Specialty Coffee Association Of America Research Articles

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.

Influence of Cultivars and Cultivation Land Slope on Sensory Quality of Gayo Arabica Coffee

All processes involved influence the quality of brewed coffee. One factor that has not been explored well is the influence of environmental conditions, such as cultivation land slopes. This research examines the influence of cultivation area position on the taste quality of coffee from three local cultivars commonly cultivated in the Gayo Highlands. This research used a factorial randomized block design consisting of 2 factors: cultivar (V) and land area (H). The cultivars (V) observed were V1 = Timtim, V2= Borbor, V3 = Ateng Super, and V4 = multi variety. The expanse of coffee cultivation land (H) consists of M1 = flat expanse of land and M2 = sloping expanse of land with a slope of 25%-35%. The experiment was carried out with three replications. The results showed that the coffee brew from Ateng Super had higher acidity (low pH value, 4.90) than the other two cultivars. Cupping test results show that sloping land tends to produce better-tasting coffee brews. Borbor planted on sloping land produces coffee with the highest cupping score. The total cupping score for all treatments ranged from 80,04 – 85,08 with mean value 83,89, which shows that the coffee in this study meets the category of specialty coffee based on the standards of the Specialty Coffee Association of America (SCAA).

Pengaruh Ukuran Biji Kopi Robusta pada Kualitas Citarasa Kopi

Robusta coffee is known for its bitter taste and stronger aroma compared to arabica coffee. Additionally, robusta coffee has a higher caffeine content. Coffee quality is evaluated based on the quality of green coffee beans and the taste of the brewed coffee. A good and delicious coffee taste can be achieved by roasting the coffee beans correctly and using high-quality green coffee beans. This study was conducted to evaluate the taste of quality 1 robusta coffee beans with different sizes - L (7.5 mm in diameter), M (6.5 mm in diameter), and S (5.5 mm in diameter). The experiment was carried out using a simple randomized block design and analyzed using analysis of variance, followed by the LSD test with a 5% significance level. The research was conducted at a coffee processing factory in Satak village, Kediri, East Java in March 2022. The taste testing of the robusta coffee was done using the cupping test method according to the Specialty Coffee Association of America (SCAA) standards. The results of the analysis indicate that the taste of quality 1 robusta coffee beans is significantly affected by the size of the beans in terms of fragrance, flavor, balance, sweetness, and overall taste. Based on the cupping coffee quality classification scores, robusta coffee beans 1S, 1M, and 1L scored <75, which means they are of low quality and considered off-grade.

The Taste of Arabica Coffee in Several Altitude and Shading Condition

The research that aimed to analyze the relationship between altitude and shade of Arabica coffee plants on the taste of coffee has been conducted. This study uses an organoleptic analysis method that refers to the Specialty Coffee Association of America (SCAA) Standard with parameters are fragrance, acidity, body, flavor, after taste, and balance. Coffee flavor test results at all altitudes, coffee beans in the presence of shade have a positive effect on forming flavor, body, quality after taste, and balance, where the flavor of Arabica coffee in shaded conditions has a higher rating scale. In addition, based on the classification of taste quality, Arabica coffee in shaded conditions is included in the category of specialty Arabica coffee with a total scoring is 82.50 to 83.75.

Cupping test of some varieties of Gayo arabica coffee at different altitudes in Central Aceh District

Aceh is one of the center of Indonesian arabica coffee which has unique taste and flavor. The variability of arabica coffee is very diverse due to soil, climate and altitude variations. Balittri-IAARD recently released arabica Gayo 1 variety originally from Central Aceh District. The purpose of this study was to evaluate the caffeine content and sensory differences of each Gayo 1 and Gayo 3 arabica coffee among a three-level grown altitude. Both varieties of coffee were grown at 900, 1300 and 1500 m asl in Central Aceh District. The sensory quality was tested by the cupping method following SCAA (Specialty Coffee Association of America) protocols. The caffeine content in Gayo 1 and Gayo 3 ranged from 1.14-1.70%, whereas the value was inclined from 900 to 1300 m asl and turned down at 1500 m asl. Cupping analysis of Gayo 1 and Gayo 3 had scores> 80; it was categorized as specialty coffee. Coffee was grown at 900 and 1300 m asl had an excellent category with a cupping score of 85-89.99. Meanwhile, Gayo coffee, grown at 1500 m asl, had a very good specialty category.

