The Physical and Organoleptic Characteristics Comparison of Arabica and Robusta Coffee in the Gayo Plateau by Wet Processing Method

Abstract

Coffee is one of the most popular drink globally. Wet processing is a common method that enhances coffee quality and raises its market value compared to other methods. This study examines the effects of wet processing on the physical and organoleptic characteristics of Arabica and Robusta coffee. Wet processing involves fruit skin removal, fermentation (48 and 72 hours), washing, drying, and parchment skin removal. Physical analyses included bean weight, yield, sorting, and impurity levels. Organoleptic characteristics were assessed using a hedonic test involving 21 panelists. The results revealed that Arabica coffee fermented for 72 hours exhibited superior physical traits, with an average bean weight of 0.240 g, a yield of 16.50%, and impurity levels of 4.3%. Organoleptic tests indicated Arabica coffee fermented for 72 hours received the highest overall scores, particularly in aroma and body. ANOVA analysis at a 5% significance level showed no significant differences in color and body across samples, while aroma, taste, and overall scores demonstrated significant differences. These findings suggest that fermentation duration significantly impacts both the physical and sensory qualities of coffee, with Arabica coffee processed for 72 hours yielding the best results. Future research should explore additional sensory attributes and chemical analyses to further validate these findings.