The Influence of Roasting Levels and Brewing Techniques on the Chemical and Sensory Characteristics of Anaerobically Fermented Liberica Coffee (Coffea liberica) from Banyuwangi Siska Septiana (a), Tunjung Mahatmanto (a*), Wenny Bekti Sunarharum (a), Alya Salsabila (a)
Faculty of Agricultural Technology, Universitas Brawijaya
*corresponding author: tjmahatmanto[at]ub.ac.id
Abstract
Liberica coffee (Coffea liberica), native to the tropical regions of West and Central Africa, has a long history of cultivation in Banyuwangi. Its popularity later declined due to perceived poor sensory quality. To enhance the quality of Liberica coffee beans, efficient post-harvest processing is vital. Among these processes, fermentation, roasting, and preparation techniques have been identified as key factors influencing the sensory profile of coffee. In this study, we focused on anaerobically fermented Liberica coffee beans from Banyuwangi. The beans were subjected to light and medium roasting levels, and then manually brewed using three different methods: V60, French press, and Vietnam drip. The main objective was to investigate the influence of roasting levels and brewing techniques on the chemical and sensory characteristics of Liberica coffee. The results demonstrated that both roasting levels and manual brewing techniques had a considerable impact on the pH value, antioxidant content, and total dissolved solids of the brewed Liberica coffee. Furthermore, these treatments significantly influenced its sensory attributes, with the Vietnam drip method yielding the highest mean intensity. In conclusion, this study highlights the pivotal role of roasting levels and brewing techniques in determining the chemical and sensory characteristics of anaerobically fermented Liberica coffee. By refining these techniques, Liberica coffee from Banyuwangi may regain its appeal as a unique and captivating coffee choice in the global market.
