Arabica Coffee Beans Research Articles

Study of decaffeination and business risk feasibility: Arabica and Robusta Arjuno coffee beans by anaerobic fermentation using Rhizopus oligosporus

Indonesia is the fourth largest coffee producer in the world. However, coffee is generally sold in its original form, even though the diversification products of coffee, such as decaffeinated coffee, have a higher selling price. One of the coffee-producing areas in Indonesia is Malang-East Java which has superior coffee commodities and does not yet have diversified products, such as Arjuno coffee (Arabica and Robusta) originating from the Mount Arjuno area. In this work, the decaffeination of Arabica and Robusta Arjuno coffee was conducted through anaerobic fermentation by Rhizopus oligosporus. An analysis of the business feasibility and production risk was also carried out. The results showed that caffeine content in the coffee significantly decreased with fermentation time. The caffeine content in Arabica and Robusta Arjuno coffee beans after 72 hrs of fermentation declined by 19.9% and 57.8% to 2.3% and 1.7%, respectively. Fermentation did not significantly change the physical of the beans but enriched the taste of coffee, where the flavor was strongly affected by the fermentation time. The analysis of the business feasibility and production risk showed that the decaffeinated Arabica and Robusta Arjuno coffee business provides a profit seven times higher than the existing coffee business.

Quantitative Lipidomics Reveals the Effects of Roasting Degree on Arabica Coffee Beans Lipid Profiles

Lipids in coffee beans undergo morphological changes and migration during the roasting process, but the impact of roasting intensity on lipid profiles remains unclear. The lipidomics characteristics of coffee beans with different degrees of roasting (unroasted green beans, light roast, medium roast, and dark roast) were compared using ultra performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS). A total of 571 lipid metabolites were identified, encompassing 25 species of fatty acyls (FA), 142 species of glycerophospholipids (GP) across 12 subclasses, 42 species of sphingolipids (SP) across four subclasses, 360 species of glycerolipids (GL) across ten subclasses, and two species of prenol lipids (PR). GL content was found to be the highest, followed by FA and GP. Through multivariate analysis, 160 lipids were identified that exhibited significant differences among beans with different degrees of roasting. GP content was significantly influenced by the degree of roasting (p<0.05), with diverse dynamic evolution observed through K-means cluster analysis. These findings have important implications for understanding lipid transformation and its effect on the flavor profile during coffee roasting.

Arabica Coffee Bean Growing in the Chiang Rai and Chiang Mai Areas of Northern Thailand and How to Make the Farming More Sustainable

Arabica Coffee Bean Growing in the Chiang Rai and Chiang Mai Areas of Northern Thailand and How to Make the Farming More Sustainable

Effects of ultra-high pressure processing on microstructure, water distribution and lipidomics variances of Arabica coffee beans

The emerging non-thermal technique of ultra-high pressure (UHP) processing technology has seen significant advancements in food processing in recent years. The present study aimed to analyze the impact of UHP (100–300 MPa) processing on the color, microstructure, water distribution, and lipidomics variations of wet-processed Arabica coffee beans. The results indicated that the brightness and chromatic aberration of coffee beans were significantly altered by UHP processing, while other color parameters remained relatively unaffected. Scanning electron microscope examinations showed that UHP processing caused compression, compaction, and even collapse of the pore structure within coffee beans. Compared to wet-processed Arabica coffee beans, UHP processing promoted a more even water distribution and facilitated the conversion of bound and immobilized water into free water, with the maximum effect observed during UHP-200 treatment. Lipidomics analysis indicated that triacylglycerol (TAG, 24.75 %) and diacylglyceryl trimethylhomoserine (DGTS, 11.23 %). Notably, UHP-100, UHP-200, and UHP-300 samples exhibited 238, 191, and 788 differentially expressed lipids. The carbon chain length and degree of unsaturation of all differentially expressed lipids exhibited a pressure-dependent decrease with intricate interrelationships.

