Effect of Moisture Contents and Roasting Degree on Quality of Wine Coffee from Arabica Gayo

Ismail Sulaiman, Dian Hasni, Riki Alkausar


Wine coffee is a newly diversified coffee product with specific market segments. The term “wine coffee†indicates that the brewed drink has a wine-like flavor. This coffee is going through coffee cherries fermentation for 10 to 30 days. Wine coffee is also known as fermented coffee because it goes through the fermentation process of the fruit before it becomes the coffee beans. As a brand new product, wine coffee processing techniques such as drying and roasting condition are still varied between the producers. Therefore, wine coffee producers need references to have similar perceptions. Nevertheless, the information related to the suitable roasting degree of moisture contents that could elevate the cupping quality of wine coffee is still lacking or not yet available. This study aims to determine the effect of moisture content in wine coffee green beans and roasting degree (light, medium, and dark) on the quality of the coffee wine. The measured parameters were physicochemical properties and the cupping test based on the SCAA standard. This study indicates that the pH value of brewed wine coffee is between 5.02 - 5.37. As the moisture content of the green bean decreased, the pH of its brewed was also decreased. All produced wine coffee in this research had cupping test’s total score varied from 82.00 - 83.75 and classified as specialty coffee qualifications. The distinctive flavor characteristics of coffee wines are obtained at the medium roast level with a total score of 83, 75, namely fruity, raisin, smoky, citrusy, good body, sweet, wine, banana, tangerine, dark caramel. Meanwhile, roasted coffee wine has a sourer taste; the resulting specific flavor such as burnt, tobacco, and a thick body at the dark roast level.


Wine coffee; fermentation; flavors; roasting degree.

Full Text:



A. Baihaqi, A. H. Hamid, E. Susanti, P. E. Paga, M. Y. Wardhana, and E. Marsudi, ‘Analysis of value added agro industry arabica export coffee processing in Aceh Tengah case study at Oro Coffee Gayo’, IOP Conf Ser Earth Environ Sci, vol. 425, p. 012076, Feb. 2020.

P. M. M. Martins, N. N. Batista, M. G. da C. P. Miguel, J. B. P. Simão, J. R. Soares, and R. F. Schwan, ‘Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees’, Food Res Int, vol. 129, p. 108872, Mar. 2020.

R. A. Fadri, K. Sayuti, N. Nazir, and I. Suliansyah, ‘The Effect of Temperature and Roasting Duration on Physical Characteristics and Sensory Quality Of Singgalang Arabica Coffee (Coffea arabica) Agam Regency’, J Appl Agric Sci Technol, vol. 3, no. 2, 2019.

I. Muslimin, ‘The Efffect of Roasting Temperature and Roasting Duration Physical Characteristics and sensory quality of arabica coffe (Kopi Arabica L.)’, JASATHP J Sains dan Teknol Has …, vol. 1, 2021.

B. Woldesenbet, A. Sualeh, N. Mokonen, and S. Endris, ‘Coffee diversity and knowledge Coffee Processing and Quality Research in Ethiopia’, Jun. 2020.

F. Hadj Salem, M. Lebrun, C. Mestres, N. Sieczkowski, R. Boulanger, and A. Collignan, ‘Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions’, Food Chem, vol. 322, p. 126779, Aug. 2020.

S. Velásquez, N. Peña, J. C. Bohórquez, N. Gutierrez, and G. L. Sacks, ‘Volatile and sensory characterization of roast coffees – Effects of cherry maturity’, Food Chem, vol. 274, pp. 137–145, Feb. 2019.

M. F. Lemos et al., ‘Chemical and sensory profile of new genotypes of Brazilian Coffea canephora’, Food Chem, vol. 310, p. 125850, Apr. 2020.

I. Sulaiman, N. M. Erfiza, and R. Moulana, ‘Effect of Fermentation Media on the Quality of Arabica Wine Coffee’, IOP Conf Ser Earth Environ Sci, vol. 709, no. 1, p. 012027, Mar. 2021.

M. Faisal, Khairil, H. Husin, and Y. Abubakar, ‘The Effect of Atmosphere Media on Temperature and Mass of Torrefacted Coffee Beans’, 2021, pp. 151–160.

E. Diaz-de-Cerio, E. Guerra-Hernandez, R. Garcia-Estepa, B. Garcia-Villanova, and V. Verardo, ‘Analytical Approaches in Coffee Quality Control’, in Caffeinated and Cocoa Based Beverages, Elsevier, 2019, pp. 285–336.

I. Fitri and N. Gunawan, ‘Analisis nilai tambah pengolahan kopi dengan metode wet-process-wet hulling di Asa Coffee Kecamatan Bebesan Kabupaten Aceh Tengah’, J Hexagro, vol. 4, no. 1, 2020.

I. Sulaiman, R. Moulana, and Novia Mehra Erfiza, Pengolahan wine coffee, Pertama. Banda Aceh- Indonesia: Syiah Kuala University Press, 2018.

BSN, ‘SNI 01-2007-2008’, Badan Stand Nas, 2008.

SCAA, ‘SCAA Protocols: Cupping Specialty Coffee. Specialty Coffee Association of America’, 2017. [Online]. Available: http://scaa.org/. [Accessed: 03-May-2021].

GCT, ‘Gayo Cupper Team’, Aceh Tengah, 2015.

SCA, ‘SCAA Protocols Cupping Specialty Coffee’, Spec Coffee Assoc Am, 2015.

M. Sinaga, Lisnawita, and M. C. Tobing, ‘Comparison of attractants and height traps to coffee berry borer (hypothenemus hampei ferr., coleoptera: Scolytidae) in soban village, dairi regency, north sumatra, indonesia’, in Journal of Physics: Conference Series, 2020, vol. 1485, no. 1.

Y. Abubakar, D. Hasni, M. Muzaifa, Sulaiman, Mahdi, and H. P. Widayat, ‘Effect of varieties and processing practices on the physical and sensory characteristics of Gayo Arabica specialty coffee’, IOP Conf Ser Mater Sci Eng, vol. 523, p. 012027, Jul. 2019.

G. Brollo, R. Cappucci, and L. Navarini, ‘Acidity in coffee: bridging the gap between chemistry and psychophysics.’, 2009.

I. Sulaiman, Novia Mehra Erfiza, and Ryan Moulana, Pengolahan Wine Coffee. Banda Aceh- Indonesia: Syiah Kuala University Press, 2018.

S. Mulato, S. Widyotomo, and E. Suharyanto, Teknologi proses dan pengolahan produk primer dan sekunder kopi, Ed.3. Jember Pusat Penelitian Kopi dan Kakao Indonesia, 2009.

L. L. Pereira et al., ‘New propositions about coffee wet processing: Chemical and sensory perspectives’, Food Chem, vol. 310, p. 125943, Apr. 2020.

N. Bhumiratana, K. Adhikari, and E. Chambers, ‘Evolution of sensory aroma attributes from coffee beans to brewed coffee’, LWT - Food Sci Technol, vol. 44, no. 10, pp. 2185–2192, Dec. 2011.

D. Brioschi Junior et al., ‘Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration’, Food Chem, vol. 342, 2021.

A. Samoggia, M. Del Prete, and C. Argenti, ‘Functional needs, emotions, and perceptions of coffee consumers and non-consumers’, Sustain, vol. 12, no. 14, 2020.

DOI: http://dx.doi.org/10.18517/ijaseit.12.4.15666


  • There are currently no refbacks.

Published by INSIGHT - Indonesian Society for Knowledge and Human Development