Technology intervention to unleash the flavor potential of arabica coffee from Sulawesi highland

• Published in: IOP conference series. Earth and environmental science Vol. 807; no. 3; pp. 32009 - 32018
• Main Authors: Salengke, S., Hasizah, A., Reta, Mochtar, A. A.
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.07.2021
• Subjects: Aroma; Beans; Catalysts; Coffee; Drying; Fermentation; Flavor; Flavors; Organoleptic properties; Social organization; Technology; Sulawesi; Indonesia
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/807/3/032009

Abstract Coffee is arguably the most popular drink in the world after water and it is estimated that global coffee consumption exceeds 2 billion cups every day. Today, coffee is not only consumed for pleasure but it is also used as a catalyst for social gatherings and networking. This is due to the fact that coffee can provide pleasurable taste and aroma. In order to optimize these organoleptic properties, technology interventions during postharvest processing are needed to unleash the potential flavor in coffee beans. This study was done to address this issue, especially for improving flavor and aroma potential of arabica coffee beans from Enrekang and Tanah Toraja in the highland of Sulawesi. Technology interventions in the form of fermentation (wet process) and drying were carried out and flavor notes and aroma were assessed through cup test. The results indicated that cup test scores can be improved and different flavor notes can be generated through different processing conditions.