Production Process and Quality Testing of Arabica Ground Coffee (Coffee arabica L) Solok Regency, West Sumatera

Rince Alfia Fadri (Andalas University)
Kesuma Sayuti (Andalas University)
Novizar Nazir (Andalas University)
Irfan Suliansyah (Andalas University)

Journal of Applied Agricultural Science and Technology
Vol 4 No 1 (2020): Journal of Applied Agricultural Science and Technology

One of the types of coffee cultivated in Solok Regency is Arabica Coffee (Coffea Arabica L). The quality of the coffee produced can be influenced by the proper harvesting and post-harvest process so as to produce ground coffee with good quality. This research is done by the method of observation, descriptive, and hedonic test. Ground coffee produced in Solok Regency has a semi-mechanical harvesting process while the post-harvest process begins with the release of the skin and meat of the fruit, subsequent drying, and release of the skin of horns, sorting and grading, roasted, milling and packaging. This research aims to study the processing and quality of Arabica Ground Coffee in Solok Regency.