Physical characteristics of Gayo arabica coffee with semi-washed processing

Abstract

Abstract Gayo, Aceh, Sumatera Island that are famous for producing coffee with distinctive characteristics due to the unique geographical condition and climate. The objective of this study was to determine physical quality of Gayo Green Coffee Bean using Indonesia Semi-Washed Processing Method compare to Full-Washed Processing Method (traditional method). Result showed that green bean had lower moisture content due to over exposure while drying. Green coffee bean was produced in small batch (10kg of coffee cherries) that it made it easier to control over production condition which resulting in lower triage percentage and defect point. Colour and aroma of green coffee bean also indicated good result of processing which is bluish-green colour and pleasant aroma of fresh grass and sweet sugar cane aroma. Compare to full washed, semi-washed had more triage and defect point due to some processing steps which could be improved by more controlled processing steps or sortation on ready to stored green bean.