Chemical compounds and sensory characteristics of Arabica coffee (Coffea arabica) as a novel specialty coffee from Sinjai Regency, Indonesia

Abstract

Specialty coffee is generally found in areas with an altitude around 1000 meters above sea level (m a.s.l.) and is known to have a different distinctive flavor. One of the coffee plantations in South Sulawesi that has the potential to upgrade its status as a specialty coffee is the Sinjai regency. The sensory quality and chemical characteristics are the most important component of specialty coffee. The purpose of the study was to evaluate the chemical compounds and sensory quality in Manipi coffee beans in South Sulawesi, which has the potential to be classified as specialty coffee. The coffee cherries were collected from two locations based on different altitudes namely MA1 = 1200 m a.s.l. and MA2 = 1400 m a.s.l. The coffee cherries directly processed the wet method referring to Enrekang Arabica as a reference sample EA1 = 1200 m a.s.l. and EA2 = 1400 m a.s.l. The results showed that the chemical content and quality of sensory in Manipi Arabica coffee beans were affected by altitude. MA2 had the highest protein content (13.26%), lipid (7.67%), and caffeine (1.42%), whereas green arabica coffee beans with the highest carbohydrate content was MA1 (23.38%). The Enrekang Arabica were similar in terms of Manipi Arabica coffee beans had the highest protein, lipid, and caffeine content at an altitude of 1400 m a.s.l. respectively (12.41%), (10.73%), and (1.32%). The sensory quality of MA1 is 85.75, relatively similar to MA2 is 85.25. The Manipi Arabica coffee beans showed a specific flavor, namely brown sugar and vanilla notes from both altitudes. It had the potential to be developed into specialty coffee with a cup test score > 80.

Physical quality and flavor profile of arabica coffee beans (Coffea arabica) from Seko, South Sulawesi as a specialty coffee

“…Specialty coffee is the best quality coffee and has a distinctive flavor character. Specialty coffee is a term given by the International Coffee Organization (ICO) which refers to several coffee populations grown in specific geographical conditions, which produce coffee with distinctive flavor and aroma characteristics with consistent quality [2]. The distinctive flavor of specialty coffee is generally found from the Arabica species, because it has a strong flavor, and tends to be sour and sweeter with a hint of fruit and chocolate, compared to Robusta coffee with a more bitter taste.…”

“…One of the Arabica specialty coffee production areas in Indonesia is located in South Sulawesi, with production centres in Tana Toraja and Enrekang districts. Coffee from this region is known internationally for its distinctive aroma with low acidity, smooth, very soft mellow and good body [2].…”

The Impact of Sustainable Technology Adoption on Coffee Farming in Tana Toraja, Indonesia: A Call for Comprehensive Support

“…In terms of coffee types cultivated, Robusta coffee predominates the coffee production landscape in Indonesia. In 2019, the country's coffee output reached 760.96 thousand tons, with Robusta coffee accounting for a substantial 72.66%, equivalent to 531.56 thousand tons, while Arabica coffee contributed the remaining 27.34%, totaling 200.06 thousand tons [5]. With regard to Arabica coffee, the plantation area in Indonesia expanded to 9,473.25 hectares in 2021, marking a 4.23% increase from the previous year.…”

“…This particular coffee variant holds the distinction of being one of the earliest commercially grown coffees [6]. Toraja coffee enjoys significant recognition and popularity, particularly in Japan, the United States, and Germany [5] The demand for Arabica coffee which is higher than the supply is an opportunity for the development of the Arabica coffee business. However, the coffee production and productivity are intertwined with a range of challenges experienced across the entire coffee supply chain, from the initial stages to the final steps.…”