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Abstract. 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.

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Post-harvest processing is known as one of the most important factors that influence coffee flavour quality. Amongst many different fermentation techniques, honey and wine processing are getting more popular in the country these days. Therefore, many single origins coffees processed following these techniques. There are also several manual brewing techniques readily available for Indonesian coffee consumers, and those techniques may give distinctive sensory characteristics to the brewed coffees. This research was aimed to study the effect of manual brewing techniques i.e. Indonesian “tubruk” method, Vietnam drip, cold brew, and aero press on the sensory profiles of two Arabica coffee samples i.e. Aceh Gayo wine process and Bali Kintamani honey process. As many as 10 selected, validated and trained student panellists were employed to assess 33 sensory attributes based on Sensory Descriptive Analysis method. Data analysis was performed using Minitab 17. The result has indicated that 22 to 24 sensory attributes were significantly different (α = 0.05) as influenced by different manual brewing techniques, while different coffees with different post-harvest processing created significant effect particularly in the fermented, berry, woody, and sweet notes.

BACKGROUND The process of harvesting honey is time consuming and labor intensive. A new system, the Flow Frame, has drastically simplified the harvesting process, enabling honey to be extracted directly from the hive with minimal processing. The sensory profile of honey is influenced, first, by botanical origin and subsequently by processing and storage parameters. A reduction in harvest processing may thus influence the sensory profile of honey harvested from FFs compared to that of honey produced from conventional processing. To test this hypothesis, two monofloral honeys (macadamia and yellow pea) were harvested from FFs, or by conventional honey extraction. Sensory profiling using conventional descriptive analysis was carried out for each floral source with an experienced trained panel. RESULTS The two monofloral honeys harvested using the FF system had significantly (p < 0.05) higher floral and cleaner aftertaste sensory scores than the honey extracted using commercial (C) methods that involve the use of heat and centrifugation. CONCLUSION The flow system retains honey's natural sensory properties compared to harvesting methods that require heat and centrifugation. © 2019 Society of Chemical Industry

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Coffee consumption in the world is continuously growing and demanding high quality. Coffee cup quality is a complex matters involving several factors that includes post-harvest processing factor. The objective of this research is to investigate the impact of different coffee post-harvest processing methods i.e. fermentation methods (natural/dry, semi-washed and fully-washed processing), and drying methods (mechanical and sun drying) on the sensory quality of Java Arabica medium-roasted coffee beans. The sensory quality was evaluated through cupping test employing five expert judges. The result revealed that different post-harvest processing factors has a significant influence on coffee sensory quality, particularly on four cupping attributes, namely fragrance/aroma, flavour, defects and final scores. Fermentation using more water and controlled mechanical drying were found to yield a better coffee sensory profile due to less identified defective characters in the cup. Nevertheless, different processing created specific coffee character that would have its own market provided the quality is properly controlled.