Drying and Sortation to Improve Green Beans and Cup Quality of Wamena Coffee
Adnan, Martina Sri Lestari

Papua Assessment Institute for Agricultural Technology, Jl. Yahim No. 49, Sentani, Jayapura - Papua 99352, Phone (0967) 592179, Fax (0967) 591235
e-mail: adnan.msi[at]pertanian.go.id; aalbahry[at]yahoo.com

Abstract

Drying and sortation are the most important steps to improve green coffee beans and cup quality. However, farmers very often neglect these steps. Therefore, a simple technique and soft approach are required to encourage farmers to implement drying and sortation technology. The study aim is to assess suitable drying and sortation technology to improve green coffee beans and cup quality to local culture in Jayawijaya Regency, Papua. Green coffee beans species Coffea arabica var Linie S 795 were collected from processing plant of farmer group Alua Marian at Waga-waga village, Kurulu District, Jayawijaya Regency during harvest season on Mei-October 2019. The study was conducted using 2 factors; a. Combination of drying floor using a tarp and without sortation (DFWTS). b. Combination of drying tables and with sortation (DTWS). Drying tables were designed as two separate parts. The first part was the permanent tables, and the second part was removable boxes in dimension 80 x 80 cm located on top of the permanent tables. Descriptive analysis was conducted based on SNI 01-2907-2008 by the Indonesian Coffee and Cocoa Research Institute. The results show DTWS produce green coffee beans in compliance with SNI 01-2907-2008 at 4a grade, compared to DFWTS is rejected. Green coffee beans quality is likely to affect cup quality. DTWS obtain cup quality score 83.0 compare to DFWTS is 81.25. In conclusion, DTWS improve green coffee beans and cup quality.

Keywords: drying table, sortation, cup quality, green beans, specialty coffee

Topic: AGRICULTURAL PRODUCT TECHNOLOGY