Physical and sensory quality of Java Arabica green coffee beans

International Conference on Green Agro-industry and Bioeconomy 2017

农业科学;生物科学;经济学

Sunarharum, W.B.^1 ; Yuwono, S.S.^1 ; Pangestu, N.B.S.W.^1 ; Nadhiroh, H.^1

Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia^1

关键词: Coffee qualities;    Dry processing;    Green coffee beans;    Mechanical drying;    National standard;    Physical quality;    Postharvest processing;    Sensory qualities;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/131/1/012018/pdf
DOI  :  10.1088/1755-1315/131/1/012018

来源: IOP

【 摘 要 】

Demand on high quality coffee for consumption is continually increasing not only in the consuming countries (importers) but also in the producing countries (exporters). Coffee quality could be affected by several factors from farm to cup including the post-harvest processing methods. This research aimed to investigate the influence of different post-harvest processing methods on physical and sensory quality of Java Arabica green coffee beans. The two factors being evaluated were three different post-harvest processing methods to produce green coffee beans (natural/dry, semi-washed and fully-washed processing) under sun drying. Physical quality evaluation was based on The Indonesian National Standard (SNI 01-2907-2008) while sensory quality was evaluated by five expert judges. The result shows that less defects observed in wet processed coffee as compared to the dry processing. The mechanical drying was also proven to yield a higher quality green coffee beans and minimise losses.