A Review: Gayo Arabica Cupping Quality from Coffee Cherry to Green Bean

Abstract

(Ulasan Ilmiah : Mutu Cita Rasa Kopi Arabika Gayo dari Buah hingga Kopi Beras) ABSTRACT. Arabica coffee as primary commodity attracts intensive study over the years in the whole coffee sectors. This review aims to compile relevant information related to coffee botany and its production, fermentation as post-harvest process as well as the impacts of its sensory quality and composition. Many researchers prior to acknowledge that the coffee holistic production, where started from breeding to brewing ultimately affects coffee quality as beverage. Future trends attempt to determine the impact of climate change on coffee quality, processing techniques of coffee waste as well as isolation active components which impact sensory quality.

Keywords

• arabica
• kopi spesialti
• pengolahan basah
• asam klorogenat
• kafein