نحو منهجية للتعامل مع الأحاديث المنتقدة في الصحيحين : حديث "لولاء حواء لم تخن أنثى زوجها نموذجا "

Abstract EN

For studying the quality of Yemeni green coffee and the impact of environemental, and cultural conditions, sseventeen samples of coffee fruits have been sampled from main regions of coffee productions.

Physical characterizations was done as percentage of green coffee to husk (Quchir), bean sizes, black beans, sour beans, white beans, borer-damaged beans …etc.

Samples of Yemeni coffee were also evaluated for sensory testes (Aroma, Body, Acidity Bitterness, Astringency, Grassy taste, and Preference).

These organoleptic tests were conducted at the Chemical Technology Laboratory of CIRAD (Centre de Cooperation International en Recherche Agronomique pour le développement), Montpellier–France.

Tests of organoleptic (testes of drink), were permitted to determine the effect of cultural conditions, processing, and post harvesting on coffee quality.

High variations of coffee characteristics have been observed between samples collected from different regions of coffee production, which reflect the high effects of cultural, soil, post harvesting treatements and climate conditions of coffee growing area on coffee quality.

The principal results of these analyses are presented and discussed in relation to the origins of samples and the effect cultural, environmental and possessing conditions on coffee quality.

Recommendations and actions to be taken in different level of coffee production for preserving and improving coffee quality in Yemen were discussed.