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Robusta coffee processors in Indonesia apply three methods of processing cherry coffee into green coffee beans, which can affect the quality of the coffee produced. Therefore, this study aims to determine the effect of those various processing methods on the coffee beans by finding out differences in Robusta coffee samples’ biochemical content, both as a pulped and green bean. Red-picked Robusta coffee samples were collected from the Kepahiang Bengkulu, one of Indonesia’s highest Robusta coffee producer areas. The primary biochemical contents of coffee, such as moisture, caffeine, chlorogenic acid, sucrose, and lipids, were tested using standard methods on cherry, pulped, and green bean samples. We observed that both pulped and green bean samples showed significant differences (p<0.05) in their biochemical content. Therefore, selecting the right processing method is necessary to get green beans with biochemical content that will produce coffee with preferable sensory attributes.

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<em>Coffee is one of the flagship commodities in the international export market. Its function is important to the economy and encourages the development of world Agroindustries. The coffee beans physical and coffee flavor are the important components influenced by the genetic nature of plants, cultivation practices and growing environments and the interaction between these factors. The research aimed to detemine the beans physical quality and flavor of Gayo Arabica coffee Geographical Indications (GIs) based on the different altitudes. The research was conducted in Gayo Highlands, Aceh Tengah  and Bener Meriah Districts. The stratified sampling method was conducted at an altitude of 1,000-1,500 masl (meter above sea level) and 1,500-1,750 masl, the land suitability classification included as S1 and S2 respectively. The variables observed were beans physical quality (weight of 100 Arabica coffee beans and value of defects) and flavor profile. Data were analyzed by independent sample t-test. The results showed that there were differences in the average weight of 100 Arabica coffee beans between S1 and S2 altitudes, but the defect value did not differ significantly. The other results showed that the coffee flavor profile of Arabica Gayo GIs in both districts and altitudes has a total score of 82.75-85.25 points and categorically as specialty coffee (excellent). In general, the S2 altitude of Gayo highland produces a physical quality of 100 Arabica coffee beans and flavor better than the S1 altitude.</em>