Coffee Production Research Articles

Do Sustainable Agricultural Practices Boost Production and Technical Efficiency? A Case Study of Coffee Smallholders in Peru

ABSTRACTSmallholder agriculture remains a cornerstone for economic development and poverty reduction in Latin America. Their transition to sustainable agricultural production is critical in the face of the environmental challenges posed by conventional farming practices and is a key pathway to achieving the United Nations' Sustainable Development Goals. This study examines the effects of Sustainable Agricultural Practices (SAP) adoption on coffee production and technical efficiency (TE) among smallholders in Peru, focusing on both observable and unobservable factors. Using a multistage framework, we employ propensity score matching to control for observable factors, estimate a Stochastic Production Frontier model with sample selection bias correction to control for unobservable factors, and assess technological differences using a metafrontier approach. Our analysis of pooled cross‐sectional data from 2017 to 2019 indicates that age, farm accessibility, and having Quechua as a first language are factors that make farmers more likely to adopt SAP. Although SAP adopters initially show higher production levels, the difference is not statistically significant after accounting for unobserved factors. However, SAP adopters utilize better technology and exhibit higher TE compared to non‐adopters, highlighting the potential benefits of promoting sustainable practices in smallholder agriculture.

A pest out-of-place: two-spotted spider mite, Tetranychus urticae (Tetranychidae), on coffee plants

Brazil is the largest world coffee (Coffea spp.) producer. Espírito Santo stands out as the largest Brazilian producing state of Coffea canephora, which is commonly intercropped with papaya (Carica papaya L.) in the first two years of the establishment of the cultivation. The two-spotted spider mite, Tetranychus urticae Koch (Tetranychidae), is considered a pest in papaya, but not in coffee crops. We here report an unusual occurrence of this mite on coffee plants, causing significant damage in fields where they are intercropped with papaya in that state. Mites at different developmental stages were found on the underside of young coffee leaves, producing profuse webbing, causing leaf malformation, necrosis and premature fall. The intercrop of papaya with other crops may lead to the need to adopt measures to control the two-spotted spider mite on the associated crop, even when the latter is known as an unfavorable host to this mite species.

Partnership Development of Smallholder Coffee Cultivation: A Model for Social Capital in the Global Value Chain

The productivity of smallholder coffee cultivation is declining due to ageing trees, making the rejuvenation of coffee trees with superior seeds essential. This rejuvenation process requires the support and participation of various stakeholders, including the government, banks, investors, universities, community leaders, experts, extension workers, and other parties. The nature of an incomplete contract in building partnership with farmers requires confidence building to avoid higher costs in enforcing a new behavior. However, this study shows that the accumulation of social capital also leads to higher expenses in maintaining these relationships. This study aimed to develop a social capital model to enhance partnerships between coffee farmers and relevant stakeholders. The analysis used a system dynamics model for coffee production and farmer income. The data collection involved the gathering of data and information from 17 actors in the coffee industry in Lampung, particularly in Kopista community. The study reveals that the social capital model must be constructed from four components: (1) trust, (2) ongoing cooperative activities, (3) social capital connections, and (4) memories of successful cooperative actions. Active involvement and instruction from specialists on the concept of social capital and partnership models can enhance cooperation by maintaining social connections. The policy implication of this study is that the development of a social capital model and partnership must be constructed by mentoring for economic benefits and must be continuously supported.

Incidence, Damage and Management of the Major Pests and Diseases of Robusta Coffee, [Coffea canephora (Pierre Ex A. Froehner)] in Uganda

