Quality Attributes of Four Arabica Coffee Cultivars at Different Altitudes and Processing Methods

Enny Randriani, Dani Dani, Edi Wardiana

Abstract


The cup quality of Arabica coffee is influenced not only by its cultivar, but also the altitudes and bean processing techniques.  However, the interaction between those three factors has not been widely reported. The research aimed to analyze the quality attributes of four Arabica coffee cultivars grown at different altitudes as well as processed by different methods. The study was conducted at coffee plantations in Kampung Legok Gede at 1,400 m above sea level (asl) and Pasir Geulis at 1,700 m asl, Margamulya Village, Cikajang District, Garut Regency; Indonesian Industrial and Beverages Crop Research Institute (Balittri), Sukabumi; and Indonesian Coffee and Cocoa Research Institute, Jember, from April until November 2017. Data were analyzed by anova of completely randomized design in factorial three factors and two replications. The first factor is cultivars, the second factor is altitude, and the third factor is processing method. Correlation and path analysis were also used in this study.  The result showed significant interaction between three tested treatments on aftertaste and body attributes. The cultivars factor significantly influenced the total score, balance, and overall attributes. The altitudes factor has significant effect on total score and flavor attribute, meanwhile processing methods exhibited significant effect on total score, aroma, and flavor attributes. All of the coffee quality attributes highly correlated with the total score, whereas the overall attribute has the strongest direct effect.

Keywords


Altitude; Arabica coffee; cultivar; processing; quality attribute

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DOI: http://dx.doi.org/10.21082/jtidp.v5n1.2018.p21-30

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