Predicting best planting location and coffee cup quality from chemical parameters: An evaluation of raw Arabica coffee beans from São Paulo over two harvests

Arabica coffee is one of the most consumed beverages in the world. The chemical components present in raw Arabica coffee beans (RACB) are directly related to the cup quality of the beverage. Environmental and genetic factors influence the content and profile of these components. Then, this work aimed to evaluate different chemical parameters of RACB from 3 varieties planted in 3 different experimental farms located within the “Alta Mogiana” terroir harvested in 2021 and 2022 to identify a better variety for each farm to produce a high cup quality Arabica coffee. The harvest period had a strong influence on most of the studied parameters because atypical weather conditions occurred in the 2021 harvest. The RACB harvested in 2022 yielded better results and supposedly will produce a beverage of high cup quality. Samples harvested in this period presented mainly average moisture levels closer to optimum (11.02 against 8.56 % in 2021); low total titratable acidity (98.00 against 169.75 mL 0.1 M NaOH/100 g in 2021); high amounts of free amino acids (0.96 against 0.93 g GAE/100 g in 2021), low amounts of CGA (4.27 against 4.85 g/100 g in 2021) and caffeine (1.08 against 1.76 g/100 g in 2021) and high amounts of trigonelline (1.12 against 0.96 g/100 g in 2021). The Rome Sudan variety had the best combination of chemical results, mainly when cultivated in Farm 2 in 2022, presenting high amounts of protein content (15.24 %) and free amino acids (0.96 g GAE/100 g), low total titratable acidity (98.3 mL 0.1 M NaOH/100 g), low amounts of CGA (4.55 g/100 g) and caffeine (1.29 g/100 g) and high amounts of trigonelline (1.11 g/100 g). The analysis of chemical compounds could predict the best farm to cultivate each variety studied and was a guide to foresee a higher cup quality of RACB beverages.

Energy Analysis and Economy Performance of a Hybrid Solar Dryer for Drying Coffee

This work studies the effect of the drying temperature on the profile of the water content, drying rate, drying efficiency, economic performance, and the quality of Robusta and Arabica coffee beans using the hybrid solar dryer. The drying instrument with the help of LPG heating is used in this research with a specified temperature of 40 ℃, 50 ℃, and 60 ℃. The research is conducted on a sunny day for 1 day for each temperature and coffee beans. The temperature profile shows that the lowest water content in the study is 60 ℃. The drying rate for both 50 ℃ and 60 ℃ are similar and the highest average efficiency of the instrument is at 50 ℃ for both Robusta and Arabica beans. The dominant peak in GCMS analysis result of coffee samples was caffeine with a total area percentage of 30.89%, the description of the coffee bean structure using SEM test resulted in a hole size of 5-10 µm, the obtained fat content was 1.6%, the obtained protein content 17.3%. A hybrid solar dryer is an environmentally friendly solution that enables faster coffee drying, with a payback period of 1.5 years for both coffee bean types.

Immunoexpression of aortic endothelial P-selectin and serum apolipoprotein A-1 levels after administration of arabica (Coffea arabica) and robusta (Coffea canephora) coffee bean extracts: In vivo study in atherosclerosis rat model.

Atherosclerosis is a leading cause of cardiovascular disease-related death worldwide. Some studies suggested that the natural ingredients in coffee may negatively affect cardiovascular diseases, while other studies indicated that coffee contains anti-inflammatory compounds that are beneficial for cardiovascular diseases. The aim of this study was to measure the expression of P-selectin in aortic endothelial cells and the level of serum apolipoprotein A-1 (ApoA-1) in an atherosclerosis rat model after the administration of arabica and robusta coffee bean extracts at mild-moderate and high doses. An experimental study was conducted with a complete randomized design using 36 adult male white rats (Rattus norvegicus) divided into six groups: negative control (NC), positive control (PC), arabica mild-moderate dose (A1), arabica high dose (A2), robusta mild-moderate dose (R1), and robusta high dose (R2). Animals were induced atherosclerosis with atherogenic feed and then were treated with arabica and robusta coffee bean extracts at two different doses for four weeks. The results showed that the expression of P-selectin in the group of rats treated with robusta coffee bean extract was lower than arabica coffee bean extract group. Rats with robusta coffee bean extract mild-moderate dose had the highest ApoA-1 levels compared to other groups significantly (p<0.05). The level of ApoA-1 was higher in both mild-moderate and high dose of robusta coffee groups compared to the negative control group (both with p<0.001). In conclusion, mild-moderate intake of robusta coffee bean extract could reduce aortic P-selectin immunoexpression and increase serum ApoA-1 levels in an atherosclerosis rat model.

