The Flavor Profile of Semendo Arabica Coffee in Semende, Muara Enim, South Sumatra, Influenced by Processing and Brewing Methods


Authors : Daniel Jehovah; Budi Setiawan

Volume/Issue : Volume 8 - 2023, Issue 10 - October

Google Scholar : https://tinyurl.com/mty7mr9a

Scribd : https://tinyurl.com/4zdjmv2s

DOI : https://doi.org/10.5281/zenodo.10082414

Abstract : This research explores the flavor profile of Arabica coffee from Semendo, South Sumatra, Indonesia. Arabica coffee from Semendo is renowned for its unique flavor profile, characterized by dominant acidity and sweetness. The coffee processing methods and brewing techniques play a crucial role in creating diverse flavor characteristics. Additionally, geographic factors such as elevation and climate conditions impact the quality of Arabica coffee from Semendo. This study aims to delve deeper into the coffee processing methods and brewing techniques of Arabica coffee from Semendo and the factors influencing its flavor. We applied a qualitative descriptive approach using data collection methods including interviews, field observations, and documentation. We explored how processing methods, such as the natural method, washed method, and honey process, and brewing techniques, including espresso- based and manual brew, impart unique flavor characteristics to Arabica coffee from Semendo. Our data shows that the natural processing method produces coffee with a dominant sweetness and distinctive floral aroma. The washed method brings out sharp fruitiness and high acidity, creating a fresh and profound coffee-drinking experience. Meanwhile, the honey process exhibits special sweetness with a prominent fruity touch. The roasting of coffee beans by roasters also has a significant impact on the flavor profile of Arabica coffee from Semendo. Lighter roasting results in a bright flavor with strong acidity, while darker roasting imparts heavy and bold flavor characteristics. Brewing methods such as espresso- based and manual brew influence the coffee's viscosity, intensity, and acidity. Espresso-based brewing provides a more intense and bold flavor experience, while manual brew yields a lighter and well-balanced coffee. Our research methods included interviews with coffee farmers, baristas, and customers, observations in Semendo coffee plantations, and documentary studies to gain a profound understanding of Arabica coffee from Semendo. Our data highlights the importance of selecting the right processing and brewing methods to create a flavor experience aligned with individual preferences. The results of this research are expected to provide valuable guidance for coffee producers, artisans, and coffee enthusiasts who wish to better understand and appreciate the diverse and unique flavor characteristics of Arabica coffee from Semendo.

Keywords : Arabica, Semendo, Flavor Profile, Methods, Processing, Brewing, Roasting, Characteristics.

This research explores the flavor profile of Arabica coffee from Semendo, South Sumatra, Indonesia. Arabica coffee from Semendo is renowned for its unique flavor profile, characterized by dominant acidity and sweetness. The coffee processing methods and brewing techniques play a crucial role in creating diverse flavor characteristics. Additionally, geographic factors such as elevation and climate conditions impact the quality of Arabica coffee from Semendo. This study aims to delve deeper into the coffee processing methods and brewing techniques of Arabica coffee from Semendo and the factors influencing its flavor. We applied a qualitative descriptive approach using data collection methods including interviews, field observations, and documentation. We explored how processing methods, such as the natural method, washed method, and honey process, and brewing techniques, including espresso- based and manual brew, impart unique flavor characteristics to Arabica coffee from Semendo. Our data shows that the natural processing method produces coffee with a dominant sweetness and distinctive floral aroma. The washed method brings out sharp fruitiness and high acidity, creating a fresh and profound coffee-drinking experience. Meanwhile, the honey process exhibits special sweetness with a prominent fruity touch. The roasting of coffee beans by roasters also has a significant impact on the flavor profile of Arabica coffee from Semendo. Lighter roasting results in a bright flavor with strong acidity, while darker roasting imparts heavy and bold flavor characteristics. Brewing methods such as espresso- based and manual brew influence the coffee's viscosity, intensity, and acidity. Espresso-based brewing provides a more intense and bold flavor experience, while manual brew yields a lighter and well-balanced coffee. Our research methods included interviews with coffee farmers, baristas, and customers, observations in Semendo coffee plantations, and documentary studies to gain a profound understanding of Arabica coffee from Semendo. Our data highlights the importance of selecting the right processing and brewing methods to create a flavor experience aligned with individual preferences. The results of this research are expected to provide valuable guidance for coffee producers, artisans, and coffee enthusiasts who wish to better understand and appreciate the diverse and unique flavor characteristics of Arabica coffee from Semendo.

Keywords : Arabica, Semendo, Flavor Profile, Methods, Processing, Brewing, Roasting, Characteristics.

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