Black Coffee Twig Borer (BCTB), Xylosandrous compactus Eichhoff (Coleoptera: Scolytidae) and Coffee Wilt Disease (CWD) are still the two main biological constraints to Robusta coffee production in Uganda. A rapid assessment survey was conducted in January 2022 in the Regions of Eastern (Busoga), Greater Masaka, Western, South western and Rwenzori to determine the status of pests and diseases in the different regions. A short-structured questionnaire with both open and closed-ended questions was administered to 268 participants that were purposively selected in different regions. At plot level, five coffee plants were selected in each of the sampled coffee farms for observation. The selected stems were checked for infestation by the stem borers and root mealy bugs (evidenced by ants moving up and down the coffee tree). The coffee canopy was divided into 2 imaginary sections—upper and lower to assess damage by leaf skeletonizers, tailed caterpillars, beetles, aphids, mealybugs, lygus, brown eye spot, coffee leaf rust, scales, aphids, berry moth and red blister. In addition, data was collected at field level parameters including: shade intensity, the most common shade trees, weed management and most common weeds (whether grasses, sedges or broadleaved), mulching intensity and mulching material, manuring intensity and common manure used, fertilizer application and type of fertilizer used, presence and type of cover crops, presence of bands and trenches as well as intensity of intercropping and the most common intercrops. Field observations revealed that the Black Coffee Twig Borer (BCTB) was responsible for the drying up of young and old coffee branches across all regions together with Coffee Wilt disease (CWD) to a smaller extent. On average, 9.4% of the primary branches were infested by BCTB. The highest damage levels of BCTB were recorded in Eastern (17.2%) and Western (12.4%) regions. Although, BCTB affected all ages of coffee, young coffee of 2-3 years was most affected. Overall, 3.9% of the sampled coffee trees were infected by Coffee Wilt Disease (CWD), with the highest incidence (8.2%) recorded in Southwestern Uganda. There is need to enhance existing management measures for coffee pests and diseases especially BCTB and CWD. Due to the high levels of spread of BCTB, this will require a community approach to sensitize farmers through meetings and media on the sustainable management of BCTB. There is also need to come up with good dissemination strategies of Coffee Wilt Disease Resistant varieties to aid their uptake and roll out a gap filling programme for coffee trees infected and destroyed by CWD across all regions using CWDr varieties.

From Waste to Taste: Coffee By-Products as Starter Cultures for Sustainable Fermentation and Improved Coffee Quality

Utilizing coffee by-products in the fermentation process of coffee offers a sustainable strategy by repurposing agricultural waste and enhancing product quality. This study evaluates the effect of applying a starter culture, derived from coffee residues, on the dynamics of reducing and total sugars during coffee fermentation, as well as the composition of aromatic compounds, organic acids, and the sensory profile of coffee inoculated with yeast (Saccharomyces cerevisiae) and lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus), in comparison to a spontaneously fermented sample. Volatile compounds were identified and quantified using dynamic headspace gas chromatography-mass spectrometry (HS/GC-MS), with predominant detection of 2-furancarboxaldehyde, 5-methyl; 2-furanmethanol; and furfural—compounds associated with caramel, nut, and sweet aromas from the roasting process. A reduction in sugars (glucose, fructose, and sucrose) occurred over the 36 h fermentation period. Lactic acid (2.79 g/L) was the predominant organic acid, followed by acetic acid (0.69 g/L). The application of the inoculum improved the sensory quality of the coffee, achieving a score of 86.6 in evaluations by Q-graders, compared to 84 for the control sample. Additionally, descriptors such as red apple, honey, and citrus were prominent, contributing to a uniform and balanced flavor profile. These findings indicate that controlled fermentation with starter cultures derived from coffee by-products enhances sustainability in coffee production. It achieves this by supporting a circular economy, reducing reliance on chemical additives, and improving product quality. This approach aligns with sustainable development goals by promoting environmental stewardship, economic viability, and social well-being within the coffee industry.

Exploring Hyaluronidase and Alpha-Glucosidase Inhibition Activities of the Hydrothermal Extract of Coffee Silverskin Obtained from a Central Composite Design

Coffee silverskin (CS), the main by-product of coffee roasting production, contains various valuable bioactive compounds in its chemical compositions. Hydrothermal water extraction (HDTE) is one of the promising techniques for valorizing the organic fraction of CS into functional bioactive ingredients, which can be further exploited in various applications. This study aimed to evaluate the hyaluronidase and α-glucosidase inhibition activities of the CS extracts obtained under optimized water extraction conditions. Process optimization was performed using central composite design response surface methodology (CCD-RSM) with a broader range of extraction temperatures (25, 137.5, and 250 °C), reaction times (5, 38.5, and 72 min), and solid-to-liquid ratios (1:10, 1:80, and 1:150). The highest yield of 39.62% was obtained at 137.5 °C, with a reaction time of 72 min and an S/L ratio of 1:80. The total caffeoylquinic acid contents (T-CQA) were quantified based on the sum of three major isomers, including 3-CQA, 4-CQA, and 5-CQA. The results revealed that the highest T-CQA (2.76 ± 0.20 mg/g CS) was significantly obtained (p < 0.05) by subcritical water extraction (SWE) at 143.2 °C with an S/L ratio of 1:10 and an extraction time of 10.41 min. At such conditions, the total phenolic content (TPC), antioxidant properties (AP), and caffeine were 96.13 mg gallic acid equivalence per gram (GAE/g) CS, 20.85 ± 0.17 mg Trolox equivalence per gram (TE/g) CS, and 10.84 ± 1.25 mg/g CS, respectively. The 50% inhibition capacity (IC50) of hyaluronidase and α-glucosidase inhibition of the CS extracted were 5.00 mg/mL and 9.00 mg/mL, respectively. Our results supported the potential direct or indirect applications of CS, such as hydrothermal CS extract (HDT-CSE), in functional food or drinks. Repurposing CS residue to manufacture new products can efficiently reduce the amount of organic waste in landfills, thus conserving resources and energy and contributing to a lower overall carbon footprint in coffee production.

