The Taste of Arabica Coffee in Several Altitude and Shading Condition

Adriani Saurnida Asiana Siahaan; Erwin Masrul Harahap; Chairani Hanum; Abubakar Karim; Zane Vincēviča-Gaile

doi:10.1051/e3sconf/202337400001

The Taste of Arabica Coffee in Several Altitude and Shading Condition

Adriani Saurnida Asiana Siahaan^*
, Erwin Masrul Harahap
, Chairani Hanum
, Abubakar Karim
, Zane Vincēviča-Gaile

^*Corresponding author for this work

University of Sisingamangaraja XII
Universitas Sumatera Utara
Universitas Syiah Kuala

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Research › peer-review

4 Citations (Scopus)

Abstract

The research that aimed to analyze the relationship between altitude and shade of Arabica coffee plants on the taste of coffee has been conducted. This study uses an organoleptic analysis method that refers to the Specialty Coffee Association of America (SCAA) Standard with parameters are fragrance, acidity, body, flavor, after taste, and balance. Coffee flavor test results at all altitudes, coffee beans in the presence of shade have a positive effect on forming flavor, body, quality after taste, and balance, where the flavor of Arabica coffee in shaded conditions has a higher rating scale. In addition, based on the classification of taste quality, Arabica coffee in shaded conditions is included in the category of specialty Arabica coffee with a total scoring is 82.50 to 83.75.

Original language	English
Title of host publication	E3s Web of Conferences
Pages	1-6
Volume	374
DOIs	https://doi.org/10.1051/e3sconf/202337400001
Publication status	Published - 21 Mar 2023

Publication series

Name	E3S Web of Conferences
ISSN (Print)	2555-0403

Keywords

Climate
Koffie
Specialty coffee
Organoleptic
Kahve

OECD Field of Science

1.5 Earth and Related Environmental Sciences

Access to Document

10.1051/e3sconf/202337400001

Cite this

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title = "The Taste of Arabica Coffee in Several Altitude and Shading Condition",

abstract = "The research that aimed to analyze the relationship between altitude and shade of Arabica coffee plants on the taste of coffee has been conducted. This study uses an organoleptic analysis method that refers to the Specialty Coffee Association of America (SCAA) Standard with parameters are fragrance, acidity, body, flavor, after taste, and balance. Coffee flavor test results at all altitudes, coffee beans in the presence of shade have a positive effect on forming flavor, body, quality after taste, and balance, where the flavor of Arabica coffee in shaded conditions has a higher rating scale. In addition, based on the classification of taste quality, Arabica coffee in shaded conditions is included in the category of specialty Arabica coffee with a total scoring is 82.50 to 83.75.",

keywords = "Climate, Koffie, Specialty coffee, Organoleptic, Kahve",

author = "\{Saurnida Asiana Siahaan\}, Adriani and \{Masrul Harahap\}, Erwin and Chairani Hanum and Abubakar Karim and Zane Vincēvi{\v c}a-Gaile",

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doi = "10.1051/e3sconf/202337400001",

language = "English",

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AU - Saurnida Asiana Siahaan, Adriani

AU - Masrul Harahap, Erwin

AU - Hanum, Chairani

AU - Karim, Abubakar

AU - Vincēviča-Gaile, Zane

PY - 2023/3/21

Y1 - 2023/3/21

N2 - The research that aimed to analyze the relationship between altitude and shade of Arabica coffee plants on the taste of coffee has been conducted. This study uses an organoleptic analysis method that refers to the Specialty Coffee Association of America (SCAA) Standard with parameters are fragrance, acidity, body, flavor, after taste, and balance. Coffee flavor test results at all altitudes, coffee beans in the presence of shade have a positive effect on forming flavor, body, quality after taste, and balance, where the flavor of Arabica coffee in shaded conditions has a higher rating scale. In addition, based on the classification of taste quality, Arabica coffee in shaded conditions is included in the category of specialty Arabica coffee with a total scoring is 82.50 to 83.75.

AB - The research that aimed to analyze the relationship between altitude and shade of Arabica coffee plants on the taste of coffee has been conducted. This study uses an organoleptic analysis method that refers to the Specialty Coffee Association of America (SCAA) Standard with parameters are fragrance, acidity, body, flavor, after taste, and balance. Coffee flavor test results at all altitudes, coffee beans in the presence of shade have a positive effect on forming flavor, body, quality after taste, and balance, where the flavor of Arabica coffee in shaded conditions has a higher rating scale. In addition, based on the classification of taste quality, Arabica coffee in shaded conditions is included in the category of specialty Arabica coffee with a total scoring is 82.50 to 83.75.

KW - Climate

KW - Koffie

KW - Specialty coffee

KW - Organoleptic

KW - Kahve

UR - https://www.e3s-conferences.org/articles/e3sconf/abs/2023/11/e3sconf_3rdnrls2023_00001/e3sconf_3rdnrls2023_00001.html

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BT - E3s Web of Conferences

ER -

The Taste of Arabica Coffee in Several Altitude and Shading Condition

Abstract

Publication series

Keywords

OECD Field of Science

Access to Document

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