Hybrid Carbonic Maceration Techniques for Enhancing Arabica Coffee Flavor Profiles
DOI:
https://doi.org/10.25186/.v20i.2326Abstract
This study examined the application of carbonic maceration fermentation with natural inoculants to enhance the flavor profile of Indonesian coffee, develop unique fruity flavor characteristics, and promote both global market competitiveness and the economic sustainability of local farmers. Four fermentation treatments were applied: F1 (control: no inoculant, 29°C, 3 days), F2 (pineapple, yeast, and sugar inoculant; 29°C, 4 days), F3 (banana, jasmine flower, and yeast inoculant; 29°C, 2 days), and F4 (pineapple, yeast, sugar, and rose flower inoculant; 29°C, 3 days). Sensory evaluation was performed by nine trained panelists in accordance with the guidelines of the Specialty Coffee Association of America (SCAA). Sample F2 achieved the highest score (85.50), excelling in sweetness, clean cup, body, acidity, flavor, aroma, and aftertaste. Its aroma profile included distinctive notes of fruit, dried fruit, overripe fruit, banana, tamarind, and raisin. All samples met the criteria for specialty coffee (score ≥80), with the exception of F1, which received a score of
79.00. This study confirmed that carbonic maceration fermentation with natural inoculants improves coffee sensory scores, creates opportunities for flavor diversification, and enhances the quality and global competitiveness of Indonesian coffee.
Key words: Cupping; fermentation of carbonic maceration; inoculant; international competitiveness; specialty coffee.
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