Study of Organic Acid and Caffeine Content of Arabica Coffee Beans (<i>Coffea arabica</i>) Processing of the Java Ijen Sukosari Bondowoso Farmers Group

Abstract Coffee bean processing encourages the formation of flavor precursor compounds such as organic acids, amino acids, sugar reduction, and caffeine content. Some organic acids have health benefits, but caffeine has a triggering effect on cardiovascular disease. This study evaluated the effect of arabica coffee bean processing on the organic acids and caffeine content of Java Ijen Sukosari Bondowoso farmers group arabica coffee beans. This study consisted of surveys and laboratory analysis on blue mountain coffee beans processed naturally (P1) and washed dry hulled (P2) and on Arabica Specialty coffee beans processed naturally (P3) and washed dry hulled (P4). Organic acids (oxalic acid, lactic acid, acetic acid, and butyric acid) and caffeine content were evaluated. The results demonstrated that organic acids were formed after the coffee beans were processed, which were acetic acid and lactic acid with lactic acid content (mg/kg) (P1: 4149.44; P2: 4202.60; P3: 4062.29 and P4: 3401.96) and acetic acid content (mg/kg) (P1: 4751.30; P2: 4479.64; P3: 4737.18 and P4: 4753.33). Meanwhile, the oxalic acid and caffeine content decreased after the coffee beans were processed with oxalic Acid Content (mg/kg) (P1: 544.24; P2: 457.07; P3: 494.28 and P4: 618.11) and caffeine content (P1: 1.18%, P2: 1.26%, P3: 1.17% and P4: 1.24%). Furthermore, butyric acid content was not found in all processed coffee beans. Arabica coffee beans, processed both naturally and washed dry hulled processed, can benefit health because of low caffeine and oxalic acid content but high acetic acid and lactic acid content.