Processing of Arabica Coffee (Coffea arabica) in Kintamani, Bangli, Bali

Indonesia has a rich variety of coffee from each region known as specialty coffee. Arabica coffee (Coffea arabica) from Kintamani, Bangli, Bali is one of the Indonesian specialty coffee, has been Geographical Indication certification (GI). The specialty Arabica coffee from Kintamani, Bangli, Bali because it has a distinctive flavor and aroma, which is similar to orange’s fruit. A distinctive flavor and aroma of this Arabica coffee from Kintamani, Bangli, Bali, is closely related to the processing of Arabica coffee.

Fig 1. Arabica coffee (Coffea arabica) Kintamani, Bangli, Bali

The processing of smallholder estate Arabica coffee beans production in Kintamani, Bangli, Bali is full wash-dry hulling, comprises receiving raw materials, sorting, pulping, fermentation, washing or rinsing, drying (moisture content 10-12,5%), hulling, sorting, packaging, and storing. The smallholder estate farmers in Kintamani also did pay attention to the quality of Arabica coffee beans because usually farmers sell Arabica coffee beans that have been fermented.

The process fermentation of Arabica coffee beans in Kintamani, Bangli, Bali was for 16 hours of fermentation. The fermentation began at 6:00 pm and ended at 10:00 am. Coffee fermentation is useful to degrade the pectin-containing mucilage adhering firmly to coffee beans by pectinase and microorganisms (Masoud and Jespersen, 2006). The coffee fermentation had a more positive effect on microbiological changes and physicochemical quality of Arabica coffee, especially to decrease caffeine of the Arabica coffee beans from 3,7% to 1,7%, and also increase the antioxidants capacity of the ground of green coffee and its brews (Hatiningsih, et al., 2018). Moreover, some microorganisms during fermentation can produce a special flavor and aroma (Feng et al., 2016).

REFERENCES

Feng, X., Dong, H., Yang, P., Yang, R., Lu, J., Lv, J., and Sheng, J. 2016. Culturedependent and -independent Methods to Investigate the Predominant Microorganisms Associated with Wet Processed Coffee. Current Microbiology. Vol. 73 (2): 190-195.

Hatiningsih, S., Antara, N.S., and Gunam, I.B.W. 2018. Microbiological and Physicochemical Changes of Green Coffee (Coffea arabica) Fermentation in Kintamani, Bangli, Bali. Scientific Journal of Food Technology. Vol. 5 (2): 123-138.

Masoud, W., and Jerpersen, L. 2006. Pectin Degrading Enzymes in Yeast Involved in Fermentation of Coffea arabica in East Africa. International Journal of Food Microbiology. Vol. 110: 291-296