Recognition of defect types of Arabica coffee beans using image processing

Recognition of defect types of Arabica coffee beans using image processing

Extrusion pretreatment of green Arabica coffee beans for lipid enhance extraction

Brazil is the world's largest producer and exporter of green coffee. Coffee beans have intrinsic and extrinsic defects that affect their chemical composition and the consumer perception of the beverage. The aim of this work is to evaluate the impact of extrusion process in green Arabica healthy and defective coffee beans in order to increase oil yield. The chromatographic analyses of the non-processed beans showed that caffeine, diterpenes and serotonin amides did not vary between the samples (p<0.05), while moisture and ash content varied significantly. The extrusion process followed by Soxhlet was optimized using central composite rotation design (CCRD) 22. Extrusion at the point selected as optimal (68ºC and 60 rpm) proved to be efficient when applied in combination with Soxhlet extraction, causing an increase of 61–81 % of oil yield (15.29 ± 0.42 % from defective beans and 16.42 ± 0.63 % from healthy beans), while its use combined with pressing (6.99 ± 0.08 %) was not significant compared to Soxhlet extraction alone (9.05 ± 0.24 %). Caffeine, diterpenes, serotonin amides and fatty acids methyl esters (FAMES) were analyzed in the oils where most of the fatty acids showed similar percentage values (p ≤ 0.05). The total diterpene content was higher in the extruded beans, while serotonin amides varied according to healthy and defective beans and pre-treatment (for defective grains), with defective grains showing consistently higher content compared to healthy grains (p ≥ 0.05). Caffeine content was similar between the healthy extruded, defective and defective extruded grains, with the lowest content in the healthy grain. It can be concluded that extrusion is a pre-treatment with a high impact in coffee oil yield. Green coffee oil is commercially explored by cosmetics and pharmaceutical industries due to its emollient and moisturizer properties. Besides, this oil protects skin against UV radiation. These properties are related to bioactive compounds present in the lipid fraction of coffee bean as diterpene esters, fatty acids and serotonin amides, which together justify this study.

Administration of arabica coffee green bean extract (Coffea arabica L.) reduces tumor necrosis factor-α levels and increases superoxide dismutase levels in excessive physical exercise male Wistar rats (Rattus norvegicus)

Background: Green Arabica coffee bean water extract contains phenolic acid, polyphenols, caffeine, and chlorogenic acid, which are responsible for health benefits including antioxidant and anti-inflammatory properties. Excessive exercise induces oxidative stress. Tumor necrosis factor-α (TNF-α) and the superoxide dismutase (SOD) may be modified by routine administration of green Arabica coffee bean water extract at the appropriate concentration. Thus, the study aimed to determine the effect of green Arabica coffee bean water extract on TNF-α and SOD levels after excessive physical exercise treatment in a male Wistar rat.Methods: This research used a posttest-only control group design method. Subjects were Wistar rats (Rattus norvegicus), male, 2-3 months old, weighing 150-200 grams. The P0 group was not given treatment. Groups P1, P2, P3, and P4 were given excessive physical exercise. Group P1 was given distilled water. Groups P2, P3, and P4 were given Arabica coffee bean extract at 200, 400, and 800 mg/kg, respectively. Phytochemical was determined by thin layer chromatography (TLC) spectrophotometry method for caffeine, but phenolic acid and polyphenol were standardized to gallic acid (GA). Antioxidant activity was tested using the DPPH method. TNF-α and SOD levels were determined by ELISA methods. Differences among groups were tested with one-way ANOVA and least significant difference (LSD) post hoc test at p &lt; 0.001.Results: One-way ANOVA test showed differences in TNF-α levels (F = 6,388.964; p &lt; 0.001). The LSD post hoc test showed that TNF-α levels in the P1 (159.640 ± 0.167) were higher compared to the P0 (151.720 ± 0.303) (p &lt; 0.001). The levels of TNF-α in P2 (139.680 ± 0.303) were lower than in P1 (p &lt; 0.001). However, TNF-α levels in P3 (161.680 ± 0.084) and P4 (163.750 ± 0.412) were higher than in P1. One-way ANOVA test showed that there were differences in SOD levels (F = 5,564.526; p = 0.003). The LSD post hoc test showed that SOD levels in the P1 (0.742 ± 0.009) were lower than those in the P0 (1.448 ± 0.022) (p &lt; 0.001). The levels of SOD in P2 (1.668 ± 0.026) were higher than in P1 (p &lt; 0.001). However, SOD levels in P3 (0.680 ± 0.003) and P4 (0.591 ± 0.010) were lower than in P1.Conclusion: Administration of Arabica coffee green bean extract prevents an increase in TNF-α levels and decreases SOD levels in excessive physical exercise male Wistar rats.