Efecto del secado por radiación infrarroja sobre la calidad sensorial en taza para cafés (Coffea arabica) especiales

The drying process of coffee (Coffea arabica) is important to achieve quality organoleptic characteristics. The objective of the study was to evaluate the effect of drying by means of an electromechanical system based on infrared on sensory quality in special coffees cup. For this, an electromechanical system was designed using infrared emitters that combines electromagnetic radiation with conventional convective heating. 75 coffee samples were collected at three (3) height levels. The samples underwent the traditional drying process and the electromechanical system, to later be evaluated by professional tasters under the SCAA (Specialty Coffee Association of America) scale. The samples dried with infrared at 12% humidity presented a cupping value of 82.93 for cup coffee with a smaller data dispersion than the traditional system that obtained 81.34, in addition the t-test of non-equivalent samples indicates that its value is significantly better (p<0.05). We concluded that the electromechanical system with infrared drying increased the sensory quality of coffee compared to traditional drying.

Yield Qualities Evaluation for Gayo Arabica Coffee Germplasm

Gayo Arabica coffee has been known in the world market as specialty coffee. Some lines of Arabica coffee that have been planted in the Gayo Experimental Station (GES) for more than 20 years have the potential to be released as superior varieties. This study aimed to evaluate the physical, physicochemical and organoleptic qualities of 15 Arabica coffee lines in the GES germplasm. The physical quality test of beans refers to SNI 2907-2008 by observing the length, width, thickness, and weight of 100 beans. Physicochemical content testing was carried out on beans, including caffeine, protein, fat, and ash. Organoleptic testing was carried out by certified panelists referring to the Specialty Coffee Association of America (SCAA) standards. The evaluation results of 15 Gayo Arabica coffee lines showed that all lines had the good physical quality of beans. Protein content ranges from 10.79-14.14%, caffeine 0.51-0.82, and fat 12.48-15.68%. All tested Arabica coffees had a total score of more than 80, which means they are included in the specialty category. The Ateng Super, C 49, and SLN 9 lines had a better taste (85.75) than the superior varieties released, namely Gayo 1 (83.75) and Gayo 2 (85.50).

Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics.

The use of vacuum cycles for the cold extraction of coffee is a new process that leads to a significant reduction in process time of Cold Brew compared to conventional methods. This research aimed at specifying the necessary parameters for producing a consumer-accepted cold brew coffee by applying vacuum cycles. This was achieved by investigating the effect of the number of cycles and of the applied pressure (vacuum) on the physicochemical characteristics of the cold brew coffee, i.e., total dissolved solids (TDS%), pH, acidity, phenol and caffeine content and color. Furthermore, sensory evaluation took place by members of the Specialty Coffee Association of America (SCAA) to specify parameters such as coffee blend, coffee/water ratio, total water hardness and grind size and secondly to determine the optimal pressure and number of cycles for a tasty final beverage. The sensory and physiochemical characteristics of cold extraction coffee were investigated by Principal Component Analysis (PCA). It became evident that coffee extraction by applying two vacuum cycles at 205 mbar pressure produced the lowest intensity of physiochemical properties (caffeine, phenols, acidity, TDS% and pH), and the highest score of sensory characteristics (fragrance, body, acidity, flavor, balance, and aftertaste). Caffeine and phenol concentration of the optimal beverage were 26.66 ± 1.56 mg/g coffee and 23.36 ± 0.79 mg gallic acid/g coffee respectively. The physiochemical characteristics were also compared to a beverage of hot extraction of the same blend and ratio of coffee to water.

