Drying and sortation to improve green beans and cup quality of Wamena coffee

Adnan Adnan,Martina Sri Lestari,Rubiyo Rubiyo,C Indrawanto

doi:10.1051/e3sconf/202130603024

Abstract

Drying and sortation are the most important steps to improve green coffee beans and cup quality. However, farmers very often neglect these steps. Therefore, a simple technique and soft approach are required to encourage farmers to implement drying and sortation technology. The study aim is to assess suitable drying and sortation technology to improve green coffee beans and cup quality to local culture in Jayawijaya Regency, Papua. The study was conducted using 2 factors; a. Combination of drying floor using a tarp and without sortation (DFWTS), b. Combination of drying tables and with sortation (DTWS). Drying tables were designed as two separate parts. The first part was the permanent tables, and the second part was removable boxes in dimension 80 x 80 cm located on top of the permanent tables. Descriptive analysis was conducted based on SNI 01-2907-2008 by the Indonesian Coffee and Cocoa Research Institute. The results show DTWS produce green coffee beans in compliance with SNI 01-2907-2008 at 4a grade, compared to DFWTS is rejected. Green coffee beans quality is likely to affect cup quality. DTWS obtain cup quality score 83.0 compare to DFWTS is 81.25. In conclusion, DTWS improve green coffee beans and cup quality.

Highlights

Papua is potential as a coffee production area in Indonesia
Moisture content (MC) more than 12% dry weight is a suitable environment for fungus growth in green coffee beans
The presence of routed/mouldy beans may be caused by high moisture content

Summary

Introduction

Papua is potential as a coffee production area in Indonesia. Coffee production in Papua is still low, compared to other production areas, e.g., Aceh, North Sumatera, East Java, and South Sulawesi. Papua coffee production in 2015 is 2,018 ton, 0.3% of Indonesia’s total production. The production area in Papua is 4,334 ha with the immature and damaged area are 4,253 ha and 1,383 ha, respectively [1]. Most of the coffee area in Papua is located in Jayawijaya Regency. Jayawijaya Regency produces around 87.9 ton green beans from an area of 2,400 ha. Coffee production from several districts on this regency is known as Wamena coffee (Table 1). Coffee plantation is located in highland are, above 1600 m asl. Specific environment conditions in this area produce unique coffee aroma and flavor, compare to other origins [2]

Methods

Results

Conclusion