Mapping the distribution of bioactive compounds and aroma/flavour precursors in green coffee beans with an integrated mass spectrometry-based approach

Abstract Coffee is one of the most enjoyed beverages worldwide and whilst a wide array of secondary metabolites has been qualitatively and quantitatively characterised within the coffee bean, little is known about their distribution in different bean tissues. In this work, complementary mass spectrometry (MS) based approaches were utilised to determine the spatial metabolomic content of coffee beans, focusing on highlighting those which presented a regiospecific distribution and distinguished the different endosperm regions and the embryo. Preliminary exploration of the spatial metabolome of Coffea arabica coffee beans highlighted tissue-specific molecular features through an unsupervised statistical analysis. Then, the complementary information derived from higher resolution MS approaches resulted in the annotation of 13 metabolites which showed a specific enrichment in at least one tissue, and most of these were noted to be bioactive compounds or aroma/flavour precursors. Knowledge of the tissue distribution of these compounds could shed light on their biological role in plant physiology and bean development, but could also have relevant implications for their positive impact on human health due to coffee consumption as well as their possible effect on aroma and flavour upon roasting of green coffee beans.

Improvement in the physical quality of genotype G1 arabica coffee beans as a result of applying rice husk ash and KCl fertilizer

Abstract Arabica Gayo coffee has earned global acclaim for its exceptional flavor profile. Its exports primarily consist of green coffee beans, making the physical quality a crucial criterion. Several factors are considered in assessing the physical quality of coffee beans, including shape (normal, single, and damaged) beans as well as size. Therefore, this study aimed to find out the improvement in the genotype G1 arabica coffee beans physical quality through the potassium from rice husk ash and KCI fertilizer. A total of 132 genotype G1 arabica coffee were selected randomly with specific criteria including eight years of age, a 2.5 m x 2.5 m planting distance, well-pruned, grown under shade from lamtoro trees with slightly dense density, and adequately maintained. Moreover, a non-factorial randomized block design was used. The treatments comprised a control, and the potassium application at doses of 29, 58, 87, 116, and 145 kg K2O ha−1 from KCl fertilizer (containing 58% K2O) and rice husk ash (containing 2% K2O), totaling 11 treatment units. Each unit was replicated four times and consisted of three coffee trees, resulting in a total of 132. The research results showed that the potassium fertilizer application from both KCl and rice husk ash increased the 100 beans weight (water content 14-18%), the normal beans percentage, single beans, small and medium beans size, but can reduce the damaged beans percentage and large beans size. The application of 250 kg ha−1 KCl, equivalent to 156.25 g of KCl per coffee trees was found to be the best potassium fertilizer dose for improving all the quality variables of genotype G1 Arabica coffee beans.

Changes in biochemical composition of Ethiopian Coffee arabica with growing region and traditional roasting.

Updating the biochemical composition of coffee beans across the years is necessary. This is important to understand the vulnerability of coffee toward climate adaptation longitudinally. Accordingly, in this study the influence of growing area and traditional roasting on the biochemical composition of five common Ethiopian Arabica coffee beans collected in the harvest year of 2021/22 were investigated. With an average of 11.34 g/100 g, the Hararge and Jimma coffee beans had the highest crude fat content (p < 0.05). The crude protein content of the five varieties was in the range of 13-15 g/100 g, with respective highest and lowest contents in the (Hararge and Nekemte) and (Sidama and Yirgachefe) coffee beans (p < 0.05). The total phenolic content (TPC) of the coffee beans was in the order of Jimma (46.52) > Nekemte (44.55) > Sidama (44.31) > Hararge (39.02) > Yirgachefe (34.25) mg GAE/100 g. The 50% inhibitory concentration (IC50) of ascorbic acid, coffee bean extract from Jimma and Hararge against 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical was 19.86, 20.22 and 20.02 μg/mL, respectively. The respective highest and lowest caffeine concentration was obtained in the Yirgachefe (10.38) and Hararge (7.55 g/100 g) coffee beans (p < 0.05). The Jimma, Sidama, and Nekemte coffee varieties had the highest chlorogenic acid content of 45 g/100 g (p > 0.05); whereas the lowest content was in Hararge coffee (36.78 g/100 g). While the caffeine concentration did not show significant (p > 0.05) difference, with all the coffee beans the roasting has reduced significantly the TPC, trigonelline and mainly the chlorogenic acid (p < 0.05). These data can update the existing facts on biochemical diversity of coffee beans in the country which can be used for evidence based innovations of climate adaptation in predicting the quality of coffee. Further recommendation of optimizing the traditional coffee processing method is supported from this study.