Influence of irrigation intervals on essential nutrient content in okra (Abelmoschus esculentus) seeds

The influence of irrigation intervals on the accumulation of essential nutrients in okra seeds, especially those intended for coffee production, has not been thoroughly documented. This study aimed to investigate the effects of irrigation intervals on essential nutrient levels in okra seeds. By exploring how different irrigation schedules impact nutrient content, this research aims to optimize water use and enhance seed quality to meet the growing demand for nutrient-dense food products. The present study was conducted during late summer (December-January) 2022 and validated in 2023 at the Green Biotechnologies Research Centre of Excellence (GBRCE), University of Limpopo, Limpopo Province, South Africa (23°53'10"S, 29°44'15"E). Okra seedlings were subjected to irrigation intervals of 2, 4, 6, 8, 10, 12, and 14 days, with each interval replicated 10 times. Each seedling received 2,000 mL of tap water per irrigation. At 59 days after transplanting, pods were harvested and shelled, with seed samples prepared for the determination of malnutrition essential element tests. Calcium, K, Mg, and P versus irrigation interval exhibited quadratic relations with the model explained by 80, 78, 79, and 77% associations, respectively. Similarly, Cu, Fe, Na, Mn, and Zn versus irrigation interval exhibited quadratic relations, with the model explained by 71, 86, 79, 81, and 68% associations, respectively. Using x = −b1/2b2 relation, the average optimal irrigation intervals for macro and micronutrient elements were 9 and 8 days, respectively, with the average suggesting that the Day-8 irrigation interval was suitable for improving malnutrition essential elements of okra seeds under field conditions.

Gene transfer between fungal species triggers repeated coffee wilt disease outbreaks.

Two outbreaks of coffee wilt disease have devastated African coffee production. A PLOS Biology study suggests that horizontal gene transfer via large Starship transposons between 2 fungal species played a key role in the repeated emergence of the disease.

Diversity and functional role of bacterial microbiota in spontaneous coffee fermentation in northern Peru using shotgun metagenomics.

Peru is the ninth-largest coffee producer and the largest organic coffee exporter worldwide. Specific modifications in the microbial consortia during fermentation control the flavor of coffee. It is still unclear how fermentation duration affects microbial communities. This study aimed to provide insights into the diversity and functional behavior of the bacterial microbiome during coffee fermentation in northern Peru using shotgun metagenomics. Accordingly, metagenomic DNA was extracted and sequenced from samples of the liquid fraction during the short fermentation process (SFP) in Amazonas (6 and 12h) and long fermentation process (LFP) in Cajamarca (6, 12, 18, 24, and 36h). Our findings indicate that common (e.g., Acetobacter, Lactobacillus, Leuconostoc, and Weissella) and unique (e.g., Acidiphilium and Methylobacterium) acid-tolerant bacteria from the SFP and LFP play crucial roles and have a positive impact on the sensory qualities of coffee. Specifically, the LFP from San Ignacio might be associated with the high sensory quality of coffee based on the release of catalytic, hydrolase, oxidoreductase, transferase, and transporter enzymes in the InterPro and KEGG profiles. Additionally, these bacterial microorganisms metabolize several compounds (e.g., isoleucine, betaine, galactose, tryptophan, arginine, and cobalamin) into volatile compounds, mainly in the LFP, enhancing the flavor and aroma of coffees. This characteristic suggests that the LFP has a stronger effect on coffee quality than does the SFP on the basis of bacterial diversity and functional prediction. These findings provide new perspectives on the potential biotechnological uses of autochthonous microorganisms to produce superior-quality coffee beans from northern Peru.

