Nowadays, sensory characteristics are considered as basic requirement for coffee quality, which determined its future commercial value. Gayo Arabica coffee is one of specialty coffees known by international buyers due to its unique taste and complex aroma. However, the sensory characteristics of gayo arabica coffee vary based on type of local varieties and the processing technique practiced. The present study aims to determine the effect of variety and processing methods towards physical and sensory properties of Gayo Arabica coffee. Four Gayo local varieties (Tim-tim, Borbor, Ateng Super and Multi-varieties) and three processing practices (full-wash, semi-wash and honey natural process) were investigated. The measured parameters were moisture contents and cupping quality based on Specialty Coffee Association of America (SCAA) procedure. The statistical analysis showed that local varieties and processing attributes has significant influenced (P≤0.01) on the certain sensory attributes. The interaction of both factors showed significant effects (P≤0.01) towards flavour, acidity and balance attributes. Ateng Super variety showed a high score of overall cupping attributes whilst among processing practices it showed no differences. In conclusion, all experiments produced specialty coffee based on SCAA cupping test. Ateng Super local varieties showed the highest score (85.36±0.14) and full-wash processing produced the highest cupping quality compared to others (84.79±0.03). The Q-grader also remarked that Gayo Arabica coffee has distinguished flavours such as chocolate, dark-chocolate, caramel, nutty and spicy in all experiments. However, several unpleasant remarks also appeared in honey natural process such as sour, slightly aged and over fermented taste.

The productivity of Arabica coffee in the Gayo Highlands, Aceh, Indonesia is far below its potential because of climate change and inadequate agricultural practices. To develop a strategy on sustainable coffee yield and improvements of smallholder farming systems, we investigated coffee productivity in three classes of shade densities and three classes of total management intensities index (TMI) along six altitude gradients (1,000–1,600 m above sea level) over 234 farmers’ plots. Coffee productivity was significantly affected by altitude, shade density, and TMI. Our results showed a stronger positive altitudinal effect with coffee productivity in middle and higher altitudes than in lower altitudes and were related to shade density and TMI. Increasing elevation of coffee plantation from lower to middle altitudes and shade from low to medium density increased in coffee productivity but further increase to higher altitude seemed to depress coffee productivity. Increasing TMI positively increased coffee productivity across altitudes. Shade density and TMI played significant roles in coffee productivity in lower altitudes; therefore, coffee farmers have to increase the shade to medium or higher density and at the same time improve plantation management to medium or high TMI.

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The productivity of Arabica coffee in low-altitude areas in Aceh have been declined, caused by an increase in temperatures, and by pests and diseases attack. This study aims to develop adaptation strategies to climate change in Aceh trough understanding how coffee productivity correlates with the management practices across the altitude. To find out a correlation between farming practices variables and coffee productivity, Spearman's rank test was used. To assess whether farming practice explanatory variables affected by the altitudes, a non-parametric with the Kruskal-Wallis Test, with Tukey’s post-hoc test (P0.05) with Chi-square distance were used. The results showed that coffee productivity was positively and significantly correlated to pruning, weeding, application of fertilizer, and application of pest and disease control, but was not to coffee plant density, sustainability certification, land conservation, and age of the coffee plant. Adaptation strategies for farmers in higher altitudes are to maintain the coffee plant density as well as shade density at an optimum level, followed by increasing management practices such as pruning, weeding, application of fertilizer, and pest and diseases control; in lower altitudes, those are to increase shade density both with Leucaena and multipurpose plants such as avocado and citrus, as well as increasing management practices such as land conservation, pruning, weeding, application of fertilizer and pest and diseases control. In middle altitudes, those are to maintain and improve management practices applied

Limbah pulp merah kopi (Coffea sp.) mengandung kafein, senyawa fenolik dan antioksidan alami seperti antosianin, betakaroten, polifenol, dan vitamin C. Penelitian ini bertujuan untuk mempelajari pengaruh jenis jeruk, konsentrasi jeruk nipis (Citrus aurantifolia) dan lemon (Citrus limon) serta penambahan gula terhadap mutu minuman sari pulp kopi arabika (Coffea arabika L.). Rancangan Acak Kelompok (RAK) faktorial digunakan dalam penelitian ini. Faktor 1 jenis jeruk yaitu (J) yaitu J1 = jeruk nipis dan J2 = lemon. Faktor 2, konsentrasi sari jeruk (S) yaitu S1 = 20%, S2 = 30% dan S3 = 40%, serta faktor 3, konsentrasi gula (K) yaitu K1 = 20% dan K2 = 30% dari berat sari pulp kopi. Proses pengolahan dan pemanasan sari pulp kopi dengan penambahan jeruk nipis atau lemon menjadi minuman sari pulp kopi menyebabkan penurunan kandungan vitamin C dan pH. Perlakuan terbaik dalam pembuatan minuman sari pulp kopi yaitu menggunakan jeruk nipis dengan konsentrasi 20% dan gula 30% yang menghasilkan minuman sari pulp kopi dengan nilai sensori hedonik yang lebih baik, dan aktivitas antioksidan (DPPH) 74,9 %, vitamin C 17,6 mg/100g, gula reduksi 19,4 mg/ml, pH 3,40.