Physical quality and flavor profile of arabica coffee beans (Coffea arabica) from Seko, South Sulawesi as a specialty coffee

Physical quality and taste are important parameters for determining the status of coffee beans as specialty coffee. This research aims to determine the status of Seko coffee by identifying the physical quality and taste. Arabica coffee samples were taken purposively and then processed following specialty coffee processing standards (SS) and processing carried out by farmers (NS). The research data was evaluated using a Randomized Block Design using Windows SAS V9.4. The parameters measured are physical quality and taste based on SNI 01-2907-2008 and specialty coffee standards according to the Specialty Coffee Association of America (SCAA). The identification results showed that in both treatments there were no live insects, foul smelling seeds and smelling like mold, and no dirt found. Standardly processed coffee (SS) has a defect value of 6.1, water content 8.40%, flavors specifications: brown sugar, caramelly and flowery, cup test score 85.38, while non-standard processing (NS) has a value defects 145.5, water content 10.4 %, taste specifications caramelly, herbal, and spicy with a cup test score of 83.75. It was concluded that standard processing (SS) produces a cup test value of > 80 and a defect value of ˂ 8 so it qualifies as premium quality specialty coffee.

Optimizing the Solvent-to-Coffee Ratio for Caffeine Extraction from Arabica Kintamani Coffee Beans using Ethyl Acetate: A Comprehensive Study

This paper studies the best ratio of solvent-to-coffee for getting caffeine from Arabica Kintamani coffee beans. It wants to find the optimal ratio that gives the highest caffeine amount and improves the efficiency and quality of extraction. No previous studies have explored the best ratio of Kintamani Arabica coffee beans to ethyl acetate solvent for extracting caffeine. The paper explains the method used, which has four main steps: preparing materials, extracting and measuring caffeine, and analyzing the results. The paper presents the experimental findings and discusses how different ratios affect caffeine content in Arabica Kintamani coffee beans. It uses statistics to show significant differences between the ratios and compares them using Tukey tests. The paper concludes that the best solvent-to-coffee ratio for maximizing caffeine in ethyl acetate extracts is 1:5, resulting in a concentration of 1930.9 ppm. This ratio gives the best balance between caffeine yield and solvent usage.

Karakteristik Kimia Kopi Arabika Bubuk dari Varietas Linie-S dan Sigararutan

One of eastern Indonesia's top places for producing high-quality coffee, particularly Arabica coffee, is Gowa Regency. Ground coffee's chemical composition is significantly influenced by the post-harvest and coffee harvesting procedures used to produce it. The Indonesian National Standard (SNI) 01-3542-2004 compares a range of values about ground coffee that can be used to evaluate the coffee's quality. This study's goals are to determine which arabica coffee varieties have chemical attributes that are in line with (SNI) 01-3542-2004 and to look into the chemical makeup of ground arabica coffee from the Gowa Regency's linie-S and sigararutan kinds. The Sigararutan and linie-S types of arabica coffee beans, both from the Tinggimoncong District, were utilized in the study. In the research investigation, a non-factorial fully randomized design (CRD) was used in three replications. Chemical analysis examines the composition of coffee extract, moisture, ash, and caffeine. The results showed that powdered arabica coffee of the Linie-S variety differed considerably from powdered arabica coffee of the Sigararutan type in terms of water content, ash content, and caffeine content. The amounts of coffee extract in the two samples, however, were not substantially different from one another. The water, ash, caffeine, and coffee essence contents of the Linie-S and Sigararutan varieties of powdered arabica coffee satisfy the requirements outlined in (SNI) 01-3542-2004 for ground coffee.

