Efficacy of natural and full washed post-harvest processing variations on arabica coffee characteristics

Coffee is Indonesia's leading export commodity which was developed in Aceh. In Indonesia, there are two types of coffee, i.e. Robusta (Coffee canephora) and Arabica (Coffee arabica). The different post-harvest processing methods are known as dry, wet, and semi-dry processing. While all methods aim to remove coffee grounds, each method does so differently. In this study, we reviewed the effect of post-harvest processing on the characteristics of Arabica coffee to determine the impact of differences on post-processing variations of Arabica coffee harvest. Dry coffee processing obtaining green coffee beans, namely the harvested cherries, are dried in the sun for three weeks and followed by separating the dry outer part without washing process, while the wet method of harvested green coffee beans or cherries is soaked for 24 h and dried in the sun in the sun until the water content is 12%. Then the two post-harvest processes will undergo the Roasting process. In this study, several analyzes aim to determine the differences in post-harvest processing characteristics of Arabic coffee between caffeine content analysis, moisture content analysis, hygroscopic test, organoleptic test, pH, and yield analysis.