Comparative studies of coffee processing methods for decision making in appropriate technology implementation

Abstract

Coffee is one of the biggest Indonesian export commodities. To get good quality of coffee, there are many methods in post-harvest coffee processing. Cultivation and post-harvest processing are important phases. They affect about 70% of coffee quality. In the present study, we focus on three general processing methods: dry, semi-dry, and wet processing methods. Each method has different characteristics in terms of the process and the taste of the product. In addition, different processing methods have different costs, and in the end, will affect the price of coffee bean. The purpose of this study was to compare these methods to be applied in the rural coffee community, with a case study of coffee processing in Sumba Barat Daya Regency. Geographically, Sumba Barat Daya Regency has an altitude of 700m above sea level. This elevation is suitable for the plantation of Robusta coffee. Techno-economic analysis was the method used in this study. It was selected to gain the best methods that generate the most efficient and the highest profit. From the analysis, semi-dry processing method indicates the highest value for an area where water is limited. So instead, semi-dry method is the most suitable method to be applied in sufficient water area. However, preferably, the use of water in the post-harvest processing can be pressed to a minimum.