off-flavours are distinguished. Owing to the ro
le of quality in the pricing of coffee, it is important that coffee sh
ould be handled carefully at the farm and factory level. At all these
levels, the recommended procedures of handling coffee should be adhere
d to, in order to obtain top quality coffee. Some of these procedures
are discussed in the paper.