Coffee: Lighting Its Complex Ground Truth and Percolating Its Molecular Brew

Coffee is one of the most widely traded commodities worldwide and its popularity is only increasing. The International Coffee Organisation (ICO) reported a 6% increase in global production in 2020 to 10.5 million tonnes. Coffee production is quite involved (from sowing to harvesting, processing, packaging, and storage); consequently, the industry faces major challenges in terms of the assessment of its quality, flavour, and the components which contribute to coffee’s characterisation, as well as the sustainability of coffee production and global trade. This has prompted multiple studies on the nature of the aroma and taste of the many varieties of coffee around the world, which has resulted in the identification of approximately 1000 volatile compounds and the development and implementation of upwards of 100 lexicons to describe the specific sensory characteristics of coffee. The complex nature of coffee has necessitated the development and incorporation of new analytical methodologies, such as multidimensional separation technologies and spectroscopy coupled with multivariant analysis, to qualify the essential characteristics of coffee’s flavour. This work aims to review the research on coffee’s flavour, covering the roasting process of coffee beans, the volatile and non-volatile components generated by this process, and the chemical reactions responsible for their formation, as well as coffee’s sustainability, the coffee value chain, and various forms of regulation, particularly the current emphasis on ‘fair trade’.

Application Of The Adams Bashforth-Moulton Method To Coffee Production Quantity Approach

Coffee is a type of plantation plant that has long been cultivated so that it has high economic value. Therefore, the authors are interested in approximating the amount of coffee production using the Adams Basforth Moulton method. The Adams Bashforth Moulton method is a way of finding a numerical solution at a certain point of a non-linear differential equation with a known initial value. The differential equation is first solved using the fourth-order Runge Kutta method to obtain four initial solutions which are then substituted into the fourth order Adams Bashforth predictor equation. Furthermore, the approximation value is corrected using the fourth-order Adams Moulton corrector equation. If the relative error is less than the stopping criterion , then the iteration is stopped. The iterations are performed 25 times with an interval of [0,25]. The results of the approximation using the Adams Bashforth Moulton method on the Verhults equation in the approximation show that every year the amount of production increases. The results of the total coffee production in Aceh Province in 2022 will reach 71468 tons and in 2023 it will reach 72966 tons and in 2024 it will reach 74465 tons.

Pengembangan Agrowisata Kopi di Lampung Barat

This research explores the potential for developing coffee agro-tourism in West Lampung as a strategy to enhance the local economy while supporting sustainability. Although West Lampung is known as one of the top coffee producers in Indonesia, the development of agro-tourism in this region still faces various challenges, such as limited infrastructure, lack of promotion, and minimal community participation. By using a Systematic Literature Review (SLR) approach, this study aims to identify key factors influencing the success of coffee agro-tourism and provide recommendations to address these challenges. The study indicates that the development of coffee agro-tourism has the potential to improve the economic well-being of the community by increasing income, creating jobs, and preserving culture and the environment. Therefore, policies that support the strengthening of human resources, infrastructure development, effective promotion, and community involvement in the development of agro-tourism in West Lampung are needed. The results of this research are expected to serve as a reference for the government, local communities, and investors in designing more effective policies and programs for sustainable coffee agro-tourism development in this region.

Chitosan-coated nanoemulsions of a terpene-based natural deep eutectic solvent and lemongrass essential oil to control coffee leaf rust: Two alternatives based on natural products

Coffee production is negatively affected by coffee leaf rust, a disease caused by the fungus Hemileia vastatrix. As a natural product-based alternative to chemically control the disease, this study evaluated the effect of two chitosan-coated nanoemulsions prepared from Cymbopogon citratus essential oil (EO) and the thymol: pyruvic acid (1:1) natural deep eutectic solvent (NADES) on the in vitro germination of H. vastatrix urediospores and on the in vivo control of the disease in Coffea arabica plants under greenhouse conditions. Both nanoformulations inhibited urediospores in vitro germination but only that prepared with EO did it significantly more than its free form active ingredient (the observed reduction was around 60 %). On the other hand, the in vivo experiment showed that the EO and NADES chitosan-coated nanoemulsions offered similar and significant protection for Coffea arabica plants against leaf rust; the disease severity level was found to be less than 2.6 % after 81 days from the application of the treatments to the plants (comparable to the cooper oxychloride, which is one of the commercial fungicides traditionally used), while the free components did not (9.0–13.3 % of severity level by day 81, such as the control). This is the first report demonstrating that chitosan-coated nanoemulsions, containing NADES or EO, protect coffee plants against H. vastatrix infection and can be two alternatives for sustainable pest management. Furthermore, this study contributes to broadening the prospects for using hydrophobic NADES in the design of biopesticides.