KARAKTERISTIK FISIK KUALITAS BIJI KOPI DAN KUALITAS KOPI BUBUK SINTARO 2 DAN SINTARO 3 DENGAN BERBAGAI TINGKAT SANGRAI

Juremian and Kirmanan are other names for the Sintaro 2 and Sintaro 3 coffee clones, the national superior robusta coffee clones that have been cultivated in Sidorejo Village. This study aims to determine the quality and physical properties of coffee beans, chemical properties and ground coffee quality of Juremian and Kirmanan clones. The quality and physical properties of coffee beans are evaluated according to the Indonesian National Standard (SNI) 01-02907-2008 procedure. The chemical properties and quality of ground coffee powder were evaluated based on SNI 01-3542-204 procedure as well as the cupping test method (Specialty Coffee Association of America). The results showed that Juremian coffee beans had fewer defects and bean sizes, more peaberry beans, and better bean quality than Kirmanan coffee beans. Based on coffee extract content, "medium dark roast" and "dark roast" Ground coffee Juremian and Kirmanan are categorized as quality 1. "Medium dark roasted" Juremian coffee got a total score of 8.00, with the "excelent" category on the cupping test. The aromas found in Juremian coffee include chocholety, black tea, fruity, and nutty. The quality of the coffee beans, the high percentage of peaberry, and the roasting rate are thought to have contributed to the brewing quality of Juremian and Kirmanan coffees.

CONSUMER PERCEPTION ON SENSORY ATTRIBUTES OF SELECTED LOCAL INDONESIAN COFFEE

The increase in coffee consumption for the last few years, especially for specialty coffee, becomes an opportunity to develop the local coffee market in Indonesia. In terms of developing local coffee, consumers’ sensory quality knowledge plays a vital role for coffee producer and marketer to increase sales. Taking this fact into account, the purpose of this study was to establish the quality of the sensory attributes of two selected local Indonesian coffee grown in Cianjur and Pangalengan, West Java. This study also aims to determine consumer perceptions of the attributes. Quality of the sensory attributes was evaluated by three certified panelists from the Indonesian Coffee and Cocoa Research Institute using cup testing method according to Specialty Coffee Association of America (SCAA) standard, while consumer perception was studied based on gap analysis between perceived importance and performance of the sensory attributes, assessed by 35 participants. Result revealed that the coffees had passed specialty grade and customer satisfaction, indicating the great potential for their market development. However, improvements in several sensory attributes such as flavour, aftertaste, and balance still need to be done.

Sensory analysis of arabica coffee: cultivars of rust resistance with potential for the specialty coffee market

The objective of this work was to describe the sensory profile of 11 arabica coffee genotypes with different levels of resistance to rust and to evaluate their genetic potential for the production of specialty coffees. The experiments were conducted in three coffee producing municipalities, in the region of Matas de Minas, in Minas Gerais state, Brazil. The experimental design was a randomized complete block design with three replicates and 11 genotypes with different levels of resistance to rust. The sensory analyses of the beverage, which was produced from coffee harvested in the cherry stage, were carried out according to the methodology proposed by the Specialty Coffee Association of America. All genotypes resistant and moderately resistant to rust presented potential for specialty coffee production. The expression of attributes of sensorial quality is distinct in different environments, which increases the marketability and increases the demanded price for specialty coffees. The correlations between attributes were environmentally dependent. The fragrance/aroma, balance, and aftertaste attributes presented correlation higher than 0.8 with the total score in all evaluated environments.

Parâmetros produtivos e de qualidade de cultivares de cafeeiros na região do Alto Paranaíba, Minas Gerais, Brasil

