The influences of soil chemical properties within agroforestry system to coffee sensory quality Rizky Trijulian Prasetia(1), Syahrul Kurniawan(1), Kiki Fibrianto(2)*
1. Department of Soil Science, Faculty of Agriculture, Universitas Brawijaya.
2. 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, coffee farming in Indonesia has been developed within agroforestry system that involved non-homogenous shade that modify soil characteristics as well as coffee bean quality eventually. This current study observed 2 different Robusta coffee plantations in Malang regency, including traditional coffee plantation in Ampelgading village, Tirtoyudo and Toyomarto village, Singosari. The cupping score showed that Ampelgading coffee tended to be more superior in terms of sensory quality than that of Toyomarto. While the soil chemical characteristics such as organic carbon, total nitrogen, and phosporus in Toyomarto tended to be higher than that of Ampelgading, it may suggest that less fertile soil tended to produce more flavorful coffee beans and better sensory quality.
Keywords: coffee-agroforestry-sensory
Topic: Coffee agroforestry, science and technology
