Physical and sensory properties of Gayo Arabica wine coffee with variations in fruit maturity and fermentation time

Abstract Wine coffee is an innovative product in fermented coffee processing with its own market segment. This study aimed to determine the physical properties of the coffee beans and the sensory characteristics of Arabica Gayo wine coffee brewed with variations in levels of coffee cherry maturity and fermentation time. The samples for this research were obtained from the Gayo highlands, specifically Central Aceh Regency. This study used a 2-factor Randomized Complete Block Design, which included the physiological maturity levels of Arabica coffee cherries (ripe - fully red cherry skin and mature - yellowish-red cherry skin) and fermentation times (7 days, 14 days, 21 days) with 3 replications. The yield ranged from 10.63% to 13.51%, with an average of 11.55%. The physical characteristics of Arabica wine coffee, based on coffee bean size, were categorized as medium beans with defect scores in quality categories 5 and 6. The most common defect was black beans, caused by diseases affecting the coffee cherries. Sensory evaluation of the wine coffee, including color, flavor, aroma, aftertaste, and overall indicated a preference ranging from neutral to favorable. Based on physical and sensory properties (preference level), the best wine coffee treatment was obtained from Gayo Arabica coffee cherries processed at the ripe maturity level with a fermentation time of 14 days.