A escolha da cultivar a ser implantada em uma lavoura cafeeira deve ser baseada na produtividade, qualidade e tamanho dos grãos, visando agregação de valor ao produto. Neste contexto, objetivou-se avaliar os parâmetros produtivos e de qualidade de cultivares de cafeeiros na região do Alto Paranaíba, Minas Gerais. O experimento foi realizado na Universidade Federal de Uberlândia, Campus Monte Carmelo, no delineamento em blocos casualizados (DBC), com cinco blocos e oito tratamentos representados por cultivares de Coffea arabica L. Em julho de 2019, foi realizada a colheita por meio de derriça manual no pano, sendo avaliadas as seguintes características: produtividade (sacas beneficiadas de 60 kg ha-1), percentual de frutos verde, verde cana, cereja, passa e seco, rendimento (L de “café da roça” para compor uma saca de 60 kg de café beneficiado), renda (relação entre o peso do café beneficiado e o de café seco em coco, em porcentagem), análise sensorial de acordo com o protocolo da Specialty Coffee Association of America (SCAA) e classificação quanto ao tamanho e formato de grãos. As cultivares Acaiá Cerrado MG-1474, Mundo Novo IAC 379-19, Catuaí Vermelho IAC 99 e Topázio MG-1190 se destacaram por apresentarem maiores produtividades e renda. Não houve diferença significativa entre as cultivares para rendimento, obtendo-se média de 380,6 L de “café da roça” para compor uma saca de 60 kg beneficiada. O maior percentual de frutos cerejas, passas e secos foram detectados, respectivamente, nas cultivares Mundo Novo IAC 379-19, Bourbon Amarelo IAC J10 e Acauã Novo (média de 7,78%), Mundo Novo IAC 379-19 e Bourbon Amarelo IAC J10 (média de 21,9%) e Acaiá Cerrado MG-1474, Catuaí Vermelho IAC 99, Topázio MG-1190, IAC 125 RN e Paraíso MG H 419-1 (média de 91,2%). Todas as cultivares apresentam pontuação de bebida entre 79 e 81 pontos. A cultivar IAC 125 RN obteve maior percentual de grãos de peneira alta, enquanto as cultivares Topázio MG-1190 e Acauã Novo apresentaram maior quantidade de grãos moca miúdo.

GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans.

Coffee fermentation has been reported as one key process in aroma and flavor development of coffee. However, natural fermentation often results in inconsistent quality of coffee. In this study, second fermentation using isolates from feces of civet (Luwak) and Cilembu sweet potato were used to improve the quality of Arabica green coffee beans. The aim of this research was to improve the quality of various Arabica coffee from different origins in Indonesia by controlled-second fermentation. The Arabica coffee beans used in this study were from three origins in Indonesia: Kintamani-Bali (I), Aceh-Gayo (II) and Nagarawangi-Sumedang (III). The second fermentation was done using three bacterial isolates coded as BF5C(2); UciSp14; and AF7E which belong to Bacillus genus. Quality assessment of fermented coffee was performed by cupping test following Specialty Coffee Association of America (SCAA) protocol by licensed Q graders, GC/MS metabolite profiling, and total polyphenol content measurement. The controlled-second fermentation for 4-8h was successful to increase total polyphenol content well as to improve the complexity of coffee taste and coffee quality (cupping score > 84). Comparative GC/MS analysis showed that fermentation of coffee beans resulted in alteration of metabolite profiles of coffee beans compared with control, while still maintaining the characteristics of coffee based on each origin. The controlled-second fermentation was effective to increase the quality of coffee and alter metabolite composition of coffee that were associated with changes in taste profile of coffee. This report may serve as basis for producing coffee with better taste quality with higher polyphenols content through standardized fermentation production in industrial scale.

Strategic planning for developing coffee as a tourist attraction in Rural Area (Case study: Campakamulya Village, Bandung, West Java, Indonesia)

This research aims to develop strategic planning for rural coffee tourism at Campakamulya Village. Puntang Coffee has successfully become one of the winners in the worldwide coffee competition based on the Specialty Coffee Association of America (SCAA). Campakamulya Village is one of the producers of Puntang Coffee. Coffee as a tourist attraction is one of the key element in rural tourism performance and also as a tool to develop tourism in the area. The PESTLE analysis is used to assess the external factors about rural coffee tourism situation in Campakamulya Village. It also helps to identify factors for developing strategic planning and give conclusions. This research contributes to the community regarding the planning of the rural tourism strategy with an emphasis on coffee as an attraction can contribute to the development of the rural area and integrated approaches to sustainable development.

