Peculiarity of Traditional Processing for Unpeeled Robusta Coffee Beans (Coffea canephora) in East Java Kiki Fibrianto*, Onky Audika Ferrasta , and Igoy Arya Bimo
Brawijaya Senso-Gastronomy Center, Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya
*Email: kiki.fibrianto[at]ub.ac.id
Abstract
Traditionally, Robusta coffee is generally produced by natural process. However, in some region Robusta green bean is produced without peeling its outer skin until the end of the stages. This unique process was aimed to increase the yield and therefore the price is more affordable for many people. At least 3 different regions were observed around Bromo-Tengger-Semeru Mountains protected area that traditionally produce Robusta coffee without removing its pericarp. Those regions are Benjor and Jabung in Malang Regency as well as Wonorejo in Pasuruan Regency. All the steps for traditional green bean production was observed and recorded. In this study, the farmer roasting process was also compared to lab-scale medium to dark controlled roasting process. A nested design was applied, focusing on ratios (1:4 and 1:7) and brewing times (5 and 10 minutes) for unpeeled coffee from Benjor, Jabung, and Wonorejo, roasted by farmers and at a medium to dark level, using French Press brewing. The sensory quality of the coffee was determined by official cupping test as well as Rate All That Apply evaluation involving 110 consumer panelists. While the traditional practices in Benjor and Jabung have produced good coffee commodity quality with the cupping score above 70, the one from Wonorejo improved the cupping score to the same level by the lab-scale roasting. It was also confirmed with the GC-MS that indicates the lab scale roasting has richer sweet notes than that of farmer practice in Wonorejo.
Keywords: Unpeeled coffee-roasting-cupping
Topic: Coffee agroforestry, science and technology