Potential of siam weed extract in combination with Trichoderma harzianum to stimulate seed germination of Coffea arabica

The Arabica coffee (Coffea arabica) beans feature a solid and thick seed shape that obstructs the germination process. Seed germination is an important feature of coffee plant cultivation and significantly impacts on the growth and development of the coffee plant. Siam weed (Chromolaena odorata L.) has the potential to be used as an organic fertilizer due to its nutrients and secondary metabolite compounds which can help accelerate plant growth. The optimal use of organic fertilizer can be achieved by using Trichoderma harzianum. This research aims to determine the effect and optimal concentration of Siam weed extract (Chromolaena odorata L.) and Trichoderma harzianum on the germination of Arabica coffee seeds. The research used a factorial Completely Randomized Design (CRD) in the form of siam weed extract concentrations of 8 ppm and 16 ppm and concentrations of Trichoderma harzianum of 5 ppm, 10 ppm, 15 ppm, and 20 ppm. The research finding indicated that the C2T1 treatment had the best results in terms of germination, growth speed, growth synchrony, hypocotyl length, and number of leaves on coffee plants. Meanwhile, the C2T4 treatment had the highest chlorophyll content.

The Influence Of Storytelling, Social Media Marketing, and Customer Reviews Of Coffee Roasters On The Purchase Decision Of Single-Origin Arabica Coffee Beans By Coffee Shops

The coffee industry, centered on Arabica and Robusta beans, relies heavily on coffee shops for delivering quality products, particularly single-origin Arabica coffee. Coffee roasters, operating in the B2B market, supply coffee shops, shaping product quality and customer satisfaction. This study examines the impact of marketing strategies—storytelling, social media, and customer reviews—on coffee shop owners' decisions to purchase Arabica beans. Utilizing a quantitative approach with 222 respondents and multiple linear regression analysis in SPSS, findings show a significant positive influence of these strategies on purchase decisions. Together, they explain 70.6% of the variance, with remaining factors beyond the study's scope. This underscores the crucial role of marketing strategies in shaping coffee purchasing decisions for coffee shops.

The Effect of Varying the Air Flow in a Solar Collector on the Quality of Arabica Coffee Beans

Agricultural commodity drying technology aims to maintain and improve the quality of agricultural products. Coffee quality is important for the welfare of coffee farmers, and drying technology plays an important role in determining the quality of coffee. Various drying models can be applied, including the traditional model that is still applied today: drying directly under solar radiation. One drying technology that can accelerate the drying time is varying the air velocity in the drying chamber. In this study, the air velocity was varied by 1–3 m/s over coffee bean samples with an initial weight of 1500 g that were dried in parallel simultaneously. The time required was 25 h, with a maximum radiation of 586.9 w/m2 and total solar energy over 3 days of 16.6 MJ/m2. It was found that good quality coffee was achieved using drying box 1, with a drying air velocity of 1.0 m/s, with which a final mass of 732.24 g was obtained with coffee moisture content of 12.0%, protein content of 11.7%, carbohydrate content of 21.7%, and free fatty acid content of 0.05%. Higher air velocities resulted in almost the same protein and carbohydrate content, as well as a fatty acid content of less than 0.1%, but a higher moisture content.

Pengaruh Perendaman Zat Pengatur Tumbuh Giberelin (GA3) pada Perkecambahan Benih Kopi Arabika (Coffea arabica L.) Varietas S795

Coffee is one of the plantation commodities that has an important role in the national economy, especially as a source of foreign exchange because it has high economic value. The productivity of arabica coffee (Coffea arabica L.) in Indonesia in the 2019/2020 period decreased by 2.7% with a total production of around 95 million sacks. This study aims to determine the effect of gibberellin (GA3) on the germination of the arabica coffee bean variety S795. The experimental design was a completely randomized design factorial consisting of two factors with four replications for each treatment. The first factor was the plant growth regulator gibberellin concentration which consisted of 100 ppm (K1), 200 ppm (K2), and 300 ppm (K3). The second factor is the soaking time which consists of 12 hours (P1) and 24 hours (P2). The result showed that the interaction between GA3 concentration and soaking time had no significant effect on all observed parameters (germination percentage, germination rate, seedling height) in the germination of arabica coffee bean variety S795. Based on the table of average interactions between GA3 concentration and soaking time, it can be concluded that the K1P1 treatment with 12 hours of soaking time at a concentration of 100 ppm was the best treatment for the parameters of germination percentage, seedling height, and root length. The K2P1 treatment with 12 hours of immersion time at a concentration of 200 ppm was the best treatment for the germination rate parameter, namely 36.34 days.