"Tella" is one of the most widely locally produced and consumed beverages, and its production varies among the different ethnic cultures in Ethiopia. People preparation process of tella varies place to place due to the use different types of cereals, fermentation temperature, and fermentation time during tella production. Therefore, this study was conducted to investigate the effects of malt type, fermentation temperature, and fermentation time on the quality attributes of Ethiopian tella. The factors considered were malt type (barley, finger millet, and sorghum malt), fermentation temperature (10°C, 24°C, and 38°C) and fermentation time (5 days and 7 days). This experiment was laid out in factorial design with three replications (n=3). The physicochemical, biological qualities of grain, malt, tejet, difedef, and sensory acceptability of tella samples were analyzed using standard methods. The results showed that the malt type, fermentation temperature and time had a significant effect (p<0.05) on the quality attributes of tella. The physicochemical properties of malts such as moisture content, malt extract, malt friability, crude protein content ,total phenol, and tannin were ranged from 4.23 to 5.83% , 65.2 to 81.21% , 85 to 98.2%, 5.87 to 12.13% , 147 to 216 GAE/100g DW, and 64.18 to 487.11 mg Cateq/100, respectively. The physicochemical quality properties of tejet varied from 12.05 to 15.6, 3.29 to 6.37% v/v, 43.97 to 81%, 4.09 to 6.02, and 0.30 to 0.68 % of lactic acid for original degree brix, alcohol content, degree of fermentability, pH, and titratable acidity, respectively. The alcohol content, pH, titratable acidity, and degree of fermentability of difedef were found to be ranged from 2.90 to 6.26% v/v, 4.62 to 6.17, 0.35 to 1.02% of lactic acid, and 53.53 to 88.27%, respectively. Tella prepared from barley malt fermented at 38°C for 7 days showed the highest alcohol content (5.95% v/) and degree of fermentability (91.1%). Bu the highest pH (5.34) was obtained from finger millet malt fermented at 10°C for 5 days, and the highest titratable acidity (1.32% lactic acid) and Turbidity (5.86 NTU) were observed from sorghum malt fermented at 38°C for 7days. The sensory acceptability of all tella products scored above the average mean rating, which is an indication of the goodness of the products. The most preferred tella by the panelists was produced from barley and finger millet malt at 24°C for 7 days of fermentation. Generally, this study concluded that FT2t2 and BT2t2 separately could be recommended in the preparation of tella. Keywords: difedef, fermentation temperature, fermentation time, malt type, , tejet, tella