Quality Characterization of Arabica Coffee Soaked at Different Fruit Maturity Levels

This research investigates the effect of hot water soaking on the physical, chemical, and sensory properties of Arabica coffee before pulping. The study employed a Completely Randomized Design with factorial arrangements to compare container types (plastic and stainless steel) and cherry ripeness levels (red, semi-ripe, green). Physical quality assessments adhered to SNI standards, while chemical and sensory evaluations employed validated titratable acidity protocols and SCAA cupping procedures. Results show that soaking reduced defect counts, improved grade classifications, and preserved balanced acidity. Green cherries benefited most, achieving Grade 1 quality when soaked in plastic containers. Sensory analysis indicated consistently high scores in uniformity, sweetness, and clean cup attributes, with no taints detected. The findings suggest that soaking facilitates cleaner fermentations and mitigates pulping challenges for firmer cherries. Economically, the method offers a cost-effective quality upgrade suitable for smallholder integration into existing workflows. Environmental considerations underscore the importance of effective water management and effluent treatment in supporting sustainable growth and expansion. This work contributes to the growing body of post-harvest innovation literature by positioning soaking as a viable, low-complexity intervention for improving speciality coffee quality. Future studies should optimise soak parameters for different cultivars and climates, and correlate quality gains with specific biochemical and sensory markers.