Carbon Footprint of Organic Coffee: Peruvian case study

In Peru, organic agriculture has emerged as a promising avenue for creating prosperity through the production of premium, value-added goods. Among the array of agricultural exports from Peru, organic coffee stands out as a highly significant product, celebrated internationally for its exceptional quality. Thus, there is an opportunity to address this study from the environmental point of view by focusing on greenhouse gas emissions in coffee production and adopting the principles of a circular economy. This approach not only promises to improve farmers' overall performance but also holds the potential to mitigate the environmental repercussions related with their production processes.The aim of this research is to analyze the carbon footprint of organic coffee that is produced by small farmers who are members of a cooperative situated in the northern region of Peru. To achieve this objective, the above-mentioned environmental impact during the production of organic green coffee was calculated using the Life Cycle Assessment methodology. This research also seeks to discern about disparities between the practices of farmers who already possess their organic certification and those currently in the certification process as well as assesses the relative eco-efficiency of these production units. Besides the absence of significant differences between those who have their organic certification and those who apply organic practices in their fields but are in the process of certification, results show that the carbon footprint of 1 kg of green coffee placed in port is estimated at 0.90 kg CO2e.

A bitter cup of coffee? Assessing the impact of climate change on Arabica coffee production in Brazil

Brazil, the world's largest producer and exporter of Arabica coffee, faces increasing challenges from climate changes. To maintain the sustainability of this commodity, innovative management techniques will be essential. This study aimed to assess the impact of climate projections, considering two CMIP6 emission scenarios (SSP2–4.5 and SSP5–8.5) on the phenology and yield of Arabica coffee in 36 representative locations across Brazil for the periods 2041–2060, 2061–2080, and 2081–2100. Observed meteorological data from the BR-DWGD (Brazilian Daily Weather Gridded Data) and projected data from CLIMBra (Climate Change Dataset for Brazil) were employed. An agrometeorological model, calibrated for Brazilian conditions, estimated yield and phenology. Results indicate significant impacts on coffee cultivation areas, mainly due to rising temperatures and increased water deficits. Projections also suggest changes in coffee phenology, with anthesis advancing in colder regions and delaying in warmer areas, while maturation timing occurring earlier in all climates. Yield increases from CO₂ fertilization were more pronounced in category C climates (Cfa, Cfb, Cwa, and Cwb), particularly in Cwb climates, reaching 2.9 bags ha−1 (3.7 bags ha−1 with irrigation) under the SSP2–4.5 scenario and 2.5 bags ha−1 (3.5 bags ha−1 with irrigation) under SSP5–8.5. However, higher temperatures and water deficits could cause severe yield losses, especially in Aw climates and under high-emission scenarios, where losses may reach 100 %. Irrigation will play an important role in mitigating yield losses, especially in northern regions such as northern Minas Gerais and Bahia, where yields could exceed 30 bags ha−1. While southern Minas Gerais, São Paulo, and northern Paraná are projected to have the highest yields, these regions also face greater uncertainty and variability. This study underscores the need for adaptive agricultural practices, the development of resilient coffee cultivars, and supportive research policies to ensure the sustainability of coffee farming in the face of climate change.

Organoleptic attributes of 22 robusta coffee clones and potential for specialty coffee production in Ecuador

Organoleptic attributes of 22 robusta coffee clones and potential for specialty coffee production in Ecuador

Horizontal transfers between fungal Fusarium species contributed to successive outbreaks of coffee wilt disease.

