Coffee Processing Methods, Coffee Quality and Related Environmental Issues

Abstract

Coffee is among the most valuable agricultural products throughout world. There are over 80 countries that produce and export coffee around the world. Increasing and maintaining coffee quality are of utmost importance due to the fact that the volume of sales depended upon coffee quality. The quality of coffee can be defined as its organoleptic and, physical quality and chemical composition such as sugars, caffeine, volatile and non-volatile phenol contents of a green bean produced. To the coffee industry, quality is of paramount importance. There are various factors affecting coffee quality among which processing methods is one. There are three ways to process coffee: washed, semi-washed and sun-dried. The 60% of coffee quality is determined by this primary and secondary coffee processing. Therefore, to produce coffee of good quality and to remain competitive on the world market, proper processing of coffee is required from both a quality and environmental standpoint in addition to breeding and other pre-harvest activities. However, selection coffee processing methods is not only determined by coffee quality; but also the environmental impact of processing method and accessibility of the methods as well. In this review, the effect of processing methods on coffee quality, environmental issues related to coffee processing, especially wet processing were discussed to identify major research gaps that should be addressed in future research and management practices.

Digital Collaboration Network for Coffee Marketing Based on an Agroforestry System for Economic Recovery of Coffee Farmers in Bandung Regency, West Java

“…1). Banti and Abraham (2021) suggest that the post-harvest process determines the quality of coffee, especially in coffee processing. Meanwhile, Wahyudi (2020) stated that sustainability certification is a pillar to promote Indonesian coffee's competitiveness.…”

Cost Benefit Analysis of Alternative Coffee Drying Methods at Limmu Kossa and Gomma I of Horizon Coffee Plantation PLC

“…Coffee quality in Ethiopia is being challenged as a result of less attention paid to the coffee trees, as well as during harvesting and processing. Evidences show that primary processing accounts for around 40% of coffee quality, while secondary processing and field practices account for the remaining 20% and 40%, respectively (Banti & Abraham, 2021;Duguma & Chewaka, 2019;Musebe R et al, 2011;Soeswanto et al, 2021). This emphasizes the importance of primary processing in improving the quality and subsequent value of coffee.…”

“…Thus, there is no doubt that initial processing is critical for improving the quality and eventual value of coffee. Thus, in order to produce high-quality coffee and remain competitive in the global market, effective coffee processing is essential from both a quality and cost benefit aspect, in addition to breeding and other pre-harvest activities (Banti & Abraham, 2021). Drying brings the moisture content of the beans from above 50% down to 10-12% for well-dried beans (Elfinesh, Tolassa, et al, 2022).…”

“…The objective of all three methods is to reduce the water content of coffee beans to 12% w.b. This level of water content will enable product handling, minimize storage volume and transportation costs, improve appearance, inhibit microbiological growth, maintain nutritional value, and preserve organoleptic properties such as flavor and aroma as well as its characteristic (Banti & Abraham, 2021;Musebe R et al, 2011;Duguma & Chewaka, 2019;Nath Subedi, 2011;Soeswanto et al, 2021) However, the efficiency of the three drying procedures, as well as their short-and long-term cost-benefit assessments has not yet been properly explored in Ethiopia. To enhance economic viability of the final coffee beans and ultimately to preserve the taste attributes of the coffee brew, the relative cost benefit analysis of each drying methods must be carefully made.…”