Analysis of cupping, colour and caffeine content of Gayo Arabica coffee

Abstract

Abstract The Gayo Arabica coffee are processed with natural, semi-washed, and full-washed methods. The aim of this study was to determine the colour, caffeine and protein contents along with cupping test of the green beans after the differences in the processing methods. Based on cupping test, all attributes such as the uniformity, clean cup and sweetness get maximum scores, above 80, meaning the beans are classified as specialty coffee. The colour of all beans were reddish-yellow especially in semi-wet and wet processed seeds. The caffeine and protein content of all coffee types ranged from 0.70 ± 0.02% to 0.99 ± 0.03% and 7.74 ± 0.43% to 10.04 ± 1.39%, respectively. The values have met the quality standard of Indonesian National Standard (SNI 01-3542-2004). This preliminary results will be continued by storing the coffee beans up to 12 months at room temperature. This study related to the environmental balance and sustainability of coffee plants. The finding results confirmed that the Gayo Arabica coffee can still be classified as specialty although the coffee cherries are processed with various methods.