The effect of five post-harvest techniques on the characterization of arabica coffee (<i>Coffea arabica</i>)

Abstract This study aims to determine the effect of of five different post-harvest processing techniques on the characteristics of arabica coffee. The treatments in this study are natural, honey, wine, fully wash and semi-wash process. The findings from this research are intended to inform industry professionals about how different processing methods affecting coffee quality. Based on the study’s results, it was found that the water, ash and caffeine content were not significantly different and in accordance with SNI requirements. In comparison, the protein, fat and carbohydrates levels were significantly different. The highest protein, fat levels were obtained by the semi-wash and fully wash treatments, and the highest carbohydrate levels were obtained by natural. Each treatment has different protein levels, fat, carbohydrates, and caffeine, one of the precursors of coffee flavor. From the analysis, it is concluded that each treatment has a different taste.