Optimization of Cibunar Linggarjati Arabica Coffee Quality: Brix Level Analysis and Postharvest Techniques

Abstract

The Cibunar Linggarjati coffee plantation as one of the producers of Arabica coffee in Kuningan, West Java has considerable potential. This study compares the post-harvest results of Arabica coffee processed through two methods: dry process and full washed. The harvest process is based on red picking criteria, namely choosing ripe coffee cherries based on their color, and yellowish-red to dark red colors. The brix level research was carried out, to apply sugar content standards in coffee cherries in preventing the decline in coffee quality, which is very important for sustainable agriculture and market acceptance. This study focuses on measuring the brix level of coffee cherries to assess the sugar content and maturity. Observation of the brix content of Sigararutang cherries and Yellow Caturra of Arabica coffee that has matured optimally at a value of 12⁰-20⁰ brix. Meanwhile, the brix level for coffee cherry ripeness that is not optimal ranges from 8,801⁰ brix to 9,623⁰ brix. The methodology involves selective harvesting of ripe cherries and manual sorting to separate fresh red cherries from raw and deformed cherries. The fermentation process is carried out in full washed, because it has a significant impact on improving the taste of coffee by reducing the bitter taste and distinctive aroma. This study was conducted for six weeks, using a sample of 14 Arabica coffee trees, consisting of Sigarutang and Yellow Caturra varieties in a ratio of 1:1. It is hoped that this research aims to contribute to the understanding of post-harvest processing techniques and their impact on the quality of Arabica coffee, which is very important to maintain the quality of Indonesian coffee production in the global coffee market.