Outbreaks of fungal diseases have devastated plants and animals throughout history. Over the past century, the repeated emergence of coffee wilt disease caused by the fungal pathogen Fusarium xylarioides severely impacted coffee production across sub-Saharan Africa. To improve the disease management of such pathogens, it is crucial to understand their genetic structure and evolutionary potential. We compared the genomes of 13 historic strains spanning 6 decades and multiple disease outbreaks to investigate population structure and host specialisation. We found that F. xylarioides comprised at least 4 distinct lineages: 1 host-specific to Coffea arabica, 1 to C. canephora var. robusta, and 2 historic lineages isolated from various Coffea species. The presence/absence of large genomic regions across populations, the higher genetic similarities of these regions between species than expected based on genome-wide divergence and their locations in different loci in genomes across populations showed that horizontal transfers of effector genes from members of the F. oxysporum species complex contributed to host specificity. Multiple transfers into F. xylarioides populations matched different parts of the F. oxysporum mobile pathogenicity chromosome and were enriched in effector genes and transposons. Effector genes in this region and other carbohydrate-active enzymes important in the breakdown of plant cell walls were shown by transcriptomics to be highly expressed during infection of C. arabica by the fungal arabica strains. Widespread sharing of specific transposons between F. xylarioides and F. oxysporum, and the correspondence of a putative horizontally transferred regions to a Starship (large mobile element involved in horizontal gene transfers in fungi), reinforce the inference of horizontal transfers and suggest that mobile elements were involved. Our results support the hypothesis that horizontal gene transfers contributed to the repeated emergence of coffee wilt disease.

Effect of Chemical and Organic Fertilization on Soil Organic Carbon Dynamics in Coffee Production in Ghana

Effect of Chemical and Organic Fertilization on Soil Organic Carbon Dynamics in Coffee Production in Ghana

Occurrence of ochratoxins in coffee and risk assessment of ochratoxin a in a Costa Rican urban population

Costa Rica is a coffee producer and consumer country, but this product is prone to ochratoxin contamination; therefore, this study aims evaluates the human health risk associated with ochratoxin exposure among coffee consumers in the Costa Rica. Ochratoxin A (OTA) is a nephrotoxic compound classified as a Group 2B carcinogen, produced by the fungi Aspergillus section Circumdati, Aspergillus section Nigri and Penicillium spp. The presence of OTA and ochratoxin B (OTB) in Costa Rican coffee products (n = 175) was determined by HPLC with fluorescence detection. OTA was detected in 58.2% of the green coffee beans (1.01 ± 0.85 ng g −1), in 36.8% of the pure roasted coffee (2.59 ± 4.41 ng g −1), in 23.1% of the sugar-added roasted coffee (1.59 ± 0.33 ng g−1) and 75% of the instant coffee samples (0.69 ± 0.58 ng g−1). The contamination with OTB was 45.5% (1.28 ± 0.83 ng g −1), 31.6% (1.60 ± 2.04 ng g −1), 30.8% (1.42 ± 0.86 ng g −1), and 41.7% (2.64 ± 2.07 ng g −1), respectively. The dietary exposure to OTA of the Costa Rican population was assessed by a probabilistic approach. The mean estimated daily intake (EDI) of OTA from coffee was: 0.184 (90% IC: 0.179–0.189) ng kg−1 bw day−1 for the total population (0.189 [90% IC: 0.184–0.194] ng kg−1 bw day−1 for males and 0.181 [90% IC: 0.176–0.186] ng kg−1 bw day−1 for females). The EDIs were lower than the tolerable human intake benchmarks for OTA set by international food safety authorities (even though more than 80% of OTA is extracted during coffee preparation). The results evidence a low risk (related to ochratoxin) for coffee consumers in Costa Rica.

Antioxidant activity and physical quality of ice cream with the addition of the coffee extract from local Kotamobagu

The production of local Kotamobagu coffee extract used the ground coffee taken from organic robusta coffee producers in Kotamobagu City, North Sulawesi Province. This study aims to determine the addition of local Kotamobagu coffee extract to the antioxidant activity and physical quality (overrun, pH & melting point) of ice cream. This study used a Completely Randomized Design (CRD) with 5 treatments, namely the addition of local Kotamobagu coffee extract of P0: 0%; P1: 5%; P2: 10%; P3: 15% and P4: 20%. with 4 replications. The variables measured were antioxidant activity, overrun, pH and melting point. The results of the analysis of variance showed that the addition of local Kotamobagu coffee extract had a significant effect (P <0.05) on antioxidant activity and overrun but had the same effect on the pH and melting point of ice cream. It was concluded that the addition of local Kotamobagu coffee extract up to 20% produced ice cream that had increasing antioxidant activity content with physical quality that met the requirements of SNI 01-37131995.