Cupping test of some varieties of Gayo arabica coffee at different altitudes in Central Aceh District

• Published in: IOP conference series. Earth and environmental science 2023-01, Vol.1133 (1), p.12002
• Main Authors: Tarigan, E B, Randriani, E
• Format: Article
• Language: English
• Subjects: Altitude; Caffeine; Coffee; Cupping Test; Ductility tests; Flavor; SCAA; Sensory; Sensory evaluation; Sensory properties; Specialty products
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/1133/1/012002

Aceh is one of the center of Indonesian arabica coffee which has unique taste and flavor. The variability of arabica coffee is very diverse due to soil, climate and altitude variations. Balittri-IAARD recently released arabica Gayo 1 variety originally from Central Aceh District. The purpose of this study was to evaluate the caffeine content and sensory differences of each Gayo 1 and Gayo 3 arabica coffee among a three-level grown altitude. Both varieties of coffee were grown at 900, 1300 and 1500 m asl in Central Aceh District. The sensory quality was tested by the cupping method following SCAA (Specialty Coffee Association of America) protocols. The caffeine content in Gayo 1 and Gayo 3 ranged from 1.14-1.70%, whereas the value was inclined from 900 to 1300 m asl and turned down at 1500 m asl. Cupping analysis of Gayo 1 and Gayo 3 had scores> 80; it was categorized as specialty coffee. Coffee was grown at 900 and 1300 m asl had an excellent category with a cupping score of 85-89.99. Meanwhile, Gayo coffee, grown at 1500 m asl, had a very good specialty category.