Indikator Atribut Sensori Kopi Specialty Asal Jawa Barat Berbasis Komponen Biokimia

<em>Assessing coffee sensory quality is generally carried out by panelists using cup testing with reference to the Specialty Coffee Association of America (SCAA) standards. A high level of sensitivity sensory is essential thus it must be done by trained panelists. Given the limitations of the method, a deeper study is required to obtain a standard of assessment of coffee sensory quality based on more reliable and precise analytical methods, one of which is biochemical components. This study was aimed to analyze the sensory quality and biochemical components of Arabica coffee and determine the indicators of sensory attributes based on those biochemical components. The study was conducted at two Arabica coffee-producing areas in West Java from May to September 2019. The biochemical components analyzed included caffeine, trigonelline, chlorogenic acid (CGA), sucrose, and lipid, while the sensory attributes assessed were aroma, flavor, aftertaste, acidity, body, balance, uniformity, sweetness, clean cup, and overall. The survey method with stratified and simple random sampling was used and followed by Two-way Anova and Partial Least Square analysis. Results showed variations in the biochemical content of coffee from the two areas. Lipid has a positive correlation with the aroma and flavor attributes, and negatively correlated with the body attribute. Caffeine has a negative correlation with the aftertaste attribute, whereas CGA has a negative correlation with the acidity attribute. Correlation between biochemical components with sensory attributes showed that the biochemical content acts as an indicator of sensory attributes.</em>

Identificación de elementos discriminatorios para caracterizar el Coffea arabica L. empleando componentes principales

La evaluación de la calidad en taza en agrosistemas de Coffea arabica L. es necesaria para generar alternativas que aseguren la calidad y diferenciación del café en Coatepec, Veracruz, México. El presente estudio se realizó con el objetivo de evaluar la calidad física y sensorial de las variedades Typica y Mundo Novo a través del análisis de componentes principales, durante el período 2017-2018, para identificar las variables que se asocian a la calidad en taza de las variedades. Once muestras de café cereza se procesaron con beneficio húmedo para evaluar sus características físicas y sensoriales. Las particularidades físicas fueron evaluadas conforme a las normas internacionales de la Specialty Coffee Association of America (SCAA). De acuerdo con la prueba t de student, los resultados indican, que no existen diferencias significativas entre variedades respecto a la calidad física definidas por tamaño, forma y defectos del grano. Las propiedades sensoriales se analizaron mediante la técnica de componentes principales. Los resultados muestran que dos de los siete componentes explican 73.67% de variabilidad total. El primero refiere 47.24% y se correlaciona negativamente con las variables sabor, sabor residual, acidez y apreciación global. Mientras que, el segundo explica 26.43% y se correlaciona positivamente con las variables cuerpo y balance. Finalmente, los resultados indican que no hubo diferencias significativas en relación con la calidad física del grano y en taza entre variedades, ya que ambas obtuvieron 80 puntos y se consideran cafés de muy buena calidad.

Comparison of organoleptic quality of coffee (Coffea arabica L.) in Puno - Peru and La Paz - Bolivia

57 samples of 500 g of coffee were evaluated to compare the quality of coffee cup, in the rural sectors of the San Juan del Oro areas in Sandia - Puno and Apollo in Franz Tamayo - La Paz. Both production areas are located in an ecological floor that varies between 1300 to 1400 msnm, this being an important factor, since high-quality coffee is obtained at more than 1200 msnm. For the evaluation of the samples in each production area of San Juan del Oro and Apollo, two samples (500g each) were made, first at 10% and second at 30% of the best samples for the evaluation of mixtures or blends. The best quality coffee was obtained 88.7 evaluation points of coffee beans from San Juan del Oro and 86.5 points in Apolo. The best cup organoleptic profile was presented in San Juan del Oro coffee with notes of "floral, honey, jasmine, complex", while in Apollo it was "citrus, floral, tangerine", resembling the qualities "floral, honey, and fruit flavor. " Based on the coffee classification of the Specialty Coffee Association of America, 55.4% of the coffee studied is in the special coffee category and 44.4% coffee of special origin. It is concluded that the best quality coffee is from San Juan del Oro; I do not enter Apolo, a production with better moisture conservation in parchment grain was observed, determining that there are organoleptic differences in both production areas and similar organoleptic profiles.  

