Unveiling the Secrets of Arabica Coffee: How Cultivation Methods Impact Quality and Chemical Composition

Arabica coffee (Coffea arabica L.) is one of the most valuable plantation commodities, significantly contributing to the global coffee trade. Kintamani Arabica coffee, cultivated in Bali, Indonesia, is known for its unique flavor profile and is primarily grown using an intercropping system with citrus trees. However, variations in cultivation methods may impact the physical characteristics and phytochemical composition of coffee beans. This study aims to analyze the physical properties and phytochemical content of Arabica coffee cultivated under monoculture and intercropping systems. A purposive sampling method was used to collect Arabica coffee cherries from different plantations in Kintamani. Physical properties such as weight, length, width, and defect percentage were observed, while phytochemical analysis was conducted on both green bean and roasted coffee samples using maceration extraction with ethanol as a solvent. Antioxidant activity was measured using the DPPH method, and caffeine content was analyzed via UV-Vis spectrophotometry. The results indicate that the intercropping system produces coffee with superior physical characteristics and a lower defect rate compared to monoculture and non-intensive cultivation. Phytochemical analysis confirmed the presence of flavonoids, tannins, saponins, alkaloids, and caffeine, with weak antioxidant activity. Monoculture coffee beans exhibited higher flavonoid and caffeine content, whereas intercropping increased tannin and flavonoid levels post-roasting. These findings highlight the importance of cultivation methods in determining coffee quality. Future research should explore the phytochemical properties of other plant parts, such as leaves and stems, to provide a more comprehensive understanding of Arabica coffee's bioactive compounds.