Enhancing robusta coffee quality through natural fermentation to resemble the aroma and flavor of arabica

This research aims to enhance the flavor and aroma of robusta coffee through fermentation processes, aiming to achieve characteristics similar to arabica coffee. The methods employed in this study involve five treatments, each repeated three times. The treatments include: KP = non-fermented coffee, NA = natural anaerobic, KW = wine, FW = full wash, and KH = honey. The experimental design applied is a completely randomized design without factorial arrangement. The observed parameters include caffeine content, pH, cupping score, and Fourier Transform Infrared Spectroscopy (FTIR). The results indicate a decrease in caffeine content, and pH in robusta coffee subjected to fermentation processes, and increased cupping scores. FTIR analysis also demonstrated an increase in absorbance values at wave numbers associated with functional groups related to caffeine, aroma, flavor, and texture of thecoffee. Thus, it can be concluded that fermented robusta coffee approaches the characteristics of arabica coffee grade based on standards for caffeine content, pH, and cupping score. Key words: Aroma; cupping score; fermentation; FTIR; robusta coffee.