Deep-Learning-Based Defective Bean Inspection with GAN-Structured Automated Labeled Data Augmentation in Coffee Industry

In the production process from green beans to coffee bean packages, the defective bean removal (or in short, defect removal) is one of most labor-consuming stages, and many companies investigate the automation of this stage for minimizing human efforts. In this paper, we propose a deep-learning-based defective bean inspection scheme (DL-DBIS), together with a GAN (generative-adversarial network)-structured automated labeled data augmentation method (GALDAM) for enhancing the proposed scheme, so that the automation degree of bean removal with robotic arms can be further improved for coffee industries. The proposed scheme is aimed at providing an effective model to a deep-learning-based object detection module for accurately identifying defects among dense beans. The proposed GALDAM can be used to greatly reduce labor costs, since the data labeling is the most labor-intensive work in this sort of solutions. Our proposed scheme brings two main impacts to intelligent agriculture. First, our proposed scheme is can be easily adopted by industries as human effort in labeling coffee beans are minimized. The users can easily customize their own defective bean model without spending a great amount of time on labeling small and dense objects. Second, our scheme can inspect all classes of defective beans categorized by the SCAA (Specialty Coffee Association of America) at the same time and can be easily extended if more classes of defective beans are added. These two advantages increase the degree of automation in the coffee industry. The prototype of the proposed scheme was developed for studying integrated tests. Testing results of a case study reveal that the proposed scheme can efficiently and effectively generate models for identifying defective beans with accuracy and precision values up to 80 % .

English

The processes of maturation, harvest and post-harvest coffee of are strictly related to the physical and chemical modifications that can affect the sensorial quality of the coffee, being decisive factors in the choice of the appropriate management to reach the desired quality standard. The objective of this research was to identify the sensorial attributes of the Coffee Association of American (SCAA) protocol of coffee cultivars grown in the same geographic space, with fruit collection on two faces of exposure to solar radiation from the same plants subsequent post-harvest processing by wet and dry route. The study was conducted in Minas Gerais, in the city of Monte Carmelo. Six cultivars of Coffea arabica L. species were evaluated. The fruit collection in two exhibitions faces the solar radiation from the same plants with subsequent post-harvest processing via wet and dry. In view of the results it can be concluded that there was a better discrimination of sensory attributes among postharvest cafes obtained in the sun face plant processes, the cultivar Obata had the highest final score between the years of assessment and all cultivars showed potential for the production of specialty coffees, with the lowest scores attributed to genetic material Iapar-59. Key words: Coffeea arabica L., specialty coffees, sensory evaluation, specialty coffee association of America, quality.

Effect of varieties and processing practices on the physical and sensory characteristics of Gayo Arabica specialty coffee

Nowadays, sensory characteristics are considered as basic requirement for coffee quality, which determined its future commercial value. Gayo Arabica coffee is one of specialty coffees known by international buyers due to its unique taste and complex aroma. However, the sensory characteristics of gayo arabica coffee vary based on type of local varieties and the processing technique practiced. The present study aims to determine the effect of variety and processing methods towards physical and sensory properties of Gayo Arabica coffee. Four Gayo local varieties (Tim-tim, Borbor, Ateng Super and Multi-varieties) and three processing practices (full-wash, semi-wash and honey natural process) were investigated. The measured parameters were moisture contents and cupping quality based on Specialty Coffee Association of America (SCAA) procedure. The statistical analysis showed that local varieties and processing attributes has significant influenced (P≤0.01) on the certain sensory attributes. The interaction of both factors showed significant effects (P≤0.01) towards flavour, acidity and balance attributes. Ateng Super variety showed a high score of overall cupping attributes whilst among processing practices it showed no differences. In conclusion, all experiments produced specialty coffee based on SCAA cupping test. Ateng Super local varieties showed the highest score (85.36±0.14) and full-wash processing produced the highest cupping quality compared to others (84.79±0.03). The Q-grader also remarked that Gayo Arabica coffee has distinguished flavours such as chocolate, dark-chocolate, caramel, nutty and spicy in all experiments. However, several unpleasant remarks also appeared in honey natural process such as sour, slightly aged and over fermented taste.