The effect of various harvesting techniques and drying methods on the yield and quality of Liberoid coffee

Abstract

Abstract In the upstream process, the dominant factor determines the quality of green coffee beans. Harvest and post-harvest techniques can influence the physical, chemical, and taste qualities by up to 60%. The goal of this study was to see how different harvesting techniques and drying methods affected the yield and quality of Liberoid coffee green beans grown in a dry process. From June to August 2022, the research was carried out at the Agricultural Science Park, Indonesian Industrial and Beverage Crops Research Institute Sukabumi West Java. The study used a factorial randomized block design, with Liberica and Excelsa coffee as the first factor, various harvesting techniques (cherry and rainbow fruit harvest) as the second factor, and the drying method as the third. There were eight treatment combinations, each of which was repeated three times. According to the findings, all Liberica and Excelsa coffee varieties found the highest yield in the cherry fruit. Furthermore, when compared to direct drying, the decrease in water content and weight loss/day is faster and more evenly distributed when using Hybrid tools. A berry provided the best physical quality and chemical content.