Research Article Open Access

Exploration Study of Gayo Specialty Coffee (Coffea arabica L.): Chemical Compounds, Sensory Profile and Physical Appearance

Authors

CORRESPONDING AUTHOR
Murna Muzaifa
Department of Agricultural Product Technology, Agricultural Faculty, Syiah Kuala University, Jl. Tgk Hasan Krueng Kalee 3 Darussalam 23111, Indonesia
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Dian Hasni
Department of Agricultural Product Technology, Agricultural Faculty, Syiah Kuala University, Jl. Tgk Hasan Krueng Kalee 3 Darussalam 23111, Indonesia
Published on: April 15, 2016
DOI 10.3923/pjn.2016.486.491
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Abstract

Arabica coffee considers as premium export commodity from Indonesia. Nowadays, Gayo Arabica coffee is known as specialty coffee from single origin-Gayo Highland areas Centre Aceh Indonesia. As niche market, coffee specialty points out different bottom lines where cupping quality plays the main role. Cupping quality counts as total score of ten attributes namely as fragrance, flavor, aftertaste, acidity, body, balance, uniformity, clan cups, sweetness and overall. This study aims to explore the quality of four types of popular Gayo Arabica coffee which are regular Arabica, wild palm civet, cultivated palm civet and natural. Sensory properties and physical appearance was examined by Gayo Cupper Team as Q-grader based on specialty coffee standards. Chemical compounds include moisture, crude protein, fat, ash contents were also analyzed. Results showed wild palm civet and Arabica regular considers as specialty coffee, which have highest cupping test score respectively 85.75 and 83.25, uniformity bean size were 71.5% in size of <16" for wild palm civet, 49.1% in size of >19" for Arabica regular, greenish color; quackery beans lev. 1 for wild palm civet and green yellow; quackery beans lev. 3 for Arabica regular. Chemical compounds demonstrated that wild palm civet (12.55%) and Arabica regular (11.63%) also respectively fulfilled moisture contents of specialty coffee standard (9-13%), whereas Arabica regular showed as coffee with lowest content of fat from others. The study concluded processing techniques majorly affects of bean chemical compounds where also coherently affect the cupping quality of bean itself.

Keywords:

Arabica, cupping test, Gayo, specialty coffee, wild palm civet coffee

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Muzaifa, M., & Hasni, D. (2016). Exploration Study of Gayo Specialty Coffee (Coffea arabica L.): Chemical Compounds, Sensory Profile and Physical Appearance. Pakistan Journal of Nutrition, 15(5), 486–491. https://doi.org/10.3923/pjn.2016.486.491
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