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

^*Šī darba korespondējošais autors

University of Sisingamangaraja XII
Universitas Sumatera Utara
Universitas Syiah Kuala

Zinātniskās darbības rezultāts: Nodaļa grāmatā/enciklopēdijā/konferences krājumā › Konferences zinātniskais raksts › Pētniecība › koleģiāli recenzēts

4 Atsauces (Scopus)

Kopsavilkums

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.

Oriģinālvaloda	Angļu
Rīkotāja publikācijas nosaukums	E3s Web of Conferences
Lapas	1-6
Sējums	374
DOIs	https://doi.org/10.1051/e3sconf/202337400001
Publikācijas statuss	Publicēts - 21 marts 2023

Publikāciju sērijas

Nosaukums	E3S Web of Conferences
ISSN (Drukātā versija)	2555-0403

OECD Zinātnes nozare

1.5 Zemes zinātnes, fiziskā ģeogrāfija un vides zinātnes

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10.1051/e3sconf/202337400001

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@inproceedings{50f8fc15c3c74de3a8013e12cec69758,

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",

note = "Publisher Copyright: {\textcopyright} The Authors, published by EDP Sciences, 2023.",

year = "2023",

month = mar,

day = "21",

doi = "10.1051/e3sconf/202337400001",

language = "English",

volume = "374",

series = "E3S Web of Conferences",

pages = "1--6",

booktitle = "E3s Web of Conferences",

}

The Taste of Arabica Coffee in Several Altitude and Shading Condition. / Saurnida Asiana Siahaan, Adriani; Masrul Harahap, Erwin; Hanum, Chairani u.c.
E3s Web of Conferences. Sēj. 374 2023. lpp. 1-6 (E3S Web of Conferences).

Zinātniskās darbības rezultāts: Nodaļa grāmatā/enciklopēdijā/konferences krājumā › Konferences zinātniskais raksts › Pētniecība › koleģiāli recenzēts

TY - GEN

T1 - The Taste of Arabica Coffee in Several Altitude and Shading Condition

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

UR - https://www.scopus.com/pages/publications/85151458555

U2 - 10.1051/e3sconf/202337400001

DO - 10.1051/e3sconf/202337400001

M3 - Conference paper

VL - 374

T3 - E3S Web of Conferences

SP - 1

EP - 6

BT - E3s Web of Conferences

ER -

The Taste of Arabica Coffee in Several Altitude and Shading Condition

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