Chemical compounds and sensory characteristics of Arabica coffee (Coffea arabica) as a novel specialty coffee from Sinjai Regency, Indonesia

Abstract

Specialty coffee is generally found in areas with an altitude around 1000 meters above sea level (m a.s.l.) and is known to have a different distinctive flavor. One of the coffee plantations in South Sulawesi that has the potential to upgrade its status as a specialty coffee is the Sinjai regency. The sensory quality and chemical characteristics are the most important component of specialty coffee. The purpose of the study was to evaluate the chemical compounds and sensory quality in Manipi coffee beans in South Sulawesi, which has the potential to be classified as specialty coffee. The coffee cherries were collected from two locations based on different altitudes namely MA1 = 1200 m a.s.l. and MA2 = 1400 m a.s.l. The coffee cherries directly processed the wet method referring to Enrekang Arabica as a reference sample EA1 = 1200 m a.s.l. and EA2 = 1400 m a.s.l. The results showed that the chemical content and quality of sensory in Manipi Arabica coffee beans were affected by altitude. MA2 had the highest protein content (13.26%), lipid (7.67%), and caffeine (1.42%), whereas green arabica coffee beans with the highest carbohydrate content was MA1 (23.38%). The Enrekang Arabica were similar in terms of Manipi Arabica coffee beans had the highest protein, lipid, and caffeine content at an altitude of 1400 m a.s.l. respectively (12.41%), (10.73%), and (1.32%). The sensory quality of MA1 is 85.75, relatively similar to MA2 is 85.25. The Manipi Arabica coffee beans showed a specific flavor, namely brown sugar and vanilla notes from both altitudes. It had the potential to be developed into specialty coffee with a cup test score > 80.