Evaluation of Cup Profile for Post-Harvest in Coffee Variety Castillo from Cauca Department

Anacona, Carlos Andres; Bonilla, Bibiana Patricia Montoya; Cabrera, Efren Venancio Ramos; Pino, Andrés Felipe Solís

doi:10.48048/tis.2022.4526

Cited by 4 publications

(2 citation statements)

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“…It is important to recommend to caffeine-sensitive consumers to use roasted coffee beans from the honey post-harvest process. Anacona et al [60] stated that the honey post-harvest process also gave the best results on the cup profile.…”

Section: Figurementioning

confidence: 99%

Defects of Coffee Beans with Different Postharvest Processes and Roasting Temperatures on Volatile Compounds of Coffee Beans from Coffee Small-Scale Industries of West Lampung Indonesia

Analianasari,

Berliana,

Shintawati

2024

Trends Sci

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Specialty coffee is processed by performing high standards nationally (SNI) and internationally (SCAA). Good handling in the small coffee industry is essential to producing coffee raw materials as a refreshing drink. The aroma released from the best coffee beans gives an emotional flavor to the drinker - the aroma produced from the best coffee beans with different post-harvest methods. This study analyzed the physical quality of moisture content, coffee bean defects from dry processing post-harvest handling (natural and honey), and different roasting temperature differences to produce volatile compound profiles from three small-scale coffee industries. Six samples of raw materials from 3 small-scale coffee industries were selected by purposive sampling with the criteria that the processing farmer had performed SNI standards. Six coffee samples from the September harvest in 2022. Observations were made in the laboratory for analysis of moisture content and quality defects of coffee beans, then roasted by the industry and analyzed descriptively and multivariate analysis for volatile compounds. The moisture content of coffee beans from all coffee industries has met the requirements following SNI 01-2907-2008, that the moisture content is not more than 12.5 %. All coffee beans produced have 50 % potential as fine robusta coffee beans because they have no primary defects. Increasing the roasting temperature on all coffee beans increases volatile compounds. Coffee beans processed with honey produced more volatile compounds than the natural post-harvest method. The caffeine content in all post-harvest processing processes in the three industries has a difference in concentration due to differences in roasting temperature and time. The study that in the three-ground coffee small-scale industries processed by the natural post-harvest method, carbamic acid compounds were suspected to be from carbamate class insect pesticides (carbofuran) and the fungicide pyraclostrobin. Considering that pesticide residues harm human health, it is essential to implement measures to educate farmers to use organic fertilizers and ensure consumer safety. HIGHLIGHTS Kopi merupakan komoditas unggulan Provinsi Lampung Indonesia Kopi cacat mempengaruhi Kualitas mutu biji kopi Kopi yang dihasilkan IKM merupakan Kopi robusta petik buah merah Terdapat temuan kontaminasi dari senyawa kimia carbamate acid dari pemakaian herbisida/insektisida yang digunakan petani GRAPHICAL ABSTRACT

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Section: Figurementioning

confidence: 99%

Defects of Coffee Beans with Different Postharvest Processes and Roasting Temperatures on Volatile Compounds of Coffee Beans from Coffee Small-Scale Industries of West Lampung Indonesia

Analianasari,

Berliana,

Shintawati

2024

Trends Sci

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“…Proper postharvest handling at each stage will produce good-quality coffee beans (Yusibani et al 2022). Postharvest processing is essential in producing high-quality coffee (Rodriguez et al 2020;Anacona et al 2022). These key factors are present in each stage of the postharvest coffee processing process, such as the red fruit picking stage, the floating process, the pulping, and the drying process delaying the postharvest process stages delays at each stage also cause a decrease in the quality of coffee bean and taste.…”

Section: Introductionmentioning

confidence: 99%

The influence of coffee clones and postharvest methods on the physical quality of eight clones of local robusta coffee in West Lampung, Indonesia

ANALIANASARI,

MURHADI,

NURDIN

et al. 2023

Biodiversitas

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Abstract. Analianasari, Murhadi M, Nurdin SU, Utomo TP, Suhandy D. 2023. The influence of coffee clones and postharvest methods on the physical quality of eight clones of local robusta coffee in West Lampung, Indonesia. Biodiversitas 24: 5779-5787. One of the qualities of coffee is a physical characteristic that can be seen directly as a determinant of the coffee bean's price. This study consisted of eight clones of robusta coffee picked red, which was processed using the postharvest method (natural, honey, and full wash) with three repetitions, then evaluated based on the physical attributes of the coffee beans (moisture content, weight of 100 coffee beans, length and the width of the coffee beans, the percentage of passing through the Sieve, and the number of coffee bean defects). The results showed that most of the physical quality parameters of clones from local Robusta coffee varieties were carried out using the postharvest method and planted in West Lampung statistically different (P<0.05). The moisture content in naturally processed tugu sari clones had a higher moisture content, but it was not different from the srintil clones in all postharvest processing. All clones can produce specialty (fine) and premium quality coffee beans based on the quality of the physical attributes. However, dry processing (natural and honey) fine coffee clones provide the best quality physical attributes. The findings from this study were that the diversity of cloned robusta coffee with various postharvest methods provides information that indicators of local genetic diversity had different physical attributes, but more significant and repeated experiments are needed to obtain accurate results.

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Characterization of the Rhizosphere Bacterial Microbiome and Coffee Bean Fermentation in the Castillo-Tambo and Bourbon Varieties in the Popayán-Colombia Plateau

2023

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Background The microbial biodiversity and the role of microorganisms in the fermentation of washed coffee in Colombia were investigated using the Bourbon and Castillo coffee varieties. DNA sequencing was used to evaluate the soil microbial biota and their contribution to fermentation. The potential benefits of these microorganisms were analyzed, including increased productivity and the need to understand the rhizospheric bacterial species to optimize these benefits. Methods This study used coffee beans for DNA extraction and 16 S rRNA sequencing. The beans were pulped, samples were stored at 4ºC, and the fermentation process was at 19.5ºC and 24ºC. The fermented mucilage and root-soil samples were collected in duplicate at 0, 12, and 24 h. DNA was extracted from the samples at a concentration of 20 ng/µl per sample, and the data obtained were analyzed using the Mothur platform. Results The study demonstrates that the coffee rhizosphere is a diverse ecosystem composed primarily of microorganisms that cannot be cultured in the laboratory. This suggests that the microbial community may vary depending on the coffee variety and play an essential role in fermentation and overall coffee quality. Conclusions The study highlights the importance of understanding and optimizing the microbial diversity in coffee production, which could have implications for the sustainability and success of coffee production. DNA sequencing techniques can help characterize the structure of the soil microbial biota and evaluate its contribution to coffee fermentation. Finally, further research is needed to fully understand the biodiversity of coffee rhizospheric bacteria and their role.

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Evaluation of Cup Profile for Post-Harvest in Coffee Variety Castillo from Cauca Department

Cited by 4 publications

References 0 publications

Defects of Coffee Beans with Different Postharvest Processes and Roasting Temperatures on Volatile Compounds of Coffee Beans from Coffee Small-Scale Industries of West Lampung Indonesia

Defects of Coffee Beans with Different Postharvest Processes and Roasting Temperatures on Volatile Compounds of Coffee Beans from Coffee Small-Scale Industries of West Lampung Indonesia

The influence of coffee clones and postharvest methods on the physical quality of eight clones of local robusta coffee in West Lampung, Indonesia

Characterization of the Rhizosphere Bacterial Microbiome and Coffee Bean Fermentation in the Castillo-Tambo and Bourbon Varieties in the Popayán